This bread pudding is scrumptious to the extreme!
| Prep Time: | 40 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 6 eggs, lightly beaten
- 1 ½ cups white sugar
- 4 cups milk
- 1 cup heavy cream
- 1 tablespoon vanilla extract
- ½ tablespoon ground cinnamon
- 1 (1 pound) loaf bread, cut into 1 inch cubes
- ½ cup golden raisins
- 1 ½ cups white sugar
- ¾ cup butter
- ¾ cup corn syrup
- ½ cup whiskey
Instructions
- Preheat oven to 300 degrees F (150 degrees C).
- In a medium bowl, whip together eggs and sugar. Mix in milk, heavy cream, vanilla extract and cinnamon. Whip until smooth.
- Arrange bread cubes in a medium baking dish, and top with golden raisins. Cover with the whipped mixture. Allow the bread to become saturated with the mixture.
- Bake 45 minutes in the preheated oven, until lightly browned.
- To make the sauce, mix sugar, butter and corn syrup in a medium saucepan over low heat. Remove from heat when thoroughly blended, and whisk in the whiskey. Serve warm over bread pudding.
Nutrition Facts
| Calories | 641 kcal |
| Carbohydrate | 94 g |
| Cholesterol | 157 mg |
| Dietary Fiber | 1 g |
| Protein | 9 g |
| Saturated Fat | 14 g |
| Sodium | 429 mg |
| Sugars | 61 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
I have had numerous compliments on this recipe, its my favorite dish to take to pot lucks, everyone always wants the recipe
Delicious! Mine came out a little custard-y and that’s what I had hoped for. It took a little longer to cook, ABOUT 55 MIN.
The recipe is awesome. The smooth texture of the custard blend well with the Italian bread, raisins, and pecans. I also include the vanilla extract, cardamom, cinnamon, and nutmeg to the custard mixture. In the place of the white sugar, I use Morena Sugar. I also replace the light corn syrup with pure maple syrup from Canada. Thanks! Robin W.
Really, really, really good!!!! I went with the suggested 350, but it was still a little too wet for me, maybe baking dish was a little too deep. I tweaked the sauce a tad: I added a splash or 2 of vanilla and ~1/4 c of the heavy whipping cream and ~1/4 c Meyers Dark Rum. Perfection!!
I baked for twice as the recommended time. I upped the temp to 400 for the second half of the baking time. The sauce was super sweet and yummy. You don’t need much sauce for this recipe. One more thing, I used brioche bread. Double yummmm!
Easy and awesome!!
This was my first time making bread pudding. My Mom always made it when I was a child of course, without the whiskey! I have been baking all my life but I never tried to make bread pudding; it was very good and I plan to make it again and again. Thanks
Wonderful just as it is. I gave the recipe 5 stars as is. I made this twice last week. The second recipe I increased the cinnamon to 1 tbsp. and added 1/8 tsp. of Allspice. I also covered the raisins with Bourbon and brought to a gentle boil. I then turned off the heat and covered the raisins until ready to use (I did drain the raisins before adding them to the recipe). After mixing the recipe, I poured it in the pan, covered, and refrigerated it for about six hours prior to baking. I baked the bread pudding at 350 degrees for 50 minutes. I do not like my bread pudding dried out. I used only 1/2 Cup of Bourbon for the sauce.
Delicious! I used Italian bread, half and half instead of heavy cream and five eggs. Kept all other ingredients as listed in the recipe and didn’t add anything else. (Left out the raisins since I’m not a fan.) Baked at 300 degrees for 55 minutes, no water bath. The texture was perfect! It was moist and not too sweet. I had to forego the sauce tonight since I didn’t have any alcohol, but I will try making it with amaretto tomorrow. Wonderful recipe, and I will make this again in the future.
I made this for a Christmas dessert. I myself am not a bread budding lover but this dish has changed my mind. My guest all raved about the whiskey sauce. I would make it again and pair it with vanilla ice cream.
Those who like bread pudding liked this.
The only thing that want quite right was the cooking time, but that could just be my oven. Still, five stars from the whole family!
I’ve altered this a bit using Cranberry Walnut Bread. A family favorite along with warm whiskey sauce. I used a 2lb loaf and it was fine to use with the same recipe used for 1lb bread.
I substituted croissants instead of using bread. I used 5 standard-sized croissants. I found the baking time to be way off! Ended-up baking at 300 degrees 50 additional minutes! Overall, the pudding and sauce was scrumptious! Would definitely make again!
I thought this dish was fair. I added roasted walnuts (which I highly recommend to provide texture to the finished product) – Otherwise, it’s just kind of mushy in your mouth. The pudding set okay (at 325 degrees), and the whiskey sauce was good, but it just didn’t sweep me away like it did so many other raters. For this many calories, I’m gonna choose something truly decadent and satisfying, which (for me), was not this dessert.
Great after dinner desert!! Or anytime
this recipe did not measure up to the quality that I expected I will not be trying it again.
I used this recipe to use up stale cinnamon rolls a couple of days after Christmas. I omitted the cinnamon and cut the sugar by one third in the pudding. I kept the sauce the same. I wanted to drink the sauce! Everyone loved it!
My mother use to make bread pudding when we were young so my brother and I thought we would try to make one. Other than a few slight changes it’s basically the same as we remembered. I had to made this for my brother with all
I’ve made this twice now, but I found a different whiskey sauce, because I didn’t have corn syrup in my pantry. The second time I used brioche bread, just because I saw it in the store. It made a lighter bread pudding, but it fell like a bad soufflé! I did set my oven to 350 degrees for 50 minutes, as another suggested. My guests LOVED it.
I made this using 3 kind of bread French,Challah and Panottone. They all turn out great but the one I like the best is the Challah.