Whiskey Bread Pudding Recipe

Prepare the bread

Preheat oven to 350°F (175°C). Butter a full-size 9x13-inch baking dish (or full pan of similar volume). Spread the cubed bread evenly on a baking sheet and toast in the oven 8–10 minutes, turning once, until edges are dry and lightly golden. This helps the bread absorb the custard without becoming mushy.

Warm the dairy

In a medium saucepan over medium heat, combine whole milk and heavy cream and warm until just steaming (do not boil). Remove from heat.

Mix custard

In a large bowl, whisk the eggs with the granulated sugar, brown sugar, vanilla extract, and kosher salt until smooth. Slowly whisk the warmed milk/cream into the egg mixture in a thin stream to temper the eggs and avoid scrambling.

Combine with whiskey and add-ins

Stir in the whiskey, ground cinnamon, ground nutmeg, and orange zest. If using raisins or currants, either stir them directly into the custard (for softer fruit) or bloom them first: cover with 2 tablespoons whiskey or warm water for 10 minutes, drain, then add to custard.

Soak the bread

Place the toasted bread cubes in the prepared baking dish. Pour the custard mixture evenly over the bread, pressing gently so the bread absorbs the liquid. Let sit at room temperature for 20–30 minutes so the custard soaks through; if time permits, cover and refrigerate 1–2 hours for deeper flavor (bring back to room temperature before baking).

Preheat and finish assembly

Preheat oven to 350°F (175°C) if not already. If the top looks dry, drizzle melted butter over the surface and sprinkle the turbinado sugar evenly to encourage a crisp, caramelized top.

Bake

Place the pan on a rimmed baking sheet (to catch any spills) and bake in the center of the oven for 45–55 minutes, or until the top is golden brown and a knife inserted near the center comes out mostly clean with a few moist crumbs. If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.

Rest

Remove from oven and let the bread pudding rest 15–20 minutes; it will set as it cools.

Prepare or warm whiskey caramel (if using prepared)

If making a whiskey caramel sauce: in a saucepan, combine 1 cup granulated sugar and 3 tablespoons water over medium heat, swirl occasionally until the sugar melts and turns amber. Remove from heat, carefully whisk in 6 tablespoons unsalted butter until smooth, then whisk in 0.5 cup heavy cream (warm slightly first) until combined. Return to low heat briefly, then stir in 2–3 tablespoons whiskey. Cool slightly before using. (Take care — caramel is very hot.)

Serve

Spoon or drizzle warm whiskey caramel over slices of the bread pudding. Serve with a drizzle of additional warmed heavy cream if desired. Bread pudding can be served warm, at room temperature, or chilled. Store leftovers covered in the refrigerator up to 4 days; reheat gently in a warm oven.