Bread Pudding with Moonshine Sauce


Makes 6 servings. Recipe is by Cynthia Nobles.


4 large eggs

2 cups half and half

1/4 cup sugar

1 tsp. vanilla extract

1/4 tsp. almond extract

1 tsp. cinnamon

1/4 tsp. freshly grated nutmeg

1/4 tsp. salt

4 cups day-old french bread, cut into 1/2-inch cubes

Cooking spray for pan Moonshine Sauce (recipe follows)


1. In a medium bowl, whisk together eggs, half and half, sugar, extracts, cinnamon, nutmeg, and salt. Stir in bread cubes. Cover and refrigerate at least 1 hour and up to 12 hours.

2. Preheat oven to 375 F. Spray an 8-inch square pan with cooking spray and pour in bread pudding mixture. Bake until golden brown, about 50 minutes. Remove from oven and cool at least 10 minutes. Serve topped with Moonshine Sauce.


Moonshine Sauce

Makes about 1 1/4 cups. Recipe is by Cynthia Nobles.


1/2 cup heavy cream

1 tsp. cornstarch

1/4 cup sugar

1/4 cup (4 tbls.) butter

1/4 cup spiced moonshine (Catdaddy brand 80 proof spiced moonshine was used for testing)

1. Bring cream, cornstarch, and sugar to a boil In a small heavy-bottomed saucepan. Simmer over low heat 1 minute. Add butter and stir until melted. Remove from heat and keep covered until ready to serve.

2. When ready to serve, bring sauce to a simmer, remove from heat, and stir in spiced moonshine.