Bread Pudding with Whiskey Vanilla Sauce
"While bread pudding was originally developed to make use of stale bread (Cajuns' don't waste anything), it has evolved into its own creamy, crunchy, delicious dessert and is now a much-loved Southern tradition--especially to Cajun and Creole people. Our family thinks this is a step or two above other bread puddings, but any Cajun will tell you that the best bread pudding is the one their family makes, and I suppose we are all right. The ingredient list is long as it uses several spices, but this is a simple recipe to make. Serve with a dollop of whipped cream, then drizzle whiskey sauce over pudding and cream. ..."
INGREDIENTS
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BREAD PUDDING
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1 tablespoon softened butter
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1 1/2 cup chopped pecans
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3 eggs
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1 1/4 cups sugar
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1 tablespoon vanilla extract
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1 1/2 teaspoons ground cinnamon
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1/2 teaspoon ground nutmeg
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1/4 cup (1/2 stick) butter, melted and cooled
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3 cups whole milk
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8 ounces stale bread, cut into small cubes
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WHISKEY VANILLA SAUCE*
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3 cups sugar
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3 cups cream
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1 teaspoon ground cinnamon
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1 teaspoon ground cardamom
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1/4 teaspoon freshly grated nutmeg
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2 tablespoons butter, additional
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1/3 cup whiskey
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1 1/2 tablespoons cornstarch
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1 teaspoon vanilla extract
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GARNISH
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1 cup whipping cream
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