Bread and Butter Pudding with Whiskey Sauce
Serves 10
For the bread pudding:
6 large eggs
1 1/2 cups white granulated sugar
4 cups milk
1 cup heavy cream
1 tablespoon bourbon whiskey
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
pinch of allspice
1 (1 pound) loaf day-old French bread, torn into 1-inch chunks
4 tablespoon melted butter
1/2 cup golden raisins
For the whiskey sauce:
1 cups white sugar
1/2 cup butter
1/2 cup corn syrup
1/4 cup bourbon whiskey, or to taste
In a mixing bowl, whisk together the eggs and sugar until light and creamy. Add the milk, cream, whiskey, vanilla, cinnamon, and allspice. Whisk thoroughly until combined.
Scatter the bread in a 9 x 13 baking dish, and drizzle over the melted butter. Toss until coated. Top with the raisins. Cover with the custard mixture. Let still out for 30 minutes to allow the bread to soak up the custard. May also be made ahead and refrigerated until you're ready to bake.
Preheat oven to 325 degrees F
Bake about 40 minutes, or until the custard is set and the top is browned. Let cool for 15 minutes before serving. May be served warm, room temperature, or cold.
To make the sauce: Mix the sugar, butter, and corn syrup in saucepan over low heat. Stir until the butter is melted, the sugar is dissolved, and the mixture is heated through. Whisk in the whiskey. May be served over the bread pudding warm, or at room temperature.
26 comments:
Oh my, I NEED this!
hmm... I would love to be your first tester and provide you with some feedback.. BUT YOUR RECIPIES ARE JUST TOO GOOD!! And I've promised myself that I won't bake anything until the lent is over.. the list of recipies awaiting is getiing longer and longer..
Best FOODwishes,
Hania
I would imagine this would also work well with other flavorful drinks, such as rum or amaretto. I know my dad makes a rum cake every Christmas, and it never lasts long...
Wow! Is this a southern thing? My English Mom used to make this when I was a kid, so I always assumed it was a British "war time" thing.
But I was just thinking about it yesterday, looking at all my day (or two) old bread.
Thanks Chef! You rock!
Bread pudding is East-European home-made treat too. We knew it under the mysterious name zemlbaba.
sounds yum ..... I can't wait to try this ...except i'm going to try it with Sortilege ... whiskey with maple syrup .... YUM
Its looks amazing, I never sow something like this.
One could jack this up with the addition of 150 grams of 70% dark chocolate chunks...just saying.
Ummmmm bread pudding.
One of my favorites.
I'll give it a try, but will have to add a few toasted pecans, and plump the raisins with a little booze first ('cuz I like boozy raisins).
Video, please!
@ the person who said he/she likes boozy raisins.... Who doesn't? hahaha
This is a good recipe. I added a little nutmeg and I usually soak my raisins in brandy then add some chopped dates about a 1/4 cup. Another thing ( did not try with this) my grandmother-in-law used to make raisin cookies. They were gone in flash. The key I think was she would soak the raisins and dates in brandy. I decided after she was gone to take the liquid she discarded from the soak and added brown sugar then bring to a simmer with some vanilla. Let it reduce to a syrup. Added that to the bread soak and a vanilla sauce. Outstanding. Give it a try.
Turned out great, Chef!
I tasted the "egg nog" before adding to the bread, and found that a teaspoon or so of salt really made the flavor pop.
Great recipe.
Any problems if I use brandy?
brandy is fine!
:::sigh::: I messed-up. I was in too much of a hurry and completely missed the (crucial) step of letting it sit for 30 minutes so the bread can soak up the custard. The bottom was mushy and the top was hard. Gads!
oh well, you can mix it up, and bake at 300 until it cooks.
This is an alltime favourite with my kids. I just mix up bread, butter, sugar, cinnamon, vanilla, milk, cream and steam it for 30 mins on low. But Im gonna try this 'adult-pudding' with bourbon whisky cos i have this Irish whiskey lying and no one's drinking it...LOL
Hey Chef John! Please note that everything below is my honest opinion. I respect you as a chef and I don't mean any ill will.. so please don't take it that way :)
I tried your recipe on Friday/Saturday. I made a few mistakes but that was my own fault. Instead of whisking the eggs with the sugar before adding the liquids, I dumped everything in a bowl and mixed that together. It just took a little longer to combine everything. I also didn't have any allspice on hand so I used nutmeg instead.
The bread pudding itself turned out wonderful however the I didn't like how the sauce came out. I made the sauce as directed but it must've been the corn syrup that gave it a not so pleasant after taste. I actually ended up using one of my friend's recipes which I've included below.
Bourbon sauce
2 oz bourbon
1 cup half and half
3/4 cup brown sugar
1 egg, beaten
3 tbsp butter
Put everything but the bourbon in a pan. Heat on low, stirring constantly until thickened. Add bourbon. Strain sauce to get rid of egg lumps.
Sorry for the long comment.. but I hope this helps you out :)
Thanks! strange about the corn syrup aftertaste, i haven't experienced that.
Chef John,
I cant find the video of bread and butter pudding! Please help!
there is no video. this was just a written recipe for the cookbook I wanted people to try
I love this picture...
I made this recipe today. The directions were very good and straight forward. My girlfriend loved it, though it was a little eggy for me. Awesome, simple recipe though. As always, great recipe Chef John
Tried this recipe with the bourbon sauce given by JadedOne.
I reduced the sugar used in the bread pudding because the sauce itself is very sweet already.
Thanks alot for this great recipe!!
This was an awesome desert for my New Years Eve dinner. Thank you for the recipe and the instructions. PERFECT!
-- Beth
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