Classic Bread Pudding Recipe: Simple Comfort with Whiskey Cream Sauce
Day-old sourdough transforms into a golden custard topped by a silky, boozy drizzle.
Classic Bread Pudding with Whiskey Cream Sauce
Bread pudding is the epitome of simple comfort food—a humble dessert made from basic pantry ingredients but transformed into something special with the addition of rich vanilla, melted butter, and a splash of whiskey in the cream sauce. If you’ve ever wondered how to make a bread pudding that turns out perfect every time, this guide will walk you through the entire process, highlighting every tip and trick you need for success.
Why Bread Pudding Deserves Your Attention
Though bread pudding might not have been a staple in every family’s kitchen, this dessert is both economical and deeply satisfying. Its roots go back centuries as a way to make use of leftover bread, and modern versions elevate the flavors with pecans and a decadent whiskey sauce. This particular recipe, shared by Tom Perini and adapted by The Pioneer Woman, uses sourdough for texture and tang, and real vanilla for flavor intensity.
Ingredients for Bread Pudding
Gather these simple ingredients to begin:
- Sourdough bread: 3 1/2 to 5 cups, cut into 1-inch cubes
- Eggs: 2 large
- Butter: 2 tablespoons, melted
- Milk: 2 1/2 cups
- Sugar: 2 cups
- Vanilla extract: 2 tablespoons
- Pecans: 1/3 cup, finely chopped
For the Whiskey Cream Sauce:
- 1/2 cup sugar
- 1 stick butter
- 1/2 cup heavy cream
- 1/4 cup Jack Daniel’s whiskey
The Cast of Characters: Ingredient Insights
- Bread: Sourdough is recommended for its robust texture, but French bread or any leftover loaf can work. Cut into uniform cubes for even soaking and baking.
- Eggs & Milk: These classics form the custard base, adding richness and structure.
- Sugar & Vanilla: Two cups of sugar might sound hefty, but this quantity ensures balanced sweetness throughout. The vanilla, used generously, uplifts the overall flavor.
- Pecans: Optional, but recommended for a nutty crunch. Omit if allergies are a concern.
Step-by-Step Guide: Making Bread Pudding
- Prepare the Bread:
- Cut sourdough (or preferred bread) into 1-inch slices, then slice again in the opposite direction for generous cubes.
- Layer the cubes in a snug 9-inch baking dish, keeping crust edges visible for extra crunch.
- For rustic presentation, stagger cubes around the edges and scatter within the dish; highly organized patterns are optional!
- Mix the Custard:
- Crack two eggs into a large bowl, whisk until combined.
- Add melted (but cooled) butter, milk, sugar, and vanilla.
- Whisk thoroughly, ensuring the sugar is dissolved for a smooth custard.
- Combine and Soak:
- Pour the custard mixture slowly over the bread cubes, saturating all pieces.
- Sprinkle finely chopped pecans over the top for texture. If omitting nuts, skip this step.
- Bake:
- Preheat oven to 325°F (163°C).
- Bake for 55 to 70 minutes, until the top is golden brown and the custard is set.
- Check after 55 minutes; bread should be browned and slightly puffed. A knife inserted should come out mostly clean.
How to Make the Whiskey Cream Sauce
- Combine Ingredients:
- In a saucepan, add sugar, butter, heavy cream, and Jack Daniel’s whiskey.
- Warm and Whisk:
- Heat gently over low, stirring constantly, until butter melts and the mixture is smooth.
- Let sauce thicken slightly; do not boil vigorously.
- Serve:
- Drizzle sauce liberally over warm bread pudding to serve.
Troubleshooting and Success Tips
- Bread Selection: Any sturdy bread works, but sourdough provides the quintessential flavor and texture. Softer breads may yield pudding with less structure.
- Custard Distribution: Pour custard evenly for consistent soaking. Mash gently with a spoon if cubes are not absorbing liquid easily.
- Nut-Free Option: Pecans provide crunch but can be omitted for allergies or personal preference.
- Baking Time: Oven times vary. Monitor color and texture; golden brown suggests readiness.
- Leftovers: Store in fridge. Bread pudding tastes equally delicious cold or reheated. Try a cube straight from the fridge for an impromptu treat.
Variations and Customizations
Bread pudding is endlessly versatile. Here are ways to adapt the recipe:
- Fruit: Consider adding dried cranberries, chopped apples, or a handful of raisins before baking.
- Spices: Cinnamon, nutmeg, or cardamom can be added to custard for warming flavors.
- Bread Type: Brioche, challah, cinnamon swirl, or French bread can substitute for sourdough.
- Nut Additions: Swap pecans for walnuts or slivered almonds.
- Sauce Swap: Substitute bourbon for whiskey, or try a caramel or chocolate drizzle instead.
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Common Mistakes to Avoid
- Oversoaking: If bread is overly soaked and mushy, reduce the amount of custard or use sturdier bread.
- Underbaking: Undercooked pudding stays runny. Bake until top is well browned and pudding jiggles only slightly.
- Too Much Sugar: Adjust sugar for your sweetness preference; 2 cups yields rich, sweet results ideal for special occasion desserts.
Serving Suggestions
- Warm: Best served hot with fresh cream sauce.
- Cold: Enjoy leftovers straight from the fridge for a refreshing treat.
- Add Ice Cream: A scoop of vanilla ice cream adds contrast and extra indulgence.
- Portion: Cut into cubes or scoop rustic servings for family style.
Bread Pudding: Table of Ingredients vs. Roles
| Ingredient | Role in Recipe |
|---|---|
| Sourdough bread | Provides texture, structure, and tangy flavor |
| Eggs | Binds custard, gives body |
| Butter | Enriches custard, deepens flavor |
| Milk | Moistens and softens bread, forms custard |
| Sugar | Sweetens both pudding and cream sauce |
| Vanilla | Enhances flavor complexity |
| Pecans | Adds crunch and nutty depth |
| Heavy Cream | Richness and smooth texture in cream sauce |
| Jack Daniel’s whiskey | Unique boozy flavor for sauce |
Frequently Asked Questions (FAQs)
Q: Can I use gluten-free bread for bread pudding?
A: Yes, you can substitute gluten-free bread. Be sure the bread is slightly stale or toasted for best custard absorption and texture.
Q: Is it possible to make bread pudding dairy-free?
A: To make the dessert dairy-free, use almond or oat milk and a dairy-free butter alternative. Substitute coconut cream in the sauce for heavy cream.
Q: Can I omit the whiskey in the cream sauce?
A: Absolutely—the whiskey adds distinctive flavor, but you can replace it with vanilla extract or a splash of maple syrup for a non-alcoholic version.
Q: How long will bread pudding last in the fridge?
A: Store covered in the refrigerator for up to 3–4 days. Reheat in the microwave or oven before serving.
Q: What if my bread pudding turns out dry?
A: Dry pudding may be the result of not enough custard liquid or overbaking. Next time, add a bit more milk or reduce baking time slightly.
Final Tips: Enjoying Your Masterpiece
Bread pudding is a hearty dessert with nostalgic appeal and boundless adaptability. Whether baked for a holiday feast or as a weeknight treat, its golden top, soft interior, and rich sauce will make it an instant classic in your kitchen.
Let leftovers chill, and don’t hesitate to sneak a cube from the fridge—sometimes that’s the most satisfying way to savor this old-fashioned, comforting treat.
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