Bread Pudding With Whiskey Sauce
A classic Cajun dessert featuring cubed bread soaked in a rich custard and baked until golden, then drizzled with warm whiskey caramel sauce. This indulgent treat is perfect for special occasions and pairs beautifully with vanilla ice cream.
- Total time
- 50 min
- Servings
- 8
- Calories
- 485
- Protein
- 8g
Ingredients
- 8 cups day-old French bread, cubed
- 2 cups whole milk
- 1 cup heavy cream
- 4 whole eggs
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¾ cup raisins or pecans (optional)
- ½ cup unsalted butter
- 1 cup granulated sugar
- ½ cup heavy cream
- ¼ cup bourbon whiskey
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat oven to 350°F (175°C). Butter a 9x13-inch baking dish.
- 2
Arrange bread cubes in the prepared baking dish, spreading evenly.
- 3
In a large bowl, whisk together eggs and sugar until light and pale, about 2 minutes.
- 4
Stir in milk, cream, vanilla extract, cinnamon, nutmeg, and salt until fully combined.
- 5
Pour custard mixture over bread cubes and let soak for 10 minutes, stirring occasionally.
- 6
Fold in raisins or pecans if using.
- 7
Bake for 40-45 minutes, until the top is golden brown and a knife inserted in the center comes out clean.
- 8
Remove from oven and let cool for 10 minutes while preparing sauce.
- 9
In a small saucepan over medium heat, melt butter with sugar, stirring constantly.
- 10
Remove from heat and carefully pour in cream and whiskey, stirring gently.
- 11
Stir in vanilla extract and let cool for 2 minutes before serving.
Tools you’ll need
- 9x13-inch baking dish
- large mixing bowl
- whisk
- small saucepan
- wooden spoon
- knife
- oven
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