Soulful Indulgence: Mastering Bread Pudding with a Whiskey Sauce

AB in the house, and today, we’re diving into the comforting world of Bread Pudding with a Whiskey Sauce. This isn’t just a dessert; it’s a soulful indulgence that brings warmth to your kitchen and joy to your taste buds. Get ready for a journey into the heart of comfort cuisine, AB-style!

Bread Pudding with a Whiskey Sauce isn’t just a recipe; it’s a celebration on a plate. Picture luscious, custardy bread studded with plump raisins, bathed in a sweet and boozy whiskey sauce. Whether you’re aiming to impress at a family gathering or simply craving a taste of home, this dish is your ticket to pure, unadulterated comfort.

Ingredients:

For the Bread Pudding:

• 1/4 cup raisins
• 2 tablespoons whiskey or bourbon
• 12 ounces day-old French bread, cubed
• 2 cups half-and-half
• 1 cup whole milk
• 3 large eggs
• 1 cup packed light or dark brown sugar
• 2 1/2 teaspoons pure vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated or ground nutmeg
• A dash of salt

For the Whiskey Sauce:

• 1 cup heavy cream
• 1/2 cup whole milk
• 1/4 cup white granulated sugar
• 1 tablespoon cornstarch
• 2 tablespoons whiskey or bourbon
• 2 large egg yolks
• A pinch of salt
• 1 tablespoon unsalted butter
• 1 teaspoon pure vanilla extract (optional)

Step-by-Step Guide:

Prepare the Bread Pudding:

1. Heat raisins and whiskey in a small saucepan until simmering. Let it stand for 20 to 30 minutes or microwave for 20 to 30 seconds, then allow it to rest.
2. Slice day-old French bread into 1/2-inch cubes (about 8 cups).
3. In a large bowl, whisk together half-and-half, whole milk, eggs, brown sugar, vanilla extract, cinnamon, nutmeg, and a dash of salt.
4. Add bread cubes and soaked raisins with their liquid to the mixture. Stir to coat, cover with plastic wrap, and refrigerate for 30 minutes to 1 hour, stirring occasionally.
5. Preheat the oven to 325°F. Butter a 2 1/2-quart baking dish.
6. Spoon the bread mixture into the prepared baking dish, ensuring even distribution of raisins.
7. Bake for about 1 hour or until firm and golden brown. Cool on a rack.

Make the Whiskey Sauce:

1. In a medium saucepan, combine heavy cream, whole milk, and granulated sugar. Set aside.
2. Whisk together cornstarch and whiskey or bourbon in a small bowl.
3. Whisk egg yolks in another bowl.
4. Over medium heat, bring the cream mixture to a boil. Add the cornstarch mixture, stirring constantly. Reduce heat to low and cook for 3 minutes, stirring frequently.
5. Whisk about 1/2 cup of the hot mixture into the egg yolks to temper them. Pour the egg yolk mixture back into the saucepan and cook for an additional minute.
6. Whisk in a pinch of salt, butter, and vanilla extract (if using).
7. Transfer the sauce to a bowl. If not serving immediately, place plastic wrap directly on top to prevent a skin from forming. The sauce will thicken as it stands.
8. When ready to serve, spoon warm sauce over each serving of bread pudding and enjoy.

Expert Tips and Tricks:

1. Bread Selection: Opt for a sturdy day-old French bread for the best texture in your pudding.
2. Soaking Raisins: Letting raisins soak in whiskey adds a burst of flavor. Don’t skip this step!
3. Custard Consistency: Achieve a perfect custard by ensuring the bread cubes are thoroughly soaked in the milk-egg mixture.

Variations:

1. Chocolate Lover’s Dream: Fold in dark chocolate chunks for a decadent twist.
2. Nutty Delight: Add a cup of chopped pecans or walnuts for a delightful crunch.
3. Fruity Fusion: Mix in diced apples or pears for a fruity surprise.

What to Serve With:

1. Dollop of Whipped Cream
2. Vanilla Ice Cream
3. Caramel Drizzle
4. Fresh Berries
5. Sprinkle of Powdered Sugar
6. Toasted Coconut Flakes
7. Crushed Pistachios
8. Maple Pecan Glaze
9. A Scoop of Bourbon-Infused Gelato
10. Warm Cinnamon Apples

How Far in Advance Can I Make It?

The beauty of Bread Pudding with a Whiskey Sauce lies in its make-ahead nature. You can prepare both the bread pudding and the whiskey sauce a day in advance. Store them separately in the refrigerator, and when ready to serve, reheat the pudding in the oven and warm the sauce on the stovetop. The flavors meld beautifully, making it a stress-free dessert option for gatherings.

Bread Pudding with a Whiskey Sauce

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Ingredients

  

Bread Pudding:

• 1/4 cup Raisins
• 2 tbsp Whiskey or Bourbon
• 12 oz Day-Old French Bread
• 2 cup Half-and-Half
• 1 cup Whole Milk
• 3 large Eggs
• 1 cup light or dark Brown Sugar
• 2 1/2 tsp Vanilla Extract
• 1 tsp Ground cinnamon
• 1/4 tsp Ground Nutmeg
• A dash of Salt

Whiskey Sauce:

• 1 cup Heavy Cream
• 1/2 cup Whole Milk
• 1/4 cup White Granulated sSugar
• 1 tbsp Cornstarch
• 2 tbsp Whiskey or Bourbon
• 2 large Egg Yolks
• A pinch of Salt
• 1 tbsp unsalted Butter
• 1 tsp Vanilla Extract (optional)

Instructions

 

• In a small saucepan, heat raisins and whiskey until it simmers. Let it stand for 20 to 30 minutes or microwave for 20 to 30 seconds, then let it rest.
• Slice day-old French bread into 1/2-inch cubes (about 8 cups).
• In a large bowl, whisk together half-and-half, whole milk, eggs, brown sugar, vanilla extract, cinnamon, nutmeg, and a dash of salt.
• Add bread cubes and soaked raisins with their liquid to the mixture. Stir to coat, cover with plastic wrap, and refrigerate for 30 minutes to 1 hour, stirring occasionally.
• Preheat the oven to 325°F. Butter a 2 1/2-quart baking dish.
• Spoon the bread mixture into the prepared baking dish, ensuring even distribution of raisins.
• Bake for about 1 hour or until firm and golden brown. Cool on a rack.
• In a medium saucepan, combine heavy cream, whole milk, and granulated sugar. Set aside.
• In a small bowl, whisk together cornstarch and whiskey or bourbon.
• In another bowl, whisk egg yolks.
• Over medium heat, bring the cream mixture to a boil. Add the cornstarch mixture, stirring constantly. Reduce heat to low and cook for 3 minutes, stirring frequently.
• Whisk about 1/2 cup of the hot mixture into the egg yolks to temper them. Pour the egg yolk mixture back into the saucepan and cook for an additional minute.
• Whisk in a pinch of salt, butter, and vanilla extract (if using).
• Transfer the sauce to a bowl. If not serving immediately, place plastic wrap directly on top to prevent a skin from forming. The sauce will thicken as it stands.
• When ready to serve, spoon warm sauce over each serving of bread pudding and enjoy.

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