Bread and Whiskey Pudding

    (75)
    1 hour 20 minutes

    This is a delicious bread pudding which is served with a whiskey cream sauce. My husband wants it every Sunday.


    56 people made this

    Ingredients
    Serves: 8 

    • 2 eggs, beaten
    • 3 tablespoons butter, melted
    • 2 tablespoons vanilla extract
    • 2 1/2 cups (625ml) milk
    • 1/4 cup white sugar
    • 1 loaf French bread, cut into 3cm cubes
    • 1 cup chopped pecans
    • 1/2 cup white sugar
    • 125g butter
    • 1/2 cup (125ml) thickened cream
    • 1/4 cup whiskey

    Directions
    Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

    1. Preheat oven to 170 degrees C. Lightly grease a 20x30cm baking tin.
    2. In a large bowl, stir together eggs, butter, vanilla and milk. Gradually add 1/4 cup sugar and mix thoroughly until sugar is dissolved.
    3. Place bread cubes in bottom of prepared tin. Pour liquid over bread, fully saturating all bread. Sprinkle pecans on top.
    4. Bake in preheated oven for 60 minutes, until golden. Meanwhile, combine 1/2 cup white sugar, 125g butter, cream and whiskey in a small saucepan. Warm over low heat, stirring constantly, until sauce is gently boiling. Pour sauce over baked bread pudding and serve.

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    Reviews and Ratings
    Global Ratings:
    (75)

    Reviews in English (61)

    by
    67

    I DID THIS RECIPE AND IT IS GREAT, BUT I BELEVIE THAT IF YOU ADD A LITTLE CINNAMON AND I CUP OF RAISINS INCLUDED WITH PREPARING THE BREAD WILL BE EVEN MORE DELIGHTFUL.  -  02 Jun 2002  (Review from Allrecipes USA and Canada)

    by
    44

    This tasted wonderful however I agree with 2 other reviewers about there not being enough liquid. I would suggest adding another half of the liquid part and mixing it all up in a bowl before putting it in the baking dish. I think this would help get the bread pieces a little less dry.  -  09 Mar 2005  (Review from Allrecipes USA and Canada)

    by
    38

    Delicious! Wow! We served this for dessert on St. Paddy's Day and it was incredible! I didn't have any whiskey in the house, so used one of those "airplane bottles" of Bailey's Irish Cream instead and it was superb. Very smooth and subtle. The sauce would be fine with a bit of vanilla instead of the alcohol,too, I think. Try it and enjoy! It's certainly going to be an oft-served item in our home.  -  19 Mar 2002  (Review from Allrecipes USA and Canada)

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