Whisky Bread Pudding with a Caramel Whisky Glaze

Kramer and I are very excited to be in our new apartment, because we finally get to decorate, buy some decent furniture, and just really make a home our of the place. The last apartment was so depressing and had almost no sunlight, so being in a place with lots of windows and a big kitchen is so inspiring. Because of this, we spent the weekend going around picking up odds and ends, and as a result, I am beyond exhausted. It’s tiring doing major shopping in New York because we don’t have a car – we either have to carry everything ourselves, or pay a lot of money for a cab ride home from Manhattan or pay the large delivery fee that most stores charge. It was worth it, though, because we got some things we really needed, like a nice coffee table and blinds for our bedroom. We celebrated the new apartment on Sunday with brunch at Colicchio & Sons, which was absolutely beyond fantastic. Colicchio really knows how to open a restaurant, I’ll tell you that. It was definitely one of the best breakfasts I’ve ever had. I highly recommend checking it out if you have the opportunity.

Speaking of celebrating, what better way to celebrate than with a little whiskey? I made this bread pudding last week to use up some of the liquor we had at the old apartment, and I think it may have been one of the best things I’ve ever made. I think it would be the perfect thing to serve to your loved one for Valentine’s Day – whisky is romantic, isn’t it? This bread pudding is made extra delicious thanks to the brioche bread that I used to make it. Brioche is a wonderfully light, sweet bread, so it paired perfectly with the whisky custard mixture, not to mention the caramel whiskey glaze that I drenched the entire pudding with. You can really use any day or two old bread in this recipe, but I can’t say enough good things about the brioche. It really bumps up the overall flavor and texture of the pudding. This is quite a decadent dessert, but it is so creamy and caramel-y that I don’t think anybody would be able to resist it. I don’t know of a more perfect dessert for the cold winter months than this rich whisky bread pudding.

Whisky Bread Pudding with a Caramel Whisky Glaze
The ingredients.

Whisky Bread Pudding with a Caramel Whisky Glaze
Combine the egg yolks, whisky that was used to soak the raisins, brown sugar, heavy cream, milk, vanilla, cinnamon, and nutmeg.

Whisky Bread Pudding with a Caramel Whisky Glaze
Soak the bread in the egg yolk mixture for at least 30 minutes, until most of the liquid has been absorbed.

Whisky Bread Pudding with a Caramel Whisky Glaze
Place half of the bread mixture into your prepared pan and sprinkle with half of the raisins. Top that with the rest of the bread mixture, then top with the remaining raisins. Cover tightly with foil and bake at 325 degrees F for 35-45 minutes, until mostly set.

Whisky Bread Pudding with a Caramel Whisky Glaze
Stir together the melted butter, cinnamon, and granulated sugar.

Whisky Bread Pudding with a Caramel Whisky Glaze
Pour the melted butter, cinnamon, and brown sugar over the cooked bread pudding, then place back into a 450 degree F oven for 20 minutes, until crispy and golden. Set aside to cool for 20 minutes.

Whisky Bread Pudding with a Caramel Whisky Glaze
Melt together the butter and brown sugar for the caramel whiskey sauce and stir until the sugar is completely dissolved. Add in the whisky, stirring carefully (the whiskey will flame up). When the flames are gone, add in the heavy cream gradually.

Whisky Bread Pudding with a Caramel Whisky Glaze
Bring the mixture to a simmer and simmer for 8-10 minutes, until thickened. Pour over the still warm bread pudding.

