Description
A rich bread pudding infused with whiskey, served with a homemade caramel sauce.
Ingredients
Scale
- 8 cups of day-old bread cubes
- 4 large eggs
- 2 cups of whole milk
- 1 cup of heavy cream
- 1/2 cup of brown sugar
- 1/4 cup of whiskey
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of nutmeg
- For the Whiskey Caramel Sauce:
- 1 cup of granulated sugar
- 6 tablespoons of butter
- 1/2 cup of heavy cream
- 1/4 cup of whiskey
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large bowl, whisk together eggs, milk, cream, brown sugar, whiskey, vanilla, cinnamon, and nutmeg.
- Add the bread cubes to the mixture and stir until well coated. Let it sit for 10 minutes to absorb.
- Pour the mixture into the prepared baking dish and bake for 45-50 minutes, or until set and golden.
- While the pudding bakes, make the sauce: In a saucepan, melt sugar over medium heat until amber.
- Stir in butter until melted, then slowly add cream and whiskey. Cook for 2-3 minutes until thickened.
- Remove pudding from oven and let cool slightly. Serve warm with the whiskey caramel sauce drizzled on top.
Notes
Use stale bread for the best texture. This dessert is best served warm and pairs well with vanilla ice cream.
Nutrition
- Calories: 450
- Sugar: 35g
- Fat: 20g
- Carbohydrates: 55g
- Protein: 8g