Latest recipes

Bread pudding with golden whisky sauce recipe

Bread pudding with golden whisky sauce recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Dessert
  • Puddings

This bread pudding recipe is a twist on the traditional. The whisky sauce is absolutely delicious, and so easy to make!

213 people made this

IngredientsServes: 12

  • 6 eggs, lightly beaten
  • 300g caster sugar
  • 950ml milk
  • 250ml double cream
  • 1 tablespoon vanilla extract
  • 1/2 tablespoon ground cinnamon
  • 1 (500g) loaf bread, cut into 2.5cm cubes
  • 60g sultanas
  • Whisky sauce
  • 300g caster sugar
  • 175g butter
  • 275g golden syrup
  • 125ml whisky

MethodPrep:40min ›Cook:45min ›Ready in:1hr25min

  1. Preheat oven to 150 C / Gas 2.
  2. In a medium bowl, whip together eggs and sugar. Mix in milk, double cream, vanilla extract and cinnamon. Whip until smooth.
  3. Arrange bread cubes in a medium baking dish, and top with sultanas. Cover with the whipped mixture. Allow the bread to become saturated with the mixture.
  4. Bake 45 minutes in the preheated oven, until lightly browned.
  5. To make the sauce, mix sugar, butter and golden syrup in a medium saucepan over low heat. Remove from heat when thoroughly blended, then whisk in the whisky. Serve warm over bread pudding.

Recently viewed

Reviews & ratingsAverage global rating:(249)

Reviews in English (209)


Mmmm!!! This was great! I followed the suggestion of turning up the oven to 350 degrees, and I took it out after 50 minutes. It still looked very wet, and I was worried that it wouldn't be done, but it was perfect after it sat a few minutes. I also increased the cinnamon to 1 tablespoon - personal preference.I think I found the trick to the sauce. Instead of just heating it until it was blended, I tried to get the sugar to dissolve so it would be clear. It never was clear, but it was a little bubbly. Then when I added the rum (didn't have whiskey), the sauce bubbled a lot. I think it burned off the alcohol, so it had a great rum flavor instead of too alcohol-y. It also got thicker as it cooled. Make sure you use great liquor - I used Appleton Estate V/X rum (highly recommended by reviewers of another recipe) that I bought especially for making a rum sauce. It was WONDERFUL! Half the sauce recipe unless you want to use it for something else. Also, since you add the rum at the end, start with half and add more if you like it.-04 Jun 2008


Great Recipe! I did scale back the serving to half which made a 9x13 pan. I also cut back on the whiskey (way to much whiskey)and I added more cinnamon and nutmeg. I also added chopped pecans to my rum sauce. Next time I will add some drained, crushed pineapple to the bread.It does take longer than an hour to cook though. Thanks for the wonderful recipe and making me look like a pro chef! I will definitely make this again!ps. I forgot to add that cooking this in a hot bath (a pan with hot water) will cook faster and more even. You will not be left with the gooey parts in spots.-20 May 2006


Excellent!!! One of the best I've come across.Made the whiskey sauce using Bourbon and it received the highest raves. Used french bread. Of restaurant quality...many requests for the recipe.-16 Sep 2002

Watch the video: Bread Pudding with Whiskey Cream Sauce (June 2022).