This bread pudding comes to us by way of Whiskey Jam founders, Ward Guenther and Patrick Davis, who use their Blackberry Whiskey in it. In addition to the sauce, we like to serve it with extra macerated berries.
This bread pudding comes to us by way of Whiskey Jam founders, Ward Guenther and Patrick Davis, who use their Blackberry Whiskey in it. In addition to the sauce, we like to serve it with extra macerated berries.
1. To prepare bread pudding, combine blackberries and whiskey. Lest stand 30 minutes. Combine bread and milk and let stand for 30 minutes to 2 hours. Mash well.
2. Preheat oven to 300 degrees. Beat sugar and egg yolks about 2 minutes or until thick and creamy. Add butter, vanilla and salt. Mix well. Combine with bread mixture, stir well. Fold in blackberries (juice and all).
3. Place in 6 individual skillets or ramekins or in a 11 x 7-inch baking dish. Place in a pan of water and bake for 50-60 minutes or until a knife inserted in center comes out clean.
4. To prepare sauce, combine sugar and cornstarch in a small saucepan or double boiler. Add water and lemon juice and stir until smooth. Add butter and bring the mixture to a boil. Reduce heat; and simmer until mixture is thick and smooth. Remove from heat, stir in whiskey. Serve warm over bread pudding.
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