This White Chocolate Pecan Bread Pudding with Whiskey Cream Sauce is a more sophisticated version of a regular bread pudding. The bread pudding itself is made with French bread, raisins, chopped white chocolate, and pecans. The cream sauce is made with butter, sugar, cream, Whiskey, and chocolate liqueur (I used Creme de Cacao). The bread pudding is served with hot cream sauce poured over it.
Pre-heat oven to 350 F.
Prepare bread – you can either slice bread by cutting a loaf with a knife, or do it like me – I just snapped small pieces of bread with my fingers, until I had 6 cups of torn bread.
In a small bowl, beat eggs with a mixer for about 3 minutes, add sugar, milk and continue beating for 1 more minute.
Place torn bread in a large pan and pour the egg and milk mixture over cubed bread Mix milk mixture with bread until evenly incorporated.
Let the bread sit and soak for about 15 minutes. After 15 minutes, stir in white chocolate and raisins, and mix all ingredients well so that they are evenly distributed.
In the mean time, heat and melt butter in a small pan, add brown sugar, pecans and cook on medium heat for about 5 minutes to coat pecans with butter and brown sugar.
Grease a 9x3 casserole pan. Pour bread mixture into the pan, the mixture will still have quite a lot of liquid, not all of it will be absorbed by bread – it’s normal.
Sprinkle brown sugar and pecan mixture over the top of bread pudding.
Bake in the oven for about 50 minutes or until nicely browned and golden crust forms on top. The pudding will raise to the top of the pan towards the end of the baking – it’s normal. Remove from oven, let it cool uncovered.
Mix all the ingredients for cream sauce in a small pan and bring them to boil, stirring well. Boil for about 5 minutes until the mixture begins to foam and rise. At this point, remove from heat.
To serve, pour hot cream sauce over or around each serving piece of bread pudding.