Betty Crockers Bread Pudding With Whiskey Sauce Recipes

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BETTY CROCKER'S BREAD PUDDING WITH WHISKEY SAUCE



Betty Crocker's Bread Pudding With Whiskey Sauce image

Don't let day-old bread go to waste. In addition to white bread, try whole wheat, cinnamon-raisin, egg bread or other flavors of bread that appeal to you. For a family dessert, instead of the whiskey sauce, serve warm caramel sauce to drizzle over each warm, gooey serving. This recipe is from a new cookbook that I just bought called "Betty Crocker Country Favorites."

Provided by senseicheryl

Categories     Dessert

Time 55m

Yield 1 8 x 8 inch pan, 8 serving(s)

Number Of Ingredients 11

2 cups milk
1/4 cup butter (or margarine)
1/2 cup sugar
1 teaspoon ground cinnamon (or nutmeg)
1/4 teaspoon salt
2 eggs, slightly beaten
6 cups dry bread cubes (about 8 slices bread)
1/2 cup raisins (optional)
1 cup brown sugar, packed
1/2 cup butter (or margarine)
3 tablespoons Bourbon (or 4 tablespoons bourbon or you can use 2 teaspoons brandy extract)

Steps:

  • Heat oven to 350 degrees.
  • Heat milk and butter in 2-quart saucepan over medium heat until butter is melted and milk is hot.
  • Mix sugar, cinnamon, salt and eggs in large bowl with wire whisk until well blended. Stir in bread cubes and raisins, if using. Stir in milk mixture.
  • Pour into ungreased 1 1/2-quart casserole or 8-inch square baking dish. Place casserole in rectangular 13 x 9 x 2-inch pan. Pour boiling water into rectangular pan until 1 inch deep.
  • Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge of casserole comes out clean.
  • To make the whiskey sauce: Heat all ingredients to boiling in heavy 1-quart saucepan over medium heat, stirring constantly, until sugar is dissolved. Can be served warm or cold.
  • Serve sauce over warm bread pudding. Refrigerate any remaining dessert.

Nutrition Facts : Calories 448, Fat 21.6, SaturatedFat 12.9, Cholesterol 107.2, Sodium 432.2, Carbohydrate 55.7, Fiber 0.8, Sugar 40.2, Protein 5.8

BREAD PUDDING WITH BOURBON SAUCE



Bread Pudding with Bourbon Sauce image

A classic recipe for bread pudding lovers everywhere!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 8

Number Of Ingredients 12

2 cups milk
1/4 cup butter or margarine
1/2 cup granulated sugar
1 teaspoon ground cinnamon or nutmeg
1/4 teaspoon salt
2 eggs, slightly beaten
6 cups dry bread cubes (8 slices)
1/2 cup raisins, if desired
1 cup packed brown sugar
1/2 cup butter or margarine
2 tablespoons whipping cream
3 to 4 tablespoons bourbon or 2 teaspoons brandy extract

Steps:

  • Heat oven to 350°F. In 2-quart saucepan, heat milk and 1/4 cup butter over medium heat until butter is melted and milk is hot.
  • In large bowl, mix granulated sugar, cinnamon, salt and eggs with wire whisk until well blended. Stir in bread cubes and raisins. Stir in milk mixture. Pour into ungreased 8-inch square (2-quart) glass baking dish or 1 1/2-quart casserole. Place casserole in 13x9-inch pan; pour boiling water into pan until 1 inch deep.
  • Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge of baking dish comes out clean.
  • In 1-quart heavy saucepan, heat all sauce ingredients to boiling over medium heat, stirring constantly, until sugar is dissolved. Serve sauce over warm bread pudding. Store in refrigerator.

Nutrition Facts : Calories 450, Carbohydrate 56 g, Cholesterol 110 mg, Fat 4 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 43 g, TransFat 1 g

BREAD PUDDING WITH WHISKEY SAUCE



Bread Pudding with Whiskey Sauce image

This is the best bread pudding I've ever eaten! My husband wants me to make it every weekend for Sunday brunch.

