Bread Pudding with Whiskey Sauce
Time: 2 hours 15 minutes
Yield: 8 servings
Bread pudding can be traced all the way back to the early 11th and 12th centuries. This Bread Pudding with Whiskey Sauce is a modern twist and proof that bread pudding is timeless! With the decadent mixture of sourdough bread, butter, sugar, spices, and creamy sauce—you'll love every bite you take. Bread Pudding with Whiskey sauce is so moist and indulgently sweet, it will become a go-to dessert in your household!
Preheat the oven to 350 degrees F.
Lightly grease a deep dish casserole pan.
Mix the toasted bread cubes and raisins together.
Place the bread mixture in the casserole pan and set it aside for later.
In a pan over medium heat, combine the milk and butter.
In a medium-size mixing bowl whisk the sugar, eggs, nutmeg, cinnamon, vanilla, and salt.
Slowly, a little bit at a time, add the hot milk mixture to the egg mixture while whisking the egg mixture constantly to prevent it from scrambling.
Mix until fully incorporated.
Add the tempered egg mixture to the rest of the hot milk mixture, and whisk to combine into a custard.
Pour the custard mixture over the bread mixture in the casserole pan.
Place the casserole dish into a deeper pan with 1 inch of water in it. This will create a steam bath that helps the texture while cooking.
Cover the deeper pan and casserole dish with a single layer of foil.
Bake for 1 hour.
Remove the foil and bake until browned, about 15 minutes.
Combine the brown sugar, salted butter, heavy whipping cream, whiskey, and salt into a large saucepan over medium heat.
Heat to a boil, then reduce the heat to low.
Simmer and reduce the sauce until it reaches your desired consistency.
Pour the cream sauce over the pudding and serve warm.