This simple bread pudding recipe makes one of the most heavenly, decadent desserts there is! With a touch of cinnamon & a sprinkle of pecans, this easy New Orleans favorite only amps up the sweet southern charm with a generous drizzle of rich whiskey cream sauce.
What You Need To Make Bread Pudding
- sourdough or hard, crusty bread
- heavy cream
- eggs
- sugar
- butter
- vanilla
- cinnamon
- pecans
- whiskey
It is no small wonder to me that plain old bread can be transformed into something as downright magical as this bread pudding. There really is no dessert quite like it. A little bread soaked and baked in a creamy custard renders a treat with which no cake or pie can compare.
And because this dessert is so simple, it’s tantamount to use really good ingredients if you want the dish to shine. In other words, bread pudding just isn’t about a clever way to use up leftover, stale bread. Unless it was a really good bread to begin with. Then you’ve got something.
Since bread is the base for this dish, using a delicious bread with a strong texture that won’t get soggy, but has lots of nooks and crannies for the custard to nestle into is the #1, most important, rule.
We love to use a good sturdy sour dough. Not only is it strong enough to hold up in the pudding, but it has a wonderful flavor that only adds to the decadence of this dish. If I can’t find a good sour dough loaf at my local grocery, I’ve found that a good heavy, crusty French or Italian loaf works too!
The same holds true for the butter. No shortcuts here. And certainly no margarine. 100% fresh cream salted butter is the best. The better the butter… well, you get the point. This is no diet food. This is dessert. And it’s fabulous!
There’s no doubt that simplicity is often the best. And classic bread pudding definitely testifies to that. Rich, creamy, served warm and topped with a perfect sauce… it just doesn’t get much better! Not in this life anyway.
Tips & Notes
- Can bread pudding be made ahead of time? Yes! The bread can definitely soak in the custard overnight. Just put it together, cover it tightly and pop it in the fridge. Just make sure to bring the dish to room temperature before putting it in your preheated oven.
- The sauce can be made the day before too. Again, cover & store in the refrigerator. You will want to heat it in the microwave or slowly on the stove top before serving.
- Leftovers (if you have any) can be covered and stored in the fridge for 2-3 days.
- Can I skip the whiskey in the sauce? You can, but I tell you, the rich, oakey flavor it adds would really be missed in this simple dessert. Because the sauce is brought to a boil for a couple of minutes, most of the alcohol evaporates, leaving just delicious flavoring. If you’re still thinking you want to skip it, add ½ teaspoon of vanilla extract in its place.
Southern Bread Pudding with Whiskey Sauce
Ingredients
- 16 oz sour dough or hard, crusty bread, cut into 1 inch cubes
- 1.5 C heavy cream
- 2 large eggs
- 2 tablespoon melted butter, slightly cooled
- 2 tablespoon vanilla extract
- ½ teaspoon ground cinnamon
- 2 C sugar
- â…“ C chopped pecans
Whiskey Cream Sauce
- ½ C heavy cream
- ½ C sugar
- 1 stick butter
- ¼ C Jack Daniel's Whiskey
Instructions
- Preheat oven to 325° Fahrenheit.
- In a medium mixing bowl, beat eggs. Add melted butter, vanilla, cream, and cinnamon. Whisk to combine well. Gradually add sugar. Whisk thoroughly until the sugar is dissolved.
- Place bread cubes in the bottom of a 10in round baking dish. Pour cream & sugar mixture over bread, making sure all of the pieces are saturated. You may have to pat some of the cubes down into the cream. Sprinkle pecans over the bread and push them down into the bread and cream.
- Bake 50-55 minutes or until golden brown.
Whiskey Cream Sauce
- Combine the ingredients in a small saucepan. Stir constantly over low heat until sauce reaches a low, rolling boil. Continue to stir boiling sauce for 1-2 minutes. Remove from heat and pour into sauce pitcher. Allow to cool slightly. (Sauce will thicken and lighten in color as it cools.) Pour over individual servings of bread pudding. Garnish with berries and sprig of mint, if desired
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