Bread Pudding With Dates And Orange Whiskey Sauce Recipes

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BREAD PUDDING WITH DATES AND ORANGE WHISKEY SAUCE



Bread Pudding with Dates and Orange Whiskey Sauce image

What could be more indulgent than velvety whiskey sauce drizzling down the sides of rich bread pudding? Don't worry, it's a healthy indulgence!

Provided by Serena Ball

Categories     dessert

Time 1h30m

Yield About 8 servings

Number Of Ingredients 15

4 cups whole-grain bread cubes (from about 4 to 5 pieces of sandwich bread)
Unsalted butter, for buttering the baking dish
2 1/4 cups reduced-fat (1 percent) milk
1/3 cup granulated sugar
1 teaspoon finely grated orange peel
1/2 teaspoon ground cardamom or cinnamon
4 large eggs, beaten
1/3 cup chopped dates
1 1/4 cups whole milk
3 tablespoons brown sugar
2 tablespoons freshly squeezed orange juice
1 tablespoon cornstarch
5 tablespoons whiskey or bourbon
1 tablespoon unsalted butter
Pinch salt

Steps:

  • For the bread pudding: Preheat the oven to 350 degrees F. Spread the bread cubes on a large baking sheet and bake, stirring twice, 10 minutes. Let cool (leave the oven on).
  • Butter a 2-quart square baking dish. In a large bowl, whisk together the reduced-fat milk, granulated sugar, orange peel, cardamom and eggs. Add the dry bread cubes and dates; toss to coat the bread with the egg mixture.
  • Pour the egg mixture into the prepared baking dish and let sit for 10 minutes. Using a flat spatula, press the bread down into the egg mixture, then bake until a knife inserted near the center comes out clean, 45 to 50 minutes.
  • For the orange whiskey sauce: Meanwhile, in a medium saucepan, combine the milk and brown sugar. In a small bowl, combine the orange juice, cornstarch and 3 tablespoons whiskey and stir together with a fork until combined. Pour into the milk mixture in the pan, scraping the bowl to get all of the cornstarch. Bring to a boil over medium-high heat, stirring constantly. Turn down to medium-low and cook until thickened, 1 to 2 minutes. Remove from the heat and stir in the butter, salt and remaining 2 tablespoons of whiskey. Serve over the warm bread pudding.

WHISKEY-ORANGE BREAD PUDDING



Whiskey-Orange Bread Pudding image

A bottle of workmanlike Scotch or other whiskey can be as useful in the kitchen as it is on the bar, contributing alcohol and flavor to a range of recipes. A splash of it can sharpen a pan sauce for steak or pork, it's excellent flambé material, and it's especially compatible with dried fruit. I have soaked dried currants in whiskey to add to a simple chocolate cake. For this recipe, which takes its cue from the Blood and Sand cocktail made with orange juice and Scotch, I used the spirit to bolster a warm bread pudding laced with orange, both grated zest and candied peel, and finished with a marmalade and whiskey glaze. Supermarkets and fancy food shops, as well as online sources, sell candied orange peel. But absent that ingredient you can substitute slivered dried Turkish apricots.

Provided by Florence Fabricant

Categories     custards and puddings, dessert

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 11

Unsalted butter for baking dish
2 cups/480 milliliters whole milk
1/2 cup/100 grams sugar
Grated zest of 1 large navel orange
1/4 teaspoon salt
6 tablespoons/90 milliliters Scotch whisky
3 large eggs, beaten
5 cups baguette (about 235 grams) torn in small pieces
1 cup/about 6 ounces/160 grams chopped candied orange peel (or slivered dried Turkish apricots)
1/2 cup/165 grams orange marmalade
1 8- or 9-ounce container/280 grams mascarpone

Steps:

  • Heavily butter a 6-cup square or round baking dish. Place milk and sugar in a saucepan, heat until it is about to simmer and remove from heat. Add orange zest and salt. Set aside until just warm, about 10 minutes. Stir in 4 tablespoons of the whisky. When the milk mixture is no longer hot, beat in the eggs.
  • Heat oven to 350 degrees. Place the bread pieces in a large bowl. Pour milk mixture over them, add candied peel and let soak 15 minutes. Place marmalade in a small saucepan, add remaining whisky and heat to dissolve whisky in the marmalade.
  • Spoon half the bread mixture into a baking dish and smooth the surface. Cover with dabs of half the mascarpone. Spoon in remaining bread mixture. Place in the oven and bake 15 minutes. Brush with marmalade and whiskey glaze and continue baking until top is lightly brown and starts to become crusty, another 30 to 40 minutes.
  • Remove from oven and let cool at least 30 minutes before serving. Beat remaining mascarpone with a whisk or fork for several minutes to smooth and loosen it. Serve alongside.

