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Recipes

Bread Pudding with Whiskey Sauce from The Bon Ton Cafe

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For the Pudding

6 ounces stale French bread with crust (I used a mix of ciabatta and challah)

2 cups milk

2 eggs

1 cup sugar

7  tablespoons butter or margarine, at room temp

4 tablespoons vanilla extract

1/4 cup raisins

For the Whiskey Sauce

3/4 cup sugar

1 egg

1 stick butter, melted

1/2-3/4 cup Bourbon whiskey (1/2 cup was plenty, IMHO)

Instructions – Preheat oven to 350 degrees.

To make the pudding, crumble the bread into pieces into a large bowl. Add milk to the bread pieces and let the milk get absorbed by the bread, about 10 min.  Now add eggs, sugar, butter, vanilla and raisins. Mix well.

Butter a baking pan (I used a 7.5 x 10 inch casserole dish with nearly 4 inches depth.) Put bread mixture into this pan and bake for 45 minutes until the pudding is firm and light golden brown. Remove from oven and cool.

To make the whiskey sauce, beat the sugar and egg together until well blended. Add the melted butter, stir until sugar is dissolved. Add whiskey.

At this point, you can decide to serve in individual portions or as an entire pudding. Pour sauce over the pudding (I used less than the full amount) and heat for just 2-3 minutes under the broiler until sauce is hot and bubbly.

Enjoy!

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2 Comments

  1. Jocelyn Peterson

    You did it again my friend!! Your posts are incredible…….I truly can envision places and now foods from your descriptions…….you need to be a travel/food blogger for your next career!!!! You are so adventuresome and courageous in your travels as well as your food. How about cookbook #219……..any good recipes?

    • Alysa Post Author

      Thanks for your note. And for your kind words. I’d love to be tapped as the next “Antonia” Bourdain – although with a better outcome.
      #219 – great choice. this is a perfect example of a cookbook that stays in the background. It’s At the Kitchen Table by Greg Atkinson, a story that includes 24 essays as well as a lot of recipes. I am delighted to be able to dive into this one – probably April or May at this point. Will keep you posted and of course, if you haven’t read this book yet, I’ll lend it to you! (you may have noticed someone also chose Chicken and Egg :-))