Bread and Butter Pudding with Salted Caramel Whiskey Butter Sauce

Introduction

Bread and Butter Pudding with Salted Caramel Whiskey Butter Sauce is a decadent twist on a classic British dessert that has warmed homes for generations. This luscious, soul-satisfying treat combines the comforting essence of custard-soaked bread layered with buttery raisins and cinnamon, then elevated to gourmet heights with a rich, velvety sauce made from salted caramel, whiskey, and creamy butter. Perfectly suited for cozy family dinners, holiday gatherings, or as an indulgent weekend surprise, this dessert brings together nostalgic flavors and bold sophistication in one irresistible dish. Whether you’re reviving leftovers or baking from scratch, the result is a warm, golden-brown pudding with a crisp top and soft, custardy interior, all crowned with a luxurious drizzle of sweet-and-salty whiskey-infused sauce that melts into every bite.

The History

Bread and Butter Pudding traces its roots back to 13th-century England, where it was originally known as “poor man’s pudding” — a frugal way to repurpose stale bread and leftover dairy into a nourishing dessert. By the Victorian era, it had become a staple in British households, often enhanced with dried fruits, spices, and eggs to create a richer custard. Over time, the recipe evolved, gaining popularity across Europe and beyond, especially in American and Commonwealth countries, where regional variations began to emerge. The addition of sauces like custard, cream, or caramel transformed it from humble fare into a refined dessert. The modern iteration featuring Salted Caramel Whiskey Butter Sauce reflects contemporary culinary trends — marrying traditional comfort with bold, adult-oriented flavors. Whiskey adds depth and warmth, while salted caramel introduces a sophisticated balance of sweetness and saltiness, turning a simple pudding into a show-stopping centerpiece perfect for dinner parties or special occasions.

Ingredients Breakdown

The magic of Bread and Butter Pudding with Salted Caramel Whiskey Butter Sauce lies in its carefully balanced ingredients, each playing a vital role in flavor, texture, and aroma. Let’s break them down:

Bread: Thick slices of brioche, challah, or good-quality white sandwich bread work best. Stale bread is ideal because it absorbs the custard without disintegrating.
Butter: Unsalted butter is used to coat each slice, adding richness and helping create crispy, golden layers when baked.
Raisins or Sultanas: Plump, juicy raisins add pockets of sweetness and chewy contrast. Soaking them in warm water or whiskey beforehand enhances their flavor.
Eggs: Provide structure and help set the custard, ensuring a silky, firm texture once baked.
Milk and Cream: Whole milk and heavy cream form the base of the custard, delivering a luxuriously smooth mouthfeel.
Sugar: Granulated sugar sweetens the custard, while brown sugar can be added for deeper molasses notes.
Vanilla Extract: Adds aromatic warmth and complements the custard’s richness.
Cinnamon and Nutmeg: Warm spices enhance the dessert’s homely character, giving it a cozy, autumnal vibe.
Salted Caramel Sauce: Homemade or high-quality store-bought caramel provides a gooey, buttery sweetness with a hint of sea salt to cut through the richness.
Whiskey: A good-quality bourbon or Irish whiskey adds complexity, warmth, and a subtle smokiness to the sauce.
Butter (for sauce): Extra butter enriches the sauce, making it glossy and decadent.
Sea Salt: Enhances all flavors and balances the sweetness, especially in the caramel component.

Optional garnishes include whipped cream, vanilla ice cream, fresh berries, or a sprinkle of toasted nuts for added crunch.

