Bread Pudding with Whiskey Sauce
This simple and classic Bread Pudding is generously drizzled with delightful Whiskey Sauce, making it a heavenly and delicious dessert. With a touch of cinnamon, vanilla, and heavy cream, you’ll have a decadent dish that promises to leave a lasting impression with each warm and comforting bite. The best bread pudding that is perfect for holidays, weekends, or any special occasion.
This bread pudding is so ridiculously delicious that it is now one of my new favorite desserts. It’s easy to make, and the whiskey cream sauce takes this dessert over the top. It compares to a New Orleans bread pudding, only better. This dessert has several names, such as Southern bread pudding and even Creole bread pudding, but no matter the name, this dessert is amazing.
What Is Bread Pudding?
Bread Pudding is a classic, comforting dessert that transforms simple ingredients into a delightful treat. It typically consists of dry bread soaked in an egg and cream sauce with sugar, cinnamon, and vanilla. The bread soaks up the liquid and creates a moist and custard-like texture, is baked until it sets, and has a golden brown crust on top. A thin whiskey sauce is added to the top for more richness and flavor. There are many variations of this dessert found worldwide, and each has its own unique recipe and sauce, resulting in a timeless and comforting dessert enjoyed by all.
Why This Recipe Is Fabulous
This delicious bread pudding is the perfect dessert with its comforting texture and flavorful sauce. It’s a delightful dessert for all who indulge.
Simplicity: This bread pudding recipe is straightforward to mix with simple ingredients. The bourbon sauce elevates the taste by its richness and depth.
Versatility: This recipe leaves room for plenty of versatility. There are plenty of options for add-ins with raisins, nuts, and fruit. If you don’t like the raisins in this recipe, leave them out.
Warmth and Comfort: Bread pudding is served warm, making this a comforting and rich bread pudding for any season of the year.
Economical: This recipe uses pantry staples, making this an economical dessert. Plus, it’s a great way to use stale or leftover bread.
Crowd-Pleaser: This bread pudding with a whiskey butter sauce is a pleasing dessert for any gathering.
Ingredients Needed for Bread Pudding
The ingredients for bread pudding with whiskey sauce are straightforward and easily found in your local grocery store. Please see the printable recipe card below for a complete list of ingredients and amounts.
Bread Mixture:
Bread – For this recipe, I prefer to use Brioche or French Bread cut into 1″ cubes and toasted to make dry cubes. You are looking for a stale bread texture.
Raisins – The raisins add sweetness and texture to the pudding. They are optional but highly recommended.
Bourbon – Bourbon is a key ingredient for flavoring the pudding. It adds richness and depth and is not overpowering.
Eggs – The eggs act as a binder to provide structure and richness. You will need whole eggs and egg yolks.
Brown Sugar – The brown sugar adds sweetness to the pudding and adds a caramel flavor.
Heavy Whipping Cream – The heavy cream adds richness and creaminess.
Whole Milk – Another liquid that adds to the custard base. I use whole milk for this recipe.
Vanilla – Vanilla adds a warm flavor to the pudding.
Cinnamon – Cinnamon adds a warm spice to the pudding.
Salt – Salt balances the sweetness and enhances the flavor.
Bourbon Caramel Sauce:
Butter – Butter adds richness to the sauce. I used salted butter.
Brown Sugar – Light Brown Sugar adds sweetness to the sauce and helps with the caramelization.
Heavy Whipping Cream – The heavy cream creates a creamy texture.
Bourbon – The bourbon infuses the sauce with a whiskey flavor.
Vanilla – Vanilla enhances the overall flavor profile of the sauce.
How To Make Bread Pudding
The instructions for making this cozy dessert are straightforward. For complete recipe instructions, please see the printable recipe card below.
Bread Pudding:
Preheat oven to 325 degrees.
- Place raisins and bourbon in a small saucepan and heat until the mixture comes to a simmer. Remove from the heat and let stand for 20 minutes.
- Cut bread into 1/2″ to approximately 1-inch pieces/cubes and place the cubed bread on a baking pan. Place the bread cubes into the preheated oven for about 10 minutes to dry them.
- Combine eggs, sugar, heavy cream, and milk in a large bowl. Whisk well.
- To the egg mixture, add vanilla, cinnamon, and salt. Whisk.
- Add bread cubes and raisins (with the liquid) to the wet mixture and stir well to combine.
- Pour into a greased 13″x9″ baking dish and let it soak for about 20 minutes, pressing the bread down into the liquid every so often.
- Bake at 325 for 45-50 minutes or until firm and golden brown on top. To check for doneness, insert a butter knife into the center, and if it comes out clean, it’s done.
- Remove from the oven, and allow to cool slightly while you make the bourbon sauce.
Bourbon Sauce:
Feel free to adjust the quantities and experiment with making this bread pudding whiskey sauce to your preference. This dessert sauce can be poured over the top of the bread pudding, reserving 1/2 of the sauce for individual servings.
