Ingredients
For the Bread Pudding:
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8 cups cubed day-old bread (French bread, brioche, or challah)
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4 large eggs
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2 cups whole milk
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1 cup heavy cream
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1 cup granulated sugar
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2 teaspoons vanilla extract
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1 teaspoon ground cinnamon
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¼ teaspoon ground nutmeg
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½ cup raisins or dried cranberries (optional)
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¼ cup whiskey (bourbon or rye works great)
For the Whiskey Caramel Sauce:
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1 cup granulated sugar
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6 tablespoons unsalted butter, cubed
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½ cup heavy cream
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2 tablespoons whiskey
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Pinch of salt
Instructions
1. Preheat Oven and Prepare Bread:
Preheat oven to 350°F (175°C). Butter a 9×13-inch baking dish. Place bread cubes evenly in the dish.
2. Make Custard Mixture:
In a large bowl, whisk eggs, milk, cream, sugar, vanilla, cinnamon, nutmeg, and whiskey until combined. Stir in raisins if using.
3. Combine and Soak:
Pour the custard mixture evenly over the bread cubes. Press down lightly so the bread soaks up the custard. Let sit for 15 minutes.
4. Bake:
Bake uncovered for 45–50 minutes, until the pudding is set and the top is golden brown.
Whiskey Caramel Sauce
5. Make Caramel:
In a medium saucepan over medium heat, melt sugar, stirring constantly until it melts and turns amber in color (about 5–7 minutes). Be careful not to burn.
6. Add Butter:
Remove from heat and whisk in butter until melted and smooth.
7. Add Cream and Whiskey:
Slowly whisk in heavy cream (mixture will bubble). Stir in whiskey and salt. Return to low heat and stir until smooth and slightly thickened.
8. Serve:
Spoon warm bread pudding onto plates and drizzle generously