Bread Pudding with Whiskey Cream Sauce
Bread Pudding with Whiskey Cream Sauce!
So what makes this prized recipe so good? It’s the secret bread ingredient. Bread pudding is traditionally made with old bread, but this recipe will make a fluffy and great tasting bread pudding. And the next best thing is the whiskey sauce! Save it later to put in your coffee.
The recipe is below and you’ll also find this one and many other recipes in our cookbook: A Taste of Cowboy…
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Bread Pudding with Whiskey Cream Sauce
3 eggs
1 ½ cups sugar
1 stick butter, melted
1 teaspoon cinnamon, or to taste
1 teaspoon nutmeg, or to taste
2 cups milk
10 regular sized hamburger buns
1 teaspoon vanilla
1. Whisk together the eggs and sugar. Slowly add in the butter.
2. Stir in the cinnamon and nutmeg.
3. Whisk in about half of the milk. Add vanilla
4. Begin with half of the hamburger buns. Tear into pieces and add to the mixture.
5. Begin slightly mashing the buns. Be careful not too mash too much, you’ll want some of the buns to stay in pieces.
6. Slowly add the remaining buns and milk, alternating until you’ve reached the desired consistency.
7. Scrape into a buttered 10-inch Dutch oven or 8x10 casserole dish. If baking inside, cook at 350 degrees F. for about 40 to 45 minutes or until set and sponge-like.
Whiskey Cream Sauce
1 stick butter
1 cup sugar
2 cups heavy cream
¼ to ½ cup whiskey
1. Melt the butter in a small saucepan. Stir in sugar.
2. Remove from heat and let cool just slightly. Stir in the cream. Return to the heat and continue whisking until warmed.
3. Stir in the whiskey. Continue cooking and stirring until warmed through. Let boil about 1 minute to burn off the alcohol, if desired.
4. Pour over warm bread pudding and serve.
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Kent Rollins
Chuck Wagon Cook, Grilling, Dutch Oven Cooking, Cowboy, Cast Iron
Ruth's Chris Steakhouse FAMOUS Bread Pudding Recipe With Sweet Cream Whiskey Sauce! ACTUAL Recipe!
Ruth's Chris Famous Bread Pudding!
Ingredients:
1 stick of butter
1/2 cup light brown sugar
1 tbs vanilla extract
1/2 quart milk
1/2 cup raisins
1/2 tbs cinnamon
a pinch of nutmeg
a pinch of salt
1 tbs bourbon
6 eggs, beaten
1 1/4 cups sugar
1 80z loaf french bread, cut into 1/1 inch cubes
1 small apple, diced into 1/1 inch cubes
1/1 quart half & half
vanilla ice cream as needed
Process:
Combine sugars and divide them in half. Add cinnamon, eggs, vanilla, bourbon, and salt to half of the sugar. In a saucepan, combine milk. half & half, and butter with the other half of the sugar and bring to a boil. Whisk milk mixture into egg mixture, add raisins and apples. Add bread cubes and let stand until soaked through to the center. Stir in a few raisins from the bottom and sprinkle a few on top. Pour into a buttered baking dish (8x 10x 3x inches) and bake at 375 for 45 minutes. Serve warm with vanilla ice cream.
Sweet Cream Sauce Ingredients:
2 cups heavy cream
8 egg talks (whites discarded)
1 1/2 cups sugar
1 tsp vanilla extract
Whiskey Sauce Ingredients:
2 cups Sweet Cream Sauce
3 tbs Jack Daniels
Place cream and 3/4 cup sugar in a small stockpot. Mix well and heat until it starts to boil. Place egg yolks, remaining sugar, and vanilla in a separate bowl. Mix until well blended. Whisk simmering cream into the egg mixture and mix well. Transfer mixture into double boiler for 8-12 minutes, stirring constantly. Pass through strainer and cool.
Betty's Keeneland Bread Pudding & Bourbon Sauce
Betty pays tribute to historic Keeneland Race Track (in Lexington, KY) during their spring meet by making their famous Bread Pudding & Bourbon Sauce recipe. It is a traditional dish at Keeneland and also in KY. You can leave the Bourbon in or omit it--either way it's great! Below is 1/4 of Keeneland's recipe:
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Keeneland Bread Pudding & Bourbon Sauce
Bread Pudding:
1/2 cup sugar
2 cups milk
2 well-beaten eggs
1/2 teaspoon vanilla extract
2 to 3 cups cubed white bread
1/4 cup golden raisins
1/4 teaspoon cinnamon
In a large bowl, whisk sugar into milk until dissolved. Add beaten eggs and vanilla extract. Soak bread cubes in liquid mixture for several hours or overnight (in the refrigerator) until bread is saturated. Pour into a greased baking dish. Sprinkle with raisins and cinnamon. Use a spoon (or something similar) to press the raisins and cinnamon into the top layer of the bread mixture. Bake at 250 degrees for 1 hour, or until firm to the touch and golden brown. Let cool to room temperature before spooning out and topping with Bourbon Sauce.
