Bread Pudding with Irish Whiskey Sauce

I made this bread pudding last weekend, and let me warn you: it's not something you can take to a work pot luck, or anywhere where someone will be testing your blood alcohol content afterward. Not that it's overwhelmingly boozy, but it's definitely there. In a wonderful, buttery, sugar-and-whiskey sauce sort of way.

I've come to like bread puddings sort of late in life, mostly because of my aversion to anything mushy. Which includes pudding, mousse, whipped potatoes, jello, flan, ice cream and a whole bunch of other things people swear are wonderful but I just don't really have any desire to put into my mouth. It's a texture thing.

The reason I like this bread pudding (and the reason some people might not like it) is that it has texture. Yes, it's creamy and sweet but it also has the texture of raisins and pecans, and was made with a whole-grain baguette to give it some bite. It ended up with some nice crunchy edges, and when complimented with the velvety whiskey sauce was a great contrast of textures.

So here is my bread pudding pudding recipe for people with issues. Adapted from Bon Appetit magazine.


Bread Pudding with Whiskey Sauce

• 1/2 cup golden raisins
• 1/3 cup Irish Whiskey (may also use Brandy or Bourbon)

• 12 ounces fresh French bread, cut into 1-inch pieces (I used a whole grain baguette)

• 1 1/2 cups milk (2% is fine)
• 3/4 cup sugar
• 3/4 cup whipping cream or half and half
• 3 large eggs
• 2 large egg yolks
• 2 teaspoons vanilla extract
• ½ teaspoon ground cinnamon
• ½ cup pecans, chopped

• 1/2 cup (1 stick) unsalted butter
• 6 tablespoons Irish Whiskey
• ½ cup sugar
• 2 egg yolks

Combine raisins and 1/3 cup Whiskey in small bowl. Soak for 30 minutes. 

Preheat oven to 375°F. Place bread in large bowl. Whisk milk, 3/4 cup sugar, cream or half and half, eggs, 2 egg yolks, vanilla, and cinnamon in medium bowl to blend. Pour egg mixture over bread. Add raisins and the soaking liquid and pecans; mix gently to coat bread. Let sit about 5 minutes to let the egg mixture soak into the bread. Transfer mixture to greased 9x5x3-inch glass loaf baking dish. (May cover with plastic or foil at this point, place in the refrigerator and bake later).

Cover baking dish with foil. Bake pudding 40 minutes. Remove foil and bake until top is golden and tester inserted into center comes out clean, about 30 minutes longer. Cool slightly. 

(Now comes the “double boiler” part of the recipe, and don’t get excited about it in the least. If you don’t have a double boiler, all you need is a pot and a glass, ceramic or stainless steel bowl that will fit on top of the pot without falling in. Put water in your pot, bring it up to a simmer so it will fill the pot with steam. Place your bowl over the pot and the steam will gently melt your butter and you can make your sauce without breaking it. How easy is that?)

Melt butter in top of double boiler set over simmering water. Add 6 tablespoons bourbon, 1/2 cup sugar and 2 egg yolks. Whisk until mixture thickens slightly and turns a lemony-yellow color.

Cut hot or warm bread pudding into 8 slices. Transfer to plates. Spoon Whiskey sauce each portion and serve.