This chocolate chip bread pudding is a maple whisky custard flavored with warm baking spices and tossed with chocolate chips, dried cherries, and toasted pecans. Top it with a silky maple whisky sauce for an elegant adults-only dessert!
4.75 from 4 votes
Prep Time15 minutesmins
Cook Time1 hourhr
Resting Time1 hourhr
Total Time2 hourshrs15 minutesmins
Servings: 20servings
Calories: 425kcal
Special Equipment
3-qt glass oblong baking dish a 9- x 13-inch dish, 2 inches deep
Ingredients
For the filling
118-ounce loaf(500grams)french brioche bread, or leftover challah bread, cubed, about 8 to 10 cups
1cup(238grams)heavy cream, or a dairy-free alternative
For the sauce
½cup(114grams)unsalted butter
½cup(108grams)dark brown sugar, packed
½cup(156grams)pure maple syrup
¼cup(56grams)whisky, optional, see Recipe Notes
1cup(238grams)heavy cream, warmed
½teaspoon(½teaspoon)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 the bread cubes, chocolate chips, dried cherries, and ½ cup of the pecans. Add the melted butter and toss to coat evenly.
Make the custard: In another large bowl, whisk the eggs. Add in the brown sugar, maple syrup, whisky (if using), vanilla, cinnamon, nutmeg, and cloves and stir until combined. Whisk in the milk and 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 the butter over medium-high heat. Add the brown sugar and maple syrup and stir until smooth.
Bring to a boil and cook for 5 minutes. Stir in the whisky (if using, the mixture will sizzle) and cook about 30 seconds, then stir in the warmed cream and 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: 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.