Old Fashioned Challah Bread Pudding with Whiskey Sauce



Yield: Serves 6

Prep Time: 10 minutes

Cook Time: 40 minutes


for the bread pudding:
1 loaf challah bread, cubed (about 3 cups)
4 beaten eggs
1/2 teaspoon kosher salt
1 cup granulated sugar
1 cup whole milk
1 teaspoon vanilla extract
3 tablespoons brown sugar
2 tablespoons unsalted butter

for the whiskey sauce:
1/2 cup unsalted butter
1/2 cup granulated sugar
1 egg yolk
2 tablespoons water
2 tablespoons bourbon


for the bread pudding:
Preheat oven to 350 degrees.

Spray a 9X13 casserole dish with non-stick cooking spray. In a large bowl, combine bread, salt, eggs, granulated sugar, milk, and vanilla extract. Pour the pudding mixture into the casserole dish and let it sit for 10 minutes. Sprinkle the top with brown sugar and butter, and bake for 35 to 40 minutes. Remove from oven and while still warm, pour bourbon sauce over the top. Serve immediately.

for the whiskey sauce:
In a medium saucepan over medium heat, melt butter. Add sugar and egg yolk. Cook and stir until thickened about five minutes. Remove pan from what and cool partially. Stir in bourbon and serve immediately.

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