Whiskey Caramel Bread Pudding

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When I first made this bread pudding, I didn’t expect it to become an instant favorite in my kitchen. The moment I poured the warm caramel sauce over the golden, fluffy bread, the rich aroma filled the room, and I knew I had created something truly special. This dessert is not just a treat; it’s a memory in the making, perfect for family gatherings or a cozy night at home.

Why You’ll Love This Recipe
You’ll adore this bread pudding because it combines a soft, custardy interior with a slightly crisp top, all drenched in a luscious caramel sauce. Each bite melts in your mouth, offering a comforting sweetness that feels indulgent without being overpowering. Moreover, the subtle hints of cinnamon and nutmeg add warmth, making it ideal for any season, though it shines during celebrations like Father’s Day.

Versatile
This recipe is incredibly versatile. You can use brioche, French bread, or even leftover croissants to create this dessert. It also works well with or without nuts, allowing you to cater to your family’s preferences. Plus, the caramel sauce can be made in advance, giving you more flexibility when preparing for guests.

Budget-Friendly
Despite its decadent taste, this bread pudding is surprisingly budget-friendly. Most of the ingredients—milk, eggs, bread, and sugar—are pantry staples. Even the caramel sauce uses simple ingredients like butter, brown sugar, and cream. It’s a perfect way to transform everyday ingredients into a dessert that feels luxurious without breaking the bank.

Ingredients for Whiskey Caramel Bread Pudding

  • 6 cups cubed brioche or French bread (slightly stale)

  • 2 cups whole milk

  • 1 cup heavy cream

  • ¾ cup brown sugar

  • 3 large eggs

  • 1 tablespoon vanilla extract

  • 1 teaspoon cinnamon

  • ¼ teaspoon nutmeg

  • ½ cup chopped pecans (optional)

  • ½ cup butter

  • 1 cup brown sugar

  • ½ cup heavy cream

  • ¼ cup vanilla extract (alcohol-free)

  • ½ teaspoon vanilla extract

  • ¼ teaspoon salt

    How to Make This Whiskey Caramel Bread Pudding

    Making this bread pudding is easier than it looks, and the reward is an indulgent dessert that everyone will love. I always start by preparing all the ingredients, which makes the process smooth and stress-free.

    Step-by-Step Instructions for Making

    1. Preheat the oven and prepare the dish:
      Begin by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray. This ensures that the bread pudding doesn’t stick and can be served effortlessly.

    2. Prepare the bread:
      Cut 6 cups of slightly stale brioche or French bread into cubes and place them in a large mixing bowl. Using slightly stale bread helps the custard absorb better, resulting in a rich, moist pudding.

    3. Make the custard mixture:
      In another bowl, whisk together 2 cups of whole milk, 1 cup of heavy cream, ¾ cup of brown sugar, 3 large eggs, 1 tablespoon of vanilla extract, 1 teaspoon cinnamon, and ¼ teaspoon nutmeg. Whisk until fully combined and smooth.

    4. Combine bread and custard:
      Pour the custard mixture over the bread cubes and gently mix to coat each piece evenly. Let it sit for about 10 minutes. This resting period allows the bread to soak up the custard, ensuring every bite is creamy and flavorful.

    5. Add nuts (optional):
      If you like some crunch, stir in ½ cup of chopped pecans. This step is optional, but pecans add a lovely texture contrast to the soft pudding.

    6. Transfer to baking dish:
      Carefully transfer the soaked bread to the prepared baking dish, spreading it out evenly. Press lightly on the bread to make sure it’s fully submerged in the custard.

    7. Bake the bread pudding:
      Place the dish in the oven and bake for 45–50 minutes, until the top is golden brown and the custard is set. You can test it by inserting a knife into the center; it should come out mostly clean with a slight custard coating.

    8. Prepare the caramel sauce:
      While the pudding is baking, melt ½ cup of butter in a medium saucepan over medium heat. Add 1 cup of brown sugar and whisk until smooth. Slowly stir in ½ cup of heavy cream, mixing continuously to avoid lumps.

    9. Add flavorings to the sauce:
      Replace whiskey with ¼ cup of vanilla extract (alcohol-free) and add ¼ teaspoon salt. Stir continuously for 3–5 minutes until the sauce thickens slightly. The sauce should be smooth, glossy, and pourable.

    10. Drizzle sauce over pudding:
      Once the bread pudding is baked, remove it from the oven and let it cool slightly for 5–10 minutes. Pour the warm caramel sauce evenly over the top, ensuring each portion gets a generous drizzle.

