This bread pudding is a cozy, comforting dessert that turns stale bread into something glorious topped with a warm caramel whiskey sauce. I’ve made this several times for family dinners and holiday gatherings; the sauce is the star that keeps people coming back for seconds.
Why Make This Recipe
- Deep, comforting flavor from browned buttered bread and warm spices — it tastes like a hug on a plate.
- Economical: it rescues day-old bread and turns simple pantry staples into an elegant dessert.
- Easy to scale for crowds; a 9×13 pan feeds 8–10 with minimal extra work.
- Make-ahead friendly: the pudding can be assembled ahead and baked when you’re ready.
- Personal insight: I love this pudding because the contrast of custardy interior and crisped edges, finished with a boozy caramel, always impresses guests without heavy effort.
- For another easy crowd-pleaser idea, try my savory Delicious Chicken Pillows with Creamy Parmesan Sauce for a full menu.
Recipe Overview
- Prep time: 20 minutes (plus 30 minutes to soak, optional)
- Cook time: 45–55 minutes at 350°F (175°C)
- Total time: About 1 hour 15 minutes including rest and cooling
- Servings: 8 (9×13 pan)
- Difficulty: Easy to Medium (caramel requires attention)
- Method: Cube bread, make a vanilla-spiced custard, soak bread, bake until set, then pour warm caramel whiskey sauce over or serve on the side.
My Experience Making This Recipe
When testing this recipe I adjusted soaking time and custard ratio to avoid a soggy bottom while keeping a creamy center. I also learned that finishing the sauce off the heat before adding whiskey prevents dangerous flare-ups and preserves flavor. The final result reliably yields a browned top with tender custard inside.
How to Make Delicious Bread Pudding with Caramel Whiskey Sauce Delight
Start by cubing about 1 lb of day-old brioche or challah for a rich texture. Whisk a custard of 3 cups whole milk (or 2 cups milk + 1 cup heavy cream), 4 large eggs, 3/4 cup granulated sugar, 1 tsp vanilla, and 1/2 tsp ground cinnamon; pour over bread and let it soak 20–30 minutes. Bake at 350°F (175°C) in a buttered 9×13 pan until the center registers ~175°F (about 45–55 minutes). Meanwhile, make the caramel sauce by melting 1 cup sugar to amber, whisking in 6 tbsp butter, then gradually stirring in 1/2 cup heavy cream until smooth; remove from heat and stir in 2–3 tbsp whiskey and a pinch of sea salt. Serve the pudding warm with the whiskey caramel drizzled over.
Expert Tips for Success
- Use slightly stale bread (1–2 days old) so it soaks up custard without turning mushy; brioche, challah, or French bread work best.
- For a reliably set center, let the assembled dish rest 20–30 minutes before baking so the bread soaks evenly.
- Use an instant-read thermometer: bread pudding is done at about 175°F in the center; it will firm as it cools.
- When making caramel, use a candy thermometer and avoid stirring too aggressively while sugar first melts to prevent crystallization.
- Add whiskey off the heat and stir gently; alcohol can ignite if added to a very hot pan, and cooking whiskey too long will burn off the nuanced flavor.
How to Serve Delicious Bread Pudding with Caramel Whiskey Sauce Delight
- Serve warm with a scoop of vanilla ice cream and a drizzle of extra caramel sauce for contrast.
- Dust with powdered sugar and sprinkle toasted chopped pecans for texture and presentation.
- Offer the sauce on the side so guests can control booziness — great for serving children.
- This dessert shines at holidays, Sunday suppers, or as an elegant finish to a dinner party.
Storage and Reheating Guide
- Refrigerate leftover pudding in an airtight container for up to 4 days.
- Freeze in portions: wrap tightly in plastic and foil or use freezer-safe containers for up to 3 months. Thaw overnight in the fridge.
- Reheat single servings in a 325°F (160°C) oven for 10–15 minutes or microwave for 60–90 seconds until warm; add sauce after reheating.
- Store the caramel sauce separately in a jar in the fridge for up to 2 weeks; rewarm gently over low heat or in a microwave in short bursts.
Recipe Variations
- Gluten-free: use gluten-free day-old bread or cubed GF brioche and follow the same soaking ratio.
