Bread Pudding with Firewhisky Sauce

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Bread Pudding

Ingredients

  • 1 16 oz pkg cubed Hawaiian bread
  • 3 eggs
  • 1 t nutmeg
  • 1/2 t salt
  • 3/4 c brown sugar
  • 1 t vanilla
  • 1.5 c half and half
  • 1 c milk
  • 1/2 c butter

Directions

  1. Combine the eggs, nutmeg, salt, brown sugar and vanilla in a large bowl.
  2. Heat the milk, half and half and butter until the butter is melted.
  3. Add the milk mixture to the egg mixture.
  4. Gently stir in the cubed Hawaiian bread.
  5. Let mixture soak into the bread for 30-45 minutes.
  6. Grease 8 ramekins.
  7. Spoon mixture into ramekins and bake at 375 F for 30 minutes.
  8. Serve warm with vanilla bean ice cream and Firewhisky sauce.

Firewhisky Sauce

Ingredients

  • 2c cream
  • 1/2 c milk
  • 1/2 c sugar
  • 2 T cornstarch
  • 1 c Ogden’s Old Firewhisky*
  • Pinch salt
  • 2 T butter

Directions

  1. Whisk together the cream, milk and sugar in a saucepan.
  2. Heat over medium heat.
  3. Whisk the fire whisky and cornstarch together. Add to the cream mixture
  4. Bring to a boil then reduce heat and cook at a high simmer for 5 minutes.
  5. Remove from heat. Add the salt and butter.

 

 

 

*If unavailable, substitute a muggle brand of cinnamon whisky

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