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Brennan's Bread Pudding with Whiskey Sauce Recipe
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Brennan's Bread Pudding with Whiskey Sauce Recipe

Brennan's Bread Pudding with Whiskey Sauce is a decadent and iconic dessert from the heart of New Orleans, featuring a sumptuous custard-soaked interior paired with a velvety whiskey-infused sauce, embodying the perfect blend of tradition and indulgence. Make our Brennan's Bread Pudding with Whiskey Sauce Recipe at home and your Bread Pudding with Whiskey Sauce will taste just like Brennan's.
Prep Time30 minutes
Active Time1 hour 15 minutes
Chilling Time1 hour
Total Time2 hours 45 minutes
Course: Dessert, Dessert Sauce, Sweet
Cuisine: Cajun and Creole, Southern
Keyword: Brennan's, Dessert, Dessert Sauce, New Orleans, Seafood
Yield: 8 Servings

Ingredients

Bread Pudding

  • 10 slices stale Bread torn into cubes
  • 4 cups Milk scalded
  • 4 Eggs slightly beaten
  • 1 cup Sugar
  • 1 cup canned Evaporated Milk
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon ground Cinnamon
  • 1/2 teaspoon ground Nutmeg
  • 4 tablespoons Butter melted
  • 1/2 cup Raisins

Whiskey Sauce

  • 1 1/2 cups Milk
  • 1 cup Sugar
  • 3 Egg Yolks slightly beaten
  • 1 tablespoon Cornstarch
  • 1 teaspoon Vanilla Extract
  • 3 tablespoons Whiskey

Instructions

Bread Pudding

  • Grease a 2-quart baking dish.
  • Scatter bread cubes in the baking dish.
  • Pour the scalded milk over the bread. Set aside.
  • In a medium bowl, add eggs and 1 cup sugar. Mix well to dissolve sugar.
  • Add remaining bread pudding ingredients - evaporated milk, 1 teaspoon vanilla extract, cinnamon, nutmeg, butter and raisins. Mix to combine.
  • Pour mixture into pan evenly over the bread and milk mixture. Using a spatula, press the bread down lightly to help the milk to be absorbed.
  • Cover and refrigerate for 1 hour.
  • Preheat oven to 350°F.
  • Remove bread pudding from refrigerator and set baking dish inside a slightly larger oven-safe pan. Pour warm water into the larger pan about halfway up the sides of the bread pudding dish to make a "bain marie".
  • Place in preheated oven and bake for about 1 hour, or until a knife inserted in the middle comes out clean.

Whiskey Sauce (Prepare while Bread Pudding is baking)

  • Pour 1 1/2 cups milk and 1 cup sugar into a medium size saucepan.
  • Place over medium heat. Cook, stirring, until the mixture almost come to a boil. Reduce heat.
  • Place egg yolks into a small bowl.
  • Pour a small amount of hot milk and sugar mixture into egg yolks, whisking constantly.
  • Gradually pour egg mixture back into the saucepan, whisking constantly to prevent the eggs from scrambling.
  • Blend cornstarch with 1/4 cup cold water. Add to saucepan.
  • Bring custard to a boil, whisking constantly for several minutes until it thickens. Remove from the heat.
  • Stir in vanilla extract and whiskey.
  • Strain through a fine mesh sieve.
  • Pour over bread pudding, in the pan, over each slice or both, as desired.

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