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Tanya’s Bread Pudding with Whiskey Sauce

Recipe courtesy of Tanya Arnold, Cape Coral, Florida. It’s a variation of Cindy Muensterman and Cheryl Earl’s family bread pudding recipes. I made a triple batch for a Caloosa Dive Club dinner in 2019; it was a hug hit.
Cook Time 1 hour 5 minutes
Servings 6 Unless you make the Big Crowd recipe

Ingredients

Bread Pudding

  • 1 1- pound loaf of stale COSTCO Brand Country French Bread cut in cubes (about 6-8 cups)
  • 1 ½ cups toasted pecans chopped
  • 2 cups sugar
  • 8 tablespoons butter melted
  • 2 cups whole milk
  • 2 cups heavy whipping cream
  • 3 eggs
  • 1 teaspoon vanilla
  • 2 teaspoons of Drillaud brand Vanilla Liqueur
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg

For a BIG Crowd: (makes 3 pans; 1 9x9 and 2 15x17-inch pans) Serves 25

  • 6 1- pound loaf of stale COSTCO Brand Country French Bread cut into
  • 46 cups of 1/2-inch cubes
  • 8 cups toasted pecans chopped
  • 4 cups sugar
  • 19 tablespoons butter melted
  • 4 cups whole milk
  • 4 cups heavy whipping cream
  • 6 eggs
  • 2 teaspoon vanilla
  • ¼ cup of Drillaud brand Vanilla Liqueur
  • 2 heaping teaspoon cinnamon
  • 2 heaping teaspoons nutmeg

Whiskey Sauce

  • ½ cup 1 stick butter
  • 1 ½ cups confectioner XX sugar
  • 1 egg yolk
  • ½ cup Corner Creek Brand Reserve Bourbon Whiskey to taste

Instructions

Bread Pudding

  • Cut the Country French bread into ½ inch squares and toast at 350 degrees F for 10 minutes. Set aside and let cool.
  • Next, toast whole pecans for 10 minutes at 350 degrees, careful not to let burn. Let cool, then chop.
  • In a large bowl, combine vanilla, Drillaud’s Vanilla Liqueur, and heavy whipping cream. Pour over toasted breadcrumbs and let sit 10 minutes, stirring occasionally to allow the breadcrumbs to absorb the mixture.
  • Then combine the remaining ingredients; and pour over the bread mixture. It should be very moist but not to soggy.
  • Spray baking pan with Pam. Pour mixture in prepared pan and place on the middle oven rack. Bake at 350 degrees F for approximately 1 hour 15 minutes until the top is golden brown. While bread mixture is baking, make whiskey sauce.
  • Serve warm with Whiskey sauce.

For a Big Crowd

  • This makes 3 pans; you will need a total of 46 cups of ½-inch cubed and toasted COSTCO Country French Bread.
  • Toast 8 cups of whole pecans for 10 minutes in 350-degree oven, cool and chop.
  • You should have 3 cups of chopped pecans per 18 cups of toasted bread cubes.
  • Continue mixing together and follow Tanya’s Bread Pudding with Whiskey Sauce Instructions above. Don’t forget to at least double the Whiskey sauce recipe.

Whiskey Sauce

  • In a saucepan, cream butter and sugar over medium heat until all butter is absorbed.
  • Add a little of the hot butter and sugar mixture to the egg yolk (to avoid cooking egg) prior to beating, then add in and cook 1 minute. Remove from heat.
  • Gradually pour in bourbon to your taste, stirring constantly. Sauce will thicken as it cools. (Hopefully the butter doesn’t separate when heated.)
  • Serve warm over bread pudding.