Bread Pudding with Whiskey Sauce: The Best Bread Pudding with Whiskey Sauce Recipe from Cook'n

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	Bread Pudding with Whiskey Sauce

Serves: 8

Don't let day old bread go to waste. In addition to white bread, try whole wheat, cinnamon-raisin, egg bread or other flavors of bread that appeal to you. For a family dessert, instead of the whiskey sauce, serve warm caramel sauce to drizzle over each warm, gooey serving.

Print this Recipe

   2 cups milk
   1/4 cup margarine or butter
   1/2 cup sugar
   1 teaspoon ground cinnamon, or nutmeg
   1/4 teaspoon salt
   2 eggs, slightly beaten
   6 cups dried bread cubes (8 slices bread)
   1/2 cup raisins, if desired
   Whiskey sauce (below)

   WHISKEY SAUCE
   1 cup packed brown sugar
   1/2 cup stick margarine or butter
   3 to 4 tablespoons bourbon whiskey or 2 teaspoons brandy extract

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1. Heat oven to 350°.

2. Heat milk and margarine in 2-quart saucepan over medium heat until margarine is melted and milk is hot.

3. Mix sugar, cinnamon, salt and eggs in large bowl with wire whisk until well blended. Stir in bread cubes and raisins. Stir in milk mixture. Pour into ungreased 1 1/2-quart casserole or square baking dish, 8 x 8 x 2 inches. Place casserole in rectangular pan, 13 x 9 x 2 inches; pour boiling water into rectangular pan until 1 inch deep.

4. Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge of casserole comes out clean.

5. Prepare Whiskey Sauce. Serve sauce over warm bread pudding. Refrigerate any remaining dessert.

For Whiskey Sauce
Heat all ingredients to boiling in heavy 1-quart saucepan over medium heat, stirring constantly, until sugar is dissolved. Serve warm or cool.

1 SERVING: Calories 665 (Calories from Fat 215); Fat 24g (Saturated 6g); Cholesterol 60mg; Sodium 1020mg; Carbohydrates 101g (Dietary Fiber 3g); Protein 14g.

From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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