Bread Pudding Recipe

This Bread Pudding is a classic and comforting recipe, which is made with tangy sourdough bread and a rich, homemade whiskey cream sauce. It’s the ultimate comfort food dessert, ready in about an hour and a half.

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Bread Pudding Recipe Ingredients

For the Bread Pudding:

• 3 ½ to 5 cups sourdough bread, cut into 1-inch cubes
• 2 eggs
• 2 Tbsp. melted butter
• 2 Tbsp. vanilla
• 2 1/2 cups milk
• 2 cups sugar
• 1/3 cup pecans, finely chopped

For the Whiskey Cream Sauce:

• 1/2 cup sugar
• 1 stick butter
• 1/2 cup heavy cream
• 1/4 cup Jack Daniel’s whiskey

How To Make Bread Pudding

1. Prep Oven and Make Custard: Preheat the oven to 325˚F. In a large bowl, beat together the eggs, melted butter, vanilla, and milk. Add the sugar and mix until it has dissolved.
2. Assemble the Pudding: Arrange the bread cubes tightly in a 9-inch square baking dish. Pour the liquid custard mixture over the bread. Sprinkle the chopped pecans all over the top.
3. Bake Until Golden: Bake for 55 to 70 minutes, until the top is a deep golden brown, the center is set, and the edges are bubbling.
4. Make the Whiskey Cream Sauce: While the bread pudding is baking, combine the sugar, butter, heavy cream, and Jack Daniel’s whiskey in a small saucepan. Bring the mixture to a low boil over low heat, stirring constantly, until the sugar is dissolved and the sauce is smooth.
5. Serve: Let the bread pudding cool for a few minutes before serving. Serve warm slices with a generous drizzle of the warm whiskey cream sauce over the top.

Recipe Tips

• What’s the best bread to use? It is essential to use a sturdy, day-old or stale bread like sourdough. Fresh, soft bread will turn into complete mush. If your bread is fresh, you can cube it and let it sit out on the counter for a few hours, or toast it lightly in the oven to dry it out.
• How do I know when the bread pudding is done? The pudding is perfectly baked when a knife inserted into the center comes out clean. The top should be puffed and a deep golden brown, and the custard should not be liquidy.
• Can I make this non-alcoholic? Yes, absolutely. For a family-friendly version of the sauce, you can simply omit the whiskey and add an extra teaspoon of vanilla extract for flavor.
• Can I make this ahead of time? Yes. You can bake the bread pudding completely, let it cool, and store it, covered, in the refrigerator for up to 3 days. The sauce can also be made ahead and stored separately in the fridge. Reheat both gently before serving.

What To Serve With Bread Pudding

This is an incredibly rich and decadent dessert that stands perfectly on its own, especially when drenched in the homemade whiskey cream sauce. It needs no other accompaniment, but for an extra treat, you could add:

• A scoop of vanilla bean or butter pecan ice cream.
• A dollop of lightly sweetened whipped cream.

How To Store Bread Pudding

• Refrigerate: Cover the cooled bread pudding tightly with plastic wrap or foil. It must be stored in the refrigerator due to the egg and dairy content. It will keep well for up to 4 days.
• Reheat: Reheat individual servings in the microwave or place the entire dish, covered with foil, in a 300°F oven until warmed through.

Bread Pudding Nutrition Facts

• Serving: 1/9th of pudding
• Calories: 620 kcal
• Carbohydrates: 85g
• Protein: 9g
• Fat: 28g
• Saturated Fat: 16g
• Sugar: 65g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

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• Brazilian Cheese Bread (Pão de Queijo) Recipe
• Banana Bread Griddle Cakes Recipe
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