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Whisky Sauce

Scott Phillips

Yield: Yields 1 cup.

 This butterscotch-like sauce is a great partner for almost any bread pudding recipe, but it goes especially well with  Bittersweet Chocolate Bread Pudding. Rum or brandy are also fine in place of the whisky.


  • 8 Tbs. unsalted butter, cut into pieces
  • 1/2 cup packed dark brown sugar
  • 1/4 cup Scotch whisky or Bourbon; more if you like
  • 4 large egg yolks, lightly beaten, at room temperature

Nutritional Information

  • Nutritional Sample Size per Tbs.
  • Calories (kcal) : 100
  • Fat Calories (kcal): 60
  • Fat (g): 7
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 70
  • Sodium (mg): 5
  • Carbohydrates (g): 7
  • Fiber (g): 0
  • Protein (g): 1


  • In the top of a double boiler set over—but not touching—a pot of barely simmering water, combine the butter, brown sugar, and whisky. Whisk until the butter and sugar are melted and the mixture is smooth.
  • Add the yolks and continue whisking (or stirring with a wooden spoon) until the sauce is very thick and has some body, 7 to 10 minutes; it will have the consistency of caramel sauce (an instant-read thermometer should register 160°F). If you want more whisky flavor, add more, 1 tsp. at a time, to taste. Serve hot or warm. This sauce thickens as it cools.


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