Best Bread Pudding Recipe

Ingredients

• 12 pieces Soft Rolls (soft Hawaiian rolls or dinner rolls, torn into bite-sized pieces)
• 4 tablespoons Jack Daniel's Whiskey (for glaze)
• 2 cups Half-and-Half (full‑fat)
• 2 cups Whole Milk (full‑fat)
• 2 cups Heavy Whipping Cream (for glaze)
• 4 tablespoons Cornstarch (for glaze thickening)
• 1 cup Brown Sugar (packed)
• 1 cup White Sugar (for glaze)
• 6 large Eggs (room temperature)
• 0.5 teaspoon Ground Cinnamon (for pudding mixture)
• 0.125 teaspoon Ground Cinnamon (for glaze)
• 4 tablespoons Vanilla Extract (pure vanilla)
• 0.5 cup Raisins (optional)
• 2 tablespoons Unsalted Butter (for greasing dish)
• 3 tablespoons Water (for cornstarch slurry)

Instructions

1. Grease the Baking Dish

   Spread the bottom and sides of the baking dish with softened butter or spray for flavor and to prevent sticking.

   Time: PT2M

2. Tear the Rolls

   Rip the soft rolls into bite‑sized pieces (about 1‑2 inch) in several directions so they are roughly uniform.

   Time: PT5M

3. Arrange Rolls in Dish

   Scatter the torn roll pieces evenly across the greased baking dish.

   Time: PT2M

4. Combine Cinnamon and Vanilla

   In a medium bowl, whisk together ground cinnamon and vanilla extract until fragrant.

   Time: PT2M

5. Add Brown Sugar

   Stir the packed brown sugar into the cinnamon‑vanilla mixture until fully incorporated.

   Time: PT2M

6. Whisk Milk and Eggs

   In a separate large bowl, whisk together whole milk, half‑and‑half, and the six eggs until smooth.

   Time: PT3M

7. Combine Wet Mixtures

   Pour the milk‑egg mixture into the cinnamon‑sugar bowl and whisk until uniform.

   Time: PT2M

8. Soak the Bread

   Pour the custard over the roll pieces, gently pressing down so all pieces are fully submerged.

   Time: PT5M

9. Add Raisins

   Scatter the raisins evenly over the soaked bread.

   Time: PT1M

10. Refrigerate Overnight

    Cover the dish tightly with aluminum foil and refrigerate for at least 6‑8 hours or overnight to allow the bread to fully absorb the custard.

    Time: PT8H

11. Preheat Oven

    Preheat the oven to 325°F (163°C).

    Time: PT10M

    Temperature: 325°F

12. Bake Bread Pudding

    Bake uncovered for 1 hour 15 minutes, until the edges are golden brown and the center is set but still slightly jiggly.

    Time: PT1H15M

    Temperature: 325°F

13. Make Cornstarch Slurry

    In a small bowl, whisk together cornstarch and water until smooth; set aside.

    Time: PT3M

14. Heat Cream and Sugar

    Combine white sugar and heavy whipping cream in a saucepan over medium heat; bring to a gentle boil while whisking.

    Time: PT5M

15. Thicken the Glaze

    Reduce heat, whisk in the ground cinnamon and the cornstarch slurry. Continue whisking for about 10 minutes until the mixture thickens and coats the back of a spoon.

    Time: PT10M

16. Add Jack Daniel's

    Remove the saucepan from heat and whisk in the Jack Daniel's whiskey until fully incorporated.

    Time: PT2M

17. Glaze the Pudding

    Drizzle the warm whiskey glaze evenly over the baked bread pudding.

    Time: PT2M

18. Serve

    Cut into squares and serve warm, optionally topped with a scoop of vanilla ice cream.

    Time: PT2M

Nutrition Facts

Calories

926

Protein

15g

Carbohydrates

100g

Fat

55g

Fiber

2g

Ingredient Substitutions

• Instead of Soft Rolls: Dinner rolls, Brioche rolls, Challah
• Instead of Jack Daniel's Whiskey: Bourbon, Other whiskey
• Instead of Half-and-Half: Whole milk + heavy cream (3:1)
• Instead of Whole Milk: 2% milk, Skim milk
• Instead of Heavy Whipping Cream: Half-and-half (thicker), Coconut cream (non‑dairy)
• Instead of Cornstarch: All‑purpose flour (as slurry)
• Instead of Brown Sugar: White sugar with molasses, Coconut sugar
• Instead of White Sugar: Granulated sugar
• Instead of Eggs: Egg substitute (for vegans)
• Instead of Ground Cinnamon: Nutmeg, Allspice
• Instead of Ground Cinnamon: Nutmeg
• Instead of Vanilla Extract: Vanilla bean seeds, Almond extract (different flavor)
• Instead of Raisins: Dried cranberries, Chopped dates
• Instead of Unsalted Butter: Margarine, Cooking spray
• Instead of Water: Milk (will affect flavor)

Equipment Needed

• 9x13‑inch Baking Dish
• Mixing Bowl (large)
• Whisk
• Measuring Cups and Spoons
• Aluminum Foil
• Saucepan
• Oven

Critical Steps — Do Not Skip

• Greasing the baking dish
• Ensuring the bread is fully soaked in custard
• Refrigerating the assembled pudding for 6‑8 hours
• Baking until the edges are golden and the center is set but slightly jiggly
• Creating a thickened glaze with cornstarch slurry
• Incorporating Jack Daniel's whiskey off the heat
• Drizzling the hot glaze over the pudding

Chef Tips from the Video

• Use brioche or challah rolls for an even richer flavor.
• Add a pinch of nutmeg to the custard for extra warmth.
• Serve each portion with a dollop of vanilla ice cream or whipped cream.
• For a caramelized top, broil the pudding for 1‑2 minutes after glazing.

Troubleshooting

Storage

Refrigerator: Cover tightly and store up to 3 days.

Freezer: Wrap well and freeze up to 2 months.

Room temperature: Best served warm; can sit at room temperature for up to 2 hours.

Make-Ahead Tips

• Assemble the pudding night before and refrigerate; bake fresh the next day.
• The whiskey glaze can be prepared up to 2 days ahead; reheat gently before using.
• Store baked pudding covered in the refrigerator and reheat in a 300°F oven for 10‑15 minutes.

Frequently Asked Questions