Big John's Bread Pudding With Whisky Sauce
- Ready In:
- 35mins
- Ingredients:
- 16
- Serves:
-
8
ingredients
- 3 loaves French bread, cubed
- 4 whole eggs, beaten
- 1 1⁄4 cups sugar
- 1⁄2 teaspoon vanilla
- 1 1⁄4 teaspoons nutmeg
- 1 1⁄4 teaspoons cinnamon
- 1⁄4 cup butter, melted
- 3 cups milk
- 1⁄2 cup pecans, chopped
- 1⁄2 cup canned pineapple, drained & chopped
- 1⁄2 cup coconut, shredded
-
Whiskey Sauce
- 2 egg yolks, beaten (save whites)
- 1 cup powdered sugar
- 1⁄2 cup butter
- 1⁄2 cup Canadian rye whisky
- 1 teaspoon vanilla extract
directions
- Preheat oven to 350 degrees.
- Add sugar, vanilla and spices to eggs (mixed with egg whites from sauce) and beat.
- Add milk and butter, beat again.
- Stir in pineapple, coconut and pecans.
- Place bread in a large buttered baking pan and pour beaten mixture over top.
- Let stand for 15 minutes.
- Bake until the center becomes firm.
- SAUCE: Cream butter and sugar over medium heat until all butter is absorbed.
- Remove from heat and blend in egg yolk and vanilla.
- Pour in Whiskey while stirring constantly.
- Sauce will thicken as it cools.
- Serve over warm bread pudding.
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RECIPE SUBMITTED BY
Big John
Calgary
I live in the foothills of the Canadian Rockies and have always enjoyed cooking. I do wish my friends would try new things more often, it's not like I've ever made them sick... often.
I'm no longer submitting to any recipe site but you can find many of my recipes at my page listed below.