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golden-brown ginger whiskey bread

Ginger Whiskey Bread Pudding Recipe

This ginger whiskey bread pudding is soft, creamy, and full of warm spices. Bread soaked in a whiskey custard, baked golden, and topped with a rich whiskey cream sauce. Comfort food at its best!
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: irish
Calories: 380
Ingredients Method Notes

Ingredients
  

Bread Pudding:
  • 6 cups day-old bread cubed (brioche or challah works best)
  • 4 large eggs
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 3 tablespoons unsalted butter melted
  • 2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/4 cup finely chopped crystallized ginger
  • 1/3 cup whiskey bourbon or Irish whiskey
  • 1 teaspoon vanilla extract
Whiskey Sauce:
  • 1/2 cup unsalted butter
  • 1 cup brown sugar
  • 1/2 cup heavy cream
  • 1/4 cup whiskey
  • 1 teaspoon vanilla extract
  • Pinch of salt

Method
 

  1. Preheat and Prep: Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish. Cube the bread into roughly 1-inch pieces.
  2. Make Custard: In a large bowl, whisk eggs, milk, heavy cream, granulated sugar, and brown sugar. Stir in melted butter, ginger, cinnamon, nutmeg, salt, whiskey, and vanilla.
  3. Combine Bread and Custard: Place bread cubes in the baking dish. Pour custard over bread and press gently so all pieces soak. Sprinkle chopped crystallized ginger on top. Let sit 15–20 minutes.
  4. Bake: Cover loosely with foil and bake 35 minutes. Remove foil and bake 15–20 more minutes until top is golden and edges caramelized.
  5. Prepare Whiskey Sauce: In a small saucepan, melt butter. Stir in brown sugar. Slowly add heavy cream, then whiskey, vanilla, and a pinch of salt. Cook 3–5 minutes until slightly thickened.
  6. Serve: Serve bread pudding warm with whiskey sauce drizzled on top. Optional: add ice cream or whipped cream.

Notes

  • Using day-old bread gives the pudding a better texture.
  • You can swap whiskey for bourbon or apple juice if you prefer non-alcoholic.
  • Bread pudding tastes even better the next day as flavors meld.
  • Store leftovers in the fridge for 3–4 days. Reheat gently to keep it creamy.
  • Adding vanilla ice cream on top makes it extra special for serving guests.