Provided by CHERRY195

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h20m

Yield 8

Number Of Ingredients 11

2 eggs, beaten
3 tablespoons butter, melted
2 tablespoons vanilla extract
2 ½ cups milk
¼ cup white sugar
1 (1 pound) loaf French bread, cut into 1 inch cubes
1 cup chopped pecans
½ cup white sugar
½ cup butter
½ cup heavy cream
¼ cup whiskey

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch pan.
  • In a large bowl, stir together eggs, butter, vanilla and milk. Gradually add 1/4 cup sugar and mix thoroughly until sugar is dissolved.
  • Place bread cubes in bottom of prepared pan. Pour liquid over bread, fully saturating all bread. Sprinkle pecans on top.
  • Bake in preheated oven for 60 minutes, until golden. Meanwhile, combine 1/2 cup white sugar, 1/2 cup butter, cream and whiskey in a small saucepan. Warm over low heat, stirring constantly, until sauce is gently boiling. Pour sauce over baked bread pudding and serve.

Nutrition Facts : Calories 602.9 calories, Carbohydrate 56.8 g, Cholesterol 114.9 mg, Fat 34.9 g, Fiber 2.7 g, Protein 12.4 g, SaturatedFat 15.9 g, Sodium 531.1 mg, Sugar 24.8 g

BREAD PUDDING WITH WHISKEY SAUCE RECIPE - (4.5/5)



Bread Pudding with Whiskey Sauce Recipe - (4.5/5) image

Provided by southerngrace

Number Of Ingredients 16

BREAD PUDDING:
9 cups day-old bread, croissants, or cinnamon rolls
1 cup dried fruit
3 eggs
2 cups granulated sugar
4 cups milk
1 tablespoon vanilla extract
1 teaspoon cinnamon
WHISKEY SAUCE:
1 cup butter
2 cups granulated sugar
1/2 cup whiskey
1/4 cup water
1 teaspoon salt
1/2 teaspoon nutmeg
2 eggs

Steps:

  • BREAD PUDDING: Preheat your oven to 350°F. Grease a 9x13-inch baking dish. Cut the bread into small cubes and put the cubes into the prepared dish. Scatter the raisins evenly along the top. In a bowl, whisk together the eggs, sugar, milk, vanilla, and cinnamon until frothy and well-combined. Pour the liquid carefully over the bread and mash everything together. Let this sit for at least an hour, mashing it a few more times so that all of the bread absorbs as much liquid as possible. Bake for 60 to 75 minutes, or until you see no liquid when you press the bread in the middle of the pan. WHISKEY SAUCE: Melt the butter in a saucepan. Add the sugar, whiskey, water, salt, and nutmeg, and cook this mixture until the sugar dissolves, about 5 minutes. Beat the eggs in a bowl and then slowly add a bit of the hot whiskey mixture, whisking as you go. Once tempered, add the egg mixture to the whiskey mixture and return to the heat. When a boil is reached, cook for one minute, then remove from the heat. To serve, cut a square of bread pudding and cover it with whiskey sauce, making sure both are warm.

BEST EVER BREAD PUDDING WITH WHISKEY SAUCE



Best Ever Bread Pudding With Whiskey Sauce image

My ex-boyfriend is a chef and he and I spent weeks perfecting this recipe. We probably put on 20 lbs, so I hope you appreciate the sacrifice! Its very important to soak the raisins in whiskey overnight so that they plump up with whiskey goodness. Enjoy!

Provided by Chef Emstar

Categories     Dessert

Time P1DT35m

Yield 6 serving(s)

Number Of Ingredients 15

1/2 cup raisins
1/4 cup Bourbon
4 cups stale bread, cubed
2 cups milk
1/4 cup sugar
2 large eggs
1 tablespoon pure vanilla extract
1/8 teaspoon nutmeg, freshly grated
1 teaspoon cinnamon
1 1/2 tablespoons unsalted butter
whiskey, sauce
1/2 cup sugar
1 large egg
1/2 cup butter, melted
2 tablespoons Bourbon

Steps:

  • Soak raisins in bourbon overnight.
  • Soak bread in milk for 1/2hr.
  • While soaking the bread preheat oven to 350 degrees.
  • Put the butter in a 9x9 pan and put in the oven to melt.
  • Remove when butter is melted and bubbly.
  • While the butter is melting, mix all other ingredients and add to bread.
  • Gently pour the mixture in pan over the butter and bake for 35mins.
  • For whiskey sauce:.
  • In double boiler, vigorously whisk egg and sugar until blended and warm to the touch and fluffy.
  • Add melted butter in steady stream while continuing to whisk.
  • Add bourbon 1Tbs at a time and taste. I usually use 1 ½-2Tbs.

