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Bread pudding with whiskey sauce Recipe

American · Dessert · 65 min total

A classic Southern dessert featuring soft, custard-soaked bread baked until golden and served with a warm, buttery whiskey sauce.

Ingredients

• 6 cups stale bread cubes (about 8 slices)
• 2 cups whole milk
• 1 cup heavy cream
• 3 large eggs
• 3/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup raisins (optional)
• 1/2 cup unsalted butter
• 1/2 cup granulated sugar (for sauce)
• 1/4 cup heavy cream (for sauce)
• 1/4 cup bourbon or whiskey

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
2. Place bread cubes in the prepared dish. Sprinkle with raisins if using.
3. In a large bowl, whisk together milk, 1 cup cream, eggs, 3/4 cup granulated sugar, brown sugar, vanilla, cinnamon, and nutmeg until smooth.
4. Pour custard evenly over bread. Press bread down gently to soak. Let stand 10 minutes.
5. Bake for 40-45 minutes until set and golden brown. A knife inserted near center should come out clean.
6. While pudding bakes, make sauce: In a small saucepan, melt butter over medium heat. Stir in 1/2 cup sugar and 1/4 cup cream; bring to a simmer, stirring constantly. Cook 2 minutes until slightly thickened.
7. Remove from heat and stir in whiskey. Serve warm over bread pudding.

Tips

• For best texture, use day-old or slightly stale bread.
• Sauce can be made ahead and reheated gently.
• Store leftover pudding covered in refrigerator up to 3 days.

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