Prep 20 mins
Cook 1 hr
The whiskey sauce is what makes this recipe incredible. It comes from my friend Beth, who is a great cook! She also uses nuts or pineapple for a variation.
- 1 loaf bread (any type white, wheat, etc. 16 oz.ish)
- 4 eggs, beaten
- 14.79 ml vanilla
- 709.77 ml packed brown sugar (hard)
- 1182.95 ml light cream or 1182.95 ml half-and-half or 1182.95 ml milk (or a combination)
- 118.29 ml raisins
- 118.29 ml butter or 118.29 ml margarine
- 236.59 ml brown sugar, packed
- 118.29 ml whiskey
- For the pudding:.
- In a large bowl, mix beaten egg with vanilla, brown sugar, cream/milk with wire whisk until blended.
- Add raisins.
- Break up bread into 13x9x2 pan and pour the liquid (above) in slowly.
- When all the liquid is in, use either your clean hands or a spoon to squish the bread so that it falls apart and becomes mixed evenly with the liquid.
- It needs to be very wet and somewhat giggly.
- Bake in 375 degree oven for about 45 minutes to one hour- test at 45 minutes with a knife to see if the pudding is set up.
- The pudding should bounce back a little and the knife should come out almost clean from the center.
- The pudding will look very raised and poofy when you remove it from the oven.
- It will fall in a minute.
- For the Sauce:.
- In a small saucepan, melt one stick butter or margarine.
- Add brown sugar and stir constantly until melted.
- Add whiskey and stir again until heated.
- Double the recipe if you like a lot of sauce on the bread pudding, but use only ¾ cup of the whiskey.
excelent...... also found a variation that is good... for sugar in pudding add 2 3/4 cups white.. also pinch of salt, 1/2 cup toasted chopped pecans, or walnuts, and dot with 1/2 cup butter For sauce: 1 C white sugar, 1tsp vanilla, use Evan Williams whiskey... keep butter the same..