| Level: | Easy |
| Total: | 1 hr 23 min |
| Prep: | 15 min |
| Inactive: | 8 min |
| Cook: | 1 hr |
| Yield: | 8 servings |
Ingredients
- 5 eggs
- 1 cup sugar
- 1 tablespoon vanilla
- 1/2 teaspoon nutmeg
- 1/8 teaspoon cinnamon
- 8 tablespoons butter, cut up
- 2 cups cream
- 1 (12-inch) loaf French bread, crusts removed and sliced into 1-inch cubes
- 1/4 cup raisins
- 1/2 cup pecans, chopped
- 1 cup cream
- 1 cup sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon butter
- 1/2 teaspoon cornstarch
- 5 tablespoons whiskey
- Powdered sugar, for dusting
- Whipped cream, optional
Instructions
- In a bowl, whisk the eggs until well blended. Add the sugar and mix in then add the vanilla, nutmeg, cinnamon, butter, and cream. Lay the bread cubes in a 8 by 8 inch square baking dish, sprinkle the nuts and raisins around, and then pour the custard over the bread. Cover the dish and let it soak overnight in the refrigerator.
- Preheat oven to 350 degrees F. Cover the dish with foil and poke holes in it. Bake until bread pudding souffled up, about 40 minutes then remove the foil, and bake another 10 minutes to brown lightly.
- For the sauce, in a saucepan heat the cream, sugar, cinnamon, and butter together until almost boiling. Meanwhile, mix the cornstarch with the whiskey and stir it into the hot liquid. Bring just to a boil to thicken it.
- To serve, pour a few spoonfuls of the whiskey sauce on a dessert plate. Scoop out the desired portion size of the pudding, placing it on the sauced plate. Dust the pudding with powdered sugar and finish it off with a dollop of whipped cream.
- Notes about the recipe: This is a restaurant recipe so uses leftover bread. Save the crusts and dry them in a low oven, then grind them in a food processor to make bread crumbs.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 857 |
| Total Fat | 54 g |
| Saturated Fat | 30 g |
| Carbohydrates | 80 g |
| Dietary Fiber | 2 g |
| Sugar | 60 g |
| Protein | 10 g |
| Cholesterol | 257 mg |
| Sodium | 301 mg |
Reviews
Omg! This recipe is great! I use brioche bread instead and omit the raisins and pecans and add white chocolate and dried cherries! I add a bit more whiskey for the sauce. This is a hit every year for our Christmas party! Everyone absolutely loves it!
Wonderful recipe. The only substitution I made was dried cranberries instead of raisins – we have dogs and raisins are toxic, so I just don’t keep them around. This is just over the top delicious as is. Whenever we serve it, people rave and there are no leftovers.
I use 12 stale Croissants instead and it was incredible!
Super easy recipe that’s super tasty!
I made this for my boyfriends family and they absolutely loved it. I modified the sauce adding more whiskey so it had a little kick to it! All I did was give it a little taste until it it was to my liking. This will be made time and time again!
Absolutely amazing bread pudding! It redefined bread pudding for me — so light, and custard-y. My guests loved it also. Better than anything I’ve had in a restaurant, and it was the very first time I’d even tried making one!
Have been making this recipe over and over again for several years. ALWAYS a hit! Sometimes I use ciabatta instead of baguettes and it works great. I also serve it as a brunch dish sometimes and use a bananas foster sauce instead of the whiskey sauce. Yuuummm. I love both!
Best bread pudding recipe! It’s a hit every time I make it!!
Best bread pudding I’ve ever had!
This was so good and super easy to make. My entire family loved it. The whiskey sauce is a must and even tastes great on its own!