Bread Pudding Whiskey Sauce Mimis Cafe Recipe 415

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BREAD PUDDING & WHISKEY SAUCE - MIMI'S CAFE RECIPE - (4.1/5)



Bread Pudding & Whiskey Sauce - Mimi's Cafe Recipe - (4.1/5) image

Provided by MJH

Number Of Ingredients 16

Bread Pudding:
1 loaf French bread (cut into 1" cubes)
1/2 cup Raisins (soak 1/2 hour in
warm water and drain)
1 pinch Nutmeg
1/4 lb. Butter (melted)
1/4 cup Sugar
2 tsp. Vanilla
1 qt. Half & Half
4 Eggs (beaten)
Whiskey Sauce:
1/2 lb. Butter
2 cups Sugar
1/4 cup Whiskey
4 eggs (beaten in a small bowl with
the whiskey)

Steps:

  • Bread Pudding Fill a 9"x 9"x 2-½" baking pan with the bread cubes and sprinkle the raisins on top. (Use enough bread to come to the top of the pan. You might not use the whole loaf). Whisk the remaining ingredients together to make a batter, pour over the top of the bread and stir lightly. Allow the bread to soak ½ hour. The pan will be very full. If you have too much batter, discard the excess. If there's not enough, add a little more milk to the pan. Bake in a 325° oven for about 40 minutes, until the pudding is golden brown and puffed up around the edges. The center should be "set" but still a little soft. You can make this ahead of time and heat it in the microwave oven later. Whiskey Sauce: Melt butter in a small saucepan over low heat. Add sugar and stir well. Remove from heat, let cool slightly, then quickly whisk in the beaten eggs and whiskey. Put the sauce back on the stove over low heat and whisk constantly until the sauce has thickened slightly. (If it's overcooked, the sauce will curdle). Keep the sauce warm until serving. If you like, you can serve the bread pudding with a sprinkle of powdered sugar and a scoop of your favorite ice cream. NOTE: This sauce contains egg yolks, which can carry salmonella bacteria if not fully cooked. As with other foods like beef tartar, Caesar salad, or eggs cooked "sunny side up," caution is advised when eating raw or lightly cooked eggs

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

MIMI'S CAFE BREAD PUDDING



Mimi's Cafe Bread Pudding image

Make and share this Mimi's Cafe Bread Pudding recipe from Food.com.

Provided by Natures Cuisine

Categories     Dessert

Time 2h

Yield 6 serving(s)

Number Of Ingredients 8

1 loaf French bread, cut into 1-inch cubes
1/4 cup sugar
1/2 cup raisins (soak 1/2 hour in warm water and drain)
2 teaspoons vanilla
1 pinch nutmeg
1 quart half-and-half cream
1/4 lb butter, melted
4 eggs, beaten

Steps:

  • Fill a 9 x 9 x 2 1/2" baking pan with the bread cubes and sprinkle the raisins on top.
  • (Use enough bread to come to the top of the pan. You might not use the whole loaf).
  • Whisk the remaining ingredients together to make a batter, pour over the top of the bread and stir lightly. Allow the bread to soak 1/2 hour. The pan will be very full. If you have too much batter, discard the excess. If there's not enough, add a little more milk to the pan.
  • Bake in a 325° oven for about 40 minutes until the pudding is golden brown and puffed up around the edges. The center should be "set" but still a little soft. You can make this ahead of time and heat it in the microwave oven later.

Nutrition Facts : Calories 958.8, Fat 40.2, SaturatedFat 23.2, Cholesterol 224.4, Sodium 1125.6, Carbohydrate 121.6, Fiber 4.5, Sugar 20.4, Protein 29.6

MIMI'S CAFE WHISKEY SAUCE



Mimi's Cafe Whiskey Sauce image

Make and share this Mimi's Cafe Whiskey Sauce recipe from Food.com.

