====== Bread Pudding & Whiskey Sauce - Small Batch ======

===== Pudding =====
  *8 oz French or other stale bread
  *2 large eggs
  *4 Tbsp butter (1/2 stick) - melted
  *2 cups half & half
  *1 cups Pina Colada mix
  *1 cups sugar
  *3/4 cups raisins
  *3/4 cups pecans
  *3/4 cups shredded coconut
  *1/2 tsp nutmeg
  *1 tsp cinnamon
  *1 Tbsp vanilla extract
  *1/2 tsp almond extract

===== Whiskey sauce =====
  *4 Tbsp butter (1/2 stick)
  *3/4 cups confectioner's sugar
  *1 large egg
  *1/4 cup whiskey
\\ 
**Bread Pudding**
   - Break bread into large chunks and allow to become stale 1 week. Alternative: put in 300 deg oven for 10-15 min., rotating often, remove when bread dry but not toasted.
   - In large bowl (blue bowl) blend eggs, liquids, and melted butter together. Add other ingredients and blend. Break bread into small chunks and add to bowl.
   - Allow to soak at least 1 hour. Add liquid as required to maintain a gooey mixture.
   - Pour into buttered 9"x 9" baking pan.
   - Bake on center shelf at 430 deg for 23-30 min or until top is golden. Center should remain moist and slightly quiver when shaken.
   - Optional: fruits may be used in place of raisins, coconut and pecans and should equal 7-9 cups total.

**Whiskey Sauce**
   - Cream butter and sugar over medium heat until all butter is absorbed.
   - Remove from heat and blend in egg.
   - Gradually pour in whiskey stirring constantly.
   - Serve warm with sauce over pudding

Serves: 8 `         `Total Time: 2 1/2 hours



\\ 
\\ 
{{tag>food dessert}}