Whiskey Bread Pudding

Bread Pudding

Crisp apples and whiskey pair up in a flavor oasis that will have your guests dreaming of a sun-drenched holiday. The warm, fruity decadence of this dish pairs nicely with a festive nightcap.

MAKES: 8 to 12 servings


  • 1 Tbsp/15 g butter
  • 16 oz/455 g Granny Smith apples; peeled, cored, quartered, sliced ¼-in/6-mm thick
  • 4 Tbsp/35 g golden raisins
  • 1¼ cups/250 g granulated sugar
  • 3 fl oz/90 ml Jack Daniel’s® Whiskey
  • 3½ cups/125 g sourdough bread; crust removed, cut into 1-in/25-mm cubes
  • 4 egg yolks
  • 1 tsp/5 ml vanilla extract
  • 2 cups/475 ml whole milk
  • 1 cup/235 ml heavy cream
  • 6 egg whites
  • Whiskey Sauce as needed (see recipe below)


  1. Heat butter until melted. Sauté apples and raisins with ¼ cup/50 g sugar until soft.
  2. Add whiskey and cook to burn off alcohol, about 2 minutes. Set mixture aside.
  3. Whip egg yolks, vanilla, and remaining sugar with hand mixer to form ribbons. At the same time, bring milk and heavy cream to boil and remove immediately.
  4. Place egg yolk mixture in large mixing bowl. Add hot milk mixture to egg yolk mixture, ¼ cup/60 ml at a time to temper.
  5. Add apple mixture to yolk-milk mixture and mix well. Fold in bread cubes and let sit for 5 minutes to absorb liquid.
  6. Whip egg whites and gently fold into mix.
  7. Coat 9 x 13–in/23 x 33–cm baking dish with cooking spray. Dust with sugar. Spread bread pudding evenly in baking dish and smooth top. Seal tightly with aluminum foil and place in hot water bath.
  8. Bake at 375° F/190° C for 90 minutes. Pudding is done when it puffs in the center; it will fall when removed from oven. Cool at room temperature. Before serving, heat in microwave until hot and pour warm Whiskey Sauce over top.

TIP: Be careful burning off whiskey on a gas range—it can splash and flame up!


MAKES: 1½ cups/355 ml


  • ¾ cup/175 ml heavy cream
  • 6 Tbsp/75 g granulated sugar
  • 3 Tbsp/45 g butter
  • ½ Tbsp/5 g cinnamon
  • ½ Tbsp/5 g corn starch
  • 2 Tbsp/30 ml Jack Daniel’s® Whiskey
  • Ice as needed


  1. Heat cream, sugar, butter, and cinnamon until sugar is dissolved and bring to low boil.
  2. In another bowl, whisk corn starch and whiskey together. Add to cream mixture and heat for 2 minutes to thicken slightly.
  3. Remove and pour into bowl. Place over another bowl filled with ice. Stir occasionally to cool and thicken. Use at room temperature.