Bread Pudding Recipe
Traditional bread pudding served with a warm whiskey sauce.
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Ingredients
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For the Bread Pudding
For the Whiskey Sauce
Method
For the Bread Pudding
- 1
Prepare the Bread
Preheat your oven to 350°F (175°C). Cut the day-old bread into cubes and place them in a large mixing bowl.
- 2
Mix the Wet Ingredients
In a separate bowl, whisk together the whole milk, heavy cream, granulated sugar, brown sugar, eggs, vanilla extract, ground cinnamon, and salt until well combined.
- 3
Combine and Soak
Pour the wet mixture over the bread cubes, ensuring all pieces are coated. Gently fold in the raisins or currants. Let the mixture sit for about 30 minutes to allow the bread to soak up the liquid.
- 4
Bake the Pudding
Transfer the soaked bread mixture into a greased baking dish. Bake in the preheated oven for about 45-50 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
For the Whiskey Sauce
- 5
Melt the Butter
In a medium saucepan, melt the unsalted butter over medium heat.
- 6
Add Sugar and Cream
Once the butter is melted, stir in the granulated sugar and heavy cream. Bring the mixture to a simmer, stirring constantly until the sugar has dissolved and the sauce thickens slightly.
- 7
Incorporate Whiskey and Vanilla
Remove from heat and carefully stir in the whiskey and vanilla extract. Allow to cool slightly before serving.