Is there anything bread -- especially French bread -- can't do? Oh, I know it gets lots of slack from carb-phobic folks, but even they have to admit: it's the ultimate comfort food and the only one capable of satisfying your taste buds when you crave something crispy and doughy. Naturally, bread pudding is a genius dessert because bread so easily soaks in the goodness from other ingredients, like milk and cinnamon. But if you're searching for a more grown-up version of the dessert -- one with a little kick and lots of flair -- this recipe for White Chocolate Bread Pudding With Whiskey Cream Sauce is going to knock your socks off.
The beauty of this dessert, which comes from Julia's Album, is that it tastes complex, but requires very few ingredients that you probably don't already have in your fridge or cupboard. The prep time is 60 minutes and this takes 50 minutes to bake. Make sure you have a 9" x 3" deep cake pan on hand before you begin.
White Chocolate Bread Pudding With Whiskey Cream Sauce
Bread Pudding Ingredients:
- 4 eggs
- 3/4 cup sugar
- 2 cups milk
- 6 cups cubed French bread (half of a loaf)
- 1/4 cup raisins
- 1/4 cup coarsely chopped white chocolate
- 1/4 cup brown sugar
- 3 tablespoons butter
- 1/2 cup chopped pecans
Cream Sauce Ingredients
- 1/2 stick butter
- 1/4 cup sugar
- 1/2 cup cream
- 1/8 cup Whiskey
- 1/4 cup Creme de Cacao
Bread Pudding Instructions:
Preheat oven to 350.
Prepare bread -- you can either cube bread by cutting a loaf with a knife or snap small pieces of bread with your fingers until you have 6 cups of cubed bread.
Beat eggs with a mixer for about 7-10 minutes; add sugar and milk and continue beating. Place cubed bread in a large pan and pour the milk mixture over cubed bread. Mix milk mixture with bread until evenly incorporated.
Let the bread sit and soak for about 15 minutes. After 15 minutes, stir in white chocolate and raisins, and mix all ingredients well so that they are evenly distributed.
In the meantime, heat and melt butter in a small pan, add brown sugar and pecans, and cook on medium heat for about 10 minutes to coat pecans with butter and brown sugar.
Grease a pan. Pour bread mixture into the pan. The mixture will still have quite a lot of liquid, not all of it will be absorbed by bread. This is normal.
Sprinkle brown sugar mixture over the top.
Bake in the oven for about 50 minutes or until nicely browned and golden crust forms on top. The pudding will rise to the top of the pan towards the end of the baking. Remove from oven and let it cool uncovered.
Cream Sauce instructions:
Mix all ingredients in a small pan and bring them to boil, stirring well. Boil for 5 to 10 minutes until the mixture begins to foam and rise. At this point, remove from heat.
To serve, pour hot cream sauce over or around a piece of bread pudding.
Feel free to garnish your plate with complementary raspberries, mint, and a dollop of whipped cream -- voila!
Image via Clotee Pridgen Allochuku/Flickr