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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Bread Pudding & Whiskey Sauce Recipe

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This recipe for Bread Pudding & Whiskey Sauce is from The Callahan-DiMario-Lister Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Pudding:
1/2 loaf French bread
2 c milk
1/2 c chopped pitted dates or raisins
3 eggs, slightly beaten
1 c sugar
1/4 c margarine, melted
1 T vanilla
2 tsp cinnamon
apple chances (optional)

Sauce:
1/4 c margarine
1/2 c sugar
1 egg yolk
2 T water
2 T bourbon
Directions:
Directions:
Pudding:
Preheat oven to 350º.
Tear bread into sm pieces, you should have about 4 cups.
Combine bread, milk, and dates.
Let stand for 15 minutes, stirring often until bread is softened.
Beat together eggs, sugar, melted margarine, vanilla and cinnamon.
Stir into bread mixture until well blended.
Turn into a greased 8x8x2" baking dish.
Bake for 40 to 50 minutes or until a knife inserted into center comes out clean.
Serve with warm whiskey sauce and apple chunks if desired.

Sauce:
In a small saucepan, melt margarine.
Stir in sugar, egg yolk and water.
Cook and stir over med-low heat for 5-6 minutes or until sugar dissolves and mixture thickens.
Remove from heat and stir in bourbon.
Makes 2/3 cups.

 

 

 

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