Bread and Butter Pudding with Salted Caramel Whiskey Butter Sauce

Bread and butter pudding—a timeless, soul-warming dessert that has graced British tables for centuries—gets an indulgent upgrade with the luxurious addition of salted caramel whiskey butter sauce. This rich, creamy, and slightly boozy twist on a classic transforms humble ingredients into a decadent treat perfect for dinner parties, cozy evenings by the fire, or as a weekend baking project. The velvety custard infused with cinnamon and vanilla soaks into layers of buttery bread, while the warm, buttery sauce adds a deep, complex sweetness with a hint of sea salt and the smooth warmth of aged whiskey. Every bite is a symphony of textures and flavors: crisp edges, soft custard centers, and a luscious sauce that elevates this humble dessert to gourmet status.

The History

Bread and butter pudding dates back to at least the 13th century in England, where it was originally known as “poor man’s pudding.” In times when food waste was not tolerated, resourceful cooks would repurpose stale bread, layer it with scraps of butter, and douse it in a simple custard made from milk, eggs, and whatever sweetener was available. Over time, the recipe evolved. By the Victorian era, sugar became more accessible, and spices like nutmeg and cinnamon were added for warmth and complexity. The dish became a staple in British households, often served after roast dinners or on chilly Sunday afternoons.

While the traditional version remains beloved, modern interpretations have taken the dessert global. Chefs and home bakers alike experiment with premium ingredients, alcohol infusions, and creative sauces to give it new life. Our version—with a rich salted caramel whiskey butter sauce—marries the nostalgic comfort of the original with the bold sophistication of contemporary dessert crafting. The use of whiskey in the sauce nods to American Southern influences, where bourbon-laced desserts are common, while the salted caramel trend, popularized in the early 2000s, brings balance and depth that cuts through the richness.

Ingredients Breakdown

For the Bread and Butter Pudding:

Stale bread (preferably brioche or challah): These enriched, eggy breads absorb custard beautifully without disintegrating, adding a tender crumb and subtle sweetness.
Butter (unsalted): Used both in the layers and for spreading; it adds richness and helps create golden, crisp edges during baking.
Eggs: The base of the custard, providing structure and a silky texture.
Whole milk and heavy cream: A blend of both ensures a luxuriously creamy custard. Whole milk provides body, while heavy cream adds fat and silkiness.
Granulated sugar: Sweetens the custard; you can adjust based on preference.
Vanilla extract: Adds aromatic warmth and depth.
Ground cinnamon: Complements the bread and enhances the overall warmth of the dish.
Nutmeg (freshly grated preferred): A small amount adds complexity and balances the sweetness.
Raisins or sultanas (optional): Soaked in warm water or whiskey for plumpness, they add bursts of chewy sweetness.
Orange or lemon zest (optional): Brightens the flavor profile and cuts through the richness.

For the Salted Caramel Whiskey Butter Sauce:

Granulated sugar: Forms the base of the caramel; must be carefully monitored to avoid burning.
Unsalted butter: Adds a smooth, rich mouthfeel and balances the sharpness of the caramel.
Heavy cream: Thins the caramel and blends it into a pourable sauce.
Sea salt (flaky or fine): Enhances sweetness and adds a savory contrast.
Whiskey (bourbon or Scotch recommended): Adds depth, warmth, and a subtle smokiness. Choose a mid-range bottle you’d enjoy sipping.
Vanilla extract: Deepens the flavor and rounds out the sauce.

