Bread Pudding With Whiskey Sauce Recipe

Prep bread

Preheat the oven to 350°F (175°C). Butter a 9x9-inch (or similar) baking dish lightly. Tear or cut 8 cups of stale brioche or challah into roughly 1-inch pieces and place them in a large mixing bowl or directly into the prepared baking dish if preferred.

Warm milk mixture

In a medium saucepan over medium heat, combine 2 cups whole milk and 1 cup heavy cream. Warm until just about to simmer (tiny bubbles at the edge) but do not boil, about 3–5 minutes.

Whisk custard

In a separate bowl, whisk 4 large eggs with 3 tablespoons granulated sugar, 3 tablespoons light brown sugar, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, and 1 teaspoon salt until combined. Slowly whisk the warm milk/cream into the egg mixture in a steady stream to temper the eggs (about 1/3 at a time), whisking constantly.

Combine and soak

Pour the custard over the bread pieces. Add 3 tablespoons melted unsalted butter and 3 tablespoons raisins or currants if using. Gently press the bread with a spatula so it soaks up the custard. Let stand at room temperature for 20–30 minutes to fully absorb (cover and refrigerate up to 8 hours if preparing ahead).

Bake

When ready to bake, give the mixture a light stir to redistribute any dry bread. Place the baking dish in the preheated 350°F oven and bake until puffed and golden and a knife inserted near the center comes out mostly clean (a few moist crumbs are fine), about 40–45 minutes. If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.

Rest

Remove the bread pudding from the oven and let it rest for 10–15 minutes; it will finish setting as it cools.

Melt butter and dissolve sugar

While the pudding bakes or during the last 15 minutes, make the sauce. In a medium saucepan over medium heat, melt 6 tablespoons unsalted butter. Add 6 tablespoons light brown sugar and stir until the sugar dissolves and the mixture bubbles lightly, about 2–3 minutes.

Add cream

Carefully pour in 1 cup heavy cream while stirring; the mixture will bubble. Continue to cook, stirring frequently, until the sauce is smooth and slightly thickened, about 3–5 minutes.

Finish with whiskey

Remove the pan from the heat and whisk in 3 tablespoons whiskey, 1 teaspoon vanilla extract, and a pinch of salt. Taste and adjust: add a little more whiskey if you want a stronger flavor but do so off the heat to avoid large flames. Keep the sauce warm; if it cools and thickens too much, warm gently over low heat while stirring.

Spoon warm whiskey sauce generously over warm bread pudding portions. Dust with powdered sugar if desired and serve with whipped cream on the side.