Cindy’s Hot Bread Pudding with Whiskey Sauce
Recipe courtesy of Cindy Muensterman, Cape Coral, Florida, which years ago obtained a copy from the owner of Haub House Restaurant, Larry Haley.
Servings 6 Servings
Ingredients
Bread Pudding
- 4 cups milk
- 5 cups dry bread broken in pieces (use 1 loaf French Bread)
- 3 eggs
- 2 cups sugar
- 2 tablespoons vanilla
- 3 tablespoons butter
- 1 cup raisins
Whiskey Sauce
- 5 tablespoons butter
- ¾ cup sugar
- 1 egg
- 2 ounces whiskey the better-quality whiskey the better it will taste
Instructions
Bread Pudding
- Preheat oven 375 degrees F.
- Soak the bread in milk, crush with hands until well mixed.
- Add eggs, sugar, vanilla, and raisins. Stir well.
- Melt butter in 13x9-inch glass baking dish.
- Pour mixture into dish.
- Bake at 375 degrees until very firm (about 1 hour).
- Let cool, then cut into squares. Place on individual microwave safe or oven proof dishes when ready to serve. Add Whiskey sauce. Heat under broiler or in microwave oven. Delicious!
Whiskey Sauce
- Cream together butter and sugar, cook almost to boil. Add a little of the hot butter and sugar mixture to the egg prior (to avoid cooking egg) to beating, then add in and cook 1 minute. When cool, add whiskey. Pour over Cindy’s Hot Bread Pudding.
