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best ever bread pudding (with whiskey cream sauce)

January 26th, 2011 · 9 Comments

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Here’s what happens when you’re a food blogger. You go through all your photos of some delicious tasting treat (ahem, bread pudding) that you can’t wait to share with the world, upload these photos to your blog, post the first one and then go, “Oh, my gosh. I can’t write this blog right now. I absolutely have to eat this bread pudding right now, diet be damned.” And then you turn off the computer and grab a loaf of bread… because you can.

And that’s how I found myself eating bread pudding for breakfast, even though I just told myself that the next sweet thing I would make absolutely had to be chocolate based and even though I already had these in the fridge to eat and even though it meant using some powdered milk because I ran out of regular milk. I’m not lying when I say that this recipe is an absolute wonder. Thank God for The Pioneer Woman and her magnificent blog. Without her, I would never have given bread pudding a chance.

best ever bread pudding (with whiskey cream sauce)
a slightly healthier variation of the recipe on www.thepioneerwoman.com

bread pudding

4 1/2 cups sourdough or other artisan bread, cubed into bite sized pieces
3 eggs
1 cup + 2 tbsp sugar
2 tbsp vanilla extract
2 1/2 cups milk
pinch salt
1/2 cup pecans, chopped

whiskey cream sauce*

1/2 cup sugar
4 tbsp butter
1/4 cup cream
2 tbsp whiskey

Preheat the oven to 325 and place your baking rack in the center of the oven. Layer the bread cubes in an 8×8 inch baking dish.

In a batter bowl, mix together all the remaining bread pudding ingredients except for the pecans. Pour over the bread cubes and sprinkle the pecans on top.

Bake the bread pudding for 1 hour, or until the custard is set and the bread cubes have browned.

While the bread pudding is cooling a bit, combine the ingredients for the whiskey cream sauce in a saucepan over low heat until butter is melted and sugar is dissolved. Ladle the sauce over individual servings of bread pudding.

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Tags: dessert · vegetarian

9 responses so far ↓

  • 1 Brant // Jan 26, 2011 at 10:46 am

    Too many delicious treats to choose from!!!

  • 2 Kimi // Jan 26, 2011 at 12:21 pm

    I love the Pioneer Woman!! Not a fan of bread pudding, but your pictures look delicious!

  • 3 Kim // Jan 27, 2011 at 9:15 am

    You are making me drool at work again.

  • 4 Hallie // Feb 6, 2011 at 12:53 am

    Paula Wong reigns again! Made this the other night and it was DELISH! I made a few slight changes/additions: added a hint of cinnamon both to the custard and to the sugar sprinkling on top; instead of a whiskey cream sauce I made a spiced rum sauce with half& half (only because that’s all I had on hand!) but it turned out to be AMAZING. Look forward to making it again! Thanks PDubb :-)

  • 5 Alivia // Jun 15, 2011 at 6:00 pm

    That looks SOOO good. My belly is growling at me.

  • 6 Ali // Oct 2, 2011 at 2:50 pm

    Mouth watering!! got me craving for your bread pudding. Looks and sounds delicious, nice blog.

  • 7 Brenda // Mar 3, 2015 at 10:53 am

    Love bread pudding, this looks dangerously good.

  • 8 Nancy // Mar 10, 2015 at 6:04 am

    Can rum be substituted for the whiskey? What about milk or half and half for the cream?

  • 9 Jessie // Jun 22, 2015 at 7:02 am

    Have all the pioneer woman cook books. love her. shes the best. she very professional.

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