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Cozy Bread Pudding Recipe with Easy Whiskey Sauce for Perfect Comfort

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A warm and comforting bread pudding made with stale bread soaked in a creamy custard, baked to perfection and served with a smooth, slightly smoky whiskey sauce.

Ingredients

Scale
  • 6 cups stale bread, cubed (French bread or brioche recommended)
  • 2 cups whole milk (480 ml)
  • 1 cup heavy cream (240 ml)
  • 4 large eggs, room temperature
  • 3/4 cup granulated sugar (150 g)
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons butter, melted (for greasing and topping)
  • 1/2 cup raisins or dried cranberries (optional)
  • For the whiskey sauce:
  • 1/4 cup unsalted butter (56 g)
  • 1/2 cup brown sugar (100 g)
  • 1/2 cup heavy cream (120 ml)
  • 1/4 cup whiskey (60 ml)
  • 1 teaspoon vanilla extract

Instructions

  1. Cut about 6 cups (approx. 240 g) of stale bread into 1-inch cubes. If bread is not stale, dry it in a 300°F (150°C) oven for about 10 minutes.
  2. In a large bowl, whisk together 4 large eggs, 2 cups whole milk, 1 cup heavy cream, 3/4 cup sugar, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt until fully combined and slightly frothy.
  3. Place bread cubes and 1/2 cup raisins or dried cranberries (if using) into the custard mixture. Gently fold to coat all pieces. Let soak for 20–30 minutes at room temperature, stirring once or twice.
  4. Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish with 2 tablespoons melted butter.
  5. Pour soaked bread mixture into the prepared dish. Dot the top with small bits of melted butter.
  6. Bake for 45–50 minutes until pudding is set but slightly jiggly in the center and golden brown on top. A knife inserted near the center should come out mostly clean.
  7. While baking, prepare whiskey sauce: melt 1/4 cup unsalted butter in a small saucepan over medium heat. Stir in 1/2 cup brown sugar until dissolved. Slowly whisk in 1/2 cup heavy cream, then add 1/4 cup whiskey and 1 teaspoon vanilla extract. Simmer gently until slightly thickened, about 5 minutes. Remove from heat and keep warm.
  8. Let bread pudding cool for about 10 minutes after baking. Serve warm with generous drizzles of whiskey sauce.

Notes

Use stale bread or dry fresh bread in the oven to prevent mushiness. Soak bread in custard for 20-30 minutes for best texture. Cover with foil if top browns too fast. Rotate dish halfway through baking for even cooking. Whiskey sauce can be substituted with extra vanilla or strong brewed coffee for non-alcoholic version.

Nutrition

Keywords: bread pudding, whiskey sauce, comfort food, dessert, easy recipe, cozy dessert, baked pudding

Find it online: https://evabake.com/cozy-bread-pudding-recipe-with-easy-whiskey-sauce-for-perfect-comfort/