Bread Pudding with Bourbon Whiskey Sauce

This decadent Mother’s Day treat is simple enough for Dad to prepare. Serve the bread pudding warm with bourbon sauce drizzled over the top, and add a scoop of vanilla ice cream for extra indulgence.

BreadPudding

Recipe and photograph by Kimme Hargrove

Bread Pudding

6 cups bread, torn into 1-inch pieces
3 Tablespoons butter, divided
2 cups milk
1 teaspoon vanilla
½ cup sugar
½ teaspoon nutmeg
½ teaspoon salt
3 eggs, beaten

Grease a 1½ quart (or bigger) dish using 1 Tablespoon of butter. Place torn bread into dish, arranging to fit.

In a medium-sized saucepan, heat (on low) remaining butter, milk, vanilla, sugar, nutmeg and salt until butter has just melted and sugar is dissolved. Let cool for 10 minutes.

Using a whisk, add beaten eggs to milk. Let sit for 1 hour at room temperature.

Heat oven to 350°F. Bake 25-30 minutes until custard is firm and bread is slightly browned on top.

Whiskey Bourbon Sauce

1 stick butter
1 egg, beaten + 2 Tablespoons water
1 cup sugar
1-2 Tablespoon(s) bourbon or other whiskey

In a small saucepan, heat butter until just melted. Remove from heat, and cool for 10 minutes.

Beat egg in a small container with water. Add egg mixture and sugar to saucepan with melted butter. Heat on low-medium until just boiling. Take off heat, and stir in whiskey/bourbon (will bubble vigorously). Keep stirring until combined; let cool before serving.

Note: The sauce can be made ahead of time and will thicken as it cools. Reheat in the microwave for 10 seconds, stirring until combined again.

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