Adapted from Gourmet Magazine


For the Bread Pudding:

  • 3/4 cup raisins
  • 2 Tbl. dark rum
  • 1 loaf (16 oz.) french bread, cut into 1″ cubes
  • 3 cups whole milk
  • 1 cup half-n-half 
  • 3 eggs, beaten
  • 2 cups sugar
  • 3 Tbl. butter, melted
  • 2 Tbl. vanilla
  • 1/2 tsp. cinnamon

For the Whiskey Carmel Sauce:

  • 1/2 cup butter
  • 1/2 cup packed brown sugar
  • 1/2 cup sugar
  • 1 egg, beaten
  • 3 Tbl. whiskey

Sweetened Whipped Cream to serve



For the Bread Pudding:

Place raisins in small bowl and pour rum over them. Let them soak for 20 minutes.

Preheat the oven to 225°F. Generously butter a 13″x9″ glass or ceramic baking dish. Place cubed bread on a rimmed baking sheet and roast in oven for 30-35 minutes to dry out the bread. (Bread should not become browned/toasted.) Remove from oven and cool completely. Raise oven temperature to 325°F. 

Place cooled cubed bread into a large bowl and pour milk and half-n-half over the top. Let soak 5 minutes. 

Whisk together eggs with sugar, butter, vanilla, and cinnamon. Pour over milked bread. Add rum-soaked raisins and any leftover rum from soaking to the milked bread mixture. Toss everything to coat. 

Transfer mixture to prepared baking dish. Bake until top is deep golden brown, about 1 hour. 


For the Whiskey Carmel Sauce:

Melt butter in saucepan with both sugars over low heat until sugars dissolve. Gradually whisk in some of the melted butter/sugar mixture into the beaten egg to temper it. Once tempered, return egg mixture to saucepan, add whiskey, and whisk until smooth, about 1 minute. DO NOT BOIL!


To Serve:

Cut squares of bread pudding and place onto a plate or shallow bowl. Spoon whiskey carmel sauce over top and top with a dollop of sweetened whipped cream.