Cranberry Walnut Bread Pudding with Whiskey Sauce

Name: Cranberry Walnut Bread Pudding with Whiskey Sauce
Prep time: 1 h 30 min
Cook time: 45 min
Total time: 2 h 15 min
Yield: 8
Ingredients: 500 g day-old bread, cut into cubes; 700 g milk; 4 large eggs, lightly beaten; 100 g sugar; 2 tsp vanilla extract; 45 g unsalted butter, melted; ¼ tsp salt; ¾ tsp ground cinnamon; 75 g unsalted butter; 40 g heavy cream; 100 g packed brown sugar; 40 g maple syrup; 65 g whiskey; Pinch of salt; Zest of ½ lemon

A cozy, comforting dessert that's perfect for holidays, dinner parties, or whenever you're craving something warm and indulgent. We used leftover cranberry walnut bread, but you can use any leftover dry day-old bread.

Cranberry Walnut Bread Pudding with Whiskey Sauce

Fontana Forni USA

Rated 5.0 stars by 1 users

Servings

Prep Time

90 minutes

Cook Time

45 minutes

You will need:

500 g day-old bread, cut into cubes
700 g milk
4 large eggs, lightly beaten
100 g sugar
2 tsp vanilla extract
45 g unsalted butter, melted
¼ tsp salt
¾ tsp ground cinnamon
75 g unsalted butter
40 g heavy cream
100 g packed brown sugar
40 g maple syrup
65 g whiskey
Pinch of salt
Zest of ½ lemon

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Directions

1. Prep the Bread: Place the cubed bread in a large bowl and set aside.
2. Make the Custard: In a saucepan, combine the milk, sugar, butter, salt, and cinnamon. Heat until the mixture just begins to simmer and the butter has fully melted, then remove from the heat. In a separate bowl, whisk together the eggs, vanilla, and lemon zest.
3. Temper the Eggs: Slowly whisk one ladle of the warm milk mixture into the egg mixture. This gently warms the eggs so they stay silky instead of scrambling. Once combined, whisk the tempered eggs back into the saucepan with the remaining milk mixture.
4. Soak the Bread: Pour the custard evenly over the bread cubes, making sure everything is well coated. Cover and refrigerate overnight so the bread has plenty of time to soak up all that rich custard.
5. Bake: Preheat the oven to 350°F (175°C). Divide the bread mixture among ramekins (about 8, depending on their size). Cover loosely with aluminum foil and bake for 40–45 minutes, or until the custard is mostly set with just a slight jiggle in the center. Remove the foil and continue baking for a few more minutes, until the tops are beautifully golden.
Whiskey Sauce (While the bread pudding bakes): 1. Brown the Butter: Melt the butter in a saucepan over medium heat. Simmer until butter turns a rich hazelnut (noisette) color. Remove from heat immediately so as to not burn the butter. 2. Finish the Sauce: Whisk in the brown sugar, whiskey, heavy cream, maple syrup, and a pinch of salt. Place back onto a low heat and simmer for a minute or two, stirring until the sugar dissolves and the sauce becomes smooth and glossy.
To Serve: Serve the bread pudding as soon as it comes out of the oven. Pour a generous amount of warm whiskey sauce over the top and allow it to soak in. Enjoy!