Fred's Bread Pudding With Whiskey Sauce

Course : Cajun
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--- bread pudding---
1 loaf loaf French bread - stale -- crumbled (6-8 cups)
4 cups milk
2 cups sugar
8 tablespoons butter - melted
3 large eggs
2 tablespoons vanilla
1 cup raisins
1 cup coconut - shredded
1 cup pecans - chopped
1 teaspoon cinnamon
1 teaspoon nutmeg
--- whiskey sauce---
1/2 cup butter
1 1/2 cups powdered sugar
2 large egg yolks
1/2 cup bourbon - or rum -- (to taste)

Preparation / Directions:

BREAD PUDDING: Combine all ingredients; mixture should be very moist, but not soupy. Pour into buttered 9 x 12 or larger baking dish. Place into non-preheated oven. Bake at 350F for approximately 1 hour and 15 minutes, until top is golden brown. Serve warm with sauce. WHISKY SAUCE: Cream butter and sugar over medium heat until all butter is absorbed. Remove from heat and blend in egg yolk. Pour in bourbon gradually to your own taste, stirring constantly. Sauce will thicken as it cools. Serve warm over warm bread pudding. NOTE: For variety of sauces, just substitute your favorite fruit juice or liquor to complement your bread pudding. A nice variation is to use Pina Colada mix and rum. ]]]

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