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!
Equipment
- 9x13-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 9x13 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.
Notes
This recipe is easy to customize: swap bread types, add fresh or dried fruits, or try a custard-rich version by adding more eggs. Don't skip toasting the bread or soaking it well to avoid sogginess.