    11. Serve and enjoy:
      This bread pudding is best served warm. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. The combination of soft, custardy bread with the sweet, rich caramel sauce makes this dessert irresistible.

    Quick and Easy Tips

    • Use slightly stale bread for better custard absorption.

    • The caramel sauce can be prepared while the pudding bakes, saving time.

    • You can make this dessert a day ahead; just store it covered in the refrigerator and warm it before serving.

    Customizable Options

    • Swap pecans for walnuts or almonds if preferred.

    • For extra richness, drizzle a little more caramel sauce on each serving.

    • You can also add dried fruits like raisins or cranberries to the custard for a festive touch.

    Crowd-Pleasing Dessert

    This bread pudding is perfect for gatherings, holiday meals, or special occasions like Father’s Day. The warm, buttery aroma will fill your kitchen, enticing everyone to grab a serving. The combination of soft bread, creamy custard, and rich caramel sauce appeals to all ages, making it a guaranteed crowd-pleaser.

    By following these detailed steps, you can confidently make this indulgent dessert that tastes like it came straight from a bakery. The best part is that it’s made from simple, budget-friendly ingredients, yet the result feels luxurious and memorable.

    FAQs About Whiskey Caramel Bread Pudding

    Can I use a different type of bread?
    Yes! While brioche or French bread works best for a soft, custardy texture, you can also use challah, croissants, or slightly stale sandwich bread. Just ensure the bread is a bit dry so it absorbs the custard properly.

    Can I make this dessert ahead of time?
    Absolutely. You can assemble the bread pudding a day in advance and refrigerate it. Bake it when ready, then pour the caramel sauce just before serving for a fresh, warm dessert.

    How can I make it nut-free?
    Simply skip the pecans or any other nuts. The pudding will remain rich and flavorful without them.

    Can I store leftovers?
    Yes, store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave and drizzle with extra caramel sauce if desired.

    What can I serve with this bread pudding?
    It pairs beautifully with vanilla ice cream, whipped cream, or a sprinkle of powdered sugar. Fresh berries or a dollop of dairy-free cream are also great options for a lighter touch.

    Can I make the caramel sauce ahead of time?
    Yes, the sauce can be made in advance and stored in the refrigerator for up to a week. Warm it slightly before drizzling over the bread pudding.

    Print

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    Whiskey Caramel Bread Pudding

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    Print Recipe

    This rich, buttery bread pudding soaked in a warm caramel sauce is a comforting dessert perfect for special occasions or family gatherings. Soft, custardy bread with a slightly crisp top, drizzled with a luscious vanilla caramel sauce, makes every bite irresistible.

    • Total Time: 1 hour 5 minutes
    • Yield: 6 servings 1x

    Ingredients

    Scale

    For the Bread Pudding:

    • 6 cups cubed brioche or French bread (slightly stale)

    • 2 cups whole milk

    • 1 cup heavy cream

    • ¾ cup brown sugar

    • 3 large eggs

    • 1 tablespoon vanilla extract (alcohol-free)

    • 1 teaspoon cinnamon

    • ¼ teaspoon nutmeg

    • ½ cup chopped pecans (optional)

    For the Caramel Sauce:

    • ½ cup butter

    • 1 cup brown sugar

    • ½ cup heavy cream

    • ¼ cup vanilla extract (alcohol-free)

    • ½ teaspoon vanilla extract

    • ¼ teaspoon salt

    Instructions

    • Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.

    • Place cubed bread in a large bowl.

    • In another bowl, whisk together milk, heavy cream, brown sugar, eggs, vanilla, cinnamon, and nutmeg.

    • Pour custard over bread and mix gently. Let sit for 10 minutes.

    • Stir in chopped pecans if using. Transfer to prepared baking dish.

    • Bake for 45–50 minutes until golden brown and set.

    • In a saucepan, melt butter over medium heat. Stir in brown sugar until smooth.

    • Slowly add heavy cream while stirring.

    • Add vanilla extract and salt; stir 3–5 minutes until thickened.

    • Drizzle warm sauce over baked bread pudding before serving.

    Notes

    • Slightly stale bread absorbs custard better.

    • Nuts are optional for added texture.

    • Sauce can be made ahead and warmed before serving.

    • Can be served with vanilla ice cream or whipped cream.

    • Author: Layla
    • Prep Time: 15 minutes
    • Cook Time: 50 minutes

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