Bread Pudding with Whisky Sauce

Did you know whisky is often referred to as ‘uisge beatha’ in Scotland? It’s a Gaelic term meaning ‘water of life.’ This Scottish recipe was featured in the June 2002 edition of our publication, The Highland Herald, and has become a favorite among our members. Give it a try and let us know what you think! Then tag @unitedscotsok on your social media post to be featured.

The Recipe

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Overview

Prep time: About 10 minutes

Makes: 8 servings

Cooking time: About 45 minutes

Ingredients:

• 1 loaf French bread

• 1 quart milk

• 3 eggs, beaten

• 2 cups sugar

• 2 Tsp vanilla

• 3 Tsp melted margarine

• 1 cup raisins

Whisky Sauce:

• 1 cup sugar

• 1/4 lb. melted margarine

• 1 large egg, beaten

• 2 oz. Scotch whiskey

Directions

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For the bread pudding:

1. Tear bread into chunks and soak in milk. Mash with your hands to work milk into bread.

2. Add eggs, sugar, vanilla, and raisins. Stir well.

3. Grease bottom of 9x14" baking pan.

4. Add bread mixture and bake 40 minutes until firm in 350 degree, preheated oven.

5. Cool pudding, cut into 9 pieces, and place in dessert dishes.

6. Before serving, pour sauce on and broil 5 minutes.

For the whisky sauce:

1. Cream sugar and egg until well mixed.

2. Add melted margarine and stir until sugar dissolves.

3. Cool and add liquor.