Cook The Book: Rhubarb Bread Pudding With Whiskey Sauce Recipe

Name: Cook The Book: Rhubarb Bread Pudding With Whiskey Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large eggs; 1 cup whole milk; 1 cup half-and-half; 1/2 cup granulated sugar; 1 teaspoon pure vanilla extract; 1/4 teaspoon kosher salt; 5 cups day-old cinnamon bread (with or without raisins), cut into 1/2-inch cubes; 1 pound fresh rhubarb (about 6 hefty stalks), cut into 1/2-inch slices, or 4 cups frozen rhubarb; 1/2 teaspoon ground cinnamon; 4 tablespoons unsalted butter; 1/4 cup granulated sugar; 3 tablespoons half-and-half; 2 tablespoons whiskey; Pinch of salt

Servings: persons

4 large eggs
1 cup whole milk
1 cup half-and-half
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
5 cups day-old cinnamon bread (with or without raisins), cut into 1/2-inch cubes
1 pound fresh rhubarb (about 6 hefty stalks), cut into 1/2-inch slices, or 4 cups frozen rhubarb
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter
1/4 cup granulated sugar
3 tablespoons half-and-half
2 tablespoons whiskey
Pinch of salt

1
In a large bowl, whisk together the eggs, milk, half-and-half, 1/4 cup of the sugar, the vanilla, and salt. Stir the bread into the egg mixture, cover the bowl, and refrigerate for at least 30 minutes or up to 2 hours, pushing the bread down into the liquid from time to time.
2
Preheat the oven to 375u00b0F. Butter an 8-inch-square baking pan. In a medium bowl, combine the rhubarb, the remaining 1/4 cup of sugar, and the cinnamon. Gently stir the rhubarb mixture into the bread mixture. Pour the mixture evenly into the prepared baking pan. Bake until golden brown and slightly puffed, 55 minutes to 1 hour 5 minutes. Remove from the oven and cool on a rack for about 30 minutes.
3
In a small saucepan, melt the butter over medium heat. Whisk in the sugar, half-and-half, whiskey, and salt. Bring to a simmer and cook, stirring frequently, until the sauce is slightly thickened, 4 to 5 minutes. Remove from the heat.
4
To serve, spoon the warm bread pudding into serving bowls and drizzle with warm whiskey sauce.

1172

kcal

Calories

Fat

285

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 14 ingredients. The key ingredients include: 4 large eggs, 1 cup whole milk, 1 cup half-and-half, 1/2 cup granulated sugar, and more.

Yes, Cook The Book: Rhubarb Bread Pudding With Whiskey Sauce 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.

Cook The Book: Rhubarb Bread Pudding With Whiskey Sauce

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