12/07/2015 Matt’s Bread Pudding with Whiskey Butter Sauce
Matt’s Bread Pudding with Whiskey Butter Sauce
Recipe Courtesy of Cindy Schumacher
3 large eggs
1 cup sugar
2 cups milk
1 tsp vanilla
½ tsp nutmeg
½ tsp cinnamon
Pinch of salt
½ cup raisins
½ cup chopped pecans
6 cups stale Italian bread, cubed
1¼ cup water
½ cup light brown sugar, packed
1½ Tbsp. cornstarch
¼ cup whiskey
2 Tbsp. butter
For Bread pudding:
Preheat oven to 375.
Beat eggs until frothy, and then beat in sugar.
Add milk, vanilla, nutmeg, cinnamon, and salt; stir to mix.
Add raisins and pecans, then pour mixture over bread cubes.
Toss together and soak until a small bead of moisture is on the side of the bowl.
Pour bread mixture into a generously buttered 1 ½ quart casserole dish.
Bake for 40 minutes or until a toothpick comes out clean.
Combine water and sugar in saucepan. Bring to a boil.
Blend whiskey and cornstarch and stir into the sugar mixture.
Cook until thick.
Blend in butter until melted.
Serve warm over warm bread pudding.
(Can top with whipped cream if you wish before putting sauce on top.)