Bread pudding can be traced all the way back to the early 11th and 12th centuries. This Bread Pudding with Whiskey Sauce is a modern twist and proof that bread pudding is timeless! With the decadent mixture of sourdough bread, butter, sugar, spices, and creamy sauce—you’ll love every bite you take. Bread Pudding with Whiskey sauce is so moist and indulgently sweet, it will become a go-to dessert in your household!
Ingredients
For the pudding:
- 2 1/2 cups bread, sourdough or French, cubed and lightly toasted
- 1/4 cup raisins
- 7/8 cup milk
- 2 tablespoons salted butter
- 1/3 cups sugar
- 1 1/3 eggs
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1/4 teaspoon vanilla
- salt, to taste
For the cream sauce:
- 1/4 pound brown sugar
- 1/4 cup salted butter
- 1/4 cup heavy whipping cream
- 1/8 cup whiskey
- salt, to taste
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Lightly grease a deep dish casserole pan.
Step 3 –Mix the toasted bread cubes and raisins together.
Step 4 –Place the bread mixture in the casserole pan and set it aside for later.
Step 5 –In a pan over medium heat, combine the milk and butter.
Step 6 –In a medium-size mixing bowl whisk the sugar, eggs, nutmeg, cinnamon, vanilla, and salt.
Step 7 –Slowly, a little bit at a time, add the hot milk mixture to the egg mixture while whisking the egg mixture constantly to prevent it from scrambling.
Step 8 –Mix until fully incorporated.
Step 9 –Add the tempered egg mixture to the rest of the hot milk mixture, and whisk to combine into a custard.
Step 10 –Pour the custard mixture over the bread mixture in the casserole pan.
Step 11 –Place the casserole dish into a deeper pan with 1 inch of water in it. This will create a steam bath that helps the texture while cooking.
Step 12 –Cover the deeper pan and casserole dish with a single layer of foil.
Step 13 –Bake for 1 hour.
Step 14 –Remove the foil and bake until browned, about 15 minutes.
Step 15 –Combine the brown sugar, salted butter, heavy whipping cream, whiskey, and salt into a large saucepan over medium heat.
Step 16 –Heat to a boil, then reduce the heat to low.
Step 17 –Simmer and reduce the sauce until it reaches your desired consistency.
Step 18 –Pour the cream sauce over the pudding and serve warm.
