Whiskey Caramel Bread Pudding is your ticket to cozy comfort with a touch of indulgence. It's a delightful blend of creamy, spiced bread pudding topped with a rich, boozy caramel sauce. Perfect for chilly evenings or holiday gatherings!
Bread: Day-old bread is ideal because it soaks up the custard without turning mushy. Any variety works, but a heartier bread like brioche or challah adds extra richness.
Eggs: They provide structure and richness, turning the mixture into a custard as it bakes.
Granulated Sugar: Adds sweetness to the custard base, balancing the spices and whiskey.
Whole Milk and Heavy Cream: Together, they create a luscious, creamy texture for the pudding.
Vanilla Extract: Infuses the pudding with a warm, sweet aroma that complements the spices.
Cinnamon and Nutmeg: These spices lend warmth and depth, making the pudding feel cozy and inviting.
Salt: Enhances the flavors and balances the sweetness.
Raisins and Pecans: They add texture and bursts of flavor. The raisins soften while baking, and the pecans provide a delightful crunch.
Butter, Brown Sugar, Whiskey, and Water: These come together to form a silky caramel sauce with a hint of whiskey for an adult twist.
This bread pudding is best served warm. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of indulgence. For a festive touch, sprinkle a bit of cinnamon or nutmeg on top before serving.
Start by preheating your oven to 350°F and give a 9x13 inch baking dish a light coating of grease or non-stick spray. This will help the pudding slide out easily when serving.
In a large mixing bowl, whisk together the eggs, granulated sugar, milk, heavy cream, vanilla extract, cinnamon, nutmeg, and salt. Make sure everything is well combined; you want the eggs fully incorporated to avoid any eggy bits in your pudding.
Add the cubed bread, raisins, and chopped pecans into this mixture. Stir everything together until the bread is fully coated. Let it sit for about 15 minutes. This soaking time allows the bread to absorb all the creamy goodness, making for a much better texture.
Pour the soaked bread mixture into your prepared baking dish. Cover it with foil to prevent the top from browning too quickly. Place it in the oven and let it bake for 40-45 minutes. You'll know it's done when the center is set and no longer jiggly.
While the pudding is baking, make the whiskey caramel sauce. In a saucepan over medium heat, melt the butter. Add brown sugar, whiskey, and water, stirring constantly. Let it cook for about 5 minutes until it's smooth and slightly thickened. Keep an eye on it to prevent burning.
Once the bread pudding is out of the oven, pour the warm whiskey caramel sauce over the top. Let it soak in for a minute or two before serving.
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