Old-Fashioned Bread Pudding with Whiskey Sauce
Stale bread, custard, baked until golden, drowned in warm whiskey sauce. (Omit if you're a teetotaler like me.) Comfort food that makes sense. No pretense, just honest dessert.
Ingredients
- 6 cups cubed day-old bread (French or brioche)
- 2 cups milk
- 1/2 cup heavy cream
- 3 eggs
- 1 cup sugar
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup raisins or chopped pecans (optional)
- For sauce: 1/2 cup sugar, 1/4 cup butter, 2 tbsp bourbon or whiskey, 2 tbsp water
Instructions
- Preheat oven to 350°F. Grease a baking dish.
- In a large bowl, whisk milk, cream, eggs, sugar, vanilla, cinnamon, and nutmeg.
- Stir in bread cubes and optional add-ins. Let soak 15 minutes.
- Pour into baking dish. Bake 40–45 mins until golden and set.
- For sauce: heat all ingredients in saucepan until thickened. Pour over warm pudding.