Bread Pudding
with Whiskey Sauce
DESSERT
Contributed by Emmaline Brown
Clinical Research Coordinator
Johnson Lab
Servings: 12
Ingredients
Pudding:
12-14 cups 1-inch cubes day-old French or
challah bread
6 large eggs
7 tbsp unsalted butter
4 cups whole milk
2 cups heavy cream
1-3/4 cups plus 2 tablespoons light brown
sugar
4-1/2 tsp pure vanilla extract
1-1/2 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/4 tsp salt
1/2 cup raisins (optional)
Sprinkle of confectioners' sugar for garnish
(optional)
Whiskey sauce:
2 cups heavy cream
1/2 cup whole milk
2 tbsp unsalted butter
1/2 cup granulated white sugar
2 tbsp cornstarch
3/4 cup bourbon or other whiskey
Pinch of salt
Method
Pudding:
1. Preheat the oven to 350F.
2. Place the bread cubes in a large bowl. In a small saucepan, melt 6 tablespoons butter and
pour over the cubes. Use a rubber spatula to toss them and evenly distribute the butter.
Grease a 9x13-inch glass casserole dish with the remaining tablespoon of butter and set
aside.
3. Thoroughly whisk together the heavy cream, milk, eggs, brown sugar, vanilla, cinnamon,
nutmeg, salt, and raisins in a large bowl. Pour the mixture over the bread and stir to
combine, ensuring that all cubes are adequately immersed. Allow it to sit at room
temperature for 30-45 minutes.
4. Transfer the mixture to the casserole dish and bake until the center has set, about 50-60
minutes.
5. Garnish the bread pudding with confectioners' sugar and serve warm with warm whiskey
sauce.
Whiskey sauce:
1. In a 1-quart saucepan over medium heat, combine the cream, milk, and sugar.
2. Whisk the cornstarch and 1/4 cup of bourbon to blend and make a slurry.
3. Pour the slurry into the cream mixture and bring to a boil. Once the sauce begins to boil,
reduce to a gentle simmer and cook, stirring occasionally, for 5 minutes.
4. Remove the sauce from the heat, add the salt, and stir in the butter and the remaining 1/2
cup of bourbon. Serve warm.
Don't pour the whiskey sauce over the whole tray – keep separate and pour over individual
servings as needed. I use Wild Turkey, but just about any bourbon or other whiskey will do.
Bread pudding with whiskey sauce is a common dessert for special
occasions in my hometown of New Orleans. Years ago, I tried my hand at
it in an attempt to impress my boyfriend's parents, both of whom are
from the Boston area. I borrowed a recipe from my dad, whose cooking
(unlike mine) never fails to live up to our family's Creole heritage.
Fortunately, it turned out beautifully – my boyfriend's parents said they’d
never had anything like it and ate the entire tray within two days! I've
made it several times since and it always goes over well. It's amazing for
breakfast the next day, though I wouldn't exactly call it “balanced”!
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