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Bread Pudding with a Whiskey Sauce
Classic Southern bread pudding made with rich, custardy day-old bread soaked in cinnamon-kissed cream, then baked until golden and drizzled with a warm whiskey caramel sauce. A comforting dessert that turns humble pantry staples into something special for the holiday table.
Ingredients
Bread Pudding:
- 1/4 cup Raisins
- 2 tbsp Whiskey or Bourbon
- 12 oz Day-Old French Bread
- 2 cup Half-and-Half
- 1 cup Whole Milk
- 3 large Eggs
- 1 cup light or dark Brown Sugar
- 2 1/2 tsp Vanilla Extract
- 1 tsp Ground cinnamon
- 1/4 tsp Ground Nutmeg
- A dash of Salt
Whiskey Sauce:
- 1 cup Heavy Cream
- 1/2 cup Whole Milk
- 1/4 cup White Granulated sSugar
- 1 tbsp Cornstarch
- 2 tbsp Whiskey or Bourbon
- 2 large Egg Yolks
- A pinch of Salt
- 1 tbsp unsalted Butter
- 1 tsp Vanilla Extract (optional)
Instructions
- In a small saucepan, heat raisins and whiskey until it simmers. Let it stand for 20 to 30 minutes or microwave for 20 to 30 seconds, then let it rest.
- Slice day-old French bread into 1/2-inch cubes (about 8 cups).
- In a large bowl, whisk together half-and-half, whole milk, eggs, brown sugar, vanilla extract, cinnamon, nutmeg, and a dash of salt.
- Add bread cubes and soaked raisins with their liquid to the mixture. Stir to coat, cover with plastic wrap, and refrigerate for 30 minutes to 1 hour, stirring occasionally.
- Preheat the oven to 325°F. Butter a 2 1/2-quart baking dish.
- Spoon the bread mixture into the prepared baking dish, ensuring even distribution of raisins.
- Bake for about 1 hour or until firm and golden brown. Cool on a rack.
- In a medium saucepan, combine heavy cream, whole milk, and granulated sugar. Set aside.
- In a small bowl, whisk together cornstarch and whiskey or bourbon.
- In another bowl, whisk egg yolks.
- Over medium heat, bring the cream mixture to a boil. Add the cornstarch mixture, stirring constantly. Reduce heat to low and cook for 3 minutes, stirring frequently.
- Whisk about 1/2 cup of the hot mixture into the egg yolks to temper them. Pour the egg yolk mixture back into the saucepan and cook for an additional minute.
- Whisk in a pinch of salt, butter, and vanilla extract (if using).
- Transfer the sauce to a bowl. If not serving immediately, place plastic wrap directly on top to prevent a skin from forming. The sauce will thicken as it stands.
- When ready to serve, spoon warm sauce over each serving of bread pudding and enjoy.
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