Roosevelt’s Bread Pudding With Whiskey Sauce

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As an affirmed anglophile, and a would be British country gentleman, even though he is a proud American, Theodore Roosevelt Franklin, the protagonist of my horror novel, Maledicus: Investigative Paranormal Society Book I, loves some traditional British foods, but he always puts his own touches to the recipes.

One of his favorite desserts is bread pudding with a whiskey sauce, in this case a bourbon sauce. While not a baker, this is a dish he has learned to make to his taste.

Ingredients: (Roosevelt emphasizes that if you make this dish, adjust the ingredients according to your tastes.)

For the bread pudding:

4 cups stale French or Italian bread, cut in small, irregular pieces

2 & 1/2 cups milk

3 eggs

1 cup sugar

1 tablespoon vanilla (extract is fine to use)

1 teaspoon nutmeg

1 teaspoon cinnamon

4-5 tablespoon melted butter

1 cup raisins

For the Bourbon Sauce:

1 stick butter

2 egg yolks

1 cup sugar

1/3-1/2 cup bourbon whiskey, depending on how strong you want the sauce to be

How to make the bread pudding:

Preheat the oven to 350 degrees

In a big mixing bowl, combine milk and the bread. Squeeze the bread until completely saturated with the milk.

Use another mixing bowl. Beat the eggs and sugar on a high speed (use electric mixer) until thick.  Add the vanilla, nutmeg, cinnamon, raisins, and butter, and stir together thoroughly.  Then add the bread to the mix and stir.

Next, let the mixture sit for around 10-15 minutes so there will be no separation during the baking. Roosevelt made this mistake the first time he tried the dish, and the result was not good.

Grease a baking dish (a spray also works well), and pour the entire mixture into the dish.

Bake about 45-55 minutes.  Check with a butter knife to see if done. Insert into the middle, and examine when taking it out. If the knife is clean, it is done.

Let it sit while preparing the bourbon sauce.

How to make the bourbon sauce:

In a mixing bowl, beat the egg yolks until they are thick. Melt the butter along with the sugar. Add the mixture to the egg yolks, and mix until thickened. Stir in the bourbon with a wooden spoon.

Serve by cutting pieces into a bowl, and pour  an ample amount of the sauce onto the bread pudding.

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Roosevelt usually eats his dessert with a glass of bourbon and a good cigar.

 

 

 

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13 thoughts on “Roosevelt’s Bread Pudding With Whiskey Sauce

  1. Looks richly delicious. I have to say that my favorite part of this post is your first paragraph; you define T. Roosevelt very well in a nutshell, and then you disclose that he is the protagonist of your novel. I think that is exciting! The bread pudding recipe will go to my brother-in-law, a southern gentleman with an appreciation for good food and good bourbon.

    Liked by 1 person

  2. Wow! Extreme bread and butter pudding! It’s one of the recipes I’m featuring in my next book ‘Recipes for Resilience’ – about using stores, leftovers, garden produce etc – can I put the sauce in? Duly credited, and assuming my editor lets me 🙂

    Liked by 1 person

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