Bourbon Sauce:
1/2 stick softened butter
1/2 cup powdered sugar
1/2 tablespoon to 1 1/2 tablespoons Bourbon whiskey
Soften butter to room temperature and mix powdered sugar into the butter with an electric mixer until smooth. Add Bourbon to taste; stir in completely until it achieves frosting consistency. Spoon over warm bread pudding. Serve. Enjoy!
Here is a link to Keeneland's official recipe:
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Bread Pudding & Cinnamon Whiskey Caramel ????
INGREDIENTS
• 1 Loaf Stale Bread
• Milk
• 3 Beaten Eggs
• Butter
• Cinnamon
• Nutmeg
• Allspice
• Vanilla Extract
• 1 c White Sugar
• Fireball (Cinnamon Whiskey)
• 1 c Brown Sugar
• Powdered Sugar (Optional)
HOW TO
• Cut the stale bread into portions, about 1 inch. (If you don’t have stale bread, you can toast the bread until it’s mostly dried out)
• Into a bowl- add the bread, 4 c milk, eggs, white sugar- and about 1 tbsp each of cinnamon, nutmeg, allspice, & vanilla extract.
• Into the mixture, add 3-6 shots of Fireball- then combine gently.
• Butter your cast iron skillet, add in the mixture, even it out, then bake at 375 degrees F for about 45 mins-1 hr.
• For the caramel sauce- med heat- add a generous amount of Fireball to a pan (about 1/2-3/4 c).
• Flambé the alcohol once it begins to bubble, or let the liquor bubble until it reduces by about half.
• Add 1 stick of butter & once melted, add in the brown sugar and combine.
• Once combined- add 1/2 c milk, then cook down until it begins to thicken & set aside.
• Drizzle the caramel sauce over the bread pudding.
• Garnish with powdered sugar (optional).
• Serve & enjoy!
Bread Pudding with Vanilla Bourbon Sauce - Homemade Bread Pudding Recipe!
Learn how to make the best homemade bread pudding you will ever have! Soft, moist, custard-y goodness with raisins and topped with a vanilla bourbon sauce. This right here is the bread pudding of champions!
What you'll need:
16 ounce loaf of French bread (450g)
1/2 cup raisins (115g)
4 large eggs
1/4 cup granulated sugar (50g)
2 tsp vanilla extract
1/2 cup butter, melted (115g)
pinch of freshly ground nutmeg or 1/2 tsp store-bought
2 cups half and half (475ml)
1 cup whole milk (240ml)
Begin by soaking the raisins in a small bowl, just covered with boiling water. Set aside. **DRAIN BEFORE USING**
Tear bread into pieces and set aside.
In a large bowl combine eggs, sugar, vanilla and butter. Whisk well to dissolve sugar. Add in nutmeg, half and half and milk. Whisk well to combine all ingredients. Add in bread pieces and toss to coat. Set aside for 30 minutes.
To layer the mix and raisins, put 1/3rd of the bread and custard mix into the bottom of an 8 x 8 baking dish (20cm x 20cm). Sprinkle with 1/3rd of the raisins. Repeat the layering twice more.
Bake pudding in a preheated 325*F (165*C) oven for 40-45 minutes or until golden brown and center is just barely set. It should jiggle slightly. Remove from oven when done and let cool to room temp before transferring to the refrigerator to chill completely (at least 6-8 hours or preferably overnight).
For the sauce:
1 large egg
3/4 cup half and half (175ml)
1/2 cup granulated sugar (100g)
dash of cinnamon (1/4 tsp)
splash of vanilla extract (1/2 tsp)
pinch of freshly ground nutmeg (1/8 tsp)
splash of Jim Beam Bourbon (1 Tbsp)
In a small saucepan combine egg, half and half and sugar. Mix well. Add in cinnamon, nutmeg, vanilla and Jim Beam. Cook over low heat until simmering and sauce thickens while whisking constantly. Sauce may foam up but bubbles will subside when taken off heat. When it's done, sauce will coat the back of a spoon and will resemble a thin pudding in consistency.
Original recipe found here:
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Bourbon Bread Pudding | The Hummingbird Bakery
For the full recipe method and more baking tips visit our blog:
This recipe is taken from our bestselling LIFE IS SWEET cookbook, your go-to American baking bible. To order your copy visit:
Video directed and edited by the wonderful Cribble:
Hair & makeup by Tom Fraser
INGREDIENTS:
For the pudding:
3 large eggs
215g (7 ½ oz) golden caster sugar
950ml (1 ¾ pints) whole milk
1 tsp vanilla extract
½ tsp grated nutmeg
500g (1Ib 2oz) stale French bread, cut into 2-3cm (3/4 – 1¼ in) cubes
165g (6oz) raisins
For the bourbon whiskey sauce:
295ml (10fl oz) water
100g (3 ½ oz) light muscovado sugar
¼ tsp grated nutmeg
1 ½ tsp cornflour
60ml (2fl oz) Kentucky bourbon or whiskey
30g (1oz) unsalted butter
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