| Level: | Easy |
| Total: | 1 hr 55 min |
| Prep: | 10 min |
| Inactive: | 45 min |
| Cook: | 1 hr |
| Yield: | 10 to 12 servings |
| Level: | Easy |
| Total: | 1 hr 55 min |
| Prep: | 10 min |
| Inactive: | 45 min |
| Cook: | 1 hr |
| Yield: | 10 to 12 servings |
Ingredients
- 12 to 14 cups 1-inch cubes day-old white bread, such as French or Italian
- 1 tablespoon unsalted butter
- 2 cups heavy cream
- 4 cups whole milk
- 6 large eggs
- 1 3/4 cups plus 2 tablespoons light brown sugar
- 4 1/2 teaspoons pure vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
- 1/2 cup raisins
- Confectioners’ sugar, for garnish
- 1 recipe Whiskey Sauce, recipe follows
- 2 cups heavy cream
- 1/2 cup whole milk
- 1/2 cup granulated white sugar
- 2 tablespoons cornstarch
- 3/4 cup bourbon or other whiskey
- Pinch salt
- 2 tablespoons unsalted butter
Instructions
- Preheat the oven to 350 degrees F.
- Place the bread in a large bowl. Grease a 9 by 13-inch casserole dish with the remaining tablespoon of butter and set aside.
- Combine the heavy cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, salt, and raisins in a large bowl. Whisk to mix. Pour the cream mixture over the bread, and stir to combine. Allow the mixture to sit at room temperature for 30 to 45 minutes.
- Transfer the bread mixture to the casserole dish and bake until the center of the bread pudding is set, 50 to 60 minutes.
- Garnish the bread pudding with confectioners’ sugar and serve warm with warm Whiskey Sauce.
- In a 1-quart saucepan set over medium heat, combine the cream, milk, and sugar. Place the cornstarch and 1/4 cup of the bourbon in a small mixing bowl and whisk to blend and make a slurry. Pour the slurry into the cream mixture and bring to a boil. Once the sauce begins to boil, reduce the heat to a gentle simmer and cook, stirring occasionally, for 5 minutes. Remove the sauce from the heat, add the salt, and stir in the butter and the remaining 1/2 cup of bourbon. Serve warm.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 703 |
| Total Fat | 39 g |
| Saturated Fat | 23 g |
| Carbohydrates | 69 g |
| Dietary Fiber | 2 g |
| Sugar | 47 g |
| Protein | 13 g |
| Cholesterol | 218 mg |
| Sodium | 394 mg |
| Serving Size | 1 of 12 servings |
| Calories | 703 |
| Total Fat | 39 g |
| Saturated Fat | 23 g |
| Carbohydrates | 69 g |
| Dietary Fiber | 2 g |
| Sugar | 47 g |
| Protein | 13 g |
| Cholesterol | 218 mg |
| Sodium | 394 mg |
Reviews
Love this recipe. I also add 1/2 tsp of all spice to the custard recipe (just my preference). I also change the liquor in the sauce…..Instead of 3/4 cup of Bourbon, I change it to 1/2 cup of Bourbon/Whiskey, 1/4 cup of Praline Liqueur. Crazy how good it is.
The recipe itself was easy to follow, enabling perfect execution. I used some nice French Bread & golden raisins for this bread pudding. I took the extra care to push down the bread into the wet mixture with a wooden spoon to ensure the best possible soaking process. The finished product was fantastic & I would easily go back to this again.
Super easy & super good! I followed the recipe exactly & it turned out perfect. I used Apple Crown Royal in the sauce & it was on point! Definitely will be making this a go-to recipe for special occasions!
The bread pudding part is excellent the sauce is not sweet enough for my taste.