Dessertsbiggerbolderbaking5.0
Bread Pudding With Whiskey Sauce
My Bread Pudding with Whiskey Sauce is warm, custardy, and perfectly spiced with rich, boozy caramel for an irresistible taste and texture.
👥 8 Servings⏱️ Prep & Cook: 1h 45m⏳ Prep: 25 min🔥 Cook: 50 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- casserole dish
- oven
- microwave
📝 Preparation Steps
1
Slice the bread into 1-inch (3 cm) thick slices, spread butter on one side of each slice and then cut the slices into 1-inch (3 cm) cubes. Set aside.
2
In a large bowl, whisk the eggs, sugar, milk, O’Driscolls Whiskey, vanilla extract, cinnamon and salt. Stir to combine, then fold in the bread and raisins.
(1 ½ oz/45 g) butter, softened3 tablespoonslarge eggs (, at room temperature)3(32 fl oz/960 ml) whole milk4 cups(5 oz/142 g) raisins1 cupvanilla extract2 tablespoonscinnamon1 teaspoonsalt1 teaspoon
3
Transfer the bread mixture to a buttered 2-quart (2 liter) casserole dish and let soak for at least ⏱️ 30 minutes at room temperature.
4
Preheat the oven to 325°F (165°C) and bake for ⏱️ 50 - 60 minutes, or until the pudding is golden but there is still a jiggle in the middle.
5
Serve hot from the oven with some warmed Whiskey Caramel Sauce drizzled on top and whipped cream.
6
Store leftovers in the refrigerator. Reheat briefly in the microwave or in a 350°F (180°C) oven for a few minutes before serving.
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