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!
Cranberry Bread Pudding with Whiskey Cream Sauce
Prep Time
15 mins
Cook Time
48 mins
Total Time
1 hr 3 mins
Servings: 10
Author: Malinda Linnebur
Bread Pudding:
  • 1 (1 pound) (456g) loaf of brioche bread
  • 6 large eggs
  • 4 cups (940ml) whole milk
  • 1 cup (200g) packed brown sugar
  • 1 tablespoon ground cinnamon
  • 1 tablespoon vanilla
  • 1/2 cup (70g) dried cranberries or raisins, optional
Whiskey Cream Sauce:
  • 1 cup (240ml) heavy cream
  • 2 large egg yolks
  • 1/4 cup (50g) packed brown sugar
  • 3 tablespoons whiskey
  • 1 teaspoon vanilla
Caramel Sauce:
  • 1/2 cup (113g) butter
  • 1 cup (240ml) heavy cream
  • 1 cup (100g) packed brown sugar
Bread Pudding:
  1. Preheat oven to 375 degrees F (190 degrees C).  Lightly grease a 13x9 inch baking pan, set aside.  

  2. Cut bread into 3/4 inch cubes and place in prepared baking dish, set aside. 

  3. 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. 

  4. 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).

Whiskey Cream Sauce:
  1. 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. 

Caramel Sauce:
  1. 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. 

Recipe Notes
  1. Make ahead tip:  You can make both the bread pudding and sauce 2-3 days in advance and store covered in the refrigerator.  You can warm this back up in the microwave if desired or serve at room temperature or cold.  It's really just a personal preference. 
  2. This recipe is adapted from my grandma's bread pudding and the whiskey sauce from Foodiecrush