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