Whole Wheat Bread Pudding

GMcD's Whole Wheat Bread Pudding

cut approx. 1.5 loaves of sliced whole wheat bread into cubes, set aside

whisk together:
4 eggs
1.5 c heavy cream
3 c milk
1 c brown sugar
2 tsp cocoa powder
3 tsp cinnamon
4 tsp vanilla extract

put the bread in a large bowl, pour liquid mix over bread, dig in with your hands and make sure all the bread gets saturated.  If you used stale bread, let it soak for awhile.  Fresh bread gets soggy very quickly so prolonged soaking is not necessary.  Grease a 12x18 pan with about 1 tbsp of butter, pour in the bread mixture and gently pat down. 

bake at 350 for 40-45 minutes

GMcD's Cinnamon Whiskey Sauce

In a saucepan on medium heat, bring 1.5 c heavy cream, 1/2 c milk, 3 tsp corn starch, 1/4 c whiskey, and 1 tsp cinnamon to a simmer.  (You probably want to whisk together the whiskey and corn starch before adding them)

Once it has simmered for a bit, or come to a boil, remove from heat.  Add 1 tbsp butter, 1 tsp salt, and 1/4 c whiskey.

Storage/Serving

Both the bread pudding and the whiskey sauce should be kept in the fridge.  When you want to eat some, put a slice of bread pudding in a microvable bowl, pour some whiskey sauce on top, and microwave for 45-60 sec (until hot). 

Yum.

Handy tip:  this is one of my better ideas...For easier pouring of the whiskey sauce...use a water bottle with this kind of top!