Bread pudding with whiskey sauce

Los Angeles Times

This version is a light but rich take on the classic, dotted with raisins and sliced almonds and baked in ramekins for easy individual servings.

The twist is the whiskey sauce -- a kind of custard, actually -- gently cooked in a double boiler to a creamy thickness. The whiskey lends the dish a nice, if subtle, kick. Enjoy!

Whiskey bread pudding

Total time: 1 hour, 20 minutes plus soaking time for the bread
Servings: 4

Note: Adapted from the Handlebars Food & Saloon in Silverton, Colo.

Whiskey sauce:
1/2 cup sugar
1/4 pound (1 stick) butter, softened
1 egg, beaten
2 tablespoons bourbon whiskey

Over a double boiler, whisk together the sugar and butter until melted. Add the egg and whiskey and continue to whisk until thickened. This makes about 1 cup sauce.

Bread pudding:
1 tablespoon butter
2 cups milk
1 egg
1/2 cup plus 2 Tbsps 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
Warm whiskey sauce

1. Heat the oven to 350 degrees.

2. Melt the butter, whisk in the milk, egg, sugar and vanilla. Stir in the raisins, almonds and bread.

3. Set aside until bread well-soaked, 30 to 45 minutes.

4. Butter 4 (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.

5. Invert and serve with the warm sauce poured over.

Nutrition information:
Each of 4 servings: 723 calories; 12 grams protein; 88 grams carbohydrates; 2 grams fiber; 36 grams fat; 20 grams saturated fat; 187 mg cholesterol; 66 grams sugar; 340 mg sodium.

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