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Bread pudding with butterscotch whiskey sauce

Bread pudding with butterscotch whiskey sauce

Bread pudding is one of the easiest desserts that you can make. It's warm and so, so good. You can eat it for breakfast or brunch too if you like. It's really quick to throw together too. And with whiskey sauce, you can't go wrong. The sauce can be changed to bourbon or rum if you prefer, or leave out the alcohol altogether. I would recommend using a rum extract if you do though. It's really versatile. 

 

Here are the ingredients:

3/4 of a loaf of stale French bread (sliced bread works just fine too)

5 eggs

3 cups of whole milk

3/4 cup of granulated sugar

2 teaspoons of cinnamon

1 tablespoon of vanilla extract

1 cup of raisins

Butter for greasing your baking pan

 

And for the whiskey sauce:

2 cups of whole milk

1/4 cup of butter

1/3 cup of whiskey

3/4 cup of granulated sugar

2 teaspoons of butterscotch extract

2 teaspoons of cornstarch

 

Preheat your oven to 350 degrees.

First you'll need to cut your bread into cubes, about an inch to an inch and a half each. Put the bread in a large mixing bowl once cubed.

In a separate bowl beat together the 5 eggs, 3 cups of whole milk, 3/4 cup of sugar, cinnamon and vanilla extract. Make sure to beat well using a whisk. 

Pour the egg mixture over the bread and mix well to combine. Let it sit for 10 minutes.

Once it has sat, fold in your raisins then pour the mixture into a 9x13 inch buttered baking pan.

Bake for 30 minutes, or until the bread pudding springs back when pressed. 

 

For the whiskey sauce:

 Heat the milk and butter in a sauce pan until simmering, stirring with a whisk constantly.

Once it has started to simmer add in the remaining ingredients, stirring the entire time.

It will take about 20 - 25 minutes to come together., and it will be a about the consistency of cinnamon roll icing once it's ready.

 

Serve warm, and drizzle the sauce over the top.  

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