Bread Pudding with Whiskey Sauce
Custardy bread pudding with a bourbon-laced sauce is a New Orleans dessert favorite. Day-old bread works best here because it absorbs more of the custard before baking.
- 3 large eggs
- 2 large egg whites
- 1 cup skim milk
- ¾ cup maple syrup
- 1 tsp. vanilla extract
- 1½ tsp. ground cinnamon
- ⅛ tsp. ground nutmeg
- 5 cups cubed day-old whole-wheat sandwich bread (1-inch cubes)
- ½ cup raisins
- ½ cup dried cranberries
- 1 cup light brown sugar
- ¼ cup bourbon
1. Preheat oven to 350°F. Whisk together eggs, egg whites, milk, maple syrup, vanilla, cinnamon, and nutmeg in large bowl. Fold in cubed bread, raisins, and dried cranberries, and let stand 5 minutes to allow bread to absorb custard.
2. Coat 9-inch-square baking pan with cooking spray, then spread bread mixture in pan. Bake 35 to 40 minutes, or until you can press on center of pudding and no raw egg mixture rises up. Cool slightly, then cut into 8 squares.
3. To make Whiskey Sauce: Combine sugar and ½ cup water in small saucepan. Bring to a boil over medium-high heat, and boil 2 minutes. Remove from heat, and stir in bourbon. Return to heat, and boil 2 minutes more. Transfer to pitcher, and let cool slightly. Serve warm Whiskey Sauce over Bread Pudding.
February 2009 p.61