Handlebars Food And Saloon's Whiskey Bread Pudding
ready in: 2-5 hrs
recipe id: 115325
cook method: stovetop, oven
1/2 cup sugar
1/4 pound butter, softened
1 egg, beaten
2 tablespoons bourbon whiskey
1 tablespoon butter
2 cups milk
1/2 cup sugar, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons sugar, plus extra for spooning in the base of the ramekins
1/8 teaspoon vanilla extract
2 tablespoons raisins
2 tablespoons slivered almonds
6 ounces day-old French bread, torn into bite-sized pieces
For Whiskey Sauce: Over a double boiler, whisk together the sugar and butter until melted. Add the egg and whiskey and continue to whisk until thickened.
For Bread Pudding: Heat the oven to 350 degrees F.
Melt the butter, whisk in the milk, egg, sugar and vanilla. Stir in the raisins, almonds and bread. Set aside until bread well-soaked, 30 to 45 minutes.
Butter 6-ounce ramekins and sprinkle the base of each with sugar. Fill the ramekins with the pudding. Bake in a hot water bath until set, about 45 minutes.
Invert and serve with the warm sauce poured over.
Recipe Source: Adapted from the Handlebars Food and Saloon in Silverton, Colo.
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