Bread Pudding with Warm Whiskey Sauce
Indulge in the ultimate comfort dessert with this decadent Bread Pudding with Warm Whiskey Sauce. Made with rich, custard-soaked cubes of day-old bread—either French bread or brioche for extra luxury—this recipe combines simple pantry staples like eggs, milk, and fragrant spices for a luscious result. Baked to golden perfection, the pudding is brought to life with a velvety whiskey sauce made from butter, powdered sugar, and a splash of whiskey, transforming this classic dessert into an irresistible treat. Perfect for special occasions or a cozy night in, this easy-to-make crowd-pleaser is best served warm, with optional plump raisins folded in for a hint of sweetness. Whether enjoyed fresh out of the oven or as a leftover indulgence, this bread pudding is a guaranteed hit for lovers of nostalgic, soul-satisfying desserts.
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Recipe Information
Ingredients
- 8 cups day-old bread (French bread or brioche)
- 4 large eggs
- 3 cups whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 0.25 teaspoons ground nutmeg
- 2 tablespoons unsalted butter
- 0.5 cup raisins (optional)
- 0.25 cup whiskey
- 4 tablespoons unsalted butter (for whiskey sauce)
- 1 cup powdered sugar
- 0.25 cup whipping cream
Instructions
Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish lightly with butter.
Cut the day-old bread into 1-inch cubes and place them into the prepared baking dish. If using raisins, sprinkle them evenly over the bread cubes.
In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and ground nutmeg until well combined.
Pour the egg mixture evenly over the bread cubes in the baking dish, pressing the bread gently to ensure all pieces soak up the custard. Let it sit for 10–15 minutes.
Dot the top of the bread with small pieces of the 2 tablespoons of butter.
Bake in the preheated oven for 40–45 minutes, or until the top is golden brown and the custard is set (a knife inserted in the center should come out clean).
While the bread pudding bakes, prepare the whiskey sauce. In a small saucepan over medium heat, melt the 4 tablespoons of butter.
Whisk in the powdered sugar and cook for 1–2 minutes. Slowly stir in the whiskey and whipping cream, continuing to whisk until the mixture is smooth and warmed through, about 2–3 minutes. Do not let it boil.
Once the bread pudding is done baking, remove it from the oven and let it cool slightly. Serve warm with a generous drizzle of the whiskey sauce on top.
Nutrition Facts
Calories |
1138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 1258 mg | 55% | |
| Total Carbohydrate | 170.2 g | 62% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 62.9 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 368 mg | 28% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 527 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
