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baton rouge bread pudding with whiskey hard sauce

(1 rating)
ahazell avatar
Recipe by
Allison Hazell
@ahazell
JACKSONVILLE, FL

This is a wonderfully smooth and sweet bread pudding. No lumps of bread in this one. This is more like a custard. I serve it warm out of the oven and put a small scoop of the Whiskey Hard sauce on top which melts into the pudding. I serve it spooned in a martini glass or sherbert cup. You can also garnish with fresh berries,raisins, nuts, whipped cream, etc. So delightful. Will post a better picture next time I make it!

(1 rating)
yield 4 serving(s)
prep time 15 Min
cook time 35 Min

Ingredients For baton rouge bread pudding with whiskey hard sauce

  • 6 slice
    bread
  • 2 c
    milk (whole)
  • 1 c
    sugar
  • 1 1/2 tsp
    vanilla
  • 1/2 tsp
    cinnamon
  • dash salt
  • HARD SAUCE
  • 1/2 c
    butter
  • 1/2 c
    powdered sugar
  • 1 Tbsp
    whiskey
  • GARNISHES
  • fresh berries, raisins, nuts, whipped cream

How To Make baton rouge bread pudding with whiskey hard sauce

  • 1
    Add milk to bread and soften for 10 minutes
  • 2
    Add sugar and eggs and beat well until thoroughly combined. Stir in vanilla and cinnamon.
  • 3
    Pour the mixture into a covered 2 qt crock. Put top on crock. Bake inside a 13x9 with 1.5 inches of water. (this prevents the pudding from burning or browning on the bottom)
  • 4
    Bake at 350 until when inserted knife comes out clean...about 30 minutes
  • 5
    HARD SAUCE Beat butter and powdered sugar, adding sugar a little at a time and whiskey and beat again. Store in refrigerator. This will harden it, and it will melt nicely on the warm pudding. I use a little melon baller to scoop out the sauce.
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Categories & Tags for Baton Rouge Bread Pudding with Whiskey Hard Sauce:

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