Nutrition Facts : Calories 492.4, Fat 24.4, SaturatedFat 14.4, Cholesterol 152.7, Sodium 332, Carbohydrate 51, Fiber 1.2, Sugar 33.5, Protein 8.2

BRENNAN'S BREAD PUDDING WITH WHISKEY SAUCE



Brennan's Bread Pudding With Whiskey Sauce image

This is another recipe from Kitchen to Kitchen a feature in The Houston Chronicle--they recommend trying croissant, brioche or challah for the bread--it is described as "tasty with a wonderful sauce". Hope you enjoy.

Provided by Peggy Lynn

Categories     Breads

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 16

10 slices stale bread, torn into pieces (cubes)
4 cups milk, scalded
4 eggs, slightly beaten
1 cup sugar
1 cup canned evaporated milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 tablespoons butter, melted
1/2 cup raisins
1 1/2 cups milk
1 cup sugar
3 egg yolks, slightly beaten
1 tablespoon cornstarch
1 teaspoon vanilla extract
3 tablespoons whiskey

Steps:

  • For The Bread Pudding:.
  • Preheat oven to 350°F.
  • Grease a 2-quart baking dish.
  • Scatter the bread in the baking dish.
  • Pour the scalded milk over the bread; set aside.
  • Mix the eggs with the sugar.
  • Stir in the remaining ingredients and pour the egg-and-sugar mixture over the bread-and-milk mixture.
  • Although it doesn't state to do this with any bread pudding I usually press the bread down with a spatula to help the milk to be absorbed,cover and refrigerate for 30-60 minutes.
  • Set the baking dish inside a slightly larger pan.
  • Pour warm water into the larger pan about halfway up the sides of the bread pudding dish to make a "bain marie".
  • Bake the bread pudding for about an hour, or until a knife inserted in the middle comes out clean.
  • For the Whiskey sauce:.
  • In a medium-size saucepan, heat the milk and the sugar until they almost come to a boil.
  • Pour a small amount of the milk and sugar mixture into the egg yolks, whisking all the while.
  • Gradually pour the egg mixture back into the saucepan, whisking constantly to prevent the eggs from scrambling.
  • Blend the cornstarch with 1/4 cup cold water.
  • Add to the saucepan.
  • Bring the custard to a boil, whisking constantly for several minutes until it thickens.
  • Remove from the heat.
  • Stir in vanilla extract and whiskey.
  • Strain through a fine-mesh sieve.
  • Pour over bread pudding as desired.
  • *Cook time does not reflect the refrigeration time*.

Nutrition Facts : Calories 580.8, Fat 19.4, SaturatedFat 10.5, Cholesterol 224.4, Sodium 408.3, Carbohydrate 85.7, Fiber 1.3, Sugar 57.1, Protein 14.4

BREAD PUDDING WITH WHISKEY SAUCE



Bread Pudding With Whiskey Sauce image

Make and share this Bread Pudding With Whiskey Sauce recipe from Food.com.

Provided by Diva Sarah

Categories     Dessert

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 19

1 loaf French bread
2 cups half-and-half
2 cups milk
3 eggs, lightly beaten
2 cups sugar
1/2 cup pecans, chopped
1/2 cup raisins
1/4 cup shredded coconut
1 tablespoon vanilla extract, plus
1 teaspoon vanilla extract
1/2 teaspoon orange extract
1 1/2 teaspoons cinnamon
2 tablespoons butter, melted
1/2 cup pecans, chopped
1/2 cup shredded coconut
1 cup butter
2 cups powdered sugar
3 tablespoons bourbon whiskey
2 eggs, beaten

Steps:

