BREAD PUDDING WITH HOT WHISKEY SAUCE OR ORANGE SAUCE - ABC 8NEWS - WRIC | Richmond, Virginia News & Weather

BREAD PUDDING WITH HOT WHISKEY SAUCE OR ORANGE SAUCE

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BREAD PUDDING

WITH HOT WHISKEY SAUCE OR ORANGE SAUCE

6 to 8 servings

 

  • ½ cup dried sweet dark (Bing) or tart red cherries, or ¼ cup each dried sweet dark (Bing) and sweet light (Rainier) cherries
  • ¼ cup seedless dark or golden raisins (see note)
  • Bourbon or orange juice or water as needed
  • 4 cups day-old white or French bread cubes
  • 3 to 4 tablespoons butter or margarine, melted (see note)
  • 4 extra large or jumbo eggs, at room temperature (see note)
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • Pinch of salt
  • 2/3 cup sugar or the equivalent of 2/3 cup sugar in granulated sugar substitute
  • 2 2/3 cups milk or reduced-fat or skim milk, scalded and cooled to lukewarm
  • 1 teaspoon vanilla extract
  • Hot Whiskey Sauce or Orange Sauce as desired  

 

Place cherries and raisins in a deep small bowl; add bourbon or orange juice or water to cover fruit thoroughly.  Allow mixture to stand at room temperature for at least 1 hour to absorb liquid and become plump.  Drain fruit, reserving 1/3 cup of liquid. 

 

Arrange bread cubes and drained fruit in a greased 1½-quart baking dish or casserole. Evenly drizzle melted butter over bread cubes.

 

In a medium bowl, combine eggs, cinnamon, nutmeg, and salt, beating slightly.  Dissolve sugar in warm milk; add mixture in a fine stream to eggs, stirring constantly and blending well.  Stir in 1/3 cup orange juice or bourbon or brandy and vanilla.  Pour egg mixture over bread cubes.  Bake, uncovered, in a preheated moderate oven (350 degrees F.) for 45 to 50 minutes, or until a table knife inserted in the center comes out clean.  Serve warm or at room temperature, plain or garnished with hot Whiskey Sauce or Orange Sauce.

 

Note: May use baking raisins that do not have to be soaked in any liquid.

 

Note: May reduce butter or margarine to 2 tablespoons and add 2 tablespoons Smucker's Shortening & Oil Replacement, if desired.

 

Note: May use the equivalent in egg substitute, IE. Egg Beaters, for 4 eggs, if desired.

 

Variations: Omit raisins and use ¼ cup dried blueberries with the cherries. Or, omit cherries and use ½ cup dried blueberries or cranberries with the raisins.

 

Hot Whiskey Sauce

about 2½ cups


  • 1 cup sugar
  • 1½ tablespoons cornstarch
  • Pinch of salt
  • ¾ cup boiling water
  • ¼ cup lemon juice
  • 1½ teaspoons grated lemon peel
  • 1/3 cup butter or margarine
  • 1/8 to ¼ teaspoon nutmeg
  • 2/3 to ¾ cup bourbon whiskey

 

In a small heavy saucepan, combine the first 3 ingredients, mixing well.  Stir in boiling water.  Cook, stirring constantly, until mixture starts to thicken.  Add remaining ingredients, except whiskey, and cook, stirring constantly, until mixture is thickened and bubbly hot.  Remove from heat and stir in whiskey.  Serve hot over Bread Pudding or other desserts as desired. May store sauce in an airtight container in the refrigerator for up to one week.

 

Orange Sauce

about 1 cup

 

  • 1 cup unsweetened orange juice
  • 1½ tablespoons cornstarch
  • 2 tablespoons sugar or the equivalent of 2 tablespoons sugar in granulated sugar substitute (optional)
  • Pinch of salt
  • 1 to 1½ tablespoons butter or margarine (optional)
  • 2 to 3 teaspoons freshly grated orange peel

 

In a small heavy saucepan, combine orange juice, cornstarch, sugar, if desired, and salt, blending well.  Cook, stirring constantly, over moderate heat until mixture comes to a boil and is thickened and translucent.  Stir in butter, blending well.  Stir in orange peel.  Serve hot.  May store in an airtight container in the refrigerator for one week.

 

Variation: Reduce orange juice to ¾ cup.  Stir in ¼ cup brandy or bourbon or orange liqueur with the butter.

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