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Cozy Rhubarb Bread Pudding Recipe with Easy Whiskey Sauce Tutorial

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A warm, slightly tangy bread pudding featuring tart rhubarb and a silky whiskey sauce, perfect for cozy nights and entertaining.

Ingredients

Scale
  • 4 cups day-old brioche or challah bread, cubed (about 200g / 7 oz)
  • 2 cups fresh rhubarb, chopped into 1-inch pieces (about 250g / 9 oz)
  • 1/3 cup granulated sugar (65g / 2.3 oz)
  • 4 large eggs, room temperature
  • 2 cups whole milk (480ml / 16 fl oz)
  • 1/2 cup heavy cream (120ml / 4 fl oz)
  • 1/2 cup brown sugar, packed (110g / 3.9 oz)
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon (optional)
  • Pinch of salt
  • For the Whiskey Sauce:
  • 1/2 cup unsalted butter (115g / 4 oz)
  • 1 cup powdered sugar (120g / 4.2 oz), sifted
  • 1/4 cup whiskey (60ml / 2 fl oz)
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Prep the Rhubarb: In a medium bowl, toss the chopped rhubarb with the granulated sugar. Let it sit for 10-15 minutes to macerate and soften slightly.
  2. Toast the Bread: Preheat oven to 350°F (175°C). Spread bread cubes on a baking sheet and toast for 8-10 minutes until slightly golden but not crisp.
  3. Make the Custard: In a large mixing bowl, whisk together eggs, whole milk, heavy cream, brown sugar, vanilla extract, cinnamon, and a pinch of salt until smooth and slightly thickened.
  4. Combine Ingredients: Add toasted bread cubes and macerated rhubarb with juices into the custard. Gently fold with a rubber spatula. Let sit for 10 minutes to soak.
  5. Transfer to Baking Dish: Pour mixture into greased 9×9-inch baking dish. Spread evenly and press lightly. Bake for 40-45 minutes until custard is set and top is golden brown.
  6. Prepare Whiskey Sauce: Melt butter in medium saucepan over low heat. Stir in powdered sugar gradually until smooth. Whisk in whiskey, vanilla extract, and salt. Cook 2-3 minutes until slightly thickened. Remove from heat and keep warm.
  7. Serve: Let bread pudding cool 10 minutes. Spoon warm whiskey sauce generously over each portion.

Notes

Use day-old bread and toast it to prevent sogginess. Macerate rhubarb with sugar to soften and release juices. Keep heat low when cooking whiskey sauce to avoid bitterness. Let custard soak into bread and rhubarb for best texture. Sauce can be reheated gently. For dairy-free, substitute almond/oat milk and coconut cream; for gluten-free, use gluten-free bread. Non-alcoholic sauce option: replace whiskey with apple cider or orange juice.

Nutrition

Keywords: rhubarb bread pudding, whiskey sauce, cozy dessert, easy bread pudding, holiday dessert, boozy sauce

Find it online: https://sagestirs.com/cozy-rhubarb-bread-pudding-recipe-with-easy-whiskey-sauce-tutorial/