Prep 15 mins
Cook 40 mins
Don't let day-old bread go to waste. In addition to white bread, try whole wheat, cinnamon-raisin, egg bread or other flavors of bread that appeal to you. For a family dessert, instead of the whiskey sauce, serve warm caramel sauce to drizzle over each warm, gooey serving. This recipe is from a new cookbook that I just bought called "Betty Crocker Country Favorites."
FOR THE BREAD PUDDING
- 2 cups milk
- 1⁄4 cup butter (or margarine)
- 1⁄2 cup sugar
- 1 teaspoon ground cinnamon (or nutmeg)
- 1⁄4 teaspoon salt
- 2 eggs, slightly beaten
- 6 cups dry bread cubes (about 8 slices bread)
- 1⁄2 cup raisins (optional)
FOR THE WHISKEY SAUCE
- 1 cup brown sugar, packed
- 1⁄2 cup butter (or margarine)
- 3 tablespoons Bourbon (or 4 tablespoons bourbon or you can use 2 teaspoons brandy extract)
- Heat oven to 350 degrees.
- Heat milk and butter in 2-quart saucepan over medium heat until butter is melted and milk is hot.
- Mix sugar, cinnamon, salt and eggs in large bowl with wire whisk until well blended. Stir in bread cubes and raisins, if using. Stir in milk mixture.
- Pour into ungreased 1 1/2-quart casserole or 8-inch square baking dish. Place casserole in rectangular 13 x 9 x 2-inch pan. Pour boiling water into rectangular pan until 1 inch deep.
- Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge of casserole comes out clean.
- To make the whiskey sauce: Heat all ingredients to boiling in heavy 1-quart saucepan over medium heat, stirring constantly, until sugar is dissolved. Can be served warm or cold.
- Serve sauce over warm bread pudding. Refrigerate any remaining dessert.