Bourbon Bread Pudding with Whiskey Caramel Sauce

Steps

1. Step 1

   Heat the oven to 350°F. Spread the torn bread in a single layer on a large baking sheet and the pecans on a small pan. Toast the pecans 6–8 minutes, until fragrant, then set aside. Keep the bread in the oven 10–12 minutes total, until dry and lightly crisp but not browned, then set aside to cool.

   12 min · 350°F

   • 1 lb challah or French bread (about 1 large loaf)
   • 1 cup pecan halves
2. Step 2

   Put the raisins and bourbon in a small bowl and let them soak while you make the custard.

   • 1 cup raisins
   • 1/3 cup bourbon
3. Step 3

   Butter a 9×13-inch baking dish. In a large bowl, whisk the eggs and granulated sugar until smooth, then whisk in the milk, heavy cream, vanilla, cinnamon, nutmeg, salt, and melted butter.

   5 min

   • 6 large eggs
   • 1 1/4 cups granulated sugar
   • 2 1/2 cups whole milk
   • 1 1/2 cups heavy cream
   • 1 tbsp vanilla extract
   • 2 tsp ground cinnamon
   • 1/4 tsp freshly grated nutmeg
   • 1/2 tsp salt
   • 3 tbsp unsalted butter
4. Step 4

   Add the toasted bread, the toasted pecans, and the raisins with their soaking bourbon to the custard. Stir gently until every piece is coated, then scrape everything into the buttered dish and press the bread down so it sits in the liquid.

   5 min

   • 1 lb challah or French bread (about 1 large loaf)
   • 1 cup pecan halves
   • 1 cup raisins
   • 1/3 cup bourbon
5. Step 5

   Let the pan sit at room temperature so the bread soaks up the custard, pressing it down once or twice. It should feel heavy and saturated.

   30 min, hands-off

6. Step 6

   Bake at 350°F until the top is puffed and deep golden and the center is set — a knife slipped into the middle should come out with thick custard, not liquid. If the top browns too fast, tent it loosely with foil.

   55 min, hands-off · 350°F

7. Step 7

   While it bakes, make the sauce: melt the butter in a small saucepan over medium heat. Whisk in the brown sugar, cream, and salt and bring to a gentle simmer, whisking, until the sugar dissolves and the sauce is smooth and slightly thickened, 4–5 minutes.

   6 min

   • 1 stick unsalted butter (1/2 cup)
   • 1 cup packed dark brown sugar
   • 1/2 cup heavy cream
   • 1/4 tsp salt
8. Step 8

   Take the pan off the heat, stir in the bourbon and vanilla, then return it to low heat for 1 minute to cook off the raw edge of the alcohol. Keep warm; it thickens as it cools.

   2 min

   • 3 tbsp bourbon or whiskey
   • 1 tsp vanilla extract
9. Step 9

   Let the bread pudding rest 15 minutes so the custard firms up. Cut into squares and serve warm, with the whiskey caramel poured over each serving.

   15 min, hands-off

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026