There’s something undeniably comforting about a warm, decadent bread pudding that fills your kitchen with sweet, buttery aromas. This Butterscotch Bread Pudding with Whiskey Sauce takes the humble dessert to extraordinary heights, transforming day-old bread into a luxurious treat that will have your family scraping their plates clean. The rich butterscotch flavor infuses every bite, while the velvety whiskey sauce adds that perfect adult touch of sophistication and warmth. It’s the ultimate balance of homey comfort food and elegant dessert, making it perfect for both Sunday family dinners and impressive dinner parties alike.
What makes this bread pudding truly special is its ability to transform the simplest ingredients into something magical. The caramelized butterscotch notes intertwine with hints of vanilla and cinnamon, creating layers of flavor that develop as you savor each spoonful. And that whiskey sauce? Pure liquid gold that seeps into all the nooks and crannies of the pudding. Even if you’ve never been a bread pudding enthusiast before, this version—with its custardy interior, slightly crisp top, and boozy butterscotch goodness—might just convert you into a lifelong fan. The best part? It’s surprisingly simple to make, despite its impressive presentation and complex flavors.
The origins of bread pudding stretch back centuries as a clever way to use stale bread rather than waste it. This thrifty dessert has evolved from humble beginnings into countless variations across cultures. Our butterscotch version pays homage to this tradition while elevating it with rich butterscotch chips and a decadent whiskey sauce that transforms it into something truly special. The contrast between the soft, custard-soaked bread interior and the slightly caramelized top creates a textural experience that keeps you coming back for “just one more bite.”
The key to exceptional bread pudding lies in choosing the right bread. While you can use almost any bread that’s a day or two old, brioche, challah, or French bread yield the best results. Their sturdy structure holds up to soaking while maintaining some texture, and their subtle sweetness complements the butterscotch flavor. Allow the bread to fully absorb the custard mixture before baking—this patience will reward you with a pudding that’s moist throughout without any dry spots.
Butterscotch Bread Pudding with Whiskey Sauce
Prep Time: 20 minutes (plus 1 hour soaking)
Cook Time: 45 minutes
Serves: 8-10
Ingredients
For the Bread Pudding:
- 1 loaf (about 1 pound) day-old brioche or challah bread, cut into 1-inch cubes
- 4 cups whole milk
- 1 cup heavy cream
- 1 cup brown sugar, packed
- ¼ cup butter, melted
- 5 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 cup butterscotch chips
For the Whiskey Sauce:
- ½ cup unsalted butter
- 1 cup granulated sugar
- ½ cup heavy cream
- ¼ cup good quality whiskey (bourbon works wonderfully)
- Pinch of salt
Instructions
For the Bread Pudding:
- Butter a 9×13-inch baking dish and arrange the bread cubes evenly inside.
- In a large bowl, whisk together milk, cream, brown sugar, melted butter, eggs, vanilla extract, cinnamon, nutmeg, and salt until well combined.
- Pour the custard mixture over the bread cubes, pressing gently to ensure all bread is soaked. Let stand for at least 1 hour, occasionally pressing the bread down to absorb the liquid.
- Preheat oven to 350°F (175°C).
- Fold in the butterscotch chips, distributing them evenly throughout the soaked bread.
- Cover with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for another 15-20 minutes until the pudding is puffed, golden brown, and a knife inserted in the center comes out clean.
- Remove from the oven and let cool slightly while preparing the whiskey sauce.
For the Whiskey Sauce:
- In a medium saucepan over medium heat, melt the butter.
- Add the sugar and stir until dissolved and the mixture is bubbling, about 4-5 minutes.
- Carefully whisk in the heavy cream (mixture will bubble vigorously).
- Reduce heat to low and simmer for 5 minutes until slightly thickened.
- Remove from heat and stir in the whiskey and salt.
- Allow to cool slightly – the sauce will continue to thicken as it cools.
To Serve:
- Spoon the warm bread pudding into serving dishes.
- Drizzle generously with the whiskey sauce.
- Optionally, garnish with a sprinkle of cinnamon or a scoop of vanilla ice cream.
The magic of this butterscotch bread pudding happens during the soaking stage. Don’t rush this process! Allowing the bread to fully absorb the custard mixture—ideally for at least an hour—ensures that every bite will be moist and flavorful. For an even more decadent result, consider preparing the bread and custard mixture the night before and refrigerating it overnight. This extended soaking time allows the flavors to meld beautifully and intensifies the butterscotch notes throughout the pudding.
The whiskey sauce deserves special attention as it truly elevates this dessert from delicious to extraordinary. Be careful when adding the cream to the hot sugar mixture, as it will bubble up dramatically—use a larger saucepan than you think you need to prevent overflows. While bourbon is the traditional choice that pairs perfectly with the butterscotch, feel free to experiment with Irish whiskey for a slightly different flavor profile or even dark rum for a more tropical twist. For a non-alcoholic version that still delivers that warm complexity, substitute the whiskey with 2 tablespoons of vanilla extract mixed with 2 tablespoons of strong brewed coffee.
This butterscotch bread pudding makes an impressive finale to any meal, but it’s versatile enough to serve for brunch as well. Imagine surprising your family with this aromatic, warm pudding on a lazy Sunday morning, perhaps with some crisp bacon on the side to balance the sweetness. The leftovers—if you’re lucky enough to have any—reheat beautifully. Simply cover with foil and warm in a 300°F oven for about 15 minutes, adding a fresh drizzle of reheated whiskey sauce just before serving.
The beauty of this recipe lies in its adaptability. Feel free to fold in extras like toasted pecans or walnuts for added crunch, or mix in diced apples or pears that complement the butterscotch wonderfully. You could also sprinkle a handful of extra butterscotch chips over the top during the last few minutes of baking for an even more intense butterscotch experience. For special occasions, consider serving individual portions in ramekins with a tablespoon of whiskey sauce baked right into the bottom of each dish—creating a delightful surprise as your guests dig in.
What makes this butterscotch bread pudding truly special is how it manages to be both humble and luxurious simultaneously. It transforms simple ingredients and even leftover bread into something worthy of celebration. The contrast between the warm, soft pudding and the silky, slightly boozy sauce creates a perfect harmony of flavors and textures that feels like the ultimate comfort food hug. Whether you’re making it for a fancy dinner party or simply treating yourself after a long day, this butterscotch bread pudding with whiskey sauce promises a moment of pure, sweet bliss with every spoonful.