The sauce for this pudding is addictive. Pour any extra over ice cream to make an Irish sundae!

Source: Better Homes and Gardens


Ingredient Checklist
Salted Caramel Whiskey Butter Sauce


Instructions Checklist
  • In a medium mixing bowl, combine the raisins and whiskey; let soak for 1 hour. Butter a 2-quart rectangular baking dish; set aside.

  • In a large bowl whisk together the eggs, cream, sugar, cinnamon, nutmeg, and vanilla. Generously spread one side of each slice of bread with the 3/4 cup butter. Cut the slices in half diagonally and arrange the bread in the bottom of the prepared baking dish, overlapping the slices. Drain the raisins, reserving the whiskey. Sprinkle raisins over the bread, tucking some between the bread slices. Pour the custard over the bread; cover with foil and let it soak in the refrigerator for 30 minutes.

  • Preheat the oven to 375°F. Place the baking dish in a large roasting pan. Add enough hot water to come halfway up the sides of the dish. Bake for 45 minutes or until the pudding is set and the top is golden (there will be a layer of melted butter over the pudding). Carefully remove the baking dish from the water bath and let cool slightly on a wire rack (the butter will soak back into the bread as it cools).

  • Meanwhile, for sauce, melt the butter in a 2-quart saucepan over medium heat. Whisk in the sugar, salt, cream, and 3 tablespoons of the reserved whiskey. Bring to boiling; reduce the heat, and simmer, uncovered, for 10 to 15 minutes or until the sauce thickens slightly, stirring frequently. Serve pudding warm with the sauce spooned over the top.

Chocolate Bread Pudding

Omit raisins, whiskey, and steps 1 and 4. Use 4 ounces semisweet and/or milk chocolate, chopped (1 cup) in place of raisins. Serve with Ganache: In a medium saucepan bring 1 cup whipping cream just to boiling over medium heat. Remove from heat. Add 12 ounces semisweet chocolate, chopped (do not stir). Let stand 5 minutes. Stir until smooth. Cool for 15 minutes.Nutrition analysis per serving: 786 calories, 8 g protein, 61 g carbohydrate, 61 g total fat (37 g sat. fat), 238 mg cholesterol, 3 g fiber, 47 g total sugar, 37% Vitamin A, 1% Vitamin C, 249 mg sodium, 12% calcium, 19% iron

Nutrition Facts

585 calories; total fat 42g; saturated fat 25g; polyunsaturated fat 2g; monounsaturated fat 12g; cholesterol 207mg; sodium 242mg; potassium 168mg; carbohydrates 43g; fiber 1g; sugar 33g; protein 6g; trans fatty acid 1g; vitamin a 1542IU; vitamin c 1mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 34mcg; vitamin b12mcg; calcium 91mg; iron 1mg.

Reviews (6)

53 Ratings
  • 5 star values: 46
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
MINOUCHKA Once again another great recipe from BHG. Another one for the files!
Rating: 5 stars
We baked and reviewed this amazing Bread and Butter Pudding recipe today for Episode 19 of our baking podcast, Preheated and is so good! Neither one of us used the entire amount of butter called for, and it still turned out fantastic. It's also delicious for breakfast! As you can see from my photo I baked in individual attempt at portion control. You can listen here if desired:
Rating: 4.0 stars
I am looking forward to trying this recipe but very confused!! recipe calls for 8 slices of bread, but picture shows 13 slices of what looks like bundt cake, with some already removed from pan
Rating: Unrated
This is the first recipe that I made when I started my Culinary arts course this year and it went over so well with all but 1 person (because they don't like cinnamon) and now I have made it several times. This recipe is so worth trying, especially if you like french toast.
Rating: Unrated
This recipe is sooooo good...
Rating: Unrated
I've already made this 4 times and still crave it every Sunday morning!