Step-by-Step Recipe

Part 1: Prepare the Bread and Butter Pudding

Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch (or similar capacity) baking dish with butter and set aside.
Prepare the bread: Use about 8–10 slices of slightly stale brioche or challah. If the bread is fresh, toast it lightly in the oven for 10 minutes to dry it out. Trim off the crusts if desired for a more refined texture, though leaving them on adds rustic charm and structure.
Butter the bread: Spread one side of each slice generously with softened unsalted butter. This enhances flavor and helps create layered richness.
Layer the pudding: Arrange half of the buttered bread slices in the baking dish, overlapping slightly. If using raisins, scatter a handful evenly over the bread. Add a light sprinkle of cinnamon and a pinch of nutmeg. Top with the remaining bread slices, buttered side up.
Make the custard: In a large bowl, whisk together 6 large eggs, ¾ cup granulated sugar, 1 tablespoon vanilla extract, ½ teaspoon ground cinnamon, and a pinch of freshly grated nutmeg. Gradually whisk in 2 cups whole milk and 1 cup heavy cream until smooth and fully combined. For extra richness, substitute ½ cup of milk with additional cream.
Pour and soak: Slowly pour the custard mixture over the layered bread. Press down gently with a spatula to ensure all pieces are submerged. Let the mixture sit for 20–30 minutes, allowing the bread to absorb the custard. Rotate the dish occasionally to distribute the liquid evenly.
Bake: Place the dish in the preheated oven and bake for 45–55 minutes, or until the top is golden brown, the center is just set (a knife inserted should come out clean), and the custard no longer jiggles excessively. For extra browning, switch to broil for the last 2–3 minutes, watching closely to prevent burning.
Cool slightly: Remove from the oven and let rest for 10–15 minutes before serving. This allows the custard to set further and makes portioning easier.

Part 2: Make the Salted Caramel Whiskey Butter Sauce

Begin the caramel: In a medium heavy-bottomed saucepan, heat 1 cup granulated sugar over medium heat. Stir constantly with a wooden spoon or heatproof spatula. As the sugar melts, it will clump and then gradually turn into a thick amber-colored liquid. Avoid high heat to prevent burning.
Add butter: Once the sugar is fully melted and golden amber, carefully add ½ cup (1 stick) of unsalted butter, cut into pieces. Whisk continuously until the butter is completely melted and incorporated. The mixture will bubble vigorously—this is normal.
Slowly add cream: Gradually pour in ½ cup heavy cream while whisking. Be cautious—steam will rise, and the mixture will bubble. Continue whisking until smooth and uniform.
Incorporate whiskey and salt: Reduce heat to low. Stir in ¼ cup whiskey (bourbon works wonderfully), 1 teaspoon vanilla extract, and ½ to 1 teaspoon flaky sea salt (adjust to taste). Simmer for 2–3 minutes to thicken slightly and meld flavors. Remove from heat.
Cool slightly: Allow the sauce to cool for 5–10 minutes. It will thicken as it cools. If needed, reheat gently before serving.

Tips

Use stale bread: Fresh bread absorbs too much custard and can become mushy. Stale or lightly toasted bread holds its structure better.
Don’t skip the soaking time: Letting the bread sit in the custard ensures even absorption and prevents dry spots.
Check doneness with a thermometer: The internal temperature should reach 160°F (71°C) for safe egg consumption.
Whisk caramel gently: Aggressive stirring during caramelization can cause crystallization. Use smooth, consistent motions.
Serve warm: Both the pudding and sauce taste best when served warm. Reheat leftovers gently in the microwave or oven.
Strain the sauce if needed: If your caramel develops small lumps, strain it through a fine-mesh sieve before serving.
Balance the salt: Taste the sauce before adding all the salt. The goal is a sweet-salty harmony, not overpowering saltiness.

Variations and Customizations

Dairy-free: Substitute milk and cream with full-fat coconut milk and use vegan butter. Use a plant-based egg replacer or silken tofu blended with vanilla for the custard base.
Gluten-free: Use gluten-free brioche or challah-style bread. Ensure all other ingredients are certified gluten-free.
Alcohol-free version: Replace whiskey with strong brewed coffee, apple cider, or a splash of vanilla-almond extract for depth.
Fruit variations: Add sliced bananas, apples, or pears between layers. Poached pears pair especially well with the whiskey sauce.
Chocolate twist: Sprinkle dark chocolate chips or chunks between the bread layers for a gooey surprise.
Nutty crunch: Add chopped toasted pecans or walnuts for texture and flavor contrast.
Spice boost: Add a pinch of cardamom, allspice, or clove to the custard for a spiced winter variation.
Mini portions: Bake in ramekins for individual servings—reduce baking time to 25–35 minutes.
Overnight version: Assemble the pudding the night before, cover, and refrigerate. Bake in the morning for a fragrant breakfast or brunch dessert.

