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Bread Pudding and Whiskey Sauce
1 cup sugar
8 Tbsp. butter, softened
5 eggs, beaten
1 pint heavy cream
dash of cinnamon
1 Tbsp. vanilla extract
12 slices, 1 inch thick, of stale French bread
Preheat oven to 350°. In large bowl, cream together sugar and butter. Add eggs, cream,
cinnamon and vanilla, mixing well (we don’t add raisins although it is an option). Pour into a 9-
inch square pan, 1-3/4 inches deep.
Arrange bread slices flat in the egg mixture and push the bread down into the egg mix. Let stand
for 5 minutes to soak up some of the liquid. Turn bread slices over and let stand for 10 minutes
longer. Then, push bread down again so that most of it is covered by the egg mixture. Do not
break the bread apart when you do this.
Set the pan in a larger pan filled with water to 1/2 inch from the top. Cover with aluminum foil.
Bake for 45 to 50 minutes, uncovering pudding for the last 10 minutes to brown the top. When
done, the custard should still be soft, not firm.
The Whiskey Sauce
1 cup sugar
1 egg
1 stick real butter
1/4 cup Jack Daniel’s
Melt butter and sugar in a double boiler until the sugar dissolves. It will become creamy and have
the consistency of cake batter. Remove from the heat. Quickly whisk in one egg. (Note: If you
don’t do this quickly, you’ll wind up with very sweet scrambled eggs. They’re not bad, but
certainly don’t qualify as sauce).Then, add the whiskey and remove from heat. To serve, spoon
the pudding onto dessert plates and pass the sauce separately in a gravy boat.This can be prepared
ahead and heated prior to serving.
by Gary Bezet (Baton Rouge), the firm’s managing partner practicing in the toxic tort area, and Bill Jarman (Baton Rouge), a
partner practicing in the industrial and environmental trial area
Gary
Bill
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