In a medium saucepan over medium heat, melt butter. Add brown sugar and 1/2 cup heavy cream to the melted butter. Bring to a boil, reduce to low heat, and simmer for 4 minutes. Remove from the heat and add the rest of the heavy cream, bourbon, and vanilla. The mixture will be thin. Pour half of the mixture over the top of the bread pudding and reserve the other half in a pourable container for individual servings. Allow the bread pudding to rest for about 10 minutes before serving. This gives the sauce a few minutes to soak into the pudding. Spoon more of the reserved sauce over the top if desired. If you want a thicker sauce, reduce the amount of heavy cream.
How To Serve This Dish
Here are some tips for serving this warm bread pudding recipe. Enjoy the warmth, comfort, and richness of this delightful dessert, and remember to savor each bite.
- Serve with a Beverage – Serve with hot coffee, milk, or a glass of bourbon for a complete dessert experience.
- Serve Warm – Serve this bread pudding warm. The slightly crispy crust is what makes this dessert appealing.
- Individual Servings – Serve in individual dessert bowls and top with extra bourbon sauce.
- Serve with Ice Cream – Serve warm pudding with a scoop of vanilla ice cream. The vanilla ice cream makes a nice contrast to the warm pudding.
When To Serve This Dish
This is a versatile dish and can be served on various occasions. Anytime is the perfect time for this decadent dessert whenever the craving strikes. Here are some occasions to indulge in this warm bread pudding.
Recipe Tips
- You are looking for a firm bread such as Brioche or French bread.
- If you buy fresh bread, you should toast it before mixing so the creamy custard absorbs better.
- Allow the bread to soak in the custard mixture for at least 20 minutes to absorb the custard flavors.
Recipe Variations
- Customize the bread pudding by adding nuts, chocolate chips, or fruit.
- For a more robust bourbon flavor, allow the raisins to soak in the bourbon for a more extended period of time.
- Sprinkle a layer of brown sugar over the top of the pudding for a caramelized crust.
- Swap out some of the bourbon for maple syrup.
How To Store Leftover Bread Pudding
Once the bread pudding has cooled to room temperature, store all leftovers in an airtight container or wrapped in plastic wrap. Store in the refrigerator for 3-4 days.
To Reheat Leftovers
To reheat individual servings, place in a microwave dish and pour bourbon sauce over the top. Heat until warm.
To reheat larger portions, heat in a 350-degree oven until warm, about 20 minutes.
Recipe FAQs
Brioche Bread and French Bread make a delicious bread pudding. Experiment with different breads and find one you like the best.
Certainly, you can make this dish by omitting the raisins. You could also substitute the raisins for other dried fruit.
Absolutely, you can bake this recipe in individual serving dishes or ramekins. You will need to adjust the baking time according to the dish size you are using. Your guests will love their own serving of bread pudding.
Yes, you can make the bourbon sauce in advance and store it in the refrigerator until ready to serve. Heat until warm on the stovetop and pour over the warm bread pudding or individual servings.
More Bread Recipes
More Desserts
Bread Pudding with Whiskey Sauce
Ingredients
Bread Pudding
- 1 16oz. Loaf of Bread (10 cups) Brioche or French Bread
- 1 cup Raisins
- ¼ cup Bourbon
- 3 Whole Eggs
- 5 Egg Yolks
- 1½ cups Light Brown Sugar packed
- 2 cups Heavy Whipping Cream
- 1½ cups Whole Milk
- 1 tablespoon Vanilla
- 2 teaspoons Cinnamon
- ¼ teaspoon Salt
Bourbon Sauce
- ½ cup Butter salted
- 1 cup Light Brown Sugar packed
- 1 cup Heavy Whipping Cream see notes
- ¼ cup Bourbon
- 1 teaspoon Vanilla
Instructions
Bread Pudding
- Preheat oven 325°.
- Place raisins and bourbon in a small saucepan and heat until the mixture comes to a simmer. Remove from the heat and let stand for 20 minutes.
- Cut bread into 1/2" to approximately 1-inch pieces/cubes and place the cubed bread on a baking pan. Place the bread cubes into the preheated oven for about 10 minutes to dry them.
- Combine eggs, sugar, heavy cream, and milk in a large bowl. Whisk well.
- To the egg mixture, add vanilla, cinnamon, and salt. Whisk.
- Add bread cubes and raisins (with the liquid) to the wet mixture and stir well to combine.
- Pour into a greased 13"x9" baking dish and let it soak for about 20 minutes, pressing the bread down into the liquid every so often.
- Bake at 325° for 45-50 minutes or until firm and golden brown on top. To check for doneness, insert a butter knife into the center, and if it comes out clean, it's done.
- Remove from the oven, and allow to cool slightly while you make the bourbon sauce.
Whiskey (Bourbon) Sauce
- In a medium saucepan over medium heat, melt butter. Add brown sugar and 1/2 cup heavy cream to the melted butter. Bring to a boil, reduce to low heat, and simmer for 4 minutes. Remove from the heat and add the rest of the heavy cream, bourbon, and vanilla. The mixture will be thin. Pour half of the mixture over the top of the bread pudding and reserve the other half in a pourable container for individual servings. Allow the bread pudding to rest for about 10 minutes before serving. This gives the sauce a few minutes to soak into the pudding. Spoon more of the reserved sauce over the top if desired. If you want a thicker sauce, reduce the amount of heavy cream.
