Whiskey Caramel Bread Pudding
A decadent twist on the classic dessert, Whiskey Caramel Bread Pudding blends rich flavors perfect for a comforting treat. This easy-to-make recipe, featuring a buttery caramel sauce infused with whiskey, is both indulgent and unforgettable. Ideal for festive gatherings or a cozy night in.
Prep time: 20 minutesCook time: 45 minutesServes: 8
Ingredients
8 cups cubed day-old bread
3 large eggs
1 cup granulated sugar
2 cups whole milk
1 cup heavy cream
1 tablespoon pure vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup raisins
1/2 cup chopped pecans
1/2 cup unsalted butter
1 cup brown sugar
1/4 cup whiskey
1/4 cup water
Instructions
1. Preheat your oven to 350°F and lightly grease a 9x13 inch baking dish.
2. In a large bowl, whisk together eggs, granulated sugar, milk, heavy cream, vanilla extract, cinnamon, nutmeg, and salt.
3. Add the cubed bread, raisins, and chopped pecans to the mixture, ensuring all pieces are well-coated. Let sit for 15 minutes to soak.
4. Pour the bread mixture into the prepared baking dish and cover with foil.
5. Bake in the preheated oven for 40-45 minutes, or until the center is set.
6. Meanwhile, prepare the whiskey caramel sauce. In a saucepan over medium heat, melt the butter with brown sugar, whiskey, and water. Stir constantly until smooth and slightly thickened, about 5 minutes.
7. Once the pudding is baked, remove it from the oven and pour the whiskey caramel sauce over the top.
8. Serve warm with optional whipped cream or ice cream.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
To reheat, bake covered in a preheated oven at 325°F for 10-15 minutes or until warmed through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
