Bread Pudding for Two
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A soft baked bread pudding with a warm whiskey cream sauce. Makes four servings, so you can share or save some.
Ingredients
Pudding
- 1 Tbsp butter for pan
- 5 cups cubed French/Italian bread
- 2 eggs
- 2 cups milk
- ¼ cup brown sugar
- ½ tsp vanilla
- ¼ tsp cinnamon
- ⅛ tsp nutmeg
- ⅛ tsp salt
Whiskey sauce
- 1 cup heavy cream
- ¼ cup milk
- ¼ cup white sugar
- ⅓ cup whiskey
- 1 Tbsp cornstarch
- 1 Tbsp butter
- ⅛ tsp salt
Equipment
- mixing bowl
- saucepan
- 9×13-inch pan
Directions
- Heat the oven to 350°F. Butter a 6×8-inch baking dish (a 1½ to 2-quart dish works too).
- Whisk the eggs, milk, brown sugar, vanilla, cinnamon, nutmeg, and salt. Pour the mixture over the bread cubes and let them soak for 15 minutes.
- Spoon the bread mixture into the dish, set it on a rimmed tray and bake for 45 to 50 minutes, until the middle is set.
- For the sauce, heat the cream, milk, and white sugar in a saucepan until the sugar dissolves.
- In a separate cup, whisk the cornstarch into the whiskey. Stir it into the warm cream mixture, bring to a quick boil, then simmer gently for 5 minutes, until thick.
- Take the pan off the heat and stir in the butter and salt. Spoon the warm sauce over the warm bread pudding.
Nutrition
Serving: 332g | Calories: 681kcal | Carbohydrates: 66g | Protein: 15g | Fat: 35g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 189mg | Sodium: 646mg | Potassium: 360mg | Fiber: 1.4g | Sugar: 37g | Vitamin A: 1410IU | Vitamin C: 0.4mg | Calcium: 253mg | Iron: 2.9mg
Nutrition is an estimate per serving from USDA FoodData Central, for 4 servings; cubed French/Italian bread counted as French bread (a cup of cubes 45 g), milk counted as whole milk, ¼ cup milk counted as whole milk. Brands and portions vary, so use it only as an approximation.