Provided by Natures Cuisine

Categories     Sauces

Time 25m

Yield 6 serving(s)

Number Of Ingredients 4

1/2 lb butter
2 cups sugar
1/4 cup whiskey
4 eggs, beaten in a small bowl with the whiskey

Steps:

  • Melt butter in a small saucepan over low heat.
  • Add sugar and stir will.
  • Remove from heat, let cool slightly, then quickly whisk in the beaten eggs and whiskey.
  • Put the sauce back on the stove over low heat and whisk constantly until the sauce has thickened slightly. (If it's overcooked, the sauce will curdle). Keep the sauce warm until serving.
  • If you like, you can serve the bread pudding with a sprinkle of powdered sugar and a scoop of your favorite ice cream.

Nutrition Facts : Calories 601.4, Fat 34, SaturatedFat 20.5, Cholesterol 222.3, Sodium 264.6, Carbohydrate 66.9, Sugar 66.9, Protein 4.5

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 WonderMima

Categories     Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 13

1 rustic style sourdough bread, cubed
1 quart whole milk
6 eggs
2 egg yolks
2/3 cup sugar
2 teaspoons ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup butter
1/2 cup raisins
1/2 cup butter
1/4 cup whiskey
1 cup sugar
1 cup heavy cream (optional)

Steps:

  • Grease a 9 by 13 pan with butter.
  • Cube the bread and place in a large casserole dish.
  • beat together the eggs, yolks, milk, melted butter, cinnamon and nutmeg.
  • Sprinkle the Raisins on the cubed bread and pour the milk mixture over the bread.
  • Press the bread down into the pan making sure it is absorbing the milk mixture.
  • Cover with foil.
  • Bake for 50 min at 350 degrees.
  • For the sauce.
  • Combine butter and sugar, microwave for 2 min and stir.
  • Add the whiskey, stir and microwave again for 1 minute Drizzle the sauce over each individual piece of bread pudding and then drizzle with heavy cream.

Nutrition Facts : Calories 543, Fat 23.1, SaturatedFat 12.7, Cholesterol 186, Sodium 568.2, Carbohydrate 70.1, Fiber 2.4, Sugar 36, Protein 12.2

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 WARM WHISKEY SAUCE



Bread Pudding With Warm Whiskey Sauce image

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

Provided by Galley Wench

Categories     Dessert

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 12

1/2 cup raisins
1/2 loaf French bread, cut into 1 inch cubes
1 quart half-and-half
4 eggs, beaten
1/4 cup sugar
2 teaspoons vanilla
1 pinch nutmeg
1/2 cup butter, melted
4 eggs, beaten
1/4 cup whiskey
1 cup butter
2 cups sugar

Steps:

  • Preheat oven to 325 degrees.
  • Soak raisins in warm water for 30 minutes, then drain.
  • Lighly grease a 9-inch-glass casserole and fill with French bread cubes(use enough bread to come all the way to the top of the pan).
  • Sprinkle raisins on top.
  • In large bowl, whisk together the half-and-half, beaten eggs, sugar, vanilla, nutmeg and melted butter.
  • Pour over the bread and raisins and lighly fold in using a spatula.
  • Allow the bread to soak for 30 minutes. The pan will be very full. If you have too much batter, discard the excess. If there is not enough to fill the pan add additional half-and-half or milk.
  • Bake for about 45 minutes, until the pudding is golden brown and puffed up around the edges. The center should be "set" but still a little soft.
  • To make the whiskey sauce:
  • In a small bowl beat eggs together with whiskey. Set aside.
  • Melt butter in a large saucepan over low heat.
  • Add the sugar and stir well.
  • Remove from the heat, let cool slightly. Quickly whisk in the beaten eggs and whiskey.
  • Place the sauce back on the stove over low heat and whisk constantly until the sauce has slightly thickened, about 6 to 8 minutes.
  • NOTE: If over cooked the sauce will curdle.
  • Keep warm until serving.

Nutrition Facts : Calories 878.9, Fat 54.3, SaturatedFat 32.3, Cholesterol 347.8, Sodium 538.5, Carbohydrate 83.9, Fiber 1.2, Sugar 62.4, Protein 13

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