Bread Pudding Caramel Whiskey: Easy, Decadent Treat

Bread Pudding Caramel Whiskey has long been my go-to for a truly decadent dessert, especially when the holidays roll around. I remember the first time I tasted a slice of my grandmother’s version; the warm, custardy pudding paired with that boozy, sweet sauce was pure bliss. It’s more than just a dessert; it’s a hug in a bowl. This particular bread pudding with whiskey caramel sauce takes that comforting feeling and elevates it with a sophisticated, grown-up twist that’s surprisingly easy to achieve. Making this homemade bread pudding whiskey caramel will fill your kitchen with the most incredible aromas. Let’s get cooking!

Why You’ll Love This Bread Pudding Caramel Whiskey

This isn’t just any dessert; it’s an experience! You’ll adore this bread pudding caramel whiskey for so many reasons.

• Incredible Taste: Imagine layers of soft, buttery brioche soaked in a rich vanilla custard, all drenched in a warm, boozy caramel whiskey sauce. It’s pure comfort!
• Quick Prep Time: While it bakes for a while, the actual hands-on time for this caramel whiskey bread pudding recipe is minimal, making it perfect for busy hosts.
• Budget-Friendly Indulgence: Using day-old bread makes this a wonderfully economical way to create a gourmet dessert.
• Family-Friendly (with a twist!): While the whiskey adds an adult kick, the base is a universally loved comfort food. It’s a hit with everyone.
• Impressive Presentation: This dessert looks and tastes incredibly sophisticated, perfect for holiday gatherings or special occasions.
• Adaptable Recipe: You can easily customize this caramel whiskey bread pudding recipe with nuts or fruits to suit your taste.
• A True Comfort Food: There’s nothing quite like a warm slice of bread pudding, especially when it’s infused with the delightful flavor of whiskey and caramel.

Ingredients for Bread Pudding Caramel Whiskey

Gather these essentials for a truly unforgettable whiskey caramel sauce bread pudding dessert. The quality of your ingredients really shines through here.

• 1 loaf brioche bread, day-old, cut into 1-inch cubes (about 12 oz) – Stale bread soaks up the custard better, giving the best texture.
• 5 large eggs – These bind everything together, creating that rich, custardy base.
• 2 ½ cups whole milk – Essential for a smooth, creamy custard.
• 1 cup heavy cream – Adds supreme richness and decadence.
• 1 cup granulated sugar – For sweetness in the pudding itself.
• ½ cup packed light brown sugar – Brown sugar adds a subtle molasses note that complements the whiskey.
• 2 teaspoons vanilla extract – Enhances all the other flavors.
• 1 teaspoon ground cinnamon – A warm spice that pairs beautifully with bread pudding.
• ¼ teaspoon nutmeg – Adds a hint of complexity.
• ½ teaspoon salt – Balances the sweetness.
• 2 tablespoons unsalted butter, softened (for greasing) – Ensures your pudding doesn’t stick.
• Optional: ½ cup golden raisins or chopped pecans – For added texture and flavor bursts.
• For the Caramel Whiskey Sauce:
• 1 cup granulated sugar – The base for our luscious caramel.
• ¼ cup water – Helps the sugar melt evenly.
• ½ cup heavy cream – To create a smooth, pourable sauce.
• ¼ cup unsalted butter – For that rich, buttery finish.
• 2 tablespoons whiskey – The star of our sauce!
• Pinch of salt – Cuts through the sweetness and enhances the caramel.

How to Make Bread Pudding Caramel Whiskey

Creating this delightful dessert is easier than you might think, and the results are absolutely worth it. Follow these simple steps for an unforgettable treat.

1. Step 1: Get your oven ready by preheating it to 350°F (175°C). While the oven heats, prepare your bread. If your brioche is fresh, spread the cubes on a baking sheet and toast them in the oven for about 10 minutes until slightly golden. This ensures they absorb the custard beautifully without getting soggy.
2. Step 2: In a large bowl, whisk together the 5 large eggs, 2 ½ cups whole milk, 1 cup heavy cream, 1 cup granulated sugar, ½ cup packed light brown sugar, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, ¼ teaspoon nutmeg, and ½ teaspoon salt. Whisk until everything is well combined and smooth. This mixture forms the luscious custard for your bread pudding.
3. Step 3: Grease a 9×13-inch baking dish generously with the 2 tablespoons unsalted butter. Add the bread cubes to the prepared dish. If you’re using them, sprinkle the optional ½ cup golden raisins or chopped pecans over the bread. Pour the custard mixture evenly over the bread, ensuring all pieces are moistened. Gently press down on the bread cubes to help them soak up the custard. Let this mixture sit for at least 15 minutes to allow the bread to fully absorb the liquid. For an even deeper flavor, you can cover and refrigerate it for up to 4 hours. This is a key step for an easy bread pudding caramel whiskey.
4. Step 4: Cover the baking dish loosely with aluminum foil. Place it in the preheated oven and bake for 30 minutes. After 30 minutes, carefully remove the foil. Continue baking for another 20 minutes, or until the bread pudding is golden brown on top and the center is set. You’ll know it’s ready when a knife inserted near the center comes out mostly clean.
5. Step 5: While the bread pudding bakes, prepare the irresistible caramel whiskey sauce. This is what truly elevates this dessert into an easy bread pudding caramel whiskey masterpiece.

