The best thing about a husband that likes to cook is being able to browse FoodGawker for new recipes and then have someone else make it for me. I love to cook, but I leave all the bread recipes to Jason. He makes a drool worthy homemade stromboli and pizza, french toast with homemade bread, grilled flatbread, and not-your-average pancakes and waffles.
So one day when I was vegging on the couch with a good friend and newborn Silas, we were trying to think of something yummy to have for dinner but neither of us felt like cooking. So we spent an hour or so on FoodGawker and then called Jason at work to ask if he could come home and cook for us. In my defense, I had a brand new baby who was very demanding and I was exhausted. Jason, being the amazing husband that he is, went to the grocery store for ingredients and cooked spinach ball appetizers, Stromboli (the amazing homemade version I mentioned above) and The Best Ever Bread Pudding with Whiskey Cream Sauce for dessert. Have I mentioned how much I love my husband? ♥
4 1/2 cups sourdough or other artisan bread, cubed into bite sized pieces
1 cup + 2 tbsp sugar
2 tbsp vanilla extract
2 1/2 cups milk
1/2 cup pecans, chopped
whiskey cream sauce*
1/2 cup sugar
4 tbsp butter
1/4 cup cream
2 tbsp whiskey
Preheat the oven to 325 and place your baking rack in the center of the oven. Layer the bread cubes in an 8×8 inch baking dish.
In a batter bowl, mix together all the remaining bread pudding ingredients except for the pecans. Pour over the bread cubes and sprinkle the pecans on top.
Bake the bread pudding for 1 hour, or until the custard is set and the bread cubes have browned.
While the bread pudding is cooling a bit, combine the ingredients for the whiskey cream sauce in a saucepan over low heat until butter is melted and sugar is dissolved. Ladle the sauce over individual servings of bread pudding.