Reluctant Housewife: Whiskey Bread Pudding
Updated: Mar 21, 2019
Well, it's officially the holidays and when I think of the holidays I think of decadence in the form of bread and liquor. If there are two things that I love most in this world they're bread and whiskey. They practically come from the same family so maybe I just love one thing. Never the less, I've brought you a decadent whiskey bread pudding to bring to your holiday office party or any party where there are other whiskey and bread loving people. Lord knows, it'll be gone in five.
Watch the Reluctant Housewife episode here and grab the recipe below!
Whiskey Bread Pudding
3 cups cubed french bread (stale or a few days old)
2 cups heavy whipping cream
1 cup sugar
1 tbsp vanilla extract
1/2 tsp cinnamon
1/4 tsp nutmeg
4 tbsp butter melted and slightly browned
2 egg yolks
1 stick of butter
1 cup sugar
1/3 cup whiskey, to taste
Preheat your oven to 350 degrees.
Soak your bread cubes in a bowl with your milk for ten minutes to absorb completely.
On high speed with an electric mixer blend eggs and sugar until pale. Add you cinnamon, nutmeg, vanilla and butter into your mixture. Add your bread to the mixture and fold together until absorbed completely. Let sit for another ten minutes.
Pour your mixture into a greased glass baking dish. Bake for about 40-45 minutes or until a toothpick comes out clean.
Beat your yolks with an electric mixer until thick and pale. Melt your butter and sugar. Pour your butter mixture into the eggs beating with the mixer until thick. Stir in bourbon. Serve on top of pudding.
*My house smells amazing right now making this. Good Lord.