Cajun Bread Pudding with Whiskey Sauce
Custardy bread pudding spiked with cinnamon and nutmeg, finished with a buttery whiskey caramel sauce. Rich, warming, and deceptively simple to make.
- Total time
- 50 min
- Servings
- 6
- Calories
- 385
- Protein
- 7g
Ingredients
- 6 cups day-old bread (French or brioche), cubed
- 2 cups whole milk
- 4 whole eggs
- ¾ cup sugar
- 7 tbsp butter, divided (4 tbsp for pudding + 3 tbsp for sauce)
- 1.5 tsp ground cinnamon and nutmeg, mixed
- ⅓ cup whiskey (rye or bourbon)
Instructions
- 1
Preheat oven to 350°F. Butter a 9×13-inch baking dish.
- 2
Spread bread cubes evenly in the prepared baking dish.
- 3
Whisk together milk, eggs, 0.5 cup sugar, 4 tbsp melted butter, and cinnamon-nutmeg until smooth.
- 4
Pour custard mixture over bread; let soak 10 minutes, stirring gently halfway through.
- 5
Bake until the center jiggles slightly but edges are set, 30–35 minutes.
- 6
While pudding bakes, heat 3 tbsp butter in a small saucepan over medium heat.
- 7
Add remaining 0.25 cup sugar; stir until dissolved, about 1 minute.
- 8
Remove from heat. Slowly pour whiskey down the side of the pan—it will bubble.
- 9
Stir until smooth. Drizzle warm sauce over hot pudding and serve.
Tools you’ll need
- 9×13-inch baking dish
- oven
- whisk
- mixing bowl
- small saucepan
- wooden spoon
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