Bread Pudding Recipe

Prepare bread and pan

Preheat the oven to 350°F (175°C). Grease a 9x9-inch (or equivalent 2-quart) baking dish with 1 tablespoon of the melted butter. Place the cubed bread in a large bowl and drizzle the remaining 1 tablespoon melted butter over the cubes; toss gently so some pieces are lightly coated. If using raisins/currants, sprinkle them over the bread and tuck them between cubes. If using orange zest, sprinkle over the bread now.

Make custard

In a medium saucepan, combine the milk and heavy cream and warm over medium heat until just below simmering (small bubbles at the edge), about 3–4 minutes. In a separate bowl, whisk the eggs, granulated sugar, vanilla extract, ground cinnamon, and salt until combined. Slowly temper the warm milk mixture into the egg mixture: pour about 1/3 of the warm milk into the eggs while whisking constantly, then pour the tempered egg mixture back into the saucepan and stir gently to combine.

Combine custard with bread

Pour the custard evenly over the bread cubes, pressing lightly on the bread so it absorbs the liquid. Let the mixture sit for 15–20 minutes to soak. If any dry pockets remain, press down again to ensure even saturation.

Place the baking dish on a rimmed baking sheet (in case of spills) and bake in the preheated oven for 35–45 minutes, or until the top is golden brown and a knife inserted in the center comes out mostly clean but the custard is still slightly moist. For a custard-style center, aim for 38–40 minutes. If the top browns too quickly, tent loosely with foil for the last 10 minutes.

Remove from oven and let rest for 10–15 minutes; the pudding will set slightly as it cools.

Make sauce

While the pudding bakes or rests, prepare the whiskey sauce. In a small saucepan over medium heat, melt the 4 tablespoons butter. Add the light brown sugar and stir until dissolved and glossy, about 2–3 minutes. Carefully stir in the heavy cream (mixture will bubble) and continue to cook for 1–2 minutes until the sauce is smooth and slightly thickened. Remove from heat and stir in the whiskey, vanilla extract, and 1/8 teaspoon salt. Taste and adjust salt or whiskey to preference. (If you prefer no alcohol, substitute extra cream and 1 teaspoon vanilla.)

If you want a thicker sauce, return the pan to low heat and simmer for another minute or two, stirring constantly; do not boil hard once alcohol has been added.

To serve, spoon warm bread pudding into bowls or slices from the baking dish. Drizzle generous amounts of warm whiskey sauce over each portion. Dust with confectioners' sugar if desired and serve with whipped cream or a scoop of vanilla ice cream.

Leftovers: refrigerate in an airtight container for up to 3 days. Reheat individual portions in a microwave for 45–90 seconds or in a 325°F (160°C) oven until warmed through; reheat sauce gently on the stovetop or in the microwave before serving.