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Bread Pudding with Whiskey Sauce
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Prep Time:
25 minutes
Total Time:
2 hours 20 minutes
Indulge in decadent whiskey sauce drizzled over velvety bread pudding with vanilla and creamy whipped eggs.
Ingredients:
  • 4 large whole eggs
  • 1 large egg yolk
  • 3/4 cup sugar
  • 2 1/2 cups milk
  • 2 1/2 cups whipping (heavy) cream
  • 1 tablespoon vanilla
  • 1 teaspoon ground cinnamon
  • 12 oz French or other firm bread, cut into 1/2-inch slices, then cut into 1 1/2-inch pieces (10 cups)
  • 1/2 cup raisins, if desired
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons butter or margarine, melted
  • 1/2 cup butter or margarine
  • 2 tablespoons water
  • 1 large egg
  • 1 cup sugar
  • 2 tablespoons whiskey or bourbon or 1 teaspoon brandy extract
Instructions:
  • Preheat your oven to 325°F and generously grease a 13x9-inch glass baking dish with shortening or cooking spray.
  • In a large bowl, whisk together 4 whole eggs, 1 egg yolk, and 3/4 cup sugar until smooth. Add milk, whipping cream, vanilla, and 1 teaspoon cinnamon, stirring until combined. Gently fold in 7 cups of bread pieces and raisins, then let rest for 20 minutes. Transfer mixture to a baking dish and top with remaining 3 cups of bread pieces, pressing lightly.
  • Mix 2 tablespoons of sugar with 1/2 teaspoon of cinnamon in a small bowl until fully combined. Brush the top of the bread mixture with 2 tablespoons of melted butter and sprinkle with the cinnamon-sugar mixture. Bake without covering for 55 to 65 minutes, until the top is puffed and light golden brown (the center might jiggle slightly). Let it cool for 30 minutes before serving.
  • In a 1-quart saucepan, melt 1/2 cup butter over gentle heat, ensuring it does not simmer. Take off the heat and let it cool for 10 minutes. Combine water and 1 egg in a small bowl, then mix into the butter until well combined. Add 1 cup sugar and cook over medium-low heat, stirring continuously until the sugar dissolves and the mixture starts to boil. Remove from heat, stir in the whiskey, and let it cool for at least 10 minutes before serving.
  • Pour the luscious sauce generously over the warm bread pudding. Keep the leftover dessert and sauce covered in the fridge.

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