Bread Pudding Rum or Whiskey Sauce

8 servings Prep: 5 m Cook: 10 m Total: 15 m Beginner
5.0/5 (1)
Bread Pudding Rum or Whiskey Sauce
Add this delightful rum or whiskey sauce with evaporated milk, butter, and sugar to any type of your favorite bread pudding. Captain Morgan never had it so good! And his friend Jack Daniels! Quick and easy sauce that transforms simple bread pudding into an elegant dessert.

Ingredients

8 servings
  • 1 cup evaporated milk
  • 3 tbsp margarine or butter
  • 1 1/2 tsp cornstarch
  • 2 ounces rum or whiskey
  • 1 cup milk
  • 1 cup sugar

Step-by-Step Instructions

  1. In a double boiler, mix the evaporated milk, regular milk, sugar and butter.
  2. Dissolve the cornstarch in a small amount of water (about 2 tablespoons) and pour into the milk mixture.
  3. Heat to a boil, stirring continually until the sauce thickens, about 8-10 minutes.
  4. Remove from heat and stir in the rum or whiskey.
  5. Pour warm over bread pudding. Store unused portion (if there is any left) in an airtight container and refrigerate.

Common Problems and Solutions

Q: Why is my sauce lumpy or curdled?

A: Make sure to dissolve the cornstarch completely in cold water before adding it to the hot milk mixture. Also, use a double boiler and stir constantly to prevent the milk from scorching or curdling from direct heat.

Q: Can I make this sauce ahead of time?

A: Yes! This sauce reheats beautifully. Store it in an airtight container in the refrigerator for up to 5 days. Reheat gently in a double boiler or microwave, stirring frequently, and add a splash of milk if it's too thick.

Tips and Techniques

Add the rum or whiskey off the heat to preserve its flavor and prevent the alcohol from completely cooking off. For a richer sauce, substitute heavy cream for half of the milk. The sauce will thicken more as it cools, so don’t worry if it seems a bit thin when you first remove it from heat.

Ingredient Substitutions

  • rum or whiskey: bourbon, brandy, or 1 tsp vanilla or rum extract
  • evaporated milk: heavy cream or half-and-half
  • butter: margarine works fine as stated in recipe

Equipment Needed

  • Double boiler (or heat-proof bowl over simmering water)
  • Whisk or wooden spoon
  • Small bowl for dissolving cornstarch
  • Measuring cups and spoons

Historical Context

Rum and whiskey sauces have been traditional accompaniments to bread pudding in Louisiana since the 18th century, reflecting the state’s French heritage and access to Caribbean rum through the Port of New Orleans.