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Holiday Bread Pudding with Whiskey Cream Sauce
Holiday bread pudding is a favorite among many family households. This recipe became a tradition after cooks looked for a way to use leftover bread.
Ingredients
Bread Pudding
- 1 pound loaf of broiche bread
- 6 eggs
- 4 cups whole milk
- 1 cup brown sugar packed
- 1 tbsp ground cinnamon
- 1 tbsp vanilla
- 1/2 cup dried cranberries
Whiskey Cream Sauce
- 1 cup heavy cream
- 2 egg yolks
- 1/4 cup brown sugar packed
- 3 tbsp whiskey
- 1 tsp vanilla
Caramel Sauce
- 1/2 cup butter
- 1 cup heavy cream
- 1 cup brown sugar packed
Instructions
Bread Pudding
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 13×9 inch baking pan, set aside.
- Cut bread into 3/4 inch cubes and place in prepared baking dish, set aside.
- Combine the eggs, milk, brown sugar, cinnamon, and vanilla in a large bowl and pour over bread cubes. Let sit for 5 minutes. Sprinkle dried cranberries over top of bread and mix in slightly.
- Bake for 50-60 minutes or until golden brown and center is set.
Whiskey Cream Sauce
- In a medium saucepan combine the cream, egg yolks, and brown sugar and whisk until smooth. Cook, whisking constantly, over medium-low heat until slightly thickened. Remove from heat and stir in the whiskey and vanilla. Serve warm with bread pudding.
Caramel Sauce
- In a medium saucepan melt the butter then whisk in the sugar and cream. Bring to a boil and simmer on low for 10 minutes, whisking constantly. Serve warm with bread pudding.
Notes
You can make the bread pudding and sauce 2-3 days in advance, if preferred. Both can be warmed up in the microwave or served cold.
