Bread pudding

Course: Dessert
Cuisine: American
Keyword: Bread pudding, Dessert
Prep Time: 30 minutes
Cook Time: 45 minutes
Inactive time: 6 hours
Total Time: 7 hours 15 minutes
Servings: 8
Calories: 506kcal
This is a pretty basic (but DELICIOUS!) bread pudding recipe. It really becomes something special when you choose an amazing bread to use.
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For the whiskey caramel sauce

  • 1 cup granulated white sugar
  • ¼ cup water
  • ½ cup heavy whipping cream room temperature*
  • ¼ cup butter room temperature*
  • 1 teaspoon vanilla extract
  • 2 tablespoons whiskey
  • ½ teaspoon fine sea salt

For the bread pudding

  • 2 large whole eggs
  • 3 egg yolks
  • ¾ cup sugar
  • 3 cups half-and-half
  • 1 cup whole milk
  • 1 tablespoon vanilla extract
  • 2 tablespoons unsalted butter melted and divided
  • 18 ounces stale challah bread cut into 1-inch cubes


For the whiskey caramel sauce

  • Combine the sugar and water in a heavy-bottomed sauce pan.  Briefly stir to combine.
  • Turn the burner on to medium high heat. DO NOT stir! Let the sugar slowly caramelize, monitoring frequently once ot reaches a champagne color, as it will quickly caramelize to a dark amber.
  • Carefully and quickly whisk in the cream. The sauce will bubble violently, this is normal. Keep whisking until the sauce becomes smooth again.
  • Whisk in the butter, and once combined, whisk in the vanilla, whiskey and salt.
  • Serve the sauce warm, or store in an air tight container at room temp for up to 3 weeks.

For the bread pudding

  • Whisk together the eggs and the sugar until thoroughly combined and light yellow. Add the half and half, milk, and vanilla, and whisk to incorporate. Stir in the cream without whisking.
  • Butter a 9X13 pan with 1 tablespoon of butter and add the bread. Add the custard and toss gently. Set aside at room temp for 2 hours, or refrigerate for 8 hours.
  • Preheat oven to 325°
  • Melt the remaining tablespoon of butter.
  • Bake for 45 minutes. Remove the pan from the oven. Brush the top with the melted butter.
  • Set the oven to low broil. Broil for 2-3 minutes or until the top is golden brown.
  • Let rest for 15 minutes before serving. Drizzle with whiskey caramel sauce to serve.


Sodium: 320mg | Calcium: 184mg | Vitamin C: 1mg | Vitamin A: 1019IU | Sugar: 22g | Fiber: 1g | Potassium: 221mg | Cholesterol: 179mg | Calories: 506kcal | Saturated Fat: 15g | Fat: 27g | Protein: 10g | Carbohydrates: 55g | Iron: 2mg