Nutrition Facts : @context http, Calories 473, UnsaturatedFat 6 grams, Carbohydrate 63 grams, Fat 19 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 10 grams, Sodium 455 milligrams, Sugar 45 grams, TransFat 0 grams

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

CREOLE BREAD PUDDING WITH WHISKEY SAUCE



Creole Bread Pudding with Whiskey Sauce image

Provided by Food Network

Categories     dessert

Yield Makes 8 servings

Number Of Ingredients 14

1 tablespoon butter
12 medium eggs, beaten
2 cups heavy cream
2 tablespoons pure vanilla extract
2 cups sugar
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
4 ounces day-old French bread, sliced 1 inch thick (see Note)
Whiskey Sauce (see below)
1 1/2 cups heavy cream
2 teaspoons cornstarch
2 tablespoons cold water
1/3 cup sugar
1/3 cup bourbon

Steps:

  • Preheat the oven to 250 degrees F.
  • Butter a large (11 x 8 1/2 x 3 inches) casserole dish and set aside. (Once in the oven, the casserole will sit inside a larger pan. A roasting pan would be good.) Mix the eggs, cream, and vanilla in a large bowl, and combine the sugar, cinnamon, and nutmeg in a separate bowl. This helps to evenly distribute the spices. Add the sugar mixture to the egg mixture, and combine thoroughly.
  • Place the raisins in the bottom of the buttered casserole, and add the bread slices in a single layer. Gently pour the custard over the bread, making certain that all the bread thoroughly soaks up the custard. Cover the casserole with foil, place in a larger dish (the roasting pan, if that's what you've decided to use) partly filled with hot water, and bake for 2 1/2 hours. Remove the foil, add increase the oven temperature to 300 degrees. Bake for 1 hour more, or until the pudding is golden brown and slightly firm. Use a spoon to make sure the custard is fully cooked; it should be moist but no longer runny. If you're unsure whether it's done, remove it from the oven and let it cool while it remains sitting in the water bath; the carryover effect will keep it cooking but it will not overcook. Serve slightly warm with whiskey sauce.
  • Bring the cream to a boil, combine the cornstarch and water, and add the mixture to the boiling cream, stirring constantly. Return to a boil, then reduce the heat and cook, stirring, for about 30 seconds, being careful not to burn the mixture. Add the sugar and bourbon, and stir. Let cool to room temperature.

WHISKEY BREAD PUDDING



Whiskey Bread Pudding image

Provided by Food Network

Categories     dessert

Time 1h23m

Yield 8 servings

Number Of Ingredients 18

5 eggs
1 cup sugar
1 tablespoon vanilla
1/2 teaspoon nutmeg
1/8 teaspoon cinnamon
8 tablespoons butter, cut up
2 cups cream
1 (12-inch) loaf French bread, crusts removed and sliced into 1-inch cubes
1/4 cup raisins
1/2 cup pecans, chopped
1 cup cream
1 cup sugar
1 teaspoon ground cinnamon
1 tablespoon butter
1/2 teaspoon cornstarch
5 tablespoons whiskey
Powdered sugar, for dusting
Whipped cream, optional

Steps:

  • In a bowl, whisk the eggs until well blended. Add the sugar and mix in then add the vanilla, nutmeg, cinnamon, butter, and cream. Lay the bread cubes in a 8 by 8 inch square baking dish, sprinkle the nuts and raisins around, and then pour the custard over the bread. Cover the dish and let it soak overnight in the refrigerator.
  • Preheat oven to 350 degrees F. Cover the dish with foil and poke holes in it. Bake until bread pudding souffled up, about 40 minutes then remove the foil, and bake another 10 minutes to brown lightly.
  • For the sauce, in a saucepan heat the cream, sugar, cinnamon, and butter together until almost boiling. Meanwhile, mix the cornstarch with the whiskey and stir it into the hot liquid. Bring just to a boil to thicken it.
  • To serve, pour a few spoonfuls of the whiskey sauce on a dessert plate. Scoop out the desired portion size of the pudding, placing it on the sauced plate. Dust the pudding with powdered sugar and finish it off with a dollop of whipped cream.
  • Notes about the recipe: This is a restaurant recipe so uses leftover bread. Save the crusts and dry them in a low oven, then grind them in a food processor to make bread crumbs.

