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For this delightful dish, you'll need: - 6 cups of day-old brioche or challah, cubed - 4 large eggs - 2 cups whole milk - 1 cup heavy cream - 1 cup granulated sugar - 1/2 cup brown sugar, packed - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - 1/2 teaspoon nutmeg - 1/4 teaspoon salt - 1/2 cup whiskey (use apple cider if you want it non-alcoholic) - 2 tablespoons butter, for greasing the baking dish These ingredients create a rich and creamy base that brings the bread pudding to life. For the perfect topping, gather the following: - 1 cup granulated sugar - 1/4 cup water - 1/2 cup heavy cream - 1/4 cup whiskey (or apple cider for a non-alcoholic twist) - 2 tablespoons unsalted butter - A pinch of sea salt This sauce adds a sweet and salty note that enhances the pudding's flavors. The bread you use can make a big difference in your pudding. Here are some tips: - Day-Old Bread: Use bread that is a day old. It soaks up the custard better. - Richness: Brioche and challah are great choices. They add a soft, rich texture. - No Fresh Bread: Avoid fresh bread. It tends to get mushy and does not absorb well. Choosing the right bread sets the stage for a perfect boozy bread pudding. {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). Grab a 9x13 inch baking dish and grease it with butter. This helps the pudding come out easily. Now, take the day-old brioche or challah and cut it into cubes, about one-inch in size. Place the cubes in a large bowl. Pour in the whiskey and toss to coat every piece. Let it soak for about 15 minutes. Stir it occasionally to make sure all bread gets that tasty flavor. In another bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, brown sugar, vanilla extract, ground cinnamon, nutmeg, and salt. Mix until everything is well combined. This custard mixture is what gives your bread pudding its rich taste. Once the bread has soaked, pour the custard over the bread cubes. Use a spatula to gently fold the mixture. Be careful not to mash the bread. You want all the bread to soak up the custard. Now it’s time to bake! Transfer your mixture to the greased baking dish. Spread it out evenly. Place it in the preheated oven and bake for 40 to 45 minutes. The top should turn a beautiful golden brown. To check if it’s done, insert a toothpick into the center. If it comes out clean, your pudding is ready. While it bakes, your kitchen will fill with amazing smells! While the bread pudding bakes, you can make the whiskey caramel sauce. In a medium saucepan, combine granulated sugar and water. Heat it on medium and stir gently until the sugar dissolves. Stop stirring and let it boil. Watch it closely until it turns a golden amber color. Once it does, remove the pan from heat. Be careful, it will be hot! Slowly pour in the heavy cream. It will bubble up, so take your time. Stir until it’s smooth. Next, add the whiskey and butter, mixing well. Finish with a pinch of sea salt to bring out the flavors. When your bread pudding is done baking, let it cool for a few minutes. Slice it up and drizzle on that rich whiskey caramel sauce. Enjoy your delicious treat! To get the best texture, use day-old bread. Fresh bread absorbs too much liquid. Cut your brioche or challah into cubes. Aim for 1-inch pieces. This size helps the bread soak evenly. After mixing the bread with the whiskey, let it sit. Fifteen minutes of soaking allows the bread to absorb flavors. Don't rush this step. A good soak makes a big difference in texture. When soaking the bread, stir gently. You want every piece to get coated. A spatula works well for this. Avoid smashing the bread; you want it whole. Keep an eye on the time. If you soak it too long, it could get too mushy. If you want a stronger whiskey flavor, add a little more whiskey. Just remember not to overdo it, as too much can make it soggy. If you want to skip the whiskey, don’t worry. You can replace it with apple cider. The cider gives a nice sweetness and keeps the dish moist. Use the same amount as the whiskey. For the caramel sauce, follow the same method. Replace the whiskey with cider here too. This way, you keep the flavor fun and tasty. Enjoy your alcohol-free treat without missing out! Pro Tips Use Fresh Bread: For the best texture, try to use day-old brioche or challah. If your bread is too fresh, consider toasting it lightly before cubing to help it absorb the custard without becoming mushy. Customize Flavors: Feel free to experiment with different types of whiskey or add in some chocolate chips or dried fruits to give your bread pudding a unique twist. Let It Soak: Allowing the bread to soak in the custard mixture for at least 30 minutes, or even longer, will enhance the flavor and ensure every piece is perfectly moist. Serve Warm: For the ultimate experience, serve the bread pudding warm with a generous drizzle of the whiskey caramel sauce. It pairs beautifully with a scoop of vanilla ice cream! {{image_2}} You can customize your boozy bread pudding with fun flavors. Adding ingredients like raisins or chocolate chips adds texture and sweetness. Here are some ideas: - Raisins: Soak them in whiskey for added flavor. - Chocolate Chips: Mix in dark or milk chocolate chips for a rich twist. - Nuts: Walnuts or pecans give a nice crunch. - Spices: Try cardamom or ginger for an extra kick. Swapping the bread can change your pudding's taste. Here are some great options: - Sourdough: Its tangy taste adds depth. - White Bread: This classic choice is soft and absorbs flavors well. - Croissants: These flaky pastries create a rich and buttery pudding. - Whole Wheat: For a healthier option, whole wheat bread works too. If you want to try different flavors in your caramel sauce, here’s how: - Rum: Replace whiskey with rum for a tropical vibe. - Bourbon: This adds a smoky flavor to your sauce. - Maple Syrup: Swap in maple syrup for a sweet twist. - Coffee: Adding brewed coffee can give a nice depth of flavor. Mix and match these ideas to create your perfect boozy bread pudding. Each variation adds a unique touch to this classic dessert. Enjoy experimenting! To store leftover bread pudding, first, let it cool. Place it in an airtight container. You can keep it in the fridge for up to three days. If you want to save it longer, consider freezing it. To reheat your bread pudding, preheat the oven to 350°F (175°C). Cut the pudding into portions. Place them in a baking dish and cover with foil. Heat for about 15-20 minutes until warm. You can also use the microwave. Heat pieces for about 30-45 seconds. For freezing, wrap the bread pudding tightly in plastic wrap. Then place it in a freezer-safe bag. It can last up to three months in the freezer. For the whiskey caramel sauce, let it cool down. Store it in an airtight container in the freezer. When you're ready to use it, thaw it in the fridge overnight. You can reheat it gently on the stove or in the microwave. Yes, you can use different types of whiskey. Each type adds its own flavor. Bourbon gives a sweet note, while rye adds spice. You can also try Irish whiskey for a smooth taste. Just remember, the choice of whiskey affects the final flavor of the bread pudding. You can prepare the bread pudding a day before. Just follow the recipe and place it in the fridge after mixing. When you are ready to bake, let it sit for about 30 minutes at room temperature. Then, bake as directed. This makes it easy for parties or gatherings. Yes, you can use non-dairy milk. Almond, coconut, or oat milk work well. Just choose a plain flavor to avoid altering the taste. This option is great for those who are lactose intolerant or vegan. Serve with whipped cream or vanilla ice cream for a treat. Fresh berries also add a nice touch. You can drizzle more whiskey caramel sauce on top for extra sweetness. These sides enhance the dish and make it even more delightful. Boozy bread pudding blends rich flavors and textures for a delightful treat. You learned about its key ingredients, from the right bread to the whiskey caramel sauce. I shared helpful tips for the best results and offered tasty variations to explore. You can store leftovers easily, and I answered common questions to guide your cooking. Enjoy making this recipe your own, and have fun with each step. The joy of good food brings us all together.

