Chocolate (or Raisin) Bread Pudding with Brown Sugar Whisky Sauce
User Reviews
5
Chocolate (or Raisin) Bread Pudding with Brown Sugar Whisky Sauce
Description
Chocolate (or Raisin) Bread Pudding with Brown Sugar Whisky Sauce starts with cubed stale bread soaked thoroughly in a mixture of whole milk, heavy cream, eggs, sugar, and freshly grated nutmeg. Chocolate chunks or raisins nestled in the bread add bursts of sweetness throughout the custard. After soaking for about half an hour, the pudding bakes in a buttered dish at 375° F until puffed and lightly browned on top, creating a creamy yet structured texture with tender pockets of chocolate or raisins.
The whisky sauce combines soft light brown sugar, butter, golden syrup, and cream simmered gently, then finished with Scotch whisky stirred in after removing from heat. This sauce adds a smooth, caramel-like flavor and a gentle boozy warmth that enhances the sweet custard of the pudding. Together, the pudding and sauce offer a moist and cozy dessert experience.
The pudding can be served warm with the whisky sauce drizzled over each portion for an indulgent finish. The option to use raisins instead of chocolate allows variation based on preference or ingredient availability.
Though the whisky sauce is optional, it adds richness and a contrasting flavor layer. The bread should preferably be stale for proper soaking, and allowing the bread to rest in the custard mixture ensures thorough absorption for a uniform custard texture.
Ingredients
- 4 cups stale bread in UK, use an 8 oz mug to measure the bread cubes, or brioche, cubed
- 3 cups milk whole
- 1 cup heavy whipping cream single or runny double cream in the UK
- 1 Tbsp sugar
- 1 tsp butter pat
- 2 egg
- ¼ tsp nutmeg grated
- ¼ cup chocolate good quality (or raisins, chunks
FOR THE WHISKY SAUCE
- ⅔ cup brown sugar soft, light
- 1 oz butter
- 1 Tbsp. golden syrup
- 4 oz heavy whipping cream single cream in the UK
- 2 Tbsp. Scotch whisky
Instructions
- Rub the pat of butter around the inside of an oven-proof dish, then place the bread into the baking dish.
- Lightly beat the eggs with a whisk. Next, pour the eggs into the milk and cream (I did this in two batches as I used the measuring jug, but it is easier to do in one larger bowl.
- Add the sugar, and stir well. Now add the nutmeg.
- Sprinkle the chocolate chips, or chunks, or raisins over the bread. Next, pour the egg mixture over the bread and chocolate, soaking all the bread.
- Allow the bread to soak for about half an hour, then heat the oven to 375° F (190° C)
- Bake for approximately 30 to 40 minutes, until the pudding is puffy and the top is lightly browned.
- While the pudding is baking, make the whisky sauce.
Whisky Sauce
- Put the first four ingredients into a small pot over medium heat.
- Bring to a boil, then lower the heat and simmer for about 3 to 4 minutes. Remove from heat and add the whisky, stirring well.
- When pudding is ready, let cool for about 15 minutes. Then pour most of the syrup over the top.
- Serve warm, or heat before serving.
Notes
- The whisky sauce enhances the dessert but can be omitted or substituted with another liqueur if preferred.
- Using stale bread helps achieve better custard absorption and texture.
- Allow the bread to soak for about 30 minutes before baking for an even custard consistency.
- Serve the pudding warm with the whisky sauce drizzled on top for best flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 225kcal | 11% |
| Carbohydrates | 24g | 8% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 80mg | 27% |
| Sodium | 188mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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