Cinnamon Bread Pudding with Maple-Whiskey Sauce



Ingredients

Bread Pudding:
12 thin slices of brioche or Cravings’ sweet Portuguese bread
4 Tbsp. melted butter
4 cups milk
1 cup cream
5 large eggs
4 egg yolks
1 cup sugar
2 Tbsp. cinnamon
1/8 tsp. salt
1 tsp. pure vanilla extract
1 cup raisins
1 cup cranberries

Maple-Whiskey Sauce:
½ cup sugar
½ cup pure maple syrup
2 large eggs
1 cup melted butter
2 Tbsp. Jack Daniels Tennessee Whiskey

Preparation

• Preheat the oven to 375 degrees. Butter a 2-quart soufflé dish and set aside.

• Slice bread into 1-inch cubes; drizzle with melted butter.

• Scald milk and cream over medium heat until small bubbles appear around the edges.

• Mix eggs and yolks in large bowl; add vanilla and salt. Gradually stir in the scalded cream/milk mixture.

• Add the cubed bread to the liquid mixture and stir in the cinnamon, raisins and cranberries. Pour into the prepared soufflé dish and let sit for 30 minutes at room temperature.

• Place in a water bath of hot water and bake 45 to 75 minutes or until a knife inserted in the center comes out clean.

• Serve warm with chilled maple-whiskey sauce.

Maple-Whiskey Sauce:

• Whisk eggs and sugar in a double boiler until frothy.

• Pour the melted butter into the egg mixture. When it’s incorporated, add the maple syrup and Jack Daniels.

• Chill until ready to use.