Best Bread Pudding with Whiskey Sauce

Recipe View 5 mins Preheat oven to 300°F (150°C). (5 minutes)

Recipe View 3 mins In a medium bowl, whisk together 1.5 cups of sugar and the eggs until light and frothy. (3 minutes)

Recipe View 2 mins Gradually whisk in the milk, heavy cream, vanilla extract, and cinnamon until well combined and smooth. (2 minutes)

Recipe View 5 mins Arrange the bread cubes in a lightly greased medium baking dish. Sprinkle the plumped golden raisins (if using) evenly over the bread. (5 minutes)

Recipe View 30 mins Pour the milk mixture evenly over the bread cubes, ensuring all the bread is saturated. Gently press down on the bread to help it absorb the liquid. Let it sit for 20-30 minutes to allow the bread to fully soak up the custard. (30 minutes)

Recipe View 50 mins Bake in the preheated oven until the pudding is lightly browned and set, about 45-50 minutes. A knife inserted into the center should come out mostly clean. (50 minutes)

Recipe View 2 mins While the bread pudding is baking, prepare the whiskey sauce. In a medium saucepan, combine the remaining 1.5 cups of sugar, butter, and corn syrup. (2 minutes)

Recipe View 5 mins Heat over low heat, stirring constantly, until the butter is melted and the sugar is dissolved. Bring to a simmer and cook for 2-3 minutes, stirring occasionally. (5 minutes)

Recipe View 2 mins Remove from heat and carefully whisk in the whiskey. Be cautious as the mixture may sputter slightly. (2 minutes)

Recipe View Let the sauce cool slightly before serving. Serve the warm whiskey sauce generously over slices of the warm bread pudding.