NEW ORLEANS STYLE BREAD PUDDING WITH WHISKEY SAUCE



New Orleans Style Bread Pudding with Whiskey Sauce image

Provided by Food Network

Categories     dessert

Time 1h55m

Yield 10 to 12 servings

Number Of Ingredients 20

12 to 14 cups 1-inch cubes day-old white bread, such as French or Italian
1 tablespoon unsalted butter
2 cups heavy cream
4 cups whole milk
6 large eggs
1 3/4 cups plus 2 tablespoons light brown sugar
4 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1/2 cup raisins
Confectioners' sugar, for garnish
1 recipe Whiskey Sauce, recipe follows
2 cups heavy cream
1/2 cup whole milk
1/2 cup granulated white sugar
2 tablespoons cornstarch
3/4 cup bourbon or other whiskey
Pinch salt
2 tablespoons unsalted butter

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the bread in a large bowl. Grease a 9 by 13-inch casserole dish with the remaining tablespoon of butter and set aside.
  • Combine the heavy cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, salt, and raisins in a large bowl. Whisk to mix. Pour the cream mixture over the bread, and stir to combine. Allow the mixture to sit at room temperature for 30 to 45 minutes.
  • Transfer the bread mixture to the casserole dish and bake until the center of the bread pudding is set, 50 to 60 minutes.
  • Garnish the bread pudding with confectioners' sugar and serve warm with warm Whiskey Sauce.
  • In a 1-quart saucepan set over medium heat, combine the cream, milk, and sugar. Place the cornstarch and 1/4 cup of the bourbon in a small mixing bowl and whisk to blend and make a slurry. Pour the slurry into the cream mixture and bring to a boil. Once the sauce begins to boil, reduce the heat to a gentle simmer and cook, stirring occasionally, for 5 minutes. Remove the sauce from the heat, add the salt, and stir in the butter and the remaining 1/2 cup of bourbon. Serve warm.

BREAD PUDDING SOUFFLE WITH WHISKEY SAUCE



Bread Pudding Souffle with Whiskey Sauce image

When I eat Bread Pudding Souffle, I always think of the Commander's saying, "If it ain't broke, fix it anyway." Bread pudding was already near perfection, but we combined Creole bread pudding with the light texture of a meringue and ended up with the restaurant's signature dessert, the single most sought-after dish in our family's restaurant history. The whiskey sauce itself is divine, but particularly so when generously poured over the piping hot souffle. Take it from me, this is no light dessert. Make the bread pudding and the sauce in advance, and make the meringue just before assembling and baking. Ti Martin, Restaurant Co-Owner

Provided by Food Network

Categories     dessert

Time 2h20m

Yield 6 servings

Number Of Ingredients 17

Butter, for greasing pan and ramekins
3/4 cup sugar
1 teaspoon ground cinnamon
Pinch nutmeg
3 medium eggs
1 cup heavy cream
1 teaspoon vanilla extract
5 cups New Orleans French bread, cut into 1-inch cubes (see *Cook's Note)
1/3 cup raisins
1 cup heavy cream
1/2 tablespoon cornstarch
1 tablespoon water
3 tablespoons sugar
1/4 cup bourbon
9 medium egg whites, room temperature
1/4 teaspoon cream of tartar
3/4 cup sugar

Steps:

  • Make the bread pudding: Preheat oven to 350 degrees F.
  • Grease an 8-inch square baking pan. Combine sugar, cinnamon, and nutmeg in a large bowl. Beat in the eggs until smooth, and then work in the heavy cream. Add the vanilla, stir to combine, and then the bread cubes. Let stand so that bread soaks up custard.
  • Place the raisins in the greased pan. Top with the bread mixture, which prevents the raisins from burning. Bake for approximately 25 to 30 minutes or until the pudding has a golden brown color and is firm to the touch. If a toothpick inserted in the pudding comes out clean, it is done. The mixture should be moist, not runny or dry. Cool to room temperature.
  • Make the whiskey sauce: Place cream in a small saucepan over medium heat, and bring to a boil. Whisk cornstarch and water together, and add to cream while whisking. Bring to a boil. Whisk and let simmer for a few seconds, taking care not to burn the mixture on the bottom. Remove from heat. Stir in the sugar and the bourbon. Taste to make sure the sauce has a thick consistency, a sufficiently sweet taste, and a good bourbon flavor. Cool to room temperature.
  • Make the meringue: Preheat oven to 350 degrees F.
  • Butter 6 (6-ounce) ramekins and set aside. Make certain that the bowl and whisk are completely clean. The egg whites should be completely free of yolk, and they will whip better if they are at room temperature. This dish needs a good, stiff meringue. In the bowl of an electric mixer (or in a large bowl with a hand mixer), whip egg whites and cream of tartar until foamy. Add the sugar gradually, and continue whipping until shiny and thick. Test with a clean spoon. If the whites stand up stiff, like shaving cream when you pull out the spoon, the meringue is ready. Do not over-whip, or the whites will break down and the souffle will not work.
  • In a large bowl, break half of the bread pudding into pieces using your hands or a spoon. Gently fold in 1/4 of the meringue, being careful not to lose the air in the whites. Add a portion of this base to each of the ramekins. Place the remaining bread pudding in the bowl, break into pieces, and carefully fold in the rest of the meringue. Top off the souffles with this lighter mixture. Smooth and shape tops with a spoon into a dome over the ramekin rim.
  • Bake immediately for approximately 20 minutes or until golden brown. Serve immediately. Using a spoon, at the table, poke a hole in the top of each souffle, and pour the room temperature whiskey sauce inside the souffle.

BREAD PUDDING WITH WHISKEY SAUCE



Bread Pudding with Whiskey Sauce image

Serve whiskey Sauce over bread pudding - a flavorful dessert made with eggs, vanilla and whipped cream.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 12

Number Of Ingredients 17

4 large whole eggs
1 large egg yolk
3/4 cup sugar
2 1/2 cups milk
2 1/2 cups whipping (heavy) cream
1 tablespoon vanilla
1 teaspoon ground cinnamon
12 oz French or other firm bread, cut into 1/2-inch slices, then cut into 1 1/2-inch pieces (10 cups)
1/2 cup raisins, if desired
2 tablespoons sugar
1/2 teaspoon ground cinnamon
2 tablespoons butter or margarine, melted
1/2 cup butter or margarine
2 tablespoons water
1 large egg
1 cup sugar
2 tablespoons whiskey or bourbon or 1 teaspoon brandy extract

Steps:

  • Heat oven to 325°F. Grease bottom and sides of 13x9-inch glass baking dish with shortening or spray with cooking spray.
  • In large bowl, beat 4 whole eggs, 1 egg yolk and 3/4 cup sugar with wire whisk until well blended. Beat in milk, whipping cream, vanilla and 1 teaspoon cinnamon until well blended. Stir in 7 cups of the bread pieces and the raisins. Let stand 20 minutes. Pour into baking dish. Lightly press remaining 3 cups bread pieces on top of mixture in baking dish.
  • In small bowl, stir 2 tablespoons sugar and 1/2 teaspoon cinnamon until well blended. Brush top of bread mixture with melted 2 tablespoons butter; sprinkle with cinnamon-sugar. Bake uncovered 55 to 65 minutes or until top is puffed and light golden brown (center will jiggle slightly). Cool 30 minutes.
  • Meanwhile, in 1-quart saucepan, melt 1/2 cup butter over low heat; do not allow to simmer. Remove from heat; cool 10 minutes. Mix water and 1 egg in small bowl; stir into butter until blended. Stir in 1 cup sugar. Cook over medium-low heat, stirring constantly, until sugar is dissolved and mixture begins to boil; remove from heat. Stir in whiskey. Cool at least 10 minutes before serving.
  • Serve sauce over warm bread pudding. Store remaining dessert and sauce covered in refrigerator.

Nutrition Facts : Calories 500, Carbohydrate 50 g, Cholesterol 190 mg, Fat 5 1/2, Fiber 0 g, Protein 8 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 36 g, TransFat 1 1/2 g

LOUISIANA BREAD PUDDING WITH WHISKEY SAUCE



Louisiana Bread Pudding with Whiskey Sauce image

A pan of warm bread pudding transforms day-old bread -- plus eggs and cream -- into an indulgence. This version has Creole roots, with cubes of baguette and a sauce that's flavored by a healthy dose of bourbon.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Puddings & Custards     Bread Pudding Recipes

Number Of Ingredients 15

1/4 cup bourbon
1/2 cup raisins
4 cups (about 1/2 baguette) 1-inch cubes of day-old baguette
1 1/2 cups whole milk
1/2 cup heavy cream
2 large eggs
3/4 cup sugar
1 tablespoon pure vanilla extract
1/8 teaspoon salt
1/8 teaspoon ground allspice
2 tablespoons unsalted butter
1 1/2 cups heavy cream
2 teaspoons cornstarch
1/3 cup sugar
1/3 cup bourbon

Steps:

  • Heat bourbon in a medium saucepan over medium-low heat until warm. Pour over raisins in a small bowl; let stand at least 1 hour or overnight.
  • To make whiskey sauce: bring cream to a simmer over medium heat in a small saucepan. Whisk together cornstarch and 2 tablespoons cold water; slowly whisk into cream. Bring to a boil, whisking constantly. Reduce heat to low; simmer, whisking constantly, 1 minute. Remove from heat; stir in sugar and bourbon. Set aside and let cool completely.
  • Preheat oven to 350 degrees. Stir together bread, milk, and cream in a large bowl. Whisk eggs, sugar, vanilla, salt, and allspice in a medium bowl; add to bread mixture. Stir in raisins and bourbon.
  • Melt butter in an 8-inch square baking dish in oven. Remove from oven, and swirl to coat bottom of dish. Pour in bread mixture, distributing raisins evenly. Bake until bread cubes are browned around edges and custard is cooked, about 35 minutes. Let cool completely on a wire rack. Serve with whiskey sauce.

BREAD AND BUTTER PUDDING WITH DATES



Bread and Butter Pudding With Dates image

Make and share this Bread and Butter Pudding With Dates recipe from Food.com.

Provided by Sageca

Categories     Dessert

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

6 slices white bread, buttered
6 ounces dates, pitted and chopped
4 eggs
2 ounces caster sugar
20 fluid ounces milk
1 teaspoon vanilla essence
1/2 teaspoon freshly grated nutmeg

Steps:

  • Preheat the oven to 170C, 325F, Gas mark 3. Grease a 7.5cm/3 inch deep ovenproof dish.
  • Remove the crusts from the buttered bread and cut into quarters (triangles or squares).
  • Place half in the bottom of the prepared dish sprinkle with the chopped dates then arrange the remaining bread triangles, buttered side up, over the dates.
  • In a saucepan, heat the milk to hot but not boiling.
  • In a large bowl, mix together the eggs, vanilla and sugar then add the hot milk, stirring well.
  • Slowly strain over the bread and fruit, being careful not to dislodge the top layer of bread.
  • Leave to stand for 10 minutes.
  • Sprinkle with a little extra sugar and grated nutmeg then bake in the oven for 30-40 minutes until the top is browned and crispy.

Nutrition Facts : Calories 450.2, Fat 12.1, SaturatedFat 5.4, Cholesterol 232.8, Sodium 401.1, Carbohydrate 72.8, Fiber 4.4, Sugar 43.3, Protein 15.2

DATE PUDDING



Date Pudding image

THIS PUDDING has been our family's favorite dessert for Thanksgiving and Christmas for 65 years...and it's still on the menu. At Christmas, I top each serving with a touch of green-tinted whipped cream and a red maraschino cherry. Whenever I bring this pudding to a potluck supper, it gets rave reviews, along with requests for the recipe. -Opal Hamer, St. Petersburg, Florida

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2 servings.

Number Of Ingredients 11

3/4 cup chopped dates
1/2 cup chopped walnuts
6 tablespoons sugar
1 egg
2 tablespoons milk
1/2 teaspoon vanilla extract
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
Dash salt
1 tablespoon butter
Whipped cream

Steps:

  • In a bowl, combine the dates, walnuts and sugar. In another bowl, beat egg, milk and vanilla. Add to date mixture; mix well. Combine flour, baking powder and salt; add to the date mixture. , Spread into a greased 1-qt. baking dish; dot with butter. Bake at 325° for 30 minutes or until a knife inserted in the center comes out clean. Serve with whipped cream.

Nutrition Facts : Calories 646 calories, Fat 27g fat (6g saturated fat), Cholesterol 124mg cholesterol, Sodium 273mg sodium, Carbohydrate 97g carbohydrate (80g sugars, Fiber 7g fiber), Protein 13g protein.

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