Description
A rich and indulgent whiskey caramel bread pudding that transforms stale bread into a luscious dessert with warm, gooey goodness and captivating flavors.
Ingredients
- 6 cups cubed brioche or French bread (preferably stale)
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Place cubed bread in a large bowl.
- In a separate bowl, whisk together milk, cream, brown sugar, eggs, vanilla, cinnamon, and nutmeg until combined.
- Pour the custard mixture over the bread, mixing gently to soak all pieces. Let sit for about 10 minutes.
- If using, stir in chopped pecans, then transfer the mixture to the greased baking dish.
- Bake for 45-50 minutes, until golden brown and set in the center.
- While baking, prepare the whiskey caramel sauce by melting butter in a saucepan over medium heat. Stir in brown sugar until smooth, then gradually whisk in heavy cream and whiskey.
- Let the pudding rest for a few minutes before serving. Cut into squares and drizzle with warm whiskey caramel sauce.
Notes
For the whiskey caramel sauce, adjust the whiskey amount based on your taste; higher quality bourbon will give a bolder flavor. Add spices like cardamom for variety.
