How to Make Bread Pudding -- Easy Bread Pudding -- The Frugal Chef

How to make bread pudding with whiskey sauce. This is a very easy and exquisite recipe. It will last for a few days in fridge if you have any leftovers. Enjoy!

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Serves eight
1 cup raisins
¾ cup (187.5 ml) of whiskey
1 day old, large baguette – cubed (about 8 cups of cubes)
4 large eggs + 4 egg yolks at room temperature
1 ½ cups (330 grams) light brown sugar
1 ½ teaspoons ground cinnamon
1 tablespoon vanilla extract
¼ teaspoon of nutmeg
¼ teaspoon of salt
2 cups (500 ml) whole milk
2 cups (500 ml) heavy cream

THE DAY BEFORE:
Cover the raisins with whiskey and leave them on the kitchen counter overnight. Cover the container with a lid or plastic wrap.

THE DAY OF:
Heat your oven to 400 degrees F (200 C). Butter a 9x13 inch (23x33 centimeter) oven dish.

Place the bread cubes in a baking sheet and place in the oven. Toast the bread until it is dried up and lightly browned. Do not over bake it. Reduce oven to 350 degrees F (176 C).

Strain the raisins into a measuring cup and add enough whiskey to make ¾ cup.

Place the eggs, egg yolks, sugar, cinnamon, vanilla extract, nutmeg and salt in a bowl. Whisk well. Add the milk and cream and whisk well. Add the whiskey and whisk well.

Add the toasted bread into the bowl with the egg mixture. Press down on the floating pieces and wet them. Soak the bread for 30 minutes; dunking the bread into the custard every 7 to 8 minutes until non of it is floating on the top.

Transfer half of your soaked bread into the prepared pan and top with the raisins. Add the remaining bread. Place in the oven and bake for about 45 minutes. It will be ready when the custard is set and the pudding is separating from the sides. When you insert a knife in the pudding it should come out clean.

Check the pudding in 40 minutes. If it is not ready, cover it with some aluminum foil to finish baking it so that the bread does not get too dark.

Remove from oven and cool down.

FOR THE SAUCE:
¼ cup (30 grams) of cornstarch
¼ cup (62.5 ml) whiskey
¾ cup (187.5 ml)of heavy cream
2 tablespoons of sugar
1 tablespoon of unsalted butter – cut into four pieces
a pinch of salt

Pour a little bit of whiskey on the cornstarch in a little bowl and mix until dissolved.

Place the cream in a pot and add the sugar. Whisk over medium/low heat until the sugar has dissolved. Add the cornstarch slurry and whisk until the sauce thickens. Stir constantly. Once it thickens turn off the heat.

Add the butter and whisk in vigorously until it melts. Whisk in the whiskey and add the salt. Mix.

Serve the bread pudding topped with the whiskey sauce and enjoy!

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Prelude No. 16 by Chris Zabriskie is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/...)
Source: http://chriszabriskie.com/preludes/
Artist: http://chriszabriskie.com/