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Almost any bread can be used to make bread pudding, but firm breads will bake up the best. And those with a slightly softer crust, rather than a very crisp crust, work well.
2 1/4 cups milk
1/2 cup sugar
1 1/2 teaspoons ground cinnamon
2 large eggs, slightly beaten
5 cups 1/2 to 3/4 inch cubes French bread or other firm bread (8 ounces)
1/2 cup raisins, if desired
Whiskey Sauce: see recipe
Whiskey Sauce:
1/2 cup butter or stick margarine, melted
2 tablespoons water
1 large egg
1 cup sugar
2 tablespoons whiskey or bourbon or 1 teaspoon brandy extract
1. Heat oven to 350°.
2. Mix milk, sugar, cinnamon and eggs in large bowl with wire whisk until well blended. Stir in bread cubes and raisins. Pour into ungreased 1 1/2-quart casserole.
3. Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge of casserole comes out clean.
4. Make Whiskey Sauce. Serve sauce over warm bread pudding. Store remaining dessert and sauce covered in refrigerator.
Whiskey Sauce
1/2 cup butter or stick margarine, melted*
2 tablespoons water
1 large egg
1 cup sugar
2 tablespoons whiskey or bourbon or 1 teaspoon brandy extract
Melt butter in 1-quart saucepan over low heat; do not allow to simmer. Remove from heat; cool 10 minutes. Mix water and egg; stir into butter until blended. Stir in sugar. Cook over medium-low heat, stirring constantly, until sugar is dissolved and mixture begins to boil; remove from heat. Stir in whiskey. Cool at least 10 minutes before serving. Store covered in refrigerator.
*Spreads with at least 65% vegetable oil can be used.
Lighter Bread Pudding with Whiskey Sauce: For 2 grams of fat and 280 calories per serving, use fat-free (skim) milk; substitute 1 egg plus 2 egg whites for the 2 eggs. Instead of Whiskey Sauce, stir 1 tablespoon bourbon into 1 cup caramel topping; heat if desired.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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