Best Sugar Free Bread Pudding With Whiskey Sauce Recipes

CIN'S VERSION OF THE "SUGAR-FREE BREAD PUDDING WITH WHISKEY SAUCE"

Steps:

• 1. Directions for the Bread Pudding:
• 2. Preheat the oven to 350 dF (175 dC). Grease a 9x13 inch baking dish.
• 3. Break bread into pieces, and place into a large bowl. Pour milk over bread, and crush with your hands until well blended. NOTE: I cut my bread into cubes...and folded until well blended.
• 4. Stir in 3 eggs, 2 cups sweetener, vanilla, 3 tablespoons margarine (butter), and raisins (I omitted) until evenly mixed. NOTE: I stirred the eggs, sweetener, vanilla, and butter together then folded into the bread-milk mixture (making sure it is well mixed in).
• 5. Transfer to the prepared pan. Bake for 45 to 60 minutes in the preheated oven, or until very firm.
• 6. To make the sauce:
• 7. In a medium bowl, cream together 1 cup sweetener and 1 egg until smooth. Gradually mix in the melted margarine (butter), and continue stirring to dissolve sweetener. If the sauce is difficult to blend, it may be heated gently, but be careful not to curdle the egg. Gradually stir in whiskey which should make the sauce creamy smooth.
• 8. To serve: Allow pudding to cool completely, then cut into cubes, and place into individual heat-proof serving dishes. Pour sauce over, and heat under the broiler until golden, about 3 minutes. Servings: 24
• 9. NOTE: I have also made this recipe using a vanilla pound cake, instead of using a loaf of bread.

BREAD PUDDING WITH WHISKEY SAUCE

Steps:

• Heat milk and butter in saucepan until butter is melted and milk is hot. Mix sugar, cinnamon, salt and eggs in a large bowl, blending well. Stir in bread cubes and raisins. Stir in milk mixture. Pour in ungreased 8x8 casserole dish or baking dish that's 2-inches deep.
• Place in a larger rectangular 9x13 dish; pour boiling water into rectangular pan until 1-inch deep. Bake uncovered at 350F for 40-45 minutes or until knife inserted 1-inch from edge of casserole comes out clean,.
• WHISKEY SAUCE:.
• Heat all ingredients until boiling in heavy saucepan over medium heat. Stir constantly until sugar is dissolved. Serve sauce over warm bread pudding.

BREAD PUDDING WITH WHISKEY SAUCE

Steps:

• Bread Pudding:.
• Combine all ingredients in a large bowl.
• Mixture should be moist but not soupy (oatmeal consistency).
• Pour into a buttered 9" by 12" (or larger) baking dish.
• Place in 'non-preheated' oven.
• Bake at 350 degrees for about 1 hour and 15 minutes, until top is golden brown.
• Serve with warm whiskey sauce.
• Whiskey Sauce:.
• Cream butter and sugar over medium heat until all butter is absorbed.
• Remove from heat and blend in egg yolk.
• Pour in bourbon gradually stirring constantly.
• Sauce will thicken as it cools.
• Serve warm over bread pudding.

BREAD PUDDING WITH WHISKEY SAUCE

Steps:

• Heat oven to 325°F. Grease bottom and sides of 13x9-inch glass baking dish with shortening or spray with cooking spray.
• In large bowl, beat 4 whole eggs, 1 egg yolk and 3/4 cup sugar with wire whisk until well blended. Beat in milk, whipping cream, vanilla and 1 teaspoon cinnamon until well blended. Stir in 7 cups of the bread pieces and the raisins. Let stand 20 minutes. Pour into baking dish. Lightly press remaining 3 cups bread pieces on top of mixture in baking dish.
• In small bowl, stir 2 tablespoons sugar and 1/2 teaspoon cinnamon until well blended. Brush top of bread mixture with melted 2 tablespoons butter; sprinkle with cinnamon-sugar. Bake uncovered 55 to 65 minutes or until top is puffed and light golden brown (center will jiggle slightly). Cool 30 minutes.
• Meanwhile, in 1-quart saucepan, melt 1/2 cup butter over low heat; do not allow to simmer. Remove from heat; cool 10 minutes. Mix water and 1 egg in small bowl; stir into butter until blended. Stir in 1 cup sugar. Cook over medium-low heat, stirring constantly, until sugar is dissolved and mixture begins to boil; remove from heat. Stir in whiskey. Cool at least 10 minutes before serving.
• Serve sauce over warm bread pudding. Store remaining dessert and sauce covered in refrigerator.

MY SUGAR FREE BREAD PUDDING W/RUM SAUCE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Put dehydrated fruit into a small sauce pan with 1 1/2 cup of water. Simmer 20 minutes, until rehydrated.
• 3. Place cubed bread into large mixing bowl. Add the sugar, the cardamon and the cinnamon. Stir to mix (or use your hands). Pour milk over the cubes and mix well with a spatula. Drain the fruit and pour the fruit over the cubes. In a 2 cup measuring cup, melt the butter. Pour it over the cubed bread. Then measure the cup of heavy cream in the same cup. Add the eggs to the cream and mix thoroughly.
• 4. Pour the egg/cream mixture over the cubes and mix thoroughly. Be sure to press down on the bread to help it absorb the milk mixture.
• 5. Transfer the entire mixture into a 9x13 baking pan (I used glass). Bake for about 45 minutes (mixture will puff up).
• 6. Let pudding cool down a bit, but do serve it while still warm. If you must refrigerate any leftovers, just reheat in the microwave.
• 7. To make the sauce, over low heat stir together the splenda, brown sugar, butter, heavy cream and corn syrup. When the butter has melted, turn off the heat and let cool a few minutes. Then, add the vanilla and rum. Makes about 1 1/2 cups of sauce.
• 8. Serve the bread pudding with the warm rum sauce and enjoy!

BRENNAN'S BREAD PUDDING WITH WHISKEY SAUCE

Steps:

• For The Bread Pudding:.
• Preheat oven to 350°F.
• Grease a 2-quart baking dish.
• Scatter the bread in the baking dish.
• Pour the scalded milk over the bread; set aside.
• Mix the eggs with the sugar.
• Stir in the remaining ingredients and pour the egg-and-sugar mixture over the bread-and-milk mixture.
• Although it doesn't state to do this with any bread pudding I usually press the bread down with a spatula to help the milk to be absorbed,cover and refrigerate for 30-60 minutes.
• Set the baking dish inside a slightly larger pan.
• Pour warm water into the larger pan about halfway up the sides of the bread pudding dish to make a "bain marie".
• Bake the bread pudding for about an hour, or until a knife inserted in the middle comes out clean.
• For the Whiskey sauce:.
• In a medium-size saucepan, heat the milk and the sugar until they almost come to a boil.
• Pour a small amount of the milk and sugar mixture into the egg yolks, whisking all the while.
• Gradually pour the egg mixture back into the saucepan, whisking constantly to prevent the eggs from scrambling.
• Blend the cornstarch with 1/4 cup cold water.
• Add to the saucepan.
• Bring the custard to a boil, whisking constantly for several minutes until it thickens.
• Remove from the heat.
• Stir in vanilla extract and whiskey.
• Strain through a fine-mesh sieve.
• Pour over bread pudding as desired.
• *Cook time does not reflect the refrigeration time*.

BREAD PUDDING WITH WHISKEY SAUCE

Steps:

• For the pudding:.
• In a large bowl, mix beaten egg with vanilla, brown sugar, cream/milk with wire whisk until blended.
• Add raisins.
• Break up bread into 13x9x2 pan and pour the liquid (above) in slowly.
• When all the liquid is in, use either your clean hands or a spoon to squish the bread so that it falls apart and becomes mixed evenly with the liquid.
• It needs to be very wet and somewhat “giggly”.
• Bake in 375 degree oven for about 45 minutes to one hour- test at 45 minutes with a knife to see if the pudding is set up.
• The pudding should bounce back a little and the knife should come out almost clean from the center.
• The pudding will look very raised and “poofy” when you remove it from the oven.
• It will fall in a minute.
• For the Sauce:.
• In a small saucepan, melt one stick butter or margarine.
• Add brown sugar and stir constantly until melted.
• Add whiskey and stir again until heated.
• Double the recipe if you like a lot of sauce on the bread pudding, but use only ¾ cup of the whiskey.