Step-by-Step Recipe

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Lightly grease a deep oven-safe baking dish (8×8 inches or similar) with butter to prevent sticking and promote even browning.
Prepare the Bread: Take 6–8 thick slices of bread and remove the crusts if desired (traditional but optional). Spread a thin layer of softened unsalted butter on each slice. For extra richness, use compound butter infused with a pinch of cinnamon.
Add Raisins: Sprinkle plump raisins or sultanas evenly over half the buttered slices. You can soak the raisins in warm water or a splash of whiskey for 15 minutes first to plump them up.
Layer the Pudding: Stack the remaining bread slices on top to make sandwiches. Cut each sandwich into quarters or halves and arrange them snugly in the prepared dish, overlapping slightly to fill gaps.
Make the Custard: In a large bowl, whisk together 4 large eggs, 1/2 cup granulated sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and a pinch of nutmeg. Gradually pour in 2 cups whole milk and 1 cup heavy cream, whisking continuously until smooth and well combined.
Pour Custard Over Bread: Slowly pour the custard mixture over the layered bread, pressing down gently with a spoon to ensure each piece soaks up the liquid. Let the mixture sit for 20–30 minutes, allowing the bread to fully absorb the custard. Rotate the dish occasionally for even saturation.
Bake the Pudding: Place the dish in the center of the preheated oven. Bake for 40–50 minutes, or until the top is golden brown, the edges are bubbling, and a knife inserted into the center comes out mostly clean. For an extra-crispy top, broil for 1–2 minutes at the end (watch closely to avoid burning).
Rest Before Serving: Remove from oven and let the pudding rest for 10–15 minutes. This allows the custard to set slightly, making it easier to serve.
Prepare the Salted Caramel Whiskey Butter Sauce: While the pudding bakes, make the sauce. In a medium saucepan over medium heat, melt 1/2 cup (1 stick) unsalted butter. Stir in 1 cup packed brown sugar and 1/4 cup heavy cream. Bring to a gentle simmer, stirring constantly. Add 1/2 cup salted caramel sauce and 1/4 cup whiskey (bourbon or Irish whiskey recommended). Simmer for 3–4 minutes until smooth and slightly thickened. Finish with a pinch of flaky sea salt. Keep warm over low heat.
Serve: Spoon the warm pudding into individual bowls or plates. Drizzle generously with the hot Salted Caramel Whiskey Butter Sauce. Garnish with whipped cream, a scoop of vanilla ice cream, or a sprinkle of cinnamon if desired.

Tips

Use Stale Bread: Day-old bread absorbs custard better without turning mushy. If using fresh bread, lightly toast the slices first.
Don’t Skip the Soak Time: Allowing the bread to soak ensures every bite is moist and custardy. Overnight refrigeration yields even better results — prepare the pudding the night before and bake it the next day.
Avoid Overbaking: The center should be just set with a slight wobble. Overbaking leads to dryness and curdled custard.
Whisk Custard Thoroughly: Ensure no streaks of egg remain; a smooth custard blends seamlessly with the bread.
Adjust Sweetness: Taste the custard before pouring. If your caramel sauce is very sweet, reduce sugar in the custard slightly.
Sauce Consistency: The whiskey butter sauce should be pourable but not runny. If too thin, simmer longer. If too thick, add a splash of cream.
Serve Warm: This dessert is best served fresh from the oven. Reheat gently in the microwave or oven if needed.
Alcohol Note: Most of the alcohol cooks off in the sauce, but for a non-alcoholic version, substitute whiskey with strong brewed coffee or apple juice.

Variations and Customizations

This recipe is wonderfully adaptable to different tastes, dietary needs, and seasonal themes:

Fruit Variations: Swap raisins for dried cranberries, chopped dates, apricots, or fresh apples sautéed with cinnamon.
Nutty Crunch: Add a layer of toasted pecans, walnuts, or almonds between bread slices for added texture.
Chocolate Twist: Sprinkle chocolate chips or dark chocolate shavings between layers for a gooey surprise.
Gluten-Free Option: Use gluten-free bread — ensure it’s sturdy enough to hold custard without dissolving.
Dairy-Free Version: Substitute milk and cream with full-fat coconut milk and use plant-based butter. Choose a vegan-friendly caramel sauce.
Spice It Up: Add a pinch of cardamom, cloves, or ginger to the custard for a more complex spice profile.
Mini Individual Puddings: Use ramekins for single servings — adjust baking time to 25–35 minutes.
Breakfast Pudding: Reduce sugar, omit raisins, and serve with maple syrup and bacon for a brunch twist.
Luxury Upgrade: Infuse the milk with vanilla bean instead of extract, or add a strip of orange zest to the warming custard.
Boozy Variations: Replace whiskey with rum, brandy, or amaretto for different flavor profiles in the sauce.