Health Considerations and Nutritional Value

This dessert is rich and calorie-dense, designed for occasional indulgence rather than everyday consumption. A typical serving (1/8 of the dish plus 2 tablespoons of sauce) contains approximately:

Calories: 450–550 kcal
Total Fat: 28–35g (mostly from butter, cream, and egg yolks)
Saturated Fat: 16–20g
Cholesterol: 180–220mg
Carbohydrates: 45–55g (including 25–30g sugars)
Protein: 8–10g
Sodium: 300–500mg (higher if extra salt is added to the sauce)

Dietary Notes:

High in saturated fats and sugars—best enjoyed in moderation, especially for individuals managing cholesterol, diabetes, or heart health.
Contains dairy and eggs—may not be suitable for those with allergies or strict dietary restrictions unless modified.
Gluten is present unless gluten-free bread is used.
The whiskey content is minimal after cooking, but residual alcohol remains—avoid if serving to children, pregnant individuals, or those avoiding alcohol.
To reduce calories, consider using low-fat milk (though texture will be less creamy), reducing sugar by 25%, and serving smaller portions with a light drizzle of sauce.

Ingredients

Bread and Butter Pudding:

8–10 slices stale brioche or challah bread
½ cup unsalted butter, softened
6 large eggs
¾ cup granulated sugar
2 cups whole milk
1 cup heavy cream
1 tablespoon pure vanilla extract
½ teaspoon ground cinnamon
Pinch of freshly grated nutmeg
½ cup raisins or sultanas (optional)
1 teaspoon orange or lemon zest (optional)

Salted Caramel Whiskey Butter Sauce:

1 cup granulated sugar
½ cup (1 stick) unsalted butter
½ cup heavy cream
¼ cup whiskey (bourbon or Scotch)
1 teaspoon pure vanilla extract
½ to 1 teaspoon flaky sea salt (to taste)

Directions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Butter one side of each bread slice. Layer half in the dish, add raisins and spices if using, then top with remaining bread.
In a bowl, whisk eggs, sugar, vanilla, cinnamon, and nutmeg. Gradually add milk and cream; mix until smooth.
Pour custard over bread. Press down gently and let soak 20–30 minutes.
Bake 45–55 minutes until golden and set. Cool 10–15 minutes.
For sauce: Melt sugar in a saucepan over medium heat, stirring constantly, until amber.
Add butter; whisk until melted. Slowly pour in cream, whisking.
Stir in whiskey, vanilla, and salt. Simmer 2–3 minutes. Cool slightly.
Serve warm pudding with generous drizzle of sauce. Garnish with whipped cream, extra sea salt, or mint if desired.

FAQ

Can I make this ahead of time?
Yes! Assemble the pudding (without baking) and refrigerate overnight. Bake just before serving. The sauce can also be made 1–2 days ahead and gently reheated.

Can I freeze bread and butter pudding?
Yes, but texture may change slightly. Freeze baked and cooled pudding in airtight containers for up to 2 months. Thaw in the fridge and reheat in the oven at 325°F until warmed through.

What kind of whiskey should I use?
A mid-shelf bourbon like Maker’s Mark or Buffalo Trace adds sweetness and warmth. For a smokier note, try a Speyside Scotch. Avoid harsh, low-quality spirits.

Why did my custard curdle?
Overbaking or using too high oven temperature can cause curdling. Always bake in a water bath (place dish in a larger pan filled with hot water halfway up the sides) for gentle, even cooking.

Can I use store-bought caramel?
Yes, but homemade sauce with whiskey and butter offers superior flavor. If using store-bought, enhance it by warming with 1 tbsp butter, 1 tbsp whiskey, and a pinch of sea salt.

Is this kid-friendly?
The alcohol mostly cooks off, but traces remain. For children, omit whiskey and use vanilla or apple juice instead.

Summary

Bread and butter pudding elevated with a decadent salted caramel whiskey butter sauce delivers unmatched comfort with a sophisticated twist. Rich, creamy, and deeply flavorful, this dessert turns simple ingredients into a show-stopping finale.

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Bread and Butter Pudding with Salted Caramel Whiskey Butter Sauce