It’s Fall Y’all!
Yes, the days of fall have finally arrived. This is my favorite time of the year! The weather is beautiful, the fall colors are hanging on the trees and it is right before the holidays!
It seems that most people migrate to more comfort foods in the fall and I can’t agree more. You will be seeing a series of “pumpkin” everything here very soon!
I have run into more than one person who has never tried bread pudding. Let me tell you what a treat you are missing! The key to bread pudding is using the right bread. Sometimes I have even bought a bakers dozen of those yummy Golden Corral rolls to take home to make this recipes. For this recipe though I had picked up a package of brioche slider buns that didn’t get used while they were fresh so I had thrown them in the freezer to make something with them later.
When you make bread pudding you don’t want fresh soft bread. If you do have fresh bread you can dice it up and throw it in the oven for a bit to toast up. The sweet golden taste of the brioche was a perfect fit. I also think a cinnamon raising bread might be the ticket as well.
Add A Little Of Whiskey
Don’t be afraid to add a little of whiskey. The alcohol does cook out and it is not too overbearing in this recipe. I used Jack Daniels Honey Whiskey for this recipe but you can use whatever flavor you want. You could even use a little amaretto liquor to add an almond flavor to it instead of whiskey. I used the whiskey to let my dried cranberries rehydrate and plump up. When it gets a little closer to the holidays you can find fresh cranberries in the refrigeration section of your local store.
Can You Use Raisins?
Of course! Raisins can be added to the recipe if you prefer. Another option would be peaches.
The best part of bread pudding is you can make it with just a few ingredients and they are usually staples in anyones kitchen. This recipe is perfect for making the day before then chill and bake the next day. Let it rest at room temperature while the oven is preheating, then add extra time as needed.
It’s a deliciously creamy and perfectly sweetened and spiced dish and top it off with the creamy whiskey sauce you have a winner!
Ozark Honey Whiskey Bread Pudding
- 12 Slices brioche bread
- 6 Eggs
- 1/4 Cup dried or fresh cranberries
- 1/4 Cup Honey Whiskey
- 2 1/2 Cups Milk
- 1 Cup Heavy Cream
- 2 Cups Sugar
- 2 Tbsp Vanilla
- 1/8 Tsp Nutmeg
- 1 Tsp Cinnamon
- 2 Tbsp Butter, melted
Whiskey Cream Sauce
- 2 Cups Heavy cream
- 1/2 Cup Whole Milk
- 1/2 Cup White sugar
- 2 Tbsp Corn starch
- 3/4 Cup Honey Whiskey
- 1 Pinch Salt
- 2 Tbsp butter
- Preheat oven to 350˚
- In a bowl combine dried cranberries and the whiskey and allow to soak. Set aside.
- Melt butter and spread on the bottom of a greased casserole dish. Cube bread and place in casserole dish on top of the butter. Set Aside.
- In a large mixing bowl whisk together sugar, nutmeg, cinnamon and vanilla. Whisk in eggs until combined. Add milk and heavy cream
- Add cranberries and whiskey mixture to the top of the cubed bread in the casserole dish. Take egg and milk mixture and pour over the top of the cubed bread.
- Bake in the preheated 350˚ oven until the center is set, about 60 minutes.
- While the pudding is baking you can make the cream sauce. Combine all the ingredients in a medium saucepan. Bring to a boil and boil for one minute.
- Allow the bread pudding to cool for 10 minutes and cut into squares and serve with warm cream sauce.
If you haven’t joined the mailing list don’t forget to do that before you jump out of the blog. You will be the first to get a notice of a new post and we will have special contest coming up before the holidays!
If you make this recipe comment below on how you liked it! Please share this recipe on your Facebook page so that others can enjoy it as well!