Bourbon Whiskey Sauce for Bread Pudding
The best sauces for bread pudding are those that amount to a combination of the after-dinner drink with the dessert. Such a sauce is common in in restaurants, but it’s not often made at home. It’s easy enough to make, however. You can substitute rum or brandy for the whiskey if you like, or perhaps even vanilla if you’d prefer it to be non-alcoholic (although know that most vanilla does contain alcohol).
- 1 stick unsalted butter
- 1 cup sugar
- 1 large egg
- 1 Tbs. strained orange juice
- 1/4 cup (or more to taste) Bourbon
- (If substituting vanilla, use 1 tsp.)
1. Melt the butter and add the sugar, the orange juice, and 1/4 cup water. Cook over medium-low heat until all the sugar is completely dissolved. Remove from heat.
2. Beat the egg well in a bowl. Add the butter-sugar mixture, about a tablespoon at a time, while whisking constantly. (You can pick up the pace after half of the butter-sugar is added.)
3. Add the Bourbon and whisk to make a smooth sauce.
Makes about a cup of sauce.