Three Tier Cake Co

Blackberry Bread Pudding with a Maple Whiskey Sauce

One thing about Sunday night dinners that never changes is that there is always way too much food!  Our Fourth of July (really the third of July) dinner consisted of homemade chicken wings, potato salad, deviled eggs, and a romaine salad.  We also had delicious sourdough rolls from Sprouts which usually go fast, but they were left untouched with all the other side dishes to choose from.
Because the rolls are so good, we had to find something to do with them!
So when my mom and I thought about it  bread pudding sounded like the perfect way to utilize a dozen or so rolls!  I also had a crate of blackberries sitting in my refrigerator.  It only made sense to combine two left overs in one tasty dish!
The bread pudding alone is delicious, but this sauce makes it even better!  The alcohol cooks out of the sauce, so anyone can enjoy it!  There’s just a slight whiskey taste which cuts the sweet just enough!  We ate this for breakfast and it was like eating a fancy french toast.  It would also be the perfect dessert after dinner!
Blackberry Bread Pudding
Adapted from Wild Yeast Blog

4 cups 1/2 inch cubes of de-crusted sourdough bread
1 1/2 cups fresh blackberries
3 eggs
2 1/4 cups milk
2 tablespoons brown sugar
7 tablespoons sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla

Lightly grease an 8×8 inch glass baking dish.  Place 2 cups of the bread in the dish.  Spread 3/4 cup of blackberries over bread.  Add in the remaining bread and spread berries evenly across the top.  Whisk together the eggs, sugars, salt, cinnamon, and vanilla.  Pour mixture over bread.  Allow to stand for 30 minutes.  Preheat oven to 350F.  Every few minutes push the bread down with a spatula so that the bread is submerged in the custard.  After 30 minutes, bake bread pudding in a water bath in the oven for 1 hour and 15 minutes or until the pudding is firm in the middle.

Maple Whiskey Sauce

1/3 cup milk
1/3 cup heavy whipping cream
6 tablespoons unsalted butter
1/4 cup white sugar
1/3 cup brown sugar
1/4 cup pure maple syrup
2 tablespoons whiskey
1 teaspoon vanilla

Combine all ingredients except vanilla in a small saucepan.  Bring mixture to a boil and boil for one minute while whisking.  Reduce to a simmer and allow to cook for a few minutes so sauce thickens, stirring occasionally.  Remove from heat and cool slightly before whisking in vanilla.  Pour over bread pudding and serve.

One comment on "Blackberry Bread Pudding with a Maple Whiskey Sauce"

Leave a Reply

Your email address will not be published. Required fields are marked *




You may use these tags : <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>