Brennan's Bread Pudding With Whiskey Sauce

Recipe by Peggy Lynn
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For The Bread Pudding:
  • Preheat oven to 350°F.
  • Grease a 2-quart baking dish.
  • Scatter the bread in the baking dish.
  • Pour the scalded milk over the bread; set aside.
  • Mix the eggs with the sugar.
  • Stir in the remaining ingredients and pour the egg-and-sugar mixture over the bread-and-milk mixture.
  • Although it doesn't state to do this with any bread pudding I usually press the bread down with a spatula to help the milk to be absorbed,cover and refrigerate for 30-60 minutes.
  • Set the baking dish inside a slightly larger pan.
  • Pour warm water into the larger pan about halfway up the sides of the bread pudding dish to make a "bain marie".
  • Bake the bread pudding for about an hour, or until a knife inserted in the middle comes out clean.
  • For the Whiskey sauce:
  • In a medium-size saucepan, heat the milk and the sugar until they almost come to a boil.
  • Pour a small amount of the milk and sugar mixture into the egg yolks, whisking all the while.
  • Gradually pour the egg mixture back into the saucepan, whisking constantly to prevent the eggs from scrambling.
  • Blend the cornstarch with 1/4 cup cold water.
  • Add to the saucepan.
  • Bring the custard to a boil, whisking constantly for several minutes until it thickens.
  • Remove from the heat.
  • Stir in vanilla extract and whiskey.
  • Strain through a fine-mesh sieve.
  • Pour over bread pudding as desired.
  • *Cook time does not reflect the refrigeration time*.
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