Tuesday, December 16, 2008

Whiskey Sauce

Delicious whiskey sauce is a great dessert sauce for a simple pound cake or as here, a perfect accent for this yummy bread pudding.

Whiskey Sauce

This is a simple, egg-less, whiskey sauce that pairs up as nicely with warm bread pudding as it does with pound cake.

Recipe: Whiskey Sauce

©From the Kitchen of Deep South Dish
Prep time: 5 min |Cook time: 3 min | Yield: About 1/2 cup

  • 1/2 cup (1 stick) of unsalted butter
  • 1/4 cup of granulated sugar
  • 1/2 cup of heavy cream or whole milk
  • 1 tablespoon of all purpose flour
  • 1/2 teaspoon of pure vanilla extract
  • 1 tablespoon of whiskey, or to taste

Melt butter in a saucepan and whisk all other ingredients in except the vanilla and whiskey; bring to a boil. Reduce heat and simmer until thickened. Remove from heat, add vanilla and whiskey, whisk and drizzle over individual servings of warm bread pudding, shown above.

Note: Can omit whiskey for a simple glaze, or substitute rum, if desired.

Source: http://deepsouthdish.com

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©Deep South Dish

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Posted by on December 16, 2008
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  1. Oh my gosh! This was soooo good! I didn't have the fruit cocktail but will try it next time. As for the sauce...I could eat it all by itself! YUM

  2. Oops...that comment was for the bread pudding as well :)

  3. Back in the early 80's I had made bread pudding using stale bread and it was great. Not bragging but, I made one pan with 3 different sections with different fruit.
    As the years past I forgot how to make it. Reading your recipe stirred my apatite again and I can't thank you enough for post this recipe. As I read your recipe it brought back memories and to how I made it years ago. I will make it again.
    Thank you, thank you, thank you.

  4. Thanks so much Frank! Maybe you'll consider sharing your recipe with my readers?! Sounds like it'd be amazing.

    1. Nothing special & it's only a tablespoon so use whatever kind of whiskey or bourbon you usually buy or keep on hand. I have used Jack Daniel's, Maker's Mark works, even Canadian Club - whatever was on hand.

  5. Hi Mary, I am going to another one of hubby's family dinners Saturday, and there is going to be enough cakes, so I thought I would try to make something different, like a bread pudding. Will it turn out right if I double everything, I will have to make a big one, for 15 to 20 people. When I make the glaze, can I just go ahead and pour it over the pudding after it cools? This will be the first time making this, and I want to make sure it turns out good. Your recipe sounds good!.....Louise

  6. Hi Louise! Yes, doubling works fine however, you'll want to prepare the sauce and pour it on right before servings and/or offer it at the table for folks to pour over their individual slices.

  7. Oh my God! I live by this recipe! Thae sauce is the bomb, I use Jack myself. The recipe is saved and the only one I will make. Everybody loves it! Kudos, you rock!

  8. Oh my God! I live by this recipe! Thae sauce is the bomb, I use Jack myself. The recipe is saved and the only one I will make. Everybody loves it! Kudos, you rock!


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