The changing colors and cool crispness of the fall season are upon us. Time for hot toddies, cozy socks, and quiet intimate evenings spent with friends and family. A staff member of ours shared this delicious recipe with me, that I’d like to pass on to you. Bread pudding is one of my favorite treats, having had my first taste of it in New Orleans. I was instantly hooked to its comforting simplicity. Originally known as “poor man’s pudding” and created as a delicious way to recycle old bread, I love this recipe for its down to earth goodness. Somehow, it seems like the perfect Autumn dessert. I plan on making it this weekend.
Happy Thanksgiving from all of us at Accent Cruises!
Bread Pudding with Whiskey Sauce
Cut 1 loaf of french bread into 1 inch cubes
Heat 1 liter of milk (2% or homogenized) and 1/2 cup of sugar bring to scald do not boil
To bread cubes add:
1.5 tbsp cinnamon
1 tsp nutmeg
1.5 tbsp vanilla
1/2 cup brown sugar
Pour scalded milk over bread cubes and fold in 5 whisked whole eggs
Let stand 15 minutes
-Pour into 1.5 liter corning ware dish. Put into water bath (place bread pudding dish into a larger pan 1/2 filled with water)
-Bake at 350 degrees for 45 minutes – 1 hour. Insert toothpick into center of bread pudding to test when done.
Toothpick should come out clean. Top of bread pudding should be golden brown. Oven temperatures vary may need to bake longer
1 cup whipping cream
1 cup brown sugar
Bring to boil
Remove from heat and stir in 1/4lb of butter and 1/4 cup of whiskey
Scoop bread pudding into a bowl and top with whiskey sauce. Serve warm. Enjoy!!!