We recