This Cranberry Bread Pudding with Whiskey Cream Sauce is an indulgent dessert! Brioche bread baked in a cinnamon custard then topped with a whiskey cream sauce!
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 13x9 inch baking pan, set aside.
Cut bread into 3/4 inch cubes and place in prepared baking dish, set aside.
In a large bowl combine the eggs, milk, brown sugar, cinnamon, and vanilla. Pour over the bread cubes. Let sit for 5 minutes. Sprinkle dried cranberries over top of bread and using your fingers mix in slightly. (You can also use half the amount of dried cranberries and sprinkle over half of the bread pudding. This way it pleases those who don't like dried cranberries and those that do). If you like the traditional bread pudding with more of a flat top, press the top of the pudding with your hands so most or all the bread cubes get pushed into the custard.
Bake for 50-60 minutes or until golden brown and center is set. (The bread pudding will puff as it bakes and will deflate once it's cooled).
In a medium sized saucepan combine the cream, egg yolks, and brown sugar and whisk until smooth. Cook, whisking constantly, over medium-low heat until slightly thickened (coats the back of a spoon). Remove from heat and stir in the whiskey and vanilla. Serve warm with bread pudding.
In a medium sized saucepan melt the butter then whisk in the sugar and cream. Bring to a boil and simmer on low for 10 minutes, whisking constantly. Serve warm with bread pudding.