Ingredients:

  • 8 cups stale bread (Brioche or Challah recommended), cubed
  • 2 cups Whole Milk
  • 1 cup Heavy Cream (Double Cream)
  • 1/2 cup Granulated Sugar
  • 4 large Eggs
  • 2 large Egg Yolks
  • 1 1/2 teaspoons Vanilla Extract
  • 1/2 teaspoon Ground Cinnamon
  • Pinch of Freshly Grated Nutmeg
  • 1 tablespoon Unsalted Butter (for greasing dish)
  • 1/2 cup Raisins or Dried Currants (optional)
  • 1 cup Whole Milk (for sauce)
  • 1/2 cup Heavy Cream (for sauce)
  • 4 large Egg Yolks (for sauce)
  • 1/4 cup Granulated Sugar (for sauce)
  • 1 teaspoon Vanilla Bean Paste or Extract (for sauce)
  • 2 tablespoons Whiskey (Bourbon or Scotch, for sauce)

Instructions:

  1. Preheat oven to 350°F (175°C). Generously butter the 9x9 inch baking dish.
  2. Cut the stale bread into roughly 1-inch cubes. Scatter half the bread cubes into the prepared dish. Sprinkle dried fruit (if using) evenly over the first layer. Top with remaining bread cubes.
  3. In a large bowl, whisk together the 2 cups of whole milk, 1 cup of heavy cream, 1/2 cup sugar, 4 eggs, 2 egg yolks, vanilla, cinnamon, and nutmeg until just combined and smooth. Do not over-whisk.
  4. Slowly pour the custard mixture evenly over the bread in the baking dish. Gently press down on the bread cubes to ensure they absorb the liquid.
  5. Let the mixture stand at room temperature for at least 1 hour (or cover and refrigerate for up to 12 hours) until the bread is completely saturated and soft. This soaking time is crucial for a moist Bread Pudding.
  6. Place the dish into the preheated oven. Bake for 45–55 minutes. The pudding is ready when the top is deep golden brown and a knife inserted near the centre comes out mostly clean.
  7. While the pudding bakes, prepare the Whiskey Crème Anglaise: Gently heat 1 cup of milk and 1/2 cup of heavy cream in a saucepan until steam rises—do not boil. Remove from heat.
  8. In a separate bowl, whisk the 4 egg yolks and 1/4 cup sugar vigorously until pale. Slowly ladle about half of the hot milk mixture into the yolks while whisking constantly (tempering).
  9. Pour the tempered yolk mixture back into the saucepan with the remaining milk. Return to low heat. Stir continuously until the sauce thickens enough to coat the back of a spoon (about 175°F / 80°C). Do not allow it to boil.
  10. Immediately remove the sauce from the heat. Stir in the vanilla. Once slightly cooled, stir in the 2 tablespoons of whiskey.
  11. Let the pudding rest on a wire rack for 10–15 minutes before serving warm, accompanied by the Whiskey Crème Anglaise.