  • Tear bread into small pieces and place in a large bowl.
  • Add half & half and milk.
  • Let stand 10 minutes.
  • Crush mixture with hands until blended.
  • Add eggs and remaining ingredients, except butter. Stir well.
  • Pour melted butter into 9X13 pan. Tilt to coat evenly.
  • Spoon mixture inches.
  • Bake at 325 for 40-45 minutes or until pudding is very firm. Cool.
  • Whiskey Sauce:.
  • Melt butter in double boiler.
  • Add sugar and bourbon.
  • Stir until sugar dissolves.
  • Gradually stir about a quarter of the hot mixture into eggs (called tempering).
  • Add egg mixture back into the double boiler.
  • Cook, stirring constantly for 5 minutes or until mixture thickens.
  • To serve, cut pudding into squares. Place in oven proof dishes on a baking sheet. Sprinkle evenly with some of the coconut/pecan mixture. Pour whiskey sauce over top. Broil 6" from heat until sauce is bubbly and coconut is lightly browned.
  • Enjoy!

Nutrition Facts : Calories 1044.1, Fat 52.9, SaturatedFat 27.1, Cholesterol 231.8, Sodium 652.1, Carbohydrate 128.9, Fiber 4, Sugar 89.8, Protein 14.8

BREAD PUDDING WITH WHISKEY SAUCE



Bread pudding with whiskey sauce image

This is the best bread pudding ever!! From Betty Crocker.

Provided by Rachel Burbank

Categories     Other Desserts

Time 1h

Number Of Ingredients 13

BREAD PUDDING
2 c milk
1 stick butter
1/2 c sugar
1 tsp cinnamon
1/4 tsp salt
2 large eggs, slightly beaten
6 c dry bread cubes (i use portuguese sweet bread)
1/2 c raisins
WHISKEY SAUCE
1 c brown sugar
1 stick butter
4 Tbsp jack daniels (or your favorite bourbon or brandy)

Steps:

  • 1. Heat oven to 350. Heat milk and butter in saucepan over medium heat until butter is melted and milk is hot.
  • 2. Mix sugar, cinnamon, salt and eggs in large bowl with wire whisk until well blended. Stir in bread cubes and raisins. Stir in milk mixture. Pour into an ungreased 8x8x2 baking dish. Place baking dish in a 13x9 and pour boiling water in to pan until 1 inch deep.
  • 3. Bake uncovered 40-45 minutes or until knife inserted 1 inch from edge comes out clean. Prepare whiskey sauce. Serve sauce over warm bread pudding.
  • 4. WHISKEY SAUCE- Heat all ingredients to boiling in a heavy 1 quart saucepan over medium heat, stirring constantly until sugar is dissolved.

BREAD PUDDING WITH BOURBON SAUCE (LIGHTER RECIPE)



Bread Pudding with Bourbon Sauce (lighter recipe) image

Lightening up a favorite comfort food is easy!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 8

Number Of Ingredients 11

2 cups fat-free (skim) milk
2 tablespoons margarine
1/2 cup sugar
1 teaspoon ground cinnamon or ground nutmeg
1/4 teaspoon salt
1 egg
2 egg whites
6 cups dry bread cubes (8 slices)
1/2 cup raisins, if desired
1 cup fat-free caramel sauce
1 tablespoon bourbon or 1 teaspoon brandy extract

Steps:

  • Heat oven to 350°F. In 2-quart saucepan, heat milk and margarine over medium heat until margarine is melted and milk is hot.
  • In large bowl, mix sugar, cinnamon, salt, egg and egg whites with wire whisk until well blended. Stir in bread cubes and raisins. Stir in milk mixture. Pour into ungreased 1 1/2-quart casserole or 8-inch square (2-quart) glass baking dish. Place casserole in 13x9-inch pan; pour boiling water into pan until 1 inch deep.
  • Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge of casserole comes out clean.
  • In small bowl, mix caramel sauce and bourbon until smooth. Serve sauce over warm bread pudding. Store in refrigerator.

Nutrition Facts : Calories 320, Carbohydrate 63 g, Cholesterol 30 mg, Fiber 1 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 440 mg

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