Name: Bread Pudding with Dates and Orange Whiskey Sauce
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT1H5M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: About 8 servings
Ingredients: 4 cups whole-grain bread cubes (from about 4 to 5 pieces of sandwich bread); Unsalted butter, for buttering the baking dish; 2 1/4 cups reduced-fat (1 percent) milk; 1/3 cup granulated sugar; 1 teaspoon finely grated orange peel; 1/2 teaspoon ground cardamom or cinnamon; 4 large eggs, beaten; 1/3 cup chopped dates; 1 1/4 cups whole milk; 3 tablespoons brown sugar; 2 tablespoons freshly squeezed orange juice; 1 tablespoon cornstarch; 5 tablespoons whiskey or bourbon; 1 tablespoon unsalted butter; Pinch salt

Directions

For the bread pudding: Preheat the oven to 350 degrees F. Spread the bread cubes on a large baking sheet and bake, stirring twice, 10 minutes. Let cool (leave the oven on).
Butter a 2-quart square baking dish. In a large bowl, whisk together the reduced-fat milk, granulated sugar, orange peel, cardamom and eggs. Add the dry bread cubes and dates; toss to coat the bread with the egg mixture.
Pour the egg mixture into the prepared baking dish and let sit for 10 minutes. Using a flat spatula, press the bread down into the egg mixture, then bake until a knife inserted near the center comes out clean, 45 to 50 minutes.
For the orange whiskey sauce: Meanwhile, in a medium saucepan, combine the milk and brown sugar. In a small bowl, combine the orange juice, cornstarch and 3 tablespoons whiskey and stir together with a fork until combined. Pour into the milk mixture in the pan, scraping the bowl to get all of the cornstarch. Bring to a boil over medium-high heat, stirring constantly. Turn down to medium-low and cook until thickened, 1 to 2 minutes. Remove from the heat and stir in the butter, salt and remaining 2 tablespoons of whiskey. Serve over the warm bread pudding.

Recipe courtesy of Serena Ball, MS, RD

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Bread Pudding with Dates and Orange Whiskey Sauce

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