By Request

By Catherine Kekoa Enomoto

Wednesday, October 16, 1996

Toast to the taste of
whiskey sauce

WINDWARD resident Bob Kane recalled the former Orson's Bourbon House, which presided in the heart of Kailua from 1971 through 1993.

Kane asked for the eatery's whiskey sauce recipe.

Savor recipes for Bourbon Bread Pudding and Warm Whiskey Sauce, courtesy of the 352-page "The Book of Bourbon" by Gary Regan and Mardee Haidin Regan (Chapters, 1995, $29.95).

Bourbon Bread Pudding

3 to 4 cups milk
5 large eggs
2/3 cup bourbon or Tennessee whiskey
1-1/2 teaspoons vanilla extract
1-1/2 cups sugar
2 teaspoons ground cinnamon
1 teaspoon ground allspice
16 to 20 cups loosely packed 1-inch cubes stale bread (crusts removed if thick or hard)

Warm Whiskey Sauce (recipe follows)

In a large, deep bowl, whisk together 3 cups of the milk, eggs, bourbon, vanilla, sugar, cinnamon and allspice. Add bread cubes and mix until coated with liquid. If liquid seems scant, add more milk. Set aside for 30 minutes, until bread is softened and completely saturated.

Preheat oven to 350 degrees. Pour bread mixture into a buttered 5- to 6-quart heatproof bowl. Leave 1 inch of space at the top so pudding can puff up without spilling over. Bake 60 to 70 minutes or until firm to the touch and a crusty golden on top. Transfer bowl to a wire rack and cool to room temperature. Serve as is or top with Warm Whiskey Sauce. Makes 12 servings.

Approximate nutritional analysis per serving (with sauce): 460 calories, 10 grams total fat, 5 grams saturated fat, 110 milligrams cholesterol, 320 milligrams sodium.*

Warm Whiskey Sauce

(From "The Book of Bourbon")

1 cup warm water
3 tablespoons unsalted butter
1/2 cup packed light brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/16 teaspoon salt
1/2 cup bourbon or Tennessee whiskey

In a small saucepan over moderate heat, heat water, butter and brown sugar, stirring, until sugar starts to dissolve. Stir in cinnamon, allspice and salt and cook until sugar dissolves completely and mixture is smooth. Remove pan from heat and stir in bourbon. Serve immediately. Sauce keeps 1 week; reheat when needed.

Approximate nutritional analysis per tablespoon sauce: 50 calories, 1.5 grams total fat, 1 gram saturated fat, less than 5 milligrams cholesterol, 10 milligrams sodium.*

Asterisk (*) after nutritional analyses in the Body & Soul section indicates calculations by Joannie Dobbs of Exploring New Concepts, a nutritional consulting firm.

Send queries along with name and phone number to: By Request, Honolulu Star-Bulletin Food Section, P.O. Box 3080, Honolulu 96802. Or send e-mail to

By Request by Catherine Kekoa Enomoto is a regular feature of the
Honolulu Star-Bulletin. © 1996 All rights reserved.

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