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Friday, May 15, 2009

Bread Pudding w/ Whisky Sauce

Got challah? Got LOTS of challah? Make this bread pudding! My first experience with bread pudding was when I made Dorie's Four-Star Chocolate Bread Pudding out of leftover kugelhopf. It was okay, but there was too much custard for my liking. Last week when I had half of a HUGE loaf of challah leftover, I knew I wanted to make a classic bread pudding with whisky sauce. I chose a recipe from Screen Doors and Sweet Tea but Martha Hall Foose. Btw, this book is fabulous, and I suggest it for everyone's cookbook library! Anyway, the bread pudding came out perfect! The recipe calls for 8 cups of cubed bread. I think measuring bread by cups is kind of rediculous. I weighed mine, and it came out to be almost 1 pound of challah (w/ crusts cut off). I also cut my bread into large cubes to prevent them from breaking down too much and looking like mush in the end. Of course I went with the southern spirit of the cookbook and used Southern Comfort! This bread pudding is amazing! The ratio of custard to bread is PERFECT! I added raisins and cinnamon (my parents specifically asked for those two things), and I believe this is the bread pudding recipe I'll be using for the rest of my life! I'm still going to try The Pioneer Woman's recipe, but it's got some stiff competition!

Bread Pudding with Whisky Sauce (from Screen Doors and Sweet Tea by Martha Hall Foose)
SERVES 8 (Unless you’re serving Paula Deen portions, this easily serves 10-12.)

4 large eggs
1 large egg yolk
2 ½ cups whole milk
2 ½ cups heavy cream
¾ cup plus 2 tablespoons sugar
¾ teaspoon freshly grated nutmeg
½ teaspoon cinnamon (my own addition)
3 tablespoons whisky
1 tablespoon vanilla extract
¼ teaspoon salt
8 cups cubed bread, in ½-inch pieces (I like mine bigger, so I cut mine into 1-inch pieces; I used about 15 ½ ounces of Challah.)
½ cup raisins (my own addition)
2 tablespoons unsalted butter, melted
Whisky Sauce (recipe follows)

In a large bowl, beat the eggs and egg yolk. Whisk in the milk, cream, ¾ cup sugar, the nutmeg, cinnamon (if using), whisky, vanilla, and salt. Add the bread cubes and raisins (if using); press them into the custard and allow to soak for at least 20 minutes.
Preheat the oven to 350°F. Butter a 13 x 9-inch baking dish. Pour the bread mixture into the prepared dish. Drizzle the butter over the top, and sprinkle with the remaining 2 tablespoons sugar.
Bake until the top is light golden brown and the pudding begins to rise around edges of the baking dish, 45 to 50 minutes. The center will still be quite soft. Set aside on a wire rack and let cool for at least 45 minutes before serving. Serve warm, at room tem­perature, or even chilled, topped with Whisky Sauce.


1 cup evaporated milk
1 cup whole milk
1 cup packed light brown sugar
3 tablespoons unsalted butter
1 ½ tablespoons cornstarch
2 tablespoons good whisky

In a large saucepan, combine the milks, brown sugar, and butter. Cook and stir over medium heat until the sugar is dissolved and the sauce is warm.
In a small dish, combine the cornstarch and whisky. Stir to remove any lumps, and then put the mixture into the saucepan. Cook and stir the sauce until it boils. Boil for 1 minute, stirring constantly, then remove from the heat. Serve hot.


Eliana said...

Look at that whiskey sauce oozing down the sides....hmmmmm....i want some right now.

Justin said...

i agree -- addinig raisins was the way to go. looks great.

Joey said...

Niiice! Good way to avoid wasting leftover bread. And it looks scrumptious for the record =D

Mermaid Sweets said...

Um,yes, this looks terrific. I love the slice picture, may make me a bread pudding convert.

Amanda said...

Looks awesome! Funny coincidence, I just posted a vanilla bread pudding today :)

♥Rosie♥ said...

Oh my goodness this is just gorgeous!! WOW that whiskey sauce oozing down the sides is such temptation..

Rosie x

Cookie baker Lynn said...

Wow, that looks amazing! That sauce dripping down is wonderful.

Amanda said...

That looks sooooo good.

I love your comment about "Paula Deen portions." It's so true. The woman is crazy. My sister and I watched her unhinge her jaw for a lasagna sandwich once. :) Scary...

The Blonde Duck said...

Saw you on Amanda's blog and had to say hi! I simply adore bread pudding!

Steph said...

That bread pudding looks amazing and not like mush at all! I think my gross bread pudding last time had to do with too much liquid and using the wrong kind of bread. I'm going to have to try using good bread for this kind of dessert!

Paris Pastry said...

Looks great! I've never had bread pudding before, but Nigella Lawson has some bread pudding recipes that sound tempting!

A Slice of Concentrated Love said...

Mmmmm... I love bread pudding.. And this stuff looks good.

thereddeer said...

Dang that looks good!!! I have never made a bread pudding myself - probably because we don't have much bread in our household, it makes me bloated. TMI??

Kiesha Jenkins-Duffy said...

Oh man, this looks delicious. I may have to give this one a try.

Snooky doodle said...

oh this looks delicious even though I m not a big fan of bread pudding :)

Donna-FFW said...

This sounds so delicious, I love the whiskey sauce.. Must bring it right over the top!

Happy cook said...

A real comfort dessert and with whisky whocan resist this, delicous.

ARLENE said...

Oh, would that there were a way to lighten this up. Guess I'll just have to bookmark it and make it after I've lost a bit of weight, lol. It looks delicious. I would dream of making bread pudding without raisins. Well done!

CookiePie said...

Oh - that looks soooooo delicious!

Pinky said...

Proper custard to bread issue is key. This looks pretty darn tasty, and I do have a freezer full of challah and croissants that I've been meaning to make bread pudding out of...

Elyse said...

Sorry that I’ve been an absent commenter; I just finished up my law school exams and am finally getting around to my google reader. This treat looks fabulous! I really need to invest in this book, it seems. Bread pudding is one of my favorites!

dessertobsessed said...

i love the whisky sauce! YUM!

Ingrid said...

I've made bread pudding before and never thought to cut off the crust and I've yet to make a tradional one. Good idea on the no crusts!

::Another Twenty-Something:: said...

I made this today with a bunch of leftover unfrosted cupcakes I had. I thought it might be too sweet, but the cupcakes themselves (homemade vanilla) weren't that sweet, and this turned out to be the PERFECT way to use them up!

I got nothing but compliments on the bread pudding and the sauce was being LICKED up by all of my friends and co-workers. Great recipe!!!