Bread Pudding With Whiskey Sauce Iii Recipe

Name: Bread Pudding With Whiskey Sauce Iii
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 eggs, lightly beaten; 1 1/2 cups white sugar; 4 cups milk; 1 cup heavy cream; 1 tablespoon vanilla extract; 1/2 tablespoon ground cinnamon; 1 (1 pound) loaf bread, cut into 1 inch cubes; 1/2 cup golden raisins; 1 1/2 cups white sugar; 3/4 cup butter; 3/4 cup corn syrup; 1/2 cup whiskey

Servings: persons

6 eggs, lightly beaten
1 1/2 cups white sugar
4 cups milk
1 cup heavy cream
1 tablespoon vanilla extract
1/2 tablespoon ground cinnamon
1 (1 pound) loaf bread, cut into 1 inch cubes
1/2 cup golden raisins
1 1/2 cups white sugar
3/4 cup butter
3/4 cup corn syrup
1/2 cup whiskey

1
Preheat oven to 300 degrees F (150 degrees C).
2
In a medium bowl, whip together eggs and sugar. Mix in milk, heavy cream, vanilla extract and cinnamon. Whip until smooth.
3
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.
4
Bake 45 minutes in the preheated oven, until lightly browned.
5
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.

1509

kcal

Calories

Fat

177

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 eggs, lightly beaten, 1 1/2 cups white sugar, 4 cups milk, 1 cup heavy cream, and more.

Yes, Bread Pudding With Whiskey Sauce Iii falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Bread Pudding With Whiskey Sauce Iii

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