Vanilla and Raisin Bread Pudding – A comforting dessert with a whiskey sauce.
Welcome to another delicious adventure at Easy Peasy Recipe! Today, I’m thrilled to share a comforting dessert that’s perfect for chilly evenings: Vanilla and Raisin Bread Pudding with Whiskey Sauce. This recipe holds a special place in my heart, reminiscent of the warm, sweet treats my grandmother used to make during the holiday seasons.
Why This Recipe?
This Vanilla and Raisin Bread Pudding is not just a dessert; it’s a warm hug in a bowl. The addition of a silky whiskey sauce elevates it, making it a perfect treat for gatherings or a cozy night in. Plus, it’s a fantastic way to use up leftover bread, reducing waste while creating something incredibly delicious!
Ingredients
- 1 loaf of day-old bread, cut into cubes (about 6 cups)
- 1 cup of raisins
- 4 cups of whole milk
- 3 large eggs
- 1 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
- For the whiskey sauce:
- 1 cup heavy cream
- 1/2 cup brown sugar
- 1/4 cup whiskey
- 2 tablespoons unsalted butter
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter.
- In a large bowl, whisk together the milk, eggs, granulated sugar, vanilla extract, and cinnamon. Stir in the melted butter.
- Add the bread cubes and raisins to the mixture, ensuring they are thoroughly coated. Let sit for 10 minutes to soak up the custard.
- Pour the bread mixture into the prepared baking dish, spreading evenly.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the center is set.
- While the pudding is baking, prepare the whiskey sauce: In a small saucepan over medium heat, combine the heavy cream, brown sugar, and butter. Bring to a simmer, stirring constantly until the sugar is dissolved. Remove from heat and stir in the whiskey.
- Drizzle the warm whiskey sauce over the pudding before serving.
Preparation and Cooking Time
- Preparation time: 20 minutes
- Cooking time: 50 minutes
- Total time: 70 minutes
Serving Size
This recipe serves 8 people generously.
Nutritional Information and Benefits
| Nutrient | Quantity per serving | Benefits |
|---|---|---|
| Calories | Approx. 350 | Provides energy |
| Protein | 6g | Helps in muscle repair and growth |
Why Choose These Ingredients?
The combination of vanilla and raisins not only brings a classic flavor to the bread pudding but also offers antioxidants and essential nutrients. Using whole milk and eggs adds creaminess and richness, making the dessert both satisfying and nutritious.
Tips and Variations
For a lighter version, substitute whole milk with almond or oat milk. You can also experiment with different types of bread like brioche or croissants for a richer texture. If you’re not a fan of whiskey, try a caramel sauce or a simple dusting of powdered sugar instead.
I hope you enjoy making and savoring this delightful Vanilla and Raisin Bread Pudding with Whiskey Sauce. Don’t forget to share your experience and explore more recipes on our blog. Happy cooking!
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Vanilla and Raisin Bread Pudding – A comforting dessert with a whiskey sauce.
Prep time: 20 min
Servings: This recipe serves 8 people.
Calories: 350Kcal
Cuisine: American
Ingredients
1 loaf of day-old bread, cut into cubes (about 6 cups),
1 cup of raisins,
4 cups of whole milk,
3 large eggs,
1 cup granulated sugar,
2 teaspoons pure vanilla extract,
1 teaspoon ground cinnamon,
1/2 cup unsalted butter, melted,
1 cup heavy cream (For the whiskey sauce),
1/2 cup brown sugar (For the whiskey sauce),
1/4 cup whiskey (For the whiskey sauce),
2 tablespoons unsalted butter (For the whiskey sauce),
Instruction :
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter. In a large bowl, whisk together the milk, eggs, granulated sugar, vanilla extract, and cinnamon. Stir in the melted butter. Add the bread cubes and raisins to the mixture, ensuring they are thoroughly coated. Let sit for 10 minutes to soak up the custard. Pour the bread mixture into the prepared baking dish, spreading evenly. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the center is set. While the pudding is baking, prepare the whiskey sauce: In a small saucepan over medium heat, combine the heavy cream, brown sugar, and butter. Bring to a simmer, stirring constantly until the sugar is dissolved. Remove from heat and stir in the whiskey. Drizzle the warm whiskey sauce over the pudding before serving.