Whisky Bread Pudding with a Caramel Whisky GlazeWhisky Bread Pudding with a Caramel Whisky Glaze

Whisky Bread Pudding with a Caramel Whisky Glaze
Cook time: 
Total time: 
Serves: 8-10
Whisky Bread Pudding
  • 7 cups stale brioche (or any other bread, but brioche makes this something special), torn into 1-inch cubes
  • ⅓ cup jumbo raisins
  • ⅓ cup whisky
  • 3 large egg yolks
  • ¾ cup packed brown sugar
  • 1½ cups heavy cream
  • ½ cup milk
  • 2 teaspoons vanilla extract
  • 1½ teaspoons cinnamon
  • ⅛ teaspoon nutmeg
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • ½ teaspoon cinnamon
Caramel Whisky Glaze
  • 2 tablespoons unsalted butter
  • ½ cup packed brown sugar
  • 2 tablespoons whisky
  • ¼ cup heavy cream
Whisky Bread Pudding
  1. In a small bowl, combine the raisins and the whisky. Allow the raisins to soak in the whiskey for 30 minutes. Strain the raisins from the whiskey, placing the raisins in one bowl and reserving the whiskey to add to the pudding.
  2. Preheat the oven to 325 degrees F and prepare your 9x9 pan by greasing all sides with non-stick spray (or butter). I used a 9-inch pie pan that my husband's Aunt Beth sent to us (thanks, Beth!). In a separate bowl, whisk together the egg yolks, whisky that was used to soak the raisins, brown sugar, heavy cream, milk, vanilla, 1½ teaspoons cinnamon, and nutmeg. Toss the bread cubes with the egg yolk mixture, making sure to soak every piece. Allow the bread to soak for at least 30 minutes so that it absorbs most of the liquid.
  3. Place half of your bread mixture into your prepared pan, then sprinkle with half of the whisky soaked raisins. Place the rest of the bread mixture into the pan, then sprinkle with the remaining raisins. Cover tightly with foil and bake for 35-45 minutes, until mostly set.
  4. After the bread pudding has cooked, remove it from the oven and turn the heat in the oven up to 450 degrees F. Combine the melted butter, ½ teaspoon cinnamon, and granulated sugar, then pour over the cooked bread pudding. Place it back into the 450 degree F oven and bake for another 20 minutes, until the bread pudding is crusty and golden.
  5. Let the pudding cool for 20 minutes, then pour the caramel whisky glaze (recipe follows) over the top and serve.
Caramel Whisky Glaze
  1. In a small sauce pan, heat the the butter and brown sugar over medium heat. Stir until the butter and sugar are beginning to caramelize and the sugar is completely dissolved. Turn the heat down on your stove to low, and very carefully add the whisky to the pot. The alcohol will flame up a bit, but just remove the pan from the heat a bit and stir, then bring it back down to the heat.
  2. Gradually add in the heavy cream and turn the mixture up to medium heat until the sauce starts to simmer, and allow to simmer and bubble just a bit for about 8-10 minutes, until thickened. Pour over the fully baked bread pudding while still warm.


26 Responses

  1. This sounds amazing! Love bread pudding.

    • Sydney says:

      @Tiffany: Thank you! So do I. :)

      @Nina: Precisely! It was quite a task hailing a cab home from Home Depot on Saturday in the rain, although I think that the delivery fee is like, $50, and the cab ride was about $25, so we made sure to spend the extra cash on a well deserved six pack (or two).

  2. Nina | Salt says:

    Congrats on the new apt!! Your bread pudding looks sinfully good. *So* true on the moves in the city; when I think of all the cab rides home from Home Depot, BB&B and Costco. You come to the realization that the delivery fee is *so* worth it!! Cheers to your new digs!

  3. Ben says:

    Ooh big kitchen! Jealous. Where’d you move to?

    That bread pudding looks absolutely decadent. Oh, and stop telling people about Colicchio & Sons brunch! I am convinced it has to be one of the best deals in the city for that level of food; we’ll see how long that lasts, right? (I don’t recommend it for dinner though – obscenely expensive by comparison)

    • Sydney says:

      Ben: We moved to Brooklyn, just south of Williamsburg prime. I knew how expensive dinner was, so I was really surprised to see how reasonable brunch was! $25 for 3 courses? I’m there! We had some of the best Greek yogurt and granola I’ve ever had, amazing cheddar scones, and Kramer got the TC burger while I got the pork belly and egg sandwich – so delicious!

  4. Tina from PA says:

    Would you believe ,I’ve never had Bread Pudding! This looks like a great place to start, because if you say it’s good, then I know it’s good! Only not today ,I’m trying to recover from our super bowl party yesterday, I’m soooo tired! We had a great time (even though we lost) I did something new for me this time ,I did all do it yourself food stations , chili,pasta,sandwich, soup, whoopie pies ,cupcake, all together I had 10 different stations! It was fun to see all the diff. creations!!!

    • Sydney says:

      @Tina: You deserve some serious time off! It sounds like you had the best Superbowl party, ever! Sorry that your team lost, but I’m sure everyone had a fabulous time nonetheless.

      @Anthony: I see what you did there.

  5. Anthony says:

    “…whisky is romantic, isnโ€™t it? “

    If not at the start, then surely by the end. ๐Ÿ˜‰

  6. Dana says:

    Yum on the Maker’s Mark. It’s so good. I bet this is to die for.

  7. Juliana says:

    Sydney, this bread pudding sounds and looks delicious, love it with the whiskey and caramel…the pictures are awesome!

    • Sydney says:

      @Juliana: Thank you very much!

      @Jen: I’m glad that I could convince you!

      @Katie: I really want to make croissant bread pudding because croissants are Kramer’s favorite thing – hopefully I’ll get the chance one day soon! Brunch is seriously the best thing to do on the weekends, especially in NYC!

  8. Jen says:

    I used to think Bread Pudding sounded gross, but now I know it is food-speak for delicious!

  9. Katie says:

    I think I might have said the words wow and yum like 25 times while reading this one. I make a croissant bread pudding with almond cream cheese and apple filling but this looks so good I might have to try this instead next time I make a bread pudding.
    I love “brunching” – last time I was in New York we went to Cafe Gitane at the Jane Hotel and I had orange blossom waffles that were soooo beyond delicious. I don’t know if it’s still there or not but it was pretty awesome way back when. :)

  10. Miss says:

    Fantastic looking dessert you have made there! I must try it!

  11. Katie says:

    Sydney – I’m SO not a baker. I’m a dash-of-this, pinch-of-that cook. Regardless this croissant bread pudding is pretty no-fail. I don’t even have a formed recipe.. but this is how it goes: Grease a casserole pan. Make cream cheese filling – (cream cheese, vanilla, brown sugar, almond extract, 1 egg). Apple pie filling – I usually go with the canned stuff but homemade would be better. Slice open croissants – spread the cream cheese mixture on and slap on some apple filling. Close sandwich. Make a custard to go over the, with egg, milk, vanilla and a dash of bourbon. Pour it over and sprinkle sliced almonds on top. Bake the thing until the custard is cooked and the pudding is lightly browned and not squishy. (Incredibly technical, I know.) It’s remarkably delicious. I should actually make up a recipe next time I make it. I’m just not a recipe person. xo

  12. Katie says:

    Also I’m a typo-er. the,=them. :)

  13. Kim says:

    Made this tonight, but with spiced rum, since it’s all I had. Still delicious! I’ve made a lot of things off your sight, all with great success! Thank you!

  14. […] also a huge fan of any dessert with whiskey involved, like this whiskey apple pie, whiskey bread pudding, and whiskey pear tart. […]

  15. […] Whisky Bread Pudding with a Caramel Whisky Glaze | Crepes of Wrath 1/2 cup milk 2 teaspoons vanilla extract 1 1/2 cups heavy cream 1 1/2 teaspoons cinnamon 3/4 cup packed brown sugar […]

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  17. Laura says:

    I just made this topping for my bread pudding and I must say it is fantastic.This recipe is simple and to the point, plus it is delicious.Thanks for taking the time to post it. This was exactly what I’ve been looking for

  18. […] a caramel whisky glaze, this whisky bread pudding from Crepes of Wrath will certainly sustain you warm and cozy throughout the […]

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