Health Considerations and Nutritional Value

While undeniably indulgent, Bread and Butter Pudding with Salted Caramel Whiskey Butter Sauce can be enjoyed mindfully. Here’s what to consider:

Calorie Content: One serving (1/6 of the dish plus sauce) can range from 550–750 calories, depending on ingredients and portion size. The custard, cream, butter, and caramel contribute significantly.
Fat Content: High in saturated fat due to butter, cream, and egg yolks. Opt for reduced-fat milk or half-and-half to lower fat content, though this may affect texture.
Sugar Levels: Contains substantial sugar from custard, raisins, and caramel. Diabetics or those monitoring sugar intake should consume sparingly or explore sugar substitutes like erythritol or monk fruit (note: may alter texture).
Protein and Calcium: Eggs and dairy provide protein and calcium, contributing to bone and muscle health.
Alcohol: Whiskey contains ethanol, which may not be suitable for children, pregnant individuals, or those avoiding alcohol. Most alcohol evaporates during cooking, but trace amounts may remain.
Portion Control: Serve in smaller portions with a side of fresh fruit to balance the meal.
Allergens: Contains common allergens — gluten, dairy, eggs, and tree nuts (if added). Always inform guests of ingredients.
Moderation: Best enjoyed occasionally as part of a balanced diet. Pair with a green salad or roasted vegetables to offset richness.

Ingredients

For the Bread and Butter Pudding:

6–8 thick slices brioche or white bread, crusts removed (optional)
1/2 cup (1 stick) unsalted butter, softened
1/2 cup raisins or sultanas (soaked in warm water or whiskey)
4 large eggs
1/2 cup granulated sugar
2 cups whole milk
1 cup heavy cream
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Pinch of ground nutmeg
Pinch of salt

For the Salted Caramel Whiskey Butter Sauce:

1/2 cup (1 stick) unsalted butter
1 cup packed brown sugar
1/4 cup heavy cream
1/2 cup salted caramel sauce (homemade or store-bought)
1/4 cup whiskey (bourbon or Irish whiskey preferred)
1/2 teaspoon flaky sea salt (adjust to taste)

Optional Garnishes:

Vanilla ice cream
Whipped cream
Extra caramel drizzle
Fresh berries (raspberries, strawberries)
Chopped toasted nuts

Directions

Preheat oven to 350°F (175°C). Grease an 8×8-inch or similar-sized baking dish with butter.
Butter one side of each bread slice. Layer raisins on half the slices, then top with remaining slices to form sandwiches. Cut into triangles or squares and arrange in the dish, slightly overlapping.
In a large bowl, whisk eggs, sugar, vanilla, cinnamon, nutmeg, and salt. Gradually whisk in milk and cream until smooth.
Pour custard over bread layers, pressing down gently to submerge. Let sit 20–30 minutes (or refrigerate overnight).
Bake for 40–50 minutes until puffed, golden, and set. A knife should come out clean.
While pudding bakes, make sauce: Melt butter in a saucepan. Add brown sugar and cream; stir until dissolved. Add caramel, whiskey, and sea salt. Simmer 3–4 minutes. Keep warm.
Let pudding rest 10–15 minutes after baking. Serve warm with generous drizzle of Salted Caramel Whiskey Butter Sauce.
Garnish as desired and enjoy immediately.

FAQ

Can I make this ahead of time?
Yes! Assemble the pudding (without baking) and refrigerate overnight. Bake straight from the fridge, adding 5–10 minutes to the cooking time.

Can I freeze Bread and Butter Pudding?
Yes, but texture may change slightly. Freeze before or after baking. Thaw in the refrigerator and reheat in the oven at 325°F until warmed through.

Is the whiskey flavor strong?
No, the alcohol mostly cooks off, leaving behind a warm, oaky depth. For kids, use apple juice or non-alcoholic vanilla extract in the sauce.

What can I use instead of raisins?
Try dried cherries, chopped figs, blueberries, or even banana slices. Fresh fruit should be patted dry to avoid excess moisture.

Why is my pudding soggy?
You may have used too much custard or underbaked it. Ensure proper ratio (about 3 cups liquid to 6–8 slices bread) and bake until center is just set.

Can I use store-bought caramel sauce?
Absolutely. Look for thick, high-quality brands with real butter and sea salt. Avoid overly thin or artificial-tasting versions.

How do I reheat leftovers?
Warm individual portions in the microwave for 1–2 minutes or in a 300°F oven for 15–20 minutes. Reheat sauce separately and drizzle fresh.

Can I make this vegan?
Yes, with substitutions: use plant-based bread, dairy-free butter, coconut milk, and a flax egg mix. Choose vegan caramel and skip the whiskey or use alcohol-free vanilla.

Summary

Bread and Butter Pudding with Salted Caramel Whiskey Butter Sauce is a luxurious evolution of a timeless classic, blending comforting custard-soaked layers with a bold, boozy caramel glaze. Rich, aromatic, and deeply satisfying, it’s the ultimate dessert for those who appreciate tradition with a daring twist.