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A top-down view of a bowl of Bread Butte Pudding With Whiskey Sauce.
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Bread Pudding With Whiskey Sauce
Prep Time
25 mins
Cook Time
50 mins
Soak for
30 mins
Total Time
1 hr 45 mins
 

My Bread Pudding with Whiskey Sauce is warm, custardy, and perfectly spiced with rich, boozy caramel for an irresistible taste and texture.

Servings: 8 people
Author: Gemma Stafford
Ingredients
For the Bread Pudding
  • 1 loaf (16 oz/450 g) day-old French bread
  • 3 tablespoons (1 ½ oz/45 g) butter, softened
  • 3 large eggs , at room temperature
  • ½ cup (4 oz/115 g) granulated sugar
  • 4 cups (32 fl oz/960 ml) whole milk
  • ¼ cup (2 fl oz/60 ml) O’Driscolls Whiskey, optional
  • 2 tablespoons vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 cup (5 oz/142 g) raisins
For the Caramel Topping
Instructions

  1. Slice the bread into 1-inch (3 cm) thick slices, spread butter on one side of each slice and then cut the slices into 1-inch (3 cm) cubes. Set aside.

  2. In a large bowl, whisk the eggs, sugar, milk, O’Driscolls Whiskey, vanilla extract, cinnamon and salt. Stir to combine, then fold in the bread and raisins.

  3. Transfer the bread mixture to a buttered 2-quart (2 liter) casserole dish and let soak for at least 30 minutes at room temperature.

  4. Preheat the oven to 325°F (165°C) and bake for 50 - 60 minutes, or until the pudding is golden but there is still a jiggle in the middle.

  5. Serve hot from the oven with some warmed Whiskey Caramel Sauce drizzled on top and whipped cream.

  6. Store leftovers in the refrigerator. Reheat briefly in the microwave or in a 350°F (180°C) oven for a few minutes before serving.