- Dairy-free: swap coconut milk (full-fat) and dairy-free butter for cream and butter, and use a neutral oil for the pudding if needed.
- Booze-free sauce: replace whiskey with brewed strong coffee or orange juice for a different flavor profile.
- Add-ins: fold in 1/2 cup raisins or chopped dried apricots soaked in warm water or whiskey for extra fruitiness.
Nutritional Highlights
- Rich in calcium and protein from milk and eggs, but also calorie-dense due to sugar and cream — enjoy in moderate portions (about 1/8 of pan).
- Contains common allergens: wheat (gluten), dairy, and eggs; adjust recipes to accommodate allergies (see variations).
- For lighter servings, use a higher proportion of milk to cream and reduce added sugar by 1/4 cup.
Troubleshooting Common Issues
- Soggy center: ensure bread is slightly stale and allow the pudding to rest 20–30 minutes before baking so liquid distributes evenly. If still soggy, bake 5–10 minutes longer and check temperature.
- Grainy caramel: if sugar crystallizes, stop stirring and let it melt gently; if grainy, start over with a clean pan or add a tablespoon of corn syrup to prevent recrystallization.
- Sauce too thin or too thick: thin with a splash of cream or milk; thicken by simmering gently to reduce, watching closely to avoid burning.
Frequently Asked Questions
Q: Can I assemble the pudding a day ahead?
A: Yes — assemble, cover, and refrigerate overnight. Let it sit at room temperature 20–30 minutes before baking and add 5–10 minutes to the bake time if coming straight from the fridge.
Q: Can I use evaporated milk or lower-fat milk?
A: You can substitute evaporated milk (diluted with equal water) or lower-fat milk, but expect less richness and creaminess. To maintain texture, consider using at least some cream or a higher-fat milk alternative.
Q: How can I make the sauce non-alcoholic but still flavorful?
A: Replace whiskey with strong brewed coffee, vanilla extract, or orange zest and juice for complexity. Add a splash of bourbon extract (non-alcoholic) for smoky notes.
Q: Is a bain-marie (water bath) necessary?
A: A water bath helps produce ultra-silky custard by moderating oven heat, but for bread pudding, it’s usually unnecessary. If you want extra creaminess and a very even bake, place the baking dish in a larger pan and add hot water to come halfway up the sides.
Conclusion
If you want more inspiration or slightly different takes, check out a few reputable variations like Irish Bread Pudding with Caramel-Whiskey Sauce #foodnflix, or try the boozy approach in Bread Pudding with Whiskey Sauce: A Boozy Delight Recipe. For another tested home-baker version, see Irish Bread Pudding with Whiskey Caramel Sauce – My Baking …. If you prefer step-by-step community-tested methods, Bread Pudding with Whiskey Sauce Recipe has user feedback. For a blog-style take, explore Irish Bread Pudding with Caramel Whiskey Sauce | Savory Thoughts.
Delicious Bread Pudding with Caramel Whiskey Sauce
- Total Time: 75 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A cozy and comforting bread pudding transformed from stale bread, topped with a warm caramel whiskey sauce.
Ingredients
- 1 lb day-old brioche or challah, cubed
- 3 cups whole milk (or 2 cups milk + 1 cup heavy cream)
- 4 large eggs
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1 cup sugar (for caramel)
- 6 tbsp butter
- 1/2 cup heavy cream (for caramel)
- 2–3 tbsp whiskey
- Pinch of sea salt
Instructions
- Start by cubing the bread and place in a large bowl.
- Whisk the milk, eggs, sugar, vanilla, and cinnamon together, then pour over bread.
- Let the mixture soak for 20–30 minutes.
- Preheat the oven to 350°F (175°C) and butter a 9×13 pan.
- Pour the soaked bread mixture into the prepared pan and bake for 45–55 minutes until the center registers ~175°F.
- While the pudding bakes, make the caramel sauce by melting 1 cup sugar until amber in color.
- Whisk in butter, then stir in heavy cream until smooth.
- Remove from heat and stir in whiskey and sea salt.
- Serve warm with caramel sauce drizzled over the pudding.
Notes
For a lighter version, use a higher ratio of milk to cream and reduce the sugar. Adjust ingredients for allergies.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American