Culinary SOS: Bread pudding with whiskey sauce
From the Handlebars Food & Saloon in Silverton, Colo.
Recipe. (Glenn Koenig / Los Angeles Times / April 29, 2012)
While on a recent visit to Silverton, Colo., my husband and I had lunch at Handlebars Food & Saloon. For dessert we ordered the bread pudding with whiskey sauce. It was by far the best bread pudding we have ever had. Although our lunch entrees were great, we almost wished we'd started with the dessert! It truly was the best, but unfortunately every recipe I've ever tried has not come even close to tasting as great as Handlebars' version. Would it be possible for you to obtain the secret?
Dear Sam: We were able to track down Handlebars' recipe for bread pudding. It's a light but rich take on the classic, dotted with raisins and sliced almonds and baked in ramekins for easy individual servings. The twist on this version is the whiskey sauce — a kind of custard, actually — gently cooked in a double boiler to a creamy thickness. The whiskey gives the dish a nice, if subtle, kick.
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Handlebars Food & Saloon's whiskey bread pudding
Total time: 1 hour, 20 minutes plus soaking time for the bread
Note: Adapted from the Handlebars Food & Saloon in Silverton, Colo.
1/2 cup sugar
1/4 pound (1 stick) butter, softened
1 egg, beaten
2 tablespoons bourbon whiskey
Over a double boiler, whisk together the sugar and butter until melted. Add the egg and whiskey and continue to whisk until thickened. This makes about 1 cup sauce.
1 tablespoon butter
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