Brennan's Bread Pudding With Whiskey Sauce
- Ready In:
- 1hr 40mins
- Ingredients:
- 16
- Serves:
-
8
ingredients
-
For The Bread Pudding
- 10 slices stale bread, torn into pieces (cubes)
- 4 cups milk, scalded
- 4 eggs, slightly beaten
- 1 cup sugar
- 1 cup canned evaporated milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 4 tablespoons butter, melted
- 1⁄2 cup raisins
-
For The Whiskey Sauce
- 1 1⁄2 cups milk
- 1 cup sugar
- 3 egg yolks, slightly beaten
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 3 tablespoons whiskey
directions
-
For The Bread Pudding:
- Preheat oven to 350°F.
- Grease a 2-quart baking dish.
- Scatter the bread in the baking dish.
- Pour the scalded milk over the bread; set aside.
- Mix the eggs with the sugar.
- Stir in the remaining ingredients and pour the egg-and-sugar mixture over the bread-and-milk mixture.
- Although it doesn't state to do this with any bread pudding I usually press the bread down with a spatula to help the milk to be absorbed,cover and refrigerate for 30-60 minutes.
- Set the baking dish inside a slightly larger pan.
- Pour warm water into the larger pan about halfway up the sides of the bread pudding dish to make a "bain marie".
- Bake the bread pudding for about an hour, or until a knife inserted in the middle comes out clean.
-
For the Whiskey sauce:
- In a medium-size saucepan, heat the milk and the sugar until they almost come to a boil.
- Pour a small amount of the milk and sugar mixture into the egg yolks, whisking all the while.
- Gradually pour the egg mixture back into the saucepan, whisking constantly to prevent the eggs from scrambling.
- Blend the cornstarch with 1/4 cup cold water.
- Add to the saucepan.
- Bring the custard to a boil, whisking constantly for several minutes until it thickens.
- Remove from the heat.
- Stir in vanilla extract and whiskey.
- Strain through a fine-mesh sieve.
- Pour over bread pudding as desired.
- *Cook time does not reflect the refrigeration time*.
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Reviews
-
This recipe is GREAT! The best bread is fresh french bread. It makes it SO sinful. I have also used a combination of french bread and sourdough bread which makes an interesting (not as sweet) variation. Being a true Louisianian and having had Brennan's Bread Pudding on several occasions, this recipe is by far, the closest to the real thing.