Old Fashioned Bread Pudding With Whiskey Sauce

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Bread Pudding with Whiskey Sauce

Prep 25 min
Total 2 hour 20 min
Servings 12

Serve whiskey Sauce over bread pudding – a flavorful dessert made with eggs, vanilla and whipped cream.

Ingredients

Bread Pudding

4 large whole eggs
one large egg yolk
3/4 cup sugar
2 one/2 cups milk
2 i/ii cups whipping (heavy) foam
1 tablespoon vanilla
one teaspoon ground cinnamon
12 oz French or other firm staff of life, cut into 1/2-inch slices, and then cut into ane i/2-inch pieces (ten cups)
one/2 cup raisins, if desired
ii tablespoons carbohydrate
1/ii teaspoon basis cinnamon
2 tablespoons butter or margarine, melted

Whiskey Sauce

1/2 cup butter or margarine
2 tablespoons h2o
1 big egg
1 cup sugar
two tablespoons whiskey or bourbon or 1 teaspoon brandy extract

Steps

1

Estrus oven to 325°F. Grease lesser and sides of 13x9-inch drinking glass baking dish with shortening or spray with cooking spray.
two

In large bowl, trounce 4 whole eggs, 1 egg yolk and three/4 loving cup saccharide with wire whisk until well blended. Beat in milk, whipping cream, vanilla and one teaspoon cinnamon until well blended. Stir in 7 cups of the breadstuff pieces and the raisins. Allow stand 20 minutes. Pour into baking dish. Lightly press remaining 3 cups staff of life pieces on top of mixture in baking dish.
iii

In small bowl, stir 2 tablespoons carbohydrate and 1/2 teaspoon cinnamon until well blended. Brush top of breadstuff mixture with melted 2 tablespoons butter; sprinkle with cinnamon-carbohydrate. Bake uncovered 55 to 65 minutes or until top is puffed and low-cal aureate brown (centre will jiggle slightly). Cool 30 minutes.
4

Meanwhile, in ane-quart saucepan, cook ane/2 cup butter over low heat; exercise not allow to simmer. Remove from heat; absurd 10 minutes. Mix h2o and 1 egg in minor bowl; stir into butter until blended. Stir in one loving cup sugar. Cook over medium-depression oestrus, stirring constantly, until sugar is dissolved and mixture begins to eddy; remove from heat. Stir in whiskey. Cool at least ten minutes before serving.
5

Serve sauce over warm bread pudding. Store remaining dessert and sauce covered in refrigerator.

Tips from the Betty Crocker Kitchens

tip 1
Firm breads make the best bread pudding because the cut pieces concord upwardly to all of the liquid ingredients without becoming mushy. Although firm bread is best, avert artisan or rustic breads with a very crisp or difficult crust.
tip 2
For vii grams of fat and 300 calories per serving, substitute 4 cups fat-free (skim) milk and one loving cup half-and-half for the milk and whipping cream. Substitute ii eggs and one/2 cup fatty-free cholesterol-free egg production for the four eggs and i egg yolk. Instead of Whiskey Sauce, stir 1 tablespoon bourbon into 1 cup fat-free caramel topping; heat if desired.

Nutrition

500 Calories, 30g Total Fat, 8g Poly peptide, 50g Total Carbohydrate, 36g Sugars

Nutrition Facts

Serving Size: ane Serving

Calories: 500

Calories from Fat: 270

Total Fat: 30g; 46%

Saturated Fat: 16g; lxxx%

Trans Fatty: 1 ane/2g

Cholesterol: 190mg; 64%

Sodium: 300mg; 12%

Potassium: 180mg; 5%

Total Carbohydrate: 50g; 17%

Dietary Fiber: 0g; 0%

Sugars: 36g

Protein: 8g

Vitamin A: 25%; 25%

Vitamin C: 0%; 0%

Calcium: 15%; fifteen%

Atomic number 26: 8%; 8%

Exchanges:

two Starch; 0 Fruit; 1 one/2 Other Sugar; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 Loftier-Fat Meat; 5 1/2 Fat;

*Percent Daily Values are based on a ii,000 calorie diet.