Whiskey Bread Pudding Recipe

Time1h 30m

Serves8

Traditional style, caramel and raspberry sauces, melted whiskey butter

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Ingredients

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1
Prepare the Bread
Preheat the oven to 350°F (175°C). Cut stale bread into cubes and place them in a large mixing bowl.
2
Make the Custard
In a separate bowl, whisk together the milk, heavy cream, sugar, eggs, vanilla extract, cinnamon, salt, and whiskey until well combined.
3
Combine Bread and Custard
Pour the custard mixture over the bread cubes, making sure all the bread is soaked. Let it sit for about 30 minutes.
4
Bake the Pudding
Transfer the soaked bread mixture into a greased baking dish. Bake in the preheated oven for 45-50 minutes until golden brown and set.
5
Prepare Sauces
While the bread pudding is baking, prepare the caramel and raspberry sauces (store-bought or homemade) for serving.
6
Make Whiskey Butter
In a small bowl, mix softened butter with a splash of whiskey until well combined.
7
Serve
Once baked, let the bread pudding cool slightly. Serve warm with caramel sauce, raspberry sauce, and melted whiskey butter drizzled on top.