DRUNKEN RAISIN BREAD PUDDING WITH WHISKEY CREAM SAUCE
DRUNKEN RAISIN BREAD PUDDING WITH WHISKEY CREAM SAUCE
Makes one 9x13 pan
1 loaf of french or italian bread, torn (about 6 cups of bread)
⅔ cup golden raisins
2-3 Tbs bourbon
1 Tbs unsalted butter
2 cups heavy cream
4 cups whole milk
6 large eggs
1 ¾ cups brown sugar
4 ½ teaspoons good vanilla
1 ½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
Preheat oven to 250F. Place torn bread on a baking sheet in the oven for about 15 minutes to dry so the bread won’t become soggy when it soaks. While the bread bakes, heat the raisins and 3 Tbs bourbon in the microwave for about 30 seconds; remove and allow raisins to soak. Remove the bread from the oven, and turn oven to 350F. Place bread in a very large bowl. Grease the bottom and sides of a 9x13 casserole or a 3qt baker with butter. Set aside.
Combine the heavy cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, salt, and raisins in a large bowl preferably with a pour spout. Whisk to mix and pour the cream mixture over the bread. Stir to combine. Allow the mixture to sit at room temperature for 20 minutes or so.
Transfer the bread mixture to the buttered casserole dish. Place the casserole dish inside a larger pan and fill half-way up the sides with the hottest tap water available. Cover loosely with foil, tenting so as not to touch the top of the bread pudding. Cut a few slits in the top of the foil to allow steam to escape. Bake 45 minutes covered, then remove foil and bake another 30-45 minutes more until the bread pudding poofs up. Carefully remove from the oven, remove the pan from the water bath, and allow to cool. Serve warm or at room temperature. While it’s cooling, make the sauce.
WHISKEY CREAM SAUCE
2 cups heavy cream
½ cup whole milk
½ cup granulated white sugar
2 Tbs cornstarch
¼-½ cup bourbon or whiskey of your choice
Pinch salt
2 Tbs unsalted butter
In a 1 qt saucepan over medium heat, combine the milk, sugar, and cream. Place the cornstarch and ¼ cup of bourbon in a small mixing bowl and whisk to blend, making a slurry. Pour the slurry into the cream mixture and bring to a boil. Once the sauce begins to boil, reduce the heat to a gentle simmer and cook 5 minutes, stirring occasionally. Remove the sauce from the heat, add the salt and stir in the butter. Taste and add more bourbon if you’re brave enough. Store sauce and bread pudding separately and covered in the refrigerator.
Shelia's Boozin Bread Pudding w/ Whiskey Sauce
An easy to make old southern recipe that's been updated with the smooth taste of Bailey's Irish Cream in the pudding and straight whiskey in the sauce. This is truly and awesome dessert. Enjoy!
How to Make the BEST Bread Pudding
Grab the bread pudding recipe here:
This delicious and easy bread pudding recipe uses simple ingredients like milk, eggs, sugar, vanilla, and bread -- items you probably already have on hand! After it has baked in the oven it creates a custard-like dessert that you'll LOVE!
Plus, it's ready in less than an hour!
#breadpudding #breadpuddingcustard #breadpuddinginoven #breadpuddingwithmilk #easybreadpudding
Bread Pudding & Cinnamon Whiskey Caramel ????
INGREDIENTS
• 1 Loaf Stale Bread
• Milk
• 3 Beaten Eggs
• Butter
• Cinnamon
• Nutmeg
• Allspice
• Vanilla Extract
• 1 c White Sugar
• Fireball (Cinnamon Whiskey)
• 1 c Brown Sugar
• Powdered Sugar (Optional)
HOW TO
• Cut the stale bread into portions, about 1 inch. (If you don’t have stale bread, you can toast the bread until it’s mostly dried out)
• Into a bowl- add the bread, 4 c milk, eggs, white sugar- and about 1 tbsp each of cinnamon, nutmeg, allspice, & vanilla extract.
• Into the mixture, add 3-6 shots of Fireball- then combine gently.
• Butter your cast iron skillet, add in the mixture, even it out, then bake at 375 degrees F for about 45 mins-1 hr.
• For the caramel sauce- med heat- add a generous amount of Fireball to a pan (about 1/2-3/4 c).
• Flambé the alcohol once it begins to bubble, or let the liquor bubble until it reduces by about half.
• Add 1 stick of butter & once melted, add in the brown sugar and combine.
• Once combined- add 1/2 c milk, then cook down until it begins to thicken & set aside.
• Drizzle the caramel sauce over the bread pudding.
• Garnish with powdered sugar (optional).
• Serve & enjoy!
Whiskey Bread Pudding Recipe
White bread of your choice
Brown sugar
White sugar
Cinnamon
Nutmeg, optional
Salt
Butter
Eggs
Heavy cream or Half & Half
Vanilla
Confectioners sugar
Whiskey
Preheat oven to 350'F and bake for 40-50 mins or until top layer is golden brown and allow to cool
Betty's Keeneland Bread Pudding & Bourbon Sauce
Betty pays tribute to historic Keeneland Race Track (in Lexington, KY) during their spring meet by making their famous Bread Pudding & Bourbon Sauce recipe. It is a traditional dish at Keeneland and also in KY. You can leave the Bourbon in or omit it--either way it's great! Below is 1/4 of Keeneland's recipe:
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Keeneland Bread Pudding & Bourbon Sauce
Bread Pudding:
1/2 cup sugar
2 cups milk
2 well-beaten eggs
1/2 teaspoon vanilla extract
2 to 3 cups cubed white bread
1/4 cup golden raisins
1/4 teaspoon cinnamon
In a large bowl, whisk sugar into milk until dissolved. Add beaten eggs and vanilla extract. Soak bread cubes in liquid mixture for several hours or overnight (in the refrigerator) until bread is saturated. Pour into a greased baking dish. Sprinkle with raisins and cinnamon. Use a spoon (or something similar) to press the raisins and cinnamon into the top layer of the bread mixture. Bake at 250 degrees for 1 hour, or until firm to the touch and golden brown. Let cool to room temperature before spooning out and topping with Bourbon Sauce.
Bourbon Sauce:
1/2 stick softened butter
1/2 cup powdered sugar
1/2 tablespoon to 1 1/2 tablespoons Bourbon whiskey
Soften butter to room temperature and mix powdered sugar into the butter with an electric mixer until smooth. Add Bourbon to taste; stir in completely until it achieves frosting consistency. Spoon over warm bread pudding. Serve. Enjoy!
Here is a link to Keeneland's official recipe:
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