Bread Pudding with Dates and Orange Whiskey Sauce
- Level: Easy
- Yield: About 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 282 calorie
- Total Fat
- 7 grams
- Saturated Fat
- 3 grams
- Sodium
- 219 milligrams
- Carbohydrates
- 41 grams
- Dietary Fiber
- 2 grams
- Protein
- 9 grams
- Sugar
- 34 grams
- Total: 1 hr 30 min
- Prep: 15 min
- Inactive: 10 min
- Cook: 1 hr 5 min
Ingredients
Bread Pudding:
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
Orange Whiskey Sauce:
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.