Whiskey-Infused Bread Pudding Delight

A rich and indulgent bread pudding infused with whiskey and topped with a luscious caramel sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8
Calories 350 kcal

Ingredients
  

  • 6 cups day-old brioche or challah, cubed
  • 4 large eggs
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 cup granulated sugar
  • 0.5 cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon nutmeg
  • 0.25 teaspoon salt
  • 0.5 cup whiskey
  • 2 tablespoons butter, for greasing the baking dish
  • 1 cup granulated sugar (for caramel)
  • 0.25 cup water
  • 0.5 cup heavy cream (for caramel)
  • 0.25 cup whiskey (for caramel)
  • 2 tablespoons unsalted butter (for caramel)
  • 1 pinch sea salt

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a baking dish (9x13 inches) with butter.
  • In a large bowl, combine the cubed brioche (or challah) with the whiskey. Toss to coat and let it soak for about 15 minutes, stirring occasionally.
  • In another mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, brown sugar, vanilla extract, ground cinnamon, nutmeg, and salt until well combined.
  • Pour the custard mixture over the soaked bread cubes. Gently fold the bread mixture with a spatula until all of the bread is coated and the liquid is absorbed.
  • Transfer the mixture to the greased baking dish. Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted comes out clean.
  • While the bread pudding is baking, prepare the caramel. In a saucepan over medium heat, combine the granulated sugar and water. Stir gently until the sugar dissolves, then stop stirring and let it boil until it turns a golden amber color.
  • Remove from heat, being cautious, and slowly add the heavy cream (it may bubble). Stir until combined, then add the whiskey and butter, stirring until smooth. Add a pinch of sea salt to enhance the flavor.
  • Once the bread pudding is done baking, remove it from the oven and allow it to cool slightly before slicing. Drizzle each serving with the whiskey caramel sauce.

Notes

For a non-alcoholic version, substitute whiskey with apple cider.
Keyword bread pudding, dessert, whiskey