Bread Pudding with Whiskey Sauce
Hey Y'all,
Hope everyone has enjoyed their weekend so far, I know that we have. I hope that you are all enjoying this blog and that it is inspiring you to go cook something in the kitchen today. The one thing that I have learned from doing this blog is that you can't fear the kitchen. If something turns out wrong, oh well just try something else or go back to that dish and see what didn't work. Trust me there are some items that we have made and we were like that is horrible but we have gone back and tried to figure out what was wrong. This is one of those recipes that has now turned out amazing!!!! This bread pudding is one that has to sit overnight in the fridge and then is baked the next day. Also, when you get the French Bread loaf get it about 2 days before so it can become hard that way all the liquid can get soaked into it.
The ingredients for the Bread Pudding are 1 16 oz. French Bread, 8 Eggs, 2 cups Half & Half, 1 cup Whole Milk, 2 tbsp. Sugar, 1 tsp. Vanilla Extract, 1/4 tsp. Cinnamon, and 1/4 tsp. Nutmeg. The ingredients for the Pecan Topping is 2 sticks Butter, 1 cup Brown Sugar, 1 cup Chopped Pecans, 1/2 tsp. Cinnamon, 1/2 tsp. Nutmeg and 2 tbsp. Light Corn Syrup. For the Whiskey Sauce you will need 8 oz. Butter, 2 cups Powdered Sugar, 2 Eggs, 1.5 oz Whiskey.
Slice the Bread into 1/2 inch slices and layer them in buttered Pyrex dish. In a mixing bowl mix together the eggs, half & half, milk, sugar, vanilla, cinnamon and nutmeg. Once that is all mixed together pour it over the bread in the baking dish. Cover with saran wrap and refrigerate overnight. The next day make your Pecan topping. Make sure your butter is at room temperature. Mix together the butter, brown sugar, cinnamon, nutmeg and light corn syrup. Beat that together and then once it is all mixed well stir in the chopped pecans. Take the Bread Pudding out of the fridgerator and spread the pecan topping on top of it. Heat the oven to 350 and bake for 45 minutes to 1 hour depending on your oven. While the Bread Pudding is cooking heat a pot over medium heat. Melt the butter in the pot and whip in the powdered sugar once it is melted. Fold in the eggs and then add the whiskey. Serve the sauce over the Bread Pudding and enjoy!!!
This is by far one of the best Bread Puddings that I have ever had!!! I am not a big fan of raisins in the pudding but if you like them add 1/2 cup to the egg mixture. I love this because the bread soaks all of the egg mixture and makes the bread moist again. I love the wonderful crunch that you get from the pecan topping. It has such a nice roasted and sweet taste to it. The whiskey sauce is so good and just tops off this pudding in such a nice way. I have taken a basic bread pudding and took it to another level. This is one of the easy desserts that I ever have made and anyone can do it. I hope that your family enjoys this as much as my family and friends have. Next time I am going to bring you our healthy saute Brussel Sprouts. They are so good and is a completely different spin on the everyday brussel sprout. See y'all soon and have a wonderful day.
Hope everyone has enjoyed their weekend so far, I know that we have. I hope that you are all enjoying this blog and that it is inspiring you to go cook something in the kitchen today. The one thing that I have learned from doing this blog is that you can't fear the kitchen. If something turns out wrong, oh well just try something else or go back to that dish and see what didn't work. Trust me there are some items that we have made and we were like that is horrible but we have gone back and tried to figure out what was wrong. This is one of those recipes that has now turned out amazing!!!! This bread pudding is one that has to sit overnight in the fridge and then is baked the next day. Also, when you get the French Bread loaf get it about 2 days before so it can become hard that way all the liquid can get soaked into it.
The ingredients for the Bread Pudding are 1 16 oz. French Bread, 8 Eggs, 2 cups Half & Half, 1 cup Whole Milk, 2 tbsp. Sugar, 1 tsp. Vanilla Extract, 1/4 tsp. Cinnamon, and 1/4 tsp. Nutmeg. The ingredients for the Pecan Topping is 2 sticks Butter, 1 cup Brown Sugar, 1 cup Chopped Pecans, 1/2 tsp. Cinnamon, 1/2 tsp. Nutmeg and 2 tbsp. Light Corn Syrup. For the Whiskey Sauce you will need 8 oz. Butter, 2 cups Powdered Sugar, 2 Eggs, 1.5 oz Whiskey.
Slice the Bread into 1/2 inch slices and layer them in buttered Pyrex dish. In a mixing bowl mix together the eggs, half & half, milk, sugar, vanilla, cinnamon and nutmeg. Once that is all mixed together pour it over the bread in the baking dish. Cover with saran wrap and refrigerate overnight. The next day make your Pecan topping. Make sure your butter is at room temperature. Mix together the butter, brown sugar, cinnamon, nutmeg and light corn syrup. Beat that together and then once it is all mixed well stir in the chopped pecans. Take the Bread Pudding out of the fridgerator and spread the pecan topping on top of it. Heat the oven to 350 and bake for 45 minutes to 1 hour depending on your oven. While the Bread Pudding is cooking heat a pot over medium heat. Melt the butter in the pot and whip in the powdered sugar once it is melted. Fold in the eggs and then add the whiskey. Serve the sauce over the Bread Pudding and enjoy!!!
This is by far one of the best Bread Puddings that I have ever had!!! I am not a big fan of raisins in the pudding but if you like them add 1/2 cup to the egg mixture. I love this because the bread soaks all of the egg mixture and makes the bread moist again. I love the wonderful crunch that you get from the pecan topping. It has such a nice roasted and sweet taste to it. The whiskey sauce is so good and just tops off this pudding in such a nice way. I have taken a basic bread pudding and took it to another level. This is one of the easy desserts that I ever have made and anyone can do it. I hope that your family enjoys this as much as my family and friends have. Next time I am going to bring you our healthy saute Brussel Sprouts. They are so good and is a completely different spin on the everyday brussel sprout. See y'all soon and have a wonderful day.
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