Ingredients for Bread Pudding And Sauce
- Raisins
- 1 tablespoon brandy, for sauce
- 2 tablespoons unsalted butter, for sauce
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1/4 cup packed light brown sugar, for sauce
- Vanilla Extract
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- French Bread
- 2 tablespoons cornstarch, for sauce
- 1/2 cup cold water, for sauce
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How to Make Bread Pudding And Sauce
- Preheat oven to 350°F (175°C). Grease a shallow 9x13 inch baking dish with 2 tablespoons of butter.
- In a small saucepan, combine 1 cup raisins and 1/4 cup brandy. Bring to a boil over medium heat, then remove from heat and set aside.
- In a large mixing bowl, whisk together 4 large eggs, 2 cups whole milk, 1 cup heavy cream, 1 cup packed light brown sugar, 1 teaspoon vanilla extract, 1/2 teaspoon salt, and 1/4 teaspoon ground nutmeg.
- Stir in 1/2 cup melted butter and the raisin mixture.
- Gently fold in 6 cups cubed day-old bread. Let stand for 15 minutes to allow the bread to absorb the custard.
- Pour the bread pudding mixture into the prepared baking dish.
- Bake for 35-40 minutes, or until a knife inserted into the center comes out clean.
- While the pudding is baking, prepare the sauce: In a small saucepan, whisk together 1/4 cup packed light brown sugar, 2 tablespoons cornstarch, and a pinch of salt.
- Whisk in 1/2 cup cold water until smooth.
- Cook over medium heat, stirring constantly, until the sauce thickens and comes to a boil (about 2 minutes).
- Remove from heat and stir in 2 tablespoons butter and 1 tablespoon brandy.
- Serve the warm bread pudding topped generously with the whiskey sauce. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
156g
Fat
49g
Carbs
33g
