When it comes to heartwarming comfort food, few dishes can rival the nostalgic charm of bread pudding. Born out of a clever use for leftover bread, this dessert has evolved into a beloved classic.
Bread pudding is made by combining bread, eggs, milk, sugar, spices, and fruits. The result is a delightful mix of textures and tastes, where the soft, custardy interior of the pudding contrasts with the slightly crispy, caramelized crust. Topped with a rich whiskey sauce, this quick and easy dessert packs a punch.
A Few Key Ingredients:
Bread – A hearty bread, like Brioche or Cuban bread, works best for this recipe.
Apples – Tender pieces of sliced apple add a hint of sweetness and freshness to the dish.
Whiskey – A lighter whiskey will create a milder tasting, light sauce and a darker whiskey will create a darker and richer sauce.
Bread pudding isn't a dessert reserved for a particular season - it's a treat that can be enjoyed year-round. Whether you serve it hot and fresh from the oven as a comfort food on a breezy fall night or select it as a snack at the end of a long summer day, bread pudding with whiskey sauce can fit many occasions.
Bread Pudding with Whiskey Sauce Recipe
FOR THE BREAD PUDDING
- 1 loaf robust bread, (approx. 16 ounces) cut into 1-inch cubes, with crust
- 4 cups milk
- 4 eggs
- 2 tablespoons vanilla extract
- 4 tablespoons (½ stick) butter
- 2 cups sugar
- 2 apples, unpeeled, cored & diced
- 1 cup raisins
FOR THE WHISKEY SAUCE
- 16 tablespoons (2 sticks) butter
- 2 cups sugar
- 2 eggs, whisked
- ½ cup whiskey
Preheat oven to 350 degrees and adjust oven rack to middle position.
Place bread cubes in large bowl. Cover bread with milk.
In a small bowl, whisk eggs and vanilla together, and pour over bread.
Melt butter and pour ¼ cup butter in casserole dish and swirl to coat sides. Pour the remaining ¼ cup butter over the bread mixture.
Sprinkle with sugar, apples, and raisins. Using a large spoon, gently fold ingredients until combined.
Spoon bread pudding into a 2-quart glass casserole dish and place in oven.
Bake for at least one hour or until the edges are bubbly and the pudding starts to pull away from the sides of baking dish. The top should be golden and slightly dome-shaped.
Place butter and sugar in a medium-size saucepan.
Stir over medium heat until the butter is melted and the sugar is combined. Reduce heat to medium-low.
Quickly whisk the butter and sugar mixture while gradually adding the whisked eggs until blended.
Remove from heat and stir ½ cup whiskey into sauce. Taste, and add more whiskey if needed.
Finally, drizzle whiskey sauce over warm bread pudding.
Serve It Up
|Our Crew Collection's Black Arabesque Trim Scallop Small Bowl is the perfect size for your bread pudding serving.|
|The Signature White Collection's Signature White Ruffle Loaf Pan will always have you in the baking mood.|
|The Signature White Collection's Signature White Ruffle Cream and Sugar Set's cream pitcher is perfect for holding the whiskey sauce.|