French Qtr Bread Pudding Recipe

Prepare bread

Preheat oven to 350°F (175°C). Generously butter a 9x9-inch (or similar capacity) baking dish. Place the 1-inch bread cubes in a large mixing bowl. If using raisins or currants, sprinkle them evenly over the bread and toss to combine.

Make custard

In a medium mixing bowl, whisk together the whole milk, heavy cream, eggs, granulated sugar, 4 tablespoons light brown sugar, vanilla extract, ground cinnamon, orange zest, melted butter (3 tbsp), and salt until sugar is dissolved and mixture is smooth.

Combine and soak

Pour the custard evenly over the bread cubes, gently pressing down so bread is submerged. Let the mixture sit at room temperature for 15–25 minutes to allow bread to thoroughly absorb the custard. Stir gently once or twice during this period to ensure even soaking.

Bake

Transfer the soaked bread and custard to the prepared baking dish if not already in it. Dot the top with a few small pieces of additional butter if desired. Place the dish in the preheated oven and bake 40–50 minutes, or until the top is golden brown and a knife inserted into the center comes out mostly clean (a few moist crumbs are fine). If the top browns too quickly, tent loosely with foil.

Rest

Remove from oven and allow the pudding to rest 10–15 minutes. The custard will continue to set during this time. Serve warm with whiskey sauce poured over individual portions or served on the side.

Make caramel base

While the pudding is baking or resting, make the sauce. In a medium saucepan over medium heat, melt the 6 tablespoons butter. Add the 6 tablespoons light brown sugar and stir continuously until the sugar dissolves and the mixture is bubbling gently, about 2–3 minutes.

Add cream and reduce

Carefully add the 1 cup heavy cream (mixture will bubble vigorously). Reduce heat to medium-low and simmer for 3–5 minutes, stirring frequently, until the sauce thickens slightly and coats the back of a spoon.

Finish with whiskey

Remove the pan from heat and allow to cool for 30 seconds, then stir in the 4 tablespoons bourbon or rye whiskey, 1 teaspoon vanilla extract, and a pinch of salt. (If you prefer no alcohol, substitute additional cream or a tablespoon of vanilla and a teaspoon of lemon juice.) Taste and adjust salt or sweetness as needed.

Serve warm

Keep the sauce warm (low heat) until ready to serve. Pour over warm slices of bread pudding or serve alongside in a small pitcher. Store any leftover sauce refrigerated up to 5 days and gently reheat before using.