Time 1h20m Yield 8 Number Of Ingredients 11 Steps:
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch pan. In a large bowl, stir together eggs, butter, vanilla and milk. Gradually add 1/4 cup sugar and mix thoroughly until sugar is dissolved. Place bread cubes in bottom of prepared pan. Pour liquid over bread, fully saturating all bread. Sprinkle pecans on top. Bake in preheated oven for 60 minutes, until golden. Meanwhile, combine 1/2 cup white sugar, 1/2 cup butter, cream and whiskey in a small saucepan. Warm over low heat, stirring constantly, until sauce is gently boiling. Pour sauce over baked bread pudding and serve.
Number Of Ingredients 15 Steps:
Heat bourbon in a medium saucepan over medium-low heat until warm. Pour over raisins in a small bowl; let stand at least 1 hour or overnight. To make whiskey sauce: bring cream to a simmer over medium heat in a small saucepan. Whisk together cornstarch and 2 tablespoons cold water; slowly whisk into cream. Bring to a boil, whisking constantly. Reduce heat to low; simmer, whisking constantly, 1 minute. Remove from heat; stir in sugar and bourbon. Set aside and let cool completely. Preheat oven to 350 degrees. Stir together bread, milk, and cream in a large bowl. Whisk eggs, sugar, vanilla, salt, and allspice in a medium bowl; add to bread mixture. Stir in raisins and bourbon. Melt butter in an 8-inch square baking dish in oven. Remove from oven, and swirl to coat bottom of dish. Pour in bread mixture, distributing raisins evenly. Bake until bread cubes are browned around edges and custard is cooked, about 35 minutes. Let cool completely on a wire rack. Serve with whiskey sauce.
Time 1h55m Yield 10 to 12 servings Number Of Ingredients 20 Steps:
Preheat the oven to 350 degrees F. Place the bread in a large bowl. Grease a 9 by 13-inch casserole dish with the remaining tablespoon of butter and set aside. Combine the heavy cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, salt, and raisins in a large bowl. Whisk to mix. Pour the cream mixture over the bread, and stir to combine. Allow the mixture to sit at room temperature for 30 to 45 minutes. Transfer the bread mixture to the casserole dish and bake until the center of the bread pudding is set, 50 to 60 minutes. Garnish the bread pudding with confectioners’ sugar and serve warm with warm Whiskey Sauce. In a 1-quart saucepan set over medium heat, combine the cream, milk, and sugar. Place the cornstarch and 1/4 cup of the bourbon in a small mixing bowl and whisk to blend and make a slurry. Pour the slurry into the cream mixture and bring to a boil. Once the sauce begins to boil, reduce the heat to a gentle simmer and cook, stirring occasionally, for 5 minutes. Remove the sauce from the heat, add the salt, and stir in the butter and the remaining 1/2 cup of bourbon. Serve warm.
Time 1h25m Yield 8 serving(s) Number Of Ingredients 20 Steps:
*Brandy may be used instead of whiskey, if desired. If you’d rather not use liquor, fresh orange juice may be substituted for the whiskey. BREAD PUDDING:. Preheat the oven to 350ºF. Grease a 9 x 13-inch pan with the 1 tablespoon butter. Toast the pecans in a dry frying pan over medium heat for 5-10 minutes, or until fragrant (don’t allow pecans to burn). Remove from the heat. Whisk together the eggs, sugar, vanilla, cinnamon, nutmeg, melted butter and milk until well blended. Place half the bread cubes in the buttered dish, top with the chopped pecans, then pour half the liquid mixture over the bread. Add the remaining bread cubes and top with remaining liquid. Cover with plastic wrap and let set for 30 minutes, gently pressing the cubes underneath the liquid a few times to make sure the bread is moistened. Remove plastic, cover with foil and bake in preheated oven for 45 minutes. Uncover the pudding, drizzle 1 cup of the warm Whiskey Vanilla Sauce over it, and bake for an additional 5 minutes, uncovered. Let set for at least 5 minutes before cutting. Serve the remaining Whiskey Vanilla Sauce with the pudding. WHISKEY VANILLA SAUCE. While pudding is baking, combine the sugar, cream, spices, and butter in a small saucepan and bring to a gentle boil. When the butter is melted, combine the whiskey, cornstarch, and vanilla in a small bowl, then slowly whisk the whiskey mixture into the gently boiling sauce. Boil gently for 5 minutes, stirring often. GARNISH. Whip the cream and keep in refrigerator until serving time.
Time 1h25m Yield 12 Number Of Ingredients 12 Steps:
Preheat oven to 300 degrees F (150 degrees C). In a medium bowl, whip together eggs and sugar. Mix in milk, heavy cream, vanilla extract and cinnamon. Whip until smooth. Arrange bread cubes in a medium baking dish, and top with golden raisins. Cover with the whipped mixture. Allow the bread to become saturated with the mixture. Bake 45 minutes in the preheated oven, until lightly browned. To make the sauce, mix sugar, butter and corn syrup in a medium saucepan over low heat. Remove from heat when thoroughly blended, and whisk in the whiskey. Serve warm over bread pudding.
Time 1h20m Yield 12 serving(s) Number Of Ingredients 9 Steps:
For the pudding:. In a large bowl, mix beaten egg with vanilla, brown sugar, cream/milk with wire whisk until blended. Add raisins. Break up bread into 13x9x2 pan and pour the liquid (above) in slowly. When all the liquid is in, use either your clean hands or a spoon to squish the bread so that it falls apart and becomes mixed evenly with the liquid. It needs to be very wet and somewhat giggly. Bake in 375 degree oven for about 45 minutes to one hour- test at 45 minutes with a knife to see if the pudding is set up. The pudding should bounce back a little and the knife should come out almost clean from the center. The pudding will look very raised and poofy when you remove it from the oven. It will fall in a minute. For the Sauce:. In a small saucepan, melt one stick butter or margarine. Add brown sugar and stir constantly until melted. Add whiskey and stir again until heated. Double the recipe if you like a lot of sauce on the bread pudding, but use only ¾ cup of the whiskey.
