bread pudding with whiskey sauce recipe

Written ByJenny Smyth Posted on
bread pudding with whiskey sauce recipe
Jump to Recipe Jump to Video Print Recipe

The Best bread pudding with whiskey sauce recipe

I have been making bread pudding with whiskey sauce for years, and it’s still one of my family’s favorite desserts. The origin of bread pudding is unclear, but it’s a dish that has been around for centuries. It’s made with stale bread, which is torn into small pieces and then mixed with sugar, eggs, and spices.

The mixture is then baked in a large pan until it’s golden brown and set. The resulting pudding is moist and flavorful, with a rich sweetness from the bread and a hint of spice from the cinnamon and nutmeg. When served with a drizzle of whiskey sauce, the flavors come together in a perfect harmony of sweet and savory.

I love this recipe because it’s so easy to make and can be adapted to suit any occasion. For special events, I like to make it in individual ramekins for a more elegant presentation. On a regular day, I’ll just make it in a large pan and serve it family-style.

Either way, it’s always a hit with my kids. They love helping me tear up the bread into small pieces and mixing the batter together. And when we sit down to eat, they always ask for seconds (and sometimes even thirds!)

My husband also enjoys this dessert, but he prefers to have it as an occasional treat rather than as part of our regular meal routine. He says it’s too rich for everyday eating, but I think that’s what makes it so special – an occasional indulgence that we all look forward to. One of the best things about this recipe is how versatile it is.

We can serve it warm or at room temperature, depending on our preference. It also freezes well, so I often make a double batch and store some in the freezer for later use.

Bread Pudding with Whiskey Sauce

Bread Pudding with Whiskey Sauce

4.6 from 721 votes

A classic comfort dessert made with stale bread, eggs, and cream, baked until golden and served with a rich, buttery whiskey sauce. The pudding is soft and custard-like, while the sauce adds a warm, boozy kick.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour
Servings: 8Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Bread Pudding

6 cups stale bread cubes (about 8 slices)
2 cups whole milk
1 cup heavy cream
3 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup raisins (optional)

For the Whiskey Sauce

1/2 cup unsalted butter
1 cup granulated sugar
1/2 cup heavy cream
1/4 cup bourbon or whiskey
1 teaspoon vanilla extract

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease a 9×13-inch baking dish with butter or non-stick spray.
3Spread the bread cubes evenly in the dish and set aside.
4In a large bowl, whisk together the milk, heavy cream, eggs, sugar, vanilla, cinnamon, nutmeg, and salt until smooth.
5Pour this custard mixture over the bread cubes, pressing down gently to ensure all bread is soaked.
6Let it sit for 10 minutes to absorb the liquid.
7If using raisins, sprinkle them evenly over the soaked bread.
8Bake the pudding for 40 to 45 minutes, until the top is golden brown and a knife inserted in the center comes out clean.
9The edges will be set and the center will jiggle slightly.
10While the pudding bakes, make the whiskey sauce.
11In a small saucepan over medium heat, melt the butter.
12Stir in the sugar and heavy cream, and cook for 3 to 4 minutes, whisking constantly, until the sugar dissolves and the sauce thickens slightly.
13Remove the saucepan from heat and stir in the whiskey and vanilla extract.
14The sauce will be smooth and fragrant.
15Let it cool for 5 minutes before serving.
16Slice the warm bread pudding into squares and drizzle generously with the whiskey sauce.
17Serve immediately for the best texture and flavor.

🔧Equipment

9×13-inch baking dish
Mixing bowls
Whisk
Saucepan
Measuring cups and spoons
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22g💛Saturated Fat: 13g❤️Cholesterol: 110mg🧂Sodium: 320mg🌾Total Carbs: 48g🥦Dietary Fiber: 1g🍬Sugars: 32g🥩Protein: 8g

📝Notes

For a non-alcoholic version, replace the whiskey with an equal amount of apple cider or extra vanilla extract. Stale bread works best as it absorbs the custard without becoming mushy.

Watch Video Of How Bread Pudding with Whiskey Sauce Works

This bread pudding with whiskey sauce recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need something sweet for your family dinner routine.

One tip I want to share is that you can store leftovers in an airtight container in the fridge for up to three days or freeze them for later use.

When reheating leftovers or serving fresh from the oven, consider topping each serving with additional whipped cream or ice cream if desired.

❓ Frequently Asked Questions About Bread Pudding with Whiskey Sauce

Q: What type of bread should I use for this recipe?

For this recipe, you can use any type of bread that is at least a day old. Stale bread works best because it’s drier and easier to tear into small pieces.

Q: Can I substitute the whiskey sauce with another type of sauce?

You can substitute the whiskey sauce with other types of sauces if you prefer. Some options include caramel sauce, maple syrup, or even chocolate sauce.

Q: How long does the pudding take to bake?

The pudding typically takes about 45 minutes to an hour to bake in a preheated oven at 350°F.

Q: Can I make this recipe ahead of time?

You can prepare the batter ahead of time by mixing all the ingredients together except for the eggs. Then, when you’re ready to bake the pudding, add the eggs and mix well before pouring into the baking dish.

Q: Is this recipe suitable for vegetarians?

This recipe is suitable for vegetarians as long as you use vegetable-based whiskey sauce or omit the whiskey altogether.

Similar Posts