Caramel Whiskey Bread Pudding

Caramel Whiskey Bread Pudding


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This recipe is like winter in a bowl! Serve this recipe with a hot toddy and enjoy warm or with a dollop of ice cream to cool it off.

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Time needed

10 min preparation + 45 min cooking

Serving Size / Yield

6-8 servings


  • 3 eggs, separated
  • 2 C. heavy cream, hot
  • 6 slices bread, day old
  • 2 tsp. cinnamon
  • 1 tsp. vanilla extract
  • 2 Tbs. whiskey
  • 1 C. caramel, divided (reserve 1/2 C. for drizzling)
  • 1/2 C. sugar

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Preheat your oven to 350 degrees.  Cube bread and soak in the hot milk. 

Mix the yolks with the sugar until they form a cream. In a separate bowl, beat the egg whites until they form stiff peaks. Fold gently into the bread and milk with the remaining ingredients (without the Graham cracker crust). 

Bake in a greased 8x12 baking dish for 45 minutes or until hot throughout. Drizzle the remaining 1/2 C. of caramel over the top just prior to serving. 

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