This Whiskey Sauce for Bread Pudding is going to take your bread pudding dessert to the next level. Easy to follow recipe big results.
Chefs love sauces. It’s no mystery as to why. Sauces make almost anything better. Dessert is no different. This Whiskey Sauce is a little something you can whip up to bring your dessert to the next level.
This Whiskey Sauce is the finishing touch to our Donut Bread Pudding. It may seem like an unnecessary addition to an already sweet dessert but it actually brings everything together. The sauce soaks into the moist bread pudding and the two become one. The whiskey in the sauce serves as the perfect balance.
You are going to want to make this sauce whenever you are ready to serve. When whiskey sauce sits it can harden or separate, just add it back into a saucepan and whisk it vigorously so it comes together and warms up before serving.
Is This Whiskey Sauce For Bread Pudding, just for Bread Pudding?
Absolutely not! You an use this sauce for any dessert you like.
If you are serving this with our Caramelized Banana and Rum Pudin de Pan, feel free to sub the whisky for some rum.
You could make our Rum Cake and sub the frosting with the Whiskey Sauce
It also could go perfectly drizzled over our Turron Ice Cream
Whiskey SauceCourse: Desserts, SauceCuisine: Cuban, AmericanDifficulty: Easy
1 ½ cups heavy cream
1 stick of unsalted butter
1/2 cup granulated sugar
Pinch of salt
1/3 cup whiskey
1 tablespoon of vanilla
- In a small sauce pot, add the butter and sugar until it is melted. Then add the heavy cream, salt and whisky.
- Turn heat to high and allow for the mixture to boil. DON’T stop whisking or it will boil over! If you feel it is too hot, switch the heat from high to low to make sure it is still cooking but won’t over boil.
- After about 8-10 minutes, the sauce will have come together and become slightly thicker.