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–+ servings
Chocolate Chip Bread Pudding with sauce on a wooden tray.

Chocolate Chip Bread Pudding with Maple Whisky Sauce

By Tammy Spencer
Chocolate Chip Bread Pudding with Maple Whisky Sauce turns leftover challah or brioche into a rich, comforting dessert filled with chocolate chips, dried cherries, and toasted pecans. A silky maple whisky sauce makes every bite extra special!
4.80 from 5 votes
Prep Time15 minutes
Cook Time1 hour
Resting Time1 hour
Total Time2 hours 15 minutes
Servings: 20 servings
Calories: 425kcal

Special Equipment

Ingredients

For the filling

  • 1 18-ounce loaf (500 grams) french brioche bread, or leftover challah bread, cubed, about 8 to 10 cups
  • 12 ounces (340 grams) chocolate chips, (2 cups)
  • 1 cup (160 grams) dried cherries, coarsely chopped
  • 1 cup (113 grams) pecans, coarsely chopped, divided
  • ½ cup (114 grams) unsalted butter, melted

For the custard

  • 4 (200 grams) large eggs, at room temperature
  • 1 cup (185 grams) dark brown sugar, lightly packed
  • ½ cup (156 grams) pure maple syrup
  • ¼ cup (56 grams) whisky, optional, see Recipe Notes
  • 2 teaspoons (2 teaspoons) pure vanilla extract
  • 1 teaspoon (1 teaspoon) ground cinnamon
  • ¼ teaspoon (¼ teaspoon) ground nutmeg
  • ⅛ teaspoon (⅛ teaspoon) ground cloves
  • 2 cups (488 grams) milk, or a dairy-free alternative
  • 1 cup (238 grams) heavy cream, or a dairy-free alternative

For the sauce

  • ½ cup (114 grams) unsalted butter
  • ½ cup (108 grams) dark brown sugar, packed
  • ½ cup (156 grams) pure maple syrup
  • ¼ cup (56 grams) whisky, optional, see Recipe Notes
  • 1 cup (238 grams) heavy cream, warmed
  • ½ teaspoon (½ teaspoon) kosher salt

Instructions

  • Move rack to middle of oven. Preheat the oven to 350 °F. Butter a 3-quart glass oblong baking dish (2-inch deep 9- x 13-inch, 2 inches deep).
  • Make the filling: In a large bowl, combine 1 18-ounce loaf french brioche bread, 12 ounces chocolate chips, 1 cup dried cherries, and ½ cup pecans. Add ½ cup unsalted butter (melted) and toss to coat evenly.
  • Make the custard: In another large bowl, whisk 4 large eggs. Add in 1 cup dark brown sugar, ½ cup pure maple syrup, ¼ cup whisky (if using), 2 teaspoons pure vanilla extract, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and ⅛ teaspoon ground cloves and stir until combined. Whisk in 2 cups milk and 1 cup heavy cream.
  • Pour the custard over the filling and mix well. Let the bread mixture sit at least 30 minutes to allow the custard to soak into the bread cubes.
  • Transfer the bread mixture into the buttered baking dish and top with the remaining pecans. Bake for 40 to 60 minutes, or until it's golden brown and the custard is almost set (it will finish setting as it cools). Remove the dish from the oven and let it cool at least 30 minutes.
  • Make the maple whisky sauce: While the bread pudding is baking, in a medium saucepan melt ½ cup unsalted butter over medium-high heat. Add ½ cup dark brown sugar and ½ cup pure maple syruptir until smooth.
  • Bring the mixture to a boil and cook for 5 minutes. Stir in ¼ cup whisky (if using, the mixture will sizzle) and cook about 30 seconds, then stir in 1 cup heavy cream (warmed) and ½ teaspoon kosher salt. Bring back to a boil and cook for 1 minute more, stirring, then remove the sauce from the heat and let it cool.
  • To serve, drizzle the warmed sauce onto the warm bread pudding, then plate and serve with additional sauce on the side. Enjoy!
  • Storage instructions: Baked and cooled bread pudding can be stored in the refrigerator, wrapped tightly with plastic wrap, for up to 5 days. Reheat at 325 °F until warm.
    For longer storage, it can be frozen after baking (make sure the baking dish is freezer safe). Cool the dish completely, then wrap it well with a double layer of plastic wrap and a double layer of foil before freezing for up to 3 months. Defrost the dish in the refrigerator overnight, and reheat before serving.
  • Make-ahead instructions: You can assemble the bread pudding, cover it tightly, and refrigerate overnight. Let it sit at room temperature while the oven preheats, then bake as directed.
    In addition, the maple whisky sauce can be made ahead and stored in a tightly sealed container in the refrigerator for up to 2 weeks. If the sauce separates after it’s been cooled, warm it gently in the microwave (20 second increments at 40% powder) and stir until it’s smooth again.

Recipe Notes

You can alter the mix-ins to your liking. Use raisins, fresh or dried apples, apricots or any other fruit you’d like. Vary the nuts (how about almonds or walnuts?) or leave them out entirely. Use toffee or butterscotch chips for the chocolate or leave those out, too. It’s totally customizable and up to you!
Flavoring the custard and sauce with whisky is optional, and makes this an adults-only treat. The alcohol is mostly cooked out, but it's not pregnancy- or kid-friendly. If you do choose to include the whisky, make sure whatever you use is good quality and something you like to drink.

Nutrition

Serving: 1serving | Calories: 425kcal | Carbohydrates: 46g | Protein: 6g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 92mg | Sodium: 201mg | Potassium: 166mg | Fiber: 2g | Sugar: 31g | Vitamin A: 938IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 1mg