Caramel Whiskey Sauce Instructions

Making the sauce is where the magic happens, transforming simple ingredients into a decadent topping. It’s the perfect companion for your dessert, creating a delightful bread pudding with alcohol sauce experience.

In a medium saucepan, combine the 1 cup granulated sugar and ¼ cup water over medium heat. Stir gently just until the sugar dissolves. Once dissolved, stop stirring and let the mixture come to a boil. Watch it closely as it bubbles and turns a deep amber color, which usually takes about 5-7 minutes. This deep color is crucial for that rich caramel flavor. Immediately remove the pan from the heat. Very carefully and slowly, whisk in the ½ cup heavy cream – it will bubble up vigorously, so be cautious. Once smooth, whisk in the ¼ cup unsalted butter, 2 tablespoons whiskey, and a pinch of salt until the butter is melted and the sauce is silky and smooth. The aroma alone is incredible!

Pro Tips for the Best Bread Pudding Caramel Whiskey

Want to take your dessert to the next level? These little tricks for your bread pudding caramel whiskey will ensure it’s a showstopper every time.

• Use slightly stale bread; it absorbs the custard better without becoming mushy.
• Don’t overbake! A slightly soft center is perfect. The residual heat will continue to cook it.
• For an extra boozy kick, let the bread soak in the custard for at least 30 minutes, or even overnight in the fridge.
• Ensure your caramel sauce ingredients are ready before you start cooking the sugar; it happens fast!

What’s the secret to perfect Bread Pudding Caramel Whiskey?

The secret to the absolute best bread pudding whiskey caramel lies in the bread’s soak time and not overbaking. Letting it sit ensures every bite is custardy, and pulling it out when it’s just set means it finishes cooking perfectly as it rests.

Can I make Bread Pudding Caramel Whiskey ahead of time?

Absolutely! You can assemble the bread and custard mixture up to 24 hours in advance and keep it covered in the refrigerator. Bake as directed, adding a few extra minutes if it’s very cold.

How do I avoid common mistakes with Bread Pudding Caramel Whiskey?

Avoid using fresh bread, as it will get too soggy. Also, resist the urge to overmix the custard ingredients; just combine them. Finally, don’t overbake, or you’ll end up with a dry dessert instead of a moist one.

Best Ways to Serve Bread Pudding Caramel Whiskey

This decadent dessert is divine on its own, but a few thoughtful additions make it truly spectacular. Serving it warm is key to enjoying the full experience.

For a truly indulgent treat, try serving a generous scoop of warm bread pudding whiskey caramel alongside a dollop of creamy vanilla bean ice cream. The contrast of hot and cold, rich and creamy, is divine. You could also pair it with a tart cranberry compote to cut through the sweetness, or with some simple roasted pears for an extra layer of seasonal flavor. This dessert is a celebration, so make it shine!

Nutrition Facts for Bread Pudding Caramel Whiskey

This decadent dessert is a treat for the senses. Here are the estimated nutritional values per serving (based on 10 servings):

• Calories: 550
• Fat: 28g
• Saturated Fat: 18g
• Protein: 10g
• Carbohydrates: 65g
• Fiber: 2g
• Sugar: 45g
• Sodium: 350mg

Nutritional values are estimates and may vary based on specific ingredients and portion sizes used for this bread pudding caramel whiskey.

How to Store and Reheat Bread Pudding Caramel Whiskey

Even the most amazing spiked bread pudding caramel whiskey deserves to be enjoyed at its best, and knowing how to store and reheat it properly is key. Once your delicious dessert has cooled completely to room temperature (this is important to prevent condensation and sogginess), you can store it. For immediate enjoyment within a few days, place it in an airtight container. It will keep well in the refrigerator for about 3 to 4 days. If you want to save this delightful treat for longer, it freezes beautifully. Wrap individual portions or the whole dessert tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the refrigerator. To reheat, gently warm individual slices in the microwave for about 30-60 seconds, or bake a larger portion at 300°F (150°C) until heated through.

Frequently Asked Questions About Bread Pudding Caramel Whiskey

Can I make the caramel whiskey sauce ahead of time?

Yes, you absolutely can! I often make the sauce a day in advance. Let it cool completely, then store it in an airtight container in the refrigerator. Gently reheat it on the stovetop or in the microwave before serving over your bread pudding. This makes assembly for your homemade bread pudding whiskey caramel so much easier.

What kind of whiskey is best for this bread pudding?

For this recipe, a good quality bourbon or rye whiskey works wonderfully. You don’t need anything too fancy or expensive, just a whiskey you enjoy the flavor of. The alcohol cooks off, leaving behind a lovely warmth and depth that complements the caramel and custard beautifully. It’s part of what makes this an adult bread pudding caramel whiskey delight.

How do I ensure my bread pudding isn’t too mushy or too dry?

The key is the bread itself and the soaking time. Using day-old brioche is crucial because it’s slightly drier and can absorb more custard without disintegrating. Letting the bread soak for at least 15-30 minutes (or longer if refrigerated) ensures it’s perfectly moist. Also, don’t overbake! Pull it from the oven when the center is just set.

How do I make bread pudding caramel whiskey if I don’t have brioche?

If brioche isn’t available, a good quality challah, French bread, or even a sturdy white bread will work. Just ensure it’s a day old or toast fresh bread cubes slightly. The goal is a bread that holds its shape but can soak up all that delicious custard. This adaptation still results in a fantastic dessert!

Variations of Bread Pudding Caramel Whiskey You Can Try

While this recipe is fantastic as is, don’t hesitate to get creative! You can easily adapt this dessert to suit different tastes or dietary needs. These variations ensure everyone can enjoy a slice of this comforting treat.

• Dairy-Free Delight: Swap the whole milk and heavy cream for full-fat coconut milk or a blend of almond and cashew milk. Use a dairy-free butter substitute for greasing and in the sauce. This makes for a wonderful dairy-free version of this dessert.
• Boozy Berry Twist: Fold in ½ cup of fresh or frozen berries (like raspberries or blueberries) along with the optional raisins or pecans. The tartness of the berries creates a lovely contrast with the sweet caramel and rich custard, making it a more complex adult bread pudding caramel whiskey experience.
• Slow Cooker Simplicity: For a hands-off approach, prepare the bread pudding as usual and place it in a greased slow cooker. Cook on low for 3-4 hours, or until set. The caramel whiskey sauce can still be made on the stovetop and drizzled over the top.
• Gluten-Free Goodness: Use a good quality gluten-free bread (like a dense sourdough or baguette) instead of brioche. Ensure it’s day-old or lightly toasted to absorb the custard properly.

Bread Pudding Caramel Whiskey: Easy, Decadent Treat

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• Author: basmer1517
• Total Time: 1 hour 10 minutes
• Yield: 10 servings 1x
• Diet: Vegetarian

Print Recipe

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Description

This rich bread pudding with a decadent caramel whiskey sauce is a perfect Thanksgiving dessert. Made with buttery brioche and a smooth vanilla custard, it’s a comforting and indulgent treat with a grown-up twist.

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Ingredients

Scale 1x2x3x

• 1 loaf brioche bread, day-old, cut into 1-inch cubes (about 12 oz)
• 5 large eggs
• 2 ½ cups whole milk
• 1 cup heavy cream
• 1 cup granulated sugar
• ½ cup packed light brown sugar
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• ¼ teaspoon nutmeg
• ½ teaspoon salt
• 2 tablespoons unsalted butter, softened (for greasing)
• Optional: ½ cup golden raisins or chopped pecans
• For the Caramel Whiskey Sauce:
• 1 cup granulated sugar
• ¼ cup water
• ½ cup heavy cream
• ¼ cup unsalted butter
• 2 tablespoons whiskey
• Pinch of salt

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Instructions

1. Prepare the bread: Use day-old brioche. If fresh, toast cubes in a 350°F oven for 10 minutes.
2. Make the custard: Whisk eggs, milk, cream, sugars, vanilla, cinnamon, nutmeg, and salt in a large bowl.
3. Combine bread and custard: Grease a 9×13-inch baking dish. Add bread cubes and optional raisins or pecans. Pour custard evenly over bread. Press gently to soak. Let sit for at least 15 minutes. For deeper flavor, refrigerate up to 4 hours.
4. Bake: Preheat oven to 350°F. Cover dish loosely with foil and bake for 30 minutes. Remove foil and bake for another 20 minutes, or until golden brown and set.
5. Make the Caramel Whiskey Sauce: In a saucepan, combine sugar and water over medium heat. Stir until sugar dissolves, then boil without stirring for 5-7 minutes until deep amber. Remove from heat. Carefully whisk in cream, then butter, whiskey, and salt until smooth.
6. Serve: Drizzle warm caramel whiskey sauce over each serving of the bread pudding with whiskey caramel.

Notes

• For a hands-off version, adapt this recipe for a slow cooker by layering ingredients and cooking on low for 3-4 hours.
• Serve with vanilla bean or cinnamon ice cream, cranberry compote, or roasted pears.
• Pair with a hot toddy, spiked apple cider, black coffee, or espresso.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving

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