Description
Turn stale bread into a show-stopping dessert: soft, custardy cubes of brioche drenched in a warm whiskey-caramel sauce. It’s rich, spiced, and perfect for special breakfasts, Father’s Day, or any night you want something comfortingly grown-up.
Ingredients
Scale
For the pudding
- 6 cups brioche or French bread, cut into 1-inch cubes (preferably a day or two old)
- 2 cups whole milk
- 1 cup heavy cream
- ¾ cup packed brown sugar
- 3 large eggs
- 1 tbsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ cup chopped pecans (optional — for crunch)
For the whiskey-caramel sauce
- ½ cup (1 stick) unsalted butter
- 1 cup packed brown sugar
- ½ cup heavy cream
- ¼ cup whiskey (bourbon or your favorite)
- ½ tsp vanilla extract
- ¼ tsp fine salt
Instructions
- Preheat the oven to 350°F (175°C). Butter a 9×13-inch baking dish or spray it lightly with nonstick spray.
- Place the cubed bread into a large mixing bowl. (If bread is very fresh, toast the cubes for 5–8 minutes to dry them slightly.)
- In a separate bowl whisk together the milk, cream, brown sugar, eggs, vanilla, cinnamon, and nutmeg until smooth.
- Pour the custard over the bread and toss gently so the cubes soak evenly. Let the mixture rest for about 10 minutes so the bread fully absorbs the liquid.
- Fold in the chopped pecans if using, then spread the soaked bread evenly into the prepared baking dish.
- Bake on the middle rack for 45–50 minutes, until the top turns golden and the center is set (it should give slightly when pressed). Remove from the oven and let it cool a few minutes while you make the sauce.
- To make the whiskey-caramel, melt the butter in a medium saucepan over medium heat. Whisk in the brown sugar until it dissolves and looks glossy. Slowly stream in the heavy cream while whisking, then add the whiskey, vanilla, and salt. Simmer gently 3–5 minutes, stirring, until the sauce thickens slightly and coats the back of a spoon.
- Spoon or drizzle the warm whiskey caramel over slices of bread pudding and serve right away.
Notes
- Notes & tips
- Best bread choice: Brioche or challah gives the richest, most tender results; regular French bread works well too.
- Stale bread is your friend: Slightly dried bread soaks custard without becoming mushy.
- Don’t overbake: Pull the pudding when the center is just set — it will finish firming as it cools.
- Alcohol note: Some whiskey flavor remains after cooking; simmer briefly if you want less bite.
- Swap ideas: Use rum or maple syrup in place of whiskey for a different twist.
- Serving suggestions
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. For a bright contrast, add a few fresh berries or a simple berry compote on the side. A steaming cup of cinnamon coffee or a dessert wine pairs beautifully.
- Storage & reheating
- Refrigerate leftovers in an airtight container for up to 3 days.
- Freeze single portions for up to 3 months; thaw overnight in the fridge.
- Reheat in an oven at 300°F (150°C) for 10–15 minutes (covered), or microwave in short bursts, adding a little extra sauce or cream to revive moisture.
- Quick FAQ
- Can I use other bread? Yes — challah, croissants, or dense sourdough slices all work (croissants make an ultra-luxury version).
- Does the whiskey cook off? Some alcohol evaporates, but the sauce will keep a warm boozy note.
- Make ahead? You can assemble and refrigerate overnight, then bake before serving.
- Egg-free option? Replace eggs with ¾ cup unsweetened applesauce or use a commercial egg replacer (texture will differ).
Simple, comforting, and just a little bit decadent — this Whiskey Caramel Bread Pudding turns humble ingredients into a dessert that feels special. Go ahead: bake it, drizzle that sauce, and watch it disappear.