Bread Pudding With Whiskey Sauce

BRIOCHE BREAD PUDDING WITH WHISKEY COFFEE SAUCE AND MINT

Being from Southern Louisiana, I’ve had my fair share of bread pudding. It’s definitely a thing for all dessert menus when you’re out to eat. Even most families have some sort of heirloom bread pudding recipe.

My family didn’t have a bread pudding recipe, my mom and grandmothers were no bakers, but there were a select few restaurants that had out-of-this-world bread pudding recipes. Usually involving chocolate.

Heinen’s has an absolutely delicious, and might I add, convenient brioche loaf that comes pre-sliced in their bakery that makes this process so easy!

There are probably a million different ways to make bread pudding, but this one will save you time and is so delicious when adding in the whiskey coffee sauce! For an extra special treat to top it off, I add chocolate melted into the remaining whiskey coffee sauce and pour it on top with chopped mint and almonds.

This could also be a fun option for St. Patrick’s Day as a dessert. Maybe even using an Irish coffee to boot!

If you’re going alcohol free, no need to use the whiskey. You can just add more cream or more coffee in it’s place!

BRIOCHE BREAD PUDDING WITH WHISKEY COFFEE SAUCE AND MINT

Prep Time: 45 min | Serving Size: 8 | Cook Time: 35 min

Ingredients

• Approximately 10 cups cubed brioche bread (1/2” cubes)

• 1/2 cup dark chocolate chips

• 3/4 cup Irish whiskey sauce (see below)

• 3/4 cup heavy whipping cream

• 1 cup light brown sugar

• 1 tablespoon maple extract

• 1 (12 ounce) can evaporated milk

• 2 eggs, lightly beaten

• 1 tablespoon ground cinnamon

• 1/2 teaspoon ground clove

• 1/2 teaspoon all spice

• 1/2 cup sliced almonds

• 1/4 cup minced mint leaves

  WHISKEY CARAMEL SAUCE

• 1 1/2 cups light brown sugar

• 1/3 cup water

• 1/3 cup brewed coffee

• 1/4 cup unsalted butter, cubed

• 2 ounces cream cheese, cubed

• 1/3 cup Irish Whiskey

• 1/4 cup milk

• 1 cup chocolate chips to add In remaining sauce to pour over pudding (to make this, using a double broiler and 1 teaspoon coconut oil, melt the chocolate over boiling water)

Instructions

Combine brown sugar, water and coffee in a small saucepan over medium-high heat. Stir until the sugar completely dissolves.

Stop stirring and allow to simmer until mixture is thickened (about 15-17 minutes). DO NOT STIR!

Remove from heat.

Carefully add butter and cream cheese, whisking constantly until all clumps are dissolved. CAUTION! Mixture will be very hot and can bubble up during this time.

Stir in whiskey and milk. Mixture will bubble a bit at this step as well. Set aside.

Remember, after baking, we will add in the chocolate chips to the remaining sauce (left over from putting in the bread tray before bake) to melt as a new sauce.

Preheat oven to 350°F.

If using a 13 x 9” baking dish, spray with nonstick spray.

Combine heavy cream, light brown sugar, maple extract, evaporated milk, eggs, and 2/3 cup whiskey sauce in a large bowl. Stir well with a whisk.

Add brioche cubes, using a spatula to push down and make sure each piece of bread is coated.

Cover and allow to sit in the fridge for at least 30 minutes.

Pour bread mixture into a 13 x 9-inch baking dish coated well with cooking spray.

Sprinkle top with almonds and dark chocolate chips.

Bake at 350°F for 35 minutes or until set.

Serve warm with the chocolate whiskey sauce because you’ll have added the chocolate to a double broiler pot with a bit of coconut oil to melt the chocolate then whisk into the sauce. Add mint if desired!