Bread Pudding with Whiskey Sauce

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Bread Pudding with Whiskey Sauce

original recipe:

  • 8-10 cups of day-old bread, croissants, or cinnamon rolls
  • 1 cup dried fruit
  • 3 eggs
  • 2 cups granulated sugar
  • 4 cups milk
  • 1 tablespoon vanilla extract
  • 1 teaspoon cinnamon

Whiskey sauce:
  • 1 cup butter
  • 2 cups granulated sugar
  • ½ cup whiskey
  • ¼ cup water
  • 1 teaspoon salt
  • ½ teaspoon nutmeg
  • 2 eggs


To make the bread pudding, first preheat your oven to 350 degrees F. Grease a 9 × 13-inch baking dish.

Cut the bread into small cubes and put the cubes into the prepared dish. Scatter the raisins evenly along the top.
In a bowl, whisk together the eggs, sugar, milk, vanilla, and cinnamon until frothy and well-combined.

Pour the liquid carefully over the bread and mash everything together. Let this sit for at least an hour, mashing it a few more times so that all of the bread absorbs as much liquid as possible.

Bake for 60-75 minutes, or until you see no liquid when you press the bread in the middle of the pan.

To make the whiskey sauce, first melt the butter in a saucepan.

Add the sugar, whiskey, water, salt, and nutmeg, and cook this mixture until the sugar dissolves, about 5 minutes.

Beat the eggs in a bowl and then slowly add a bit of the hot whiskey mixture, whisking as you go.

Once tempered, add the egg mixture to the whiskey mixture and return to the heat.
When a boil is reached, cook for one minute, then remove from the heat.

To serve, cut a square of bread pudding and cover it with whiskey sauce, making sure both are warm.