Southern Bread Pudding with Whiskey Sauce
With a touch of cinnamon, a sprinkle of pecans this New Orleans favorite only gets better with a generous drizzle of rich whiskey cream sauce.
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Servings: 6 people
Ingredients
- 16 oz sour dough or hard, crusty bread, cut into 1 inch cubes
- 1.5 C heavy cream
- 2 large eggs
- 2 tablespoon melted butter, slightly cooled
- 2 tablespoon vanilla extract
- ½ teaspoon ground cinnamon
- 2 C sugar
- ⅓ C chopped pecans
Whiskey Cream Sauce
- ½ C heavy cream
- ½ C sugar
- 1 stick butter
- ¼ C Jack Daniel's Whiskey
Instructions
- Preheat oven to 325° Fahrenheit.
- In a medium mixing bowl, beat eggs. Add melted butter, vanilla, cream, and cinnamon. Whisk to combine well. Gradually add sugar. Whisk thoroughly until the sugar is dissolved.
- Place bread cubes in the bottom of a 10in round baking dish. Pour cream & sugar mixture over bread, making sure all of the pieces are saturated. You may have to pat some of the cubes down into the cream. Sprinkle pecans over the bread and push them down into the bread and cream.
- Bake 50-55 minutes or until golden brown.
Whiskey Cream Sauce
- Combine the ingredients in a small saucepan. Stir constantly over low heat until sauce reaches a low, rolling boil. Continue to stir boiling sauce for 1-2 minutes. Remove from heat and pour into sauce pitcher. Allow to cool slightly. (Sauce will thicken and lighten in color as it cools.) Pour over individual servings of bread pudding. Garnish with berries and sprig of mint, if desired