Indulge in a classic bread pudding made with day-old bread, dried fruits, warm spices, and a rich homemade whiskey sauce. This comforting dessert is perfect for special occasions or cozy evenings at home. Serve it warm and enjoy the melt-in-your-mouth texture and the aromatic flavors of cinnamon and vanilla. The whiskey sauce adds a delightful boozy kick that complements the sweetness of the bread pudding. Follow this simple recipe to create a dessert that will impress your guests and leave them craving for more.
Ingredients
- 6 cups day-old bread, torn into small pieces
- 1 cup raisins
- 1 cup chopped dried apricots
- 4 cups milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, melted
- 1/2 cup whiskey
- 1 cup brown sugar
- 1/4 cup heavy cream
- 1/4 cup unsalted butter
- 1/4 teaspoon salt
Directions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- In a large bowl, combine the torn bread, raisins, and chopped apricots.
- In a separate bowl, whisk together the milk, heavy cream, granulated sugar, eggs, vanilla extract, cinnamon, nutmeg, melted butter, and whiskey.
- Pour the mixture over the bread and fruit mixture, and gently stir to combine. Let it sit for 15-20 minutes to allow the bread to absorb the liquid.
- Transfer the bread pudding mixture into the prepared baking dish. Press down lightly to even out the top.
- Bake in the preheated oven for 45-50 minutes or until the pudding is set and golden brown on top.
- While the bread pudding is baking, prepare the whiskey sauce. In a small saucepan, combine the brown sugar, heavy cream, unsalted butter, and salt. Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved. Remove from heat.
- Once the bread pudding is done, remove it from the oven and let it cool for a few minutes.
- Serve the warm bread pudding with a generous drizzle of the homemade whiskey sauce.
- Enjoy!
