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Ingredients
- 1pound light brown sugar
- 3½ounces bourbon
- ½pound sweet butter
- 1cup heavy cream
- ½teaspoon salt
Nutritional analysis per serving (6 servings)
735 calories; 45 grams fat; 28 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 75 grams carbohydrates; 0 grams dietary fiber; 75 grams sugars; 2 grams protein; 230 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place all ingredients in a saucepan, bring to a boil. Cook until thickened, about an hour, whisking regularly. Serve hot over the pudding.
- Excess sauce may be refrigerated and used for other desserts.
Private Notes
Comments
I used a very sherried scotch in the whisky sauce. I had also put the same scotch in with the raisins after draining from plumping per Bryan's bread pudding recipe. The combination was fantastic.
As a follow-up, I’m from New Orleans and have had a variety of similar recipes, and I’m accustomed to it being a lighter color — this produces something more like caramel, so I’d recommend a 1:1 mix of brown and white sugars.
This produces three to four cups when the recipe is halved, which is plenty for a bread pudding serving eight people (like Bittman’s recipe). The alcohol in the whisky (bourbon or rye, not scotch) will cook out, but you can substitute any extract to change the flavor — a tablespoon would be plenty, and I’m a fan of almond. But if you waited until halfway and squeezed half an orange, that’d work nicely. I’m not sure that simmering for an hour is necessary, as it seemed thick enough at 30 minutes.