Bread Pudding With Whiskey Sauce

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 1 loaf bread (any type , wheat, etc. 16 oz.ish)
• 4 eggs, beaten
• 1 tablespoon vanilla
• 3 cups packed brown sugar (hard)
• 5 cups light cream or 5 cups half-and-half or 5 cups milk (or a combination)
• 1/2 cup raisins
• 1/2 cup butter or 1/2 cup margarine
• 1 cup brown sugar, packed
• 1/2 cup whiskey

Recipe

• 1 for the pudding:.
• 2 in a large bowl, mix beaten egg with vanilla, brown sugar, cream/milk with wire whisk until blended.
• 3 add raisins.
• 4 break up bread into 13x9x2 pan and pour the liquid (above) in slowly.
• 5 when all the liquid is in, use either your clean hands or a spoon to squish the bread so that it falls apart and becomes mixed evenly with the liquid.
• 6 it needs to be very wet and somewhat “giggly”.
• 7 bake in 375 degree oven for about 45 minutes to one hour- test at 45 minutes with a knife to see if the pudding is set up.
• 8 the pudding should bounce back a little and the knife should come out almost clean from the center.
• 9 the pudding will look very raised and “poofy” when you remove it from the oven.
• 10 it will fall in a minute.
• 11 for the sauce:.
• 12 in a small saucepan, melt one stick butter or margarine.
• 13 add brown sugar and stir constantly until melted.
• 14 add whiskey and stir again until heated.
• 15 double the recipe if you like a lot of sauce on the bread pudding, but use only ¾ cup of the whiskey.