• Skip to main content

Watts Consulting

More than you ever wanted to know about Alabama native Joe Watts

  • About Me
  • Work & Projects
    • Experience
    • Random Projects
    • Newsletters & Print
    • Tourism
    • Websites
  • Photography
  • Food
  • Family
  • Contact Me

Bread Pudding with Whiskey Sauce

October 7, 2008 by joewatts

Wow. Looking back on some old CD backups from the late 1990’s, I found about a dozen letters I sent to family (mainly Mama and Papa but also Aunt Gladys and others). Interesting stuff. I also found some old recipes I developed when I worked at Weight Watchers. This Bread Pudding recipe actually got a perfect score in the Test Kitchen–I don’t think it ever managed to get printed, though. It was for a section of the magazine that was, I believe, abandoned. If it ever ran, it did so after I had moved on to work at Scenic Alabama. The recipe was a good one, though, so thought I would share it here.

Bread Pudding With Whiskey Sauce
 
3       cups milk
1/2    cup raisins
1/2    cup sweetened condensed milk
1/4    cup sugar
1       tablespoon vanilla extract
1       teaspoon ground cinnamon
3       large eggs, lightly beaten
2       tablespoons butter, melted
9       (1-ounce) slices French bread, cut into 3/4-inch cubes
Cooking spray
Whiskey Sauce
 
          Preheat oven to 350`.
          Combine first 8 ingredients in a large bowl; stir well. Add bread cubes; toss gently. Let mixture stand 30 minutes.
          Spoon mixture into a 13-x9-inch baking dish coated with cooking spray. Bake at 350` for 45 minutes or until pudding is set. Serve warm with Whiskey Sauce. Yield: 10 servings (serving size: 1/10 of pudding and about 3 tablespoons sauce).


Whiskey Sauce
 
1       cup fat-free half-and-half
1       tablespoon butter
5       tablespoons sugar
1       large egg, lightly beaten
1/4    cup bourbon
2       tablespoons water
2       teaspoons cornstarch
1/8    teaspoon ground nutmeg
Additional nutmeg, optional
 
          Combine first 3 ingredients in a small saucepan; stir well. Cook over medium-low heat 5 minutes, stirring frequently.
          Gradually add half-and-half mixture to egg, stirring constantly with a whisk. Return mixture to pan. Cook over medium-low heat 5 minutes or until slightly thick, stirring constantly. Remove from heat, and add bourbon.
          Combine water and cornstarch; stir well. Add to half-and-half mixture; bring almost to a boil; cook 1 minute. Stir in nutmeg. Serve warm with bread pudding. Sprinkle with additional nutmeg, if desired. Yield: 13/4 cups (serving size: about 3 tablespoons).

Filed Under: food, personal

Copyright © 2025 · Revolution Pro on Genesis Framework · WordPress · Log in