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bread pudding topped with whiskey sauce on a small clear plate with a jar of whiskey sauce in the background
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4.78 from 9 votes

Bread Pudding For Two

This small batch bread pudding is made with tender bread soaked in a spiced custard, then baked until golden. It's topped with a rich, buttery whiskey sauce for a classic, comforting New Orleans-inspired dessert.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: French
Diet: Vegetarian
Keyword: bread pudding, bread pudding with whiskey sauce, louisiana bread pudding, new orleans bread pudding, whiskey sauce, whisky sauce
Servings: 4 servings
Author: Joanie Zisk

Equipment

  • 6x8 inch baking dish , a 6x6 inch baking dish, a loaf pan, or a baking dish that holds 1.5 to 2 quarts

Ingredients

For the Bread Pudding

  • 1 tablespoon butter for greasing the baking dish
  • 5 cups cubed French or Italian bread
  • 2 large eggs
  • 2 cups milk
  • ¼ cup brown sugar
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon salt

For the Whiskey Sauce

  • 1 cup heavy cream
  • ¼ cup milk
  • ¼ cup granulated sugar
  • ⅓ cup whiskey
  • 1 tablespoon cornstarch
  • 1 tablespoon butter
  • ⅛ teaspoon salt
US - Metric

Instructions

  • Preheat the oven to 350°F (177°C).
  • Grease the baking dish with butter, making sure to coat the entire surface to prevent sticking. Set aside.
  • Add the bread cubes to a large bowl.
  • In a separate bowl, whisk together the eggs, milk, brown sugar, vanilla, cinnamon, nutmeg, and salt until well combined.
  • Pour the egg mixture over the bread cubes, gently stirring to coat all the bread. Let it sit for 15 minutes so the bread can absorb the liquid.
  • Transfer the soaked bread mixture to the greased baking dish, spreading it evenly. Place the dish on a rimmed baking sheet to catch any spills. Bake for 45-50 minutes, or until the center is firm and set.
  • While the bread pudding bakes, make the whiskey sauce. In a saucepan over medium heat, stir together the cream, milk, and sugar until the sugar dissolves.
  • In a small bowl, whisk the whiskey and cornstarch until smooth, then pour it into the saucepan. Stir well to combine.
  • Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 5 minutes, stirring occasionally, until the sauce thickens.
  • Remove from heat, stir in the butter and salt, and mix until smooth.
  • Pour the warm whiskey sauce over the baked bread pudding. Serve warm.

Notes

  • Consider Using Stale Bread: While not necessary, day-old bread absorbs the custard better for a richer texture. If your bread is fresh, cut it into cubes and let it sit out for a few hours.
  • Whisk Well: Fully combine the eggs, milk, and sugar to create a smooth custard without streaks of egg.
  • Simmer the Sauce Gently: Cook the whiskey sauce over low heat, stirring frequently to keep it smooth and prevent it from separating.
  • Adjust the Whiskey Flavor: If you prefer a milder sauce, reduce the whiskey slightly or let the sauce cook a little longer to mellow the alcohol.

Nutrition

Serving: 1serving | Calories: 534kcal | Carbohydrates: 70g | Protein: 17g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 172mg | Sodium: 611mg | Potassium: 440mg | Fiber: 3g | Sugar: 39g | Vitamin A: 1380IU | Vitamin C: 0.5mg | Calcium: 335mg | Iron: 3mg

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