A delightful twist on the classic bread pudding, enhanced with a rich whiskey cream sauce.
Preheat your oven to 325°F (165°C).
Preheating ensures even cooking from the start.
In a large mixing bowl, combine the bread cubes and milk. Let it sit for 5 minutes to soak.
Use your hands to gently press the bread into the milk for thorough soaking.
Add the eggs, sugar, raisins, melted butter, and vanilla extract to the soaked bread. Mix well.
Ensure the mixture is evenly combined for consistent flavor.
Transfer the mixture to a greased casserole dish and spread evenly.
Grease the dish thoroughly to prevent sticking.
Bake in the preheated oven for 1 hour or until the pudding is set and golden brown.
Check doneness by inserting a toothpick; it should come out clean.
While the pudding cools, prepare the sauce. In a small saucepan, melt the butter over medium heat.
Use medium heat to avoid burning the butter.
Stir in the sugar and cook until dissolved.
Stir constantly to prevent crystallization.
Whisk in the egg briskly and cook for 1 minute.
Whisk continuously to avoid curdling.
Remove from heat and stir in the whiskey.
Allow the sauce to cool slightly before adding the whiskey for better flavor integration.
Serve the warm bread pudding with a generous drizzle of whiskey cream sauce.
Garnish with a sprinkle of powdered sugar or a dollop of whipped cream for extra indulgence.
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