Best Bread Pudding with Whiskey Sauce – A Decadent Dessert with a Hint of Whiskey
Craving a dessert that’s both comforting and sophisticated? Look no further! This incredibly rich and flavorful Best Bread Pudding with Whiskey Sauce is guaranteed to be a showstopper. It’s surprisingly easy to make, perfect for using up leftover bread, and the whiskey sauce adds a touch of grown-up indulgence that elevates it to gourmet status. This Best Bread Pudding with Whiskey Sauce will be a family favorite, perfect for holidays, special occasions, or simply treating yourself!
Why You’ll Love This Best Bread Pudding with Whiskey Sauce – A Decadent Dessert with a Hint of Whiskey
- Incredibly Delicious: The combination of creamy custard and warm whiskey sauce is simply irresistible.
- Easy to Make: Don’t let the fancy name intimidate you! This recipe is straightforward and beginner-friendly.
- Perfect for Leftovers: Use up stale bread and turn it into a delectable dessert.
- Crowd-Pleasing: Impress your guests with a dessert that’s both unique and comforting.
- Customizable: Easily adapt the recipe to your preferences with different types of bread or add-ins.
Ingredients for Best Bread Pudding with Whiskey Sauce – A Decadent Dessert with a Hint of Whiskey
For the Bread Pudding:
- 8 cups cubed bread (Brioche, challah, or even sourdough bread pudding work well), preferably a day or two old
- 4 large eggs
- 3 cups whole milk
- 1 cup heavy cream
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
- Optional: ½ cup raisins, chocolate chips, or chopped nuts
For the Whiskey Sauce:
- ½ cup (1 stick) unsalted butter
- ½ cup packed brown sugar
- ¼ cup heavy cream
- ¼ cup whiskey (Bourbon or Scotch are great!)
- 1 teaspoon vanilla extract
- Pinch of salt
Substitutions:
- Milk: Use almond milk or soy milk for a dairy-free option.
- Sugar: Coconut sugar or maple syrup can be used as substitutes for granulated sugar.
- Bread: Croissant Bread Pudding is another decadent take to try with croissants.
- Whiskey: If you prefer not to use alcohol, substitute with apple cider or strong coffee. You can also try making a Bread Pudding with Bourbon Sauce if you happen to have bourbon on hand. If omitting alcohol, add 1 teaspoon of vanilla extract to the sauce.
How to Make Best Bread Pudding with Whiskey Sauce – A Decadent Dessert with a Hint of Whiskey
Step-by-Step Instructions
- Prepare the Bread: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish. Cut the bread into 1-inch cubes and spread them in a single layer on a baking sheet. Toast in the preheated oven for about 10 minutes, or until lightly golden brown. This helps prevent the bread pudding from becoming soggy.
- Make the Custard: In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
- Assemble the Bread Pudding: Place the toasted bread cubes in the prepared baking dish. Sprinkle with raisins, chocolate chips, or chopped nuts if desired. Pour the custard mixture evenly over the bread, making sure all the bread is moistened. Gently press down on the bread to help it absorb the liquid.
- Bake: Let the bread pudding sit for 20-30 minutes to allow the bread to soak up the custard. Bake in the preheated oven for 45-55 minutes, or until the top is golden brown and the custard is set. A knife inserted into the center should come out clean.
- Make the Whiskey Sauce: While the bread pudding is baking, prepare the whiskey sauce. In a medium saucepan over medium heat, melt the butter. Add the brown sugar and stir until melted and smooth.
- Add the Cream and Whiskey: Stir in the heavy cream, whiskey, vanilla extract, and salt. Bring to a simmer and cook for 2-3 minutes, stirring constantly, until the sauce thickens slightly.
- Serve: Let the bread pudding cool slightly before serving. Drizzle generously with the warm whiskey sauce.
Pro Tips & Variations
- Don’t skip toasting the bread! This step is crucial for preventing a soggy bread pudding.
- Let it soak! Allowing the bread to soak in the custard for 20-30 minutes ensures even moisture distribution.
- Customize your bread: Experiment with different types of bread, such as croissants or challah. Day-old or slightly stale bread works best. You can even try Sourdough Bread Pudding for a tangier flavor.
- Add some fruit: Fresh or dried fruit, like apples, peaches, or cranberries, add a burst of flavor and texture.
- Make it a Custard Bread Pudding Recipe: Ensure there are plenty of eggs in your custard mixture.
Serving Suggestions
This Best Bread Pudding with Whiskey Sauce is delicious on its own, but here are a few ideas to make it even more special:
- Vanilla Ice Cream: A classic pairing that complements the warmth of the bread pudding and the richness of the whiskey sauce.
- Whipped Cream: Add a dollop of freshly whipped cream for a light and airy counterpoint to the decadent dessert.
- Fresh Berries: A handful of raspberries or blueberries adds a touch of freshness and color.
- Caramel Sauce: Drizzle with caramel sauce for an extra layer of sweetness and flavor.
Storage & Reheating
Storage: Store leftover bread pudding in an airtight container in the refrigerator for up to 3 days. Whiskey sauce can be stored separately in an airtight container in the refrigerator for up to 5 days.
Reheating: To reheat bread pudding, bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through. You can also reheat individual portions in the microwave, but the texture may be slightly different. Reheat the whiskey sauce gently on the stovetop or in the microwave.
FAQ about Best Bread Pudding with Whiskey Sauce – A Decadent Dessert with a Hint of Whiskey
Q: Can I make this ahead of time?
A: Yes! You can assemble the bread pudding up to a day ahead of time. Cover it tightly with plastic wrap and refrigerate. Bake as directed when ready to serve. The whiskey sauce can also be made ahead of time and stored in the refrigerator.
Q: Can I freeze bread pudding?
A: Yes, but the texture may change slightly. Wrap individual portions tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. Avoid freezing the bread pudding with the sauce. Instead, make the sauce fresh before serving.
Q: Can I use different types of bread? What about bread that isn’t stale?
A: Absolutely! Brioche, challah, and even croissants work well. For types, experiment with flavors and textures to find what you prefer! If your bread is fresh, you can dry it out by toasting it in a low oven (200°F/95°C) for about an hour.
Q: Can I make a Healthy Banana Bread variation by using ripened bananas? How about a healthy Banana Cake Recipe?
A: This isn’t designed for bananas, but many people make banana bread and Banana Cakes with overly ripe bananas; for this recipe, it’s best to stick with bread and make a delicious Bread Pudding.
Q: Is this recipe similar to Southern Bread Pudding?
A: Yes, it is! Bread pudding is a classic Southern dessert, and this recipe shares many of the same characteristics – the use of day-old bread, a rich custard, and warming spices. The whiskey sauce adds a unique twist that elevates it further.
Final Thoughts on Best Bread Pudding with Whiskey Sauce – A Decadent Dessert with a Hint of Whiskey.
Ready to experience the ultimate comfort dessert? This Best Bread Pudding with Whiskey Sauce is guaranteed to impress! It’s the perfect balance of comforting, decadent, and sophisticated, making it ideal for any occasion. Don’t forget to pin this recipe on Pinterest for future use, leave a comment if you try it, and subscribe to my newsletter for more delicious recipes delivered straight to your inbox. Happy Baking!
Best Bread Pudding with Whiskey Sauce – A Decadent Dessert with a Hint of Whiskey
Equipment
- 9×13-inch baking dish,
- Baking sheet
- Medium saucepan,
- – Whisk
Ingredients
Bread Pudding
- 8 cups cubed bread Brioche, challah, or sourdough, preferably a day or two old
- 4 large eggs
- 3 cups whole milk
- 1 cup heavy cream
- 0.75 cup granulated sugar
- 1 teaspoon vanilla extract
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- Pinch salt
- 0.5 cup optional add-ins raisins, chocolate chips, or chopped nuts
Whiskey Sauce
- 0.5 cup unsalted butter (1 stick)
- 0.5 cup packed brown sugar
- 0.25 cup heavy cream
- 0.25 cup whiskey Bourbon or Scotch recommended
- 1 teaspoon vanilla extract
- Pinch salt
Instructions
- Prepare the Bread: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish. Cut the bread into 1-inch cubes and spread them in a single layer on a baking sheet. Toast in the preheated oven for about 10 minutes, or until lightly golden brown. This helps prevent the bread pudding from becoming soggy.
- Make the Custard: In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
- Assemble the Bread Pudding: Place the toasted bread cubes in the prepared baking dish. Sprinkle with raisins, chocolate chips, or chopped nuts if desired. Pour the custard mixture evenly over the bread, making sure all the bread is moistened. Gently press down on the bread to help it absorb the liquid.
- Bake: Let the bread pudding sit for 20-30 minutes to allow the bread to soak up the custard. Bake in the preheated oven for 45-55 minutes, or until the top is golden brown and the custard is set. A knife inserted into the center should come out clean.
- Make the Whiskey Sauce: While the bread pudding is baking, prepare the whiskey sauce. In a medium saucepan over medium heat, melt the butter. Add the brown sugar and stir until melted and smooth.
- Add the Cream and Whiskey: Stir in the heavy cream, whiskey, vanilla extract, and salt. Bring to a simmer and cook for 2-3 minutes, stirring constantly, until the sauce thickens slightly.
- Serve: Let the bread pudding cool slightly before serving. Drizzle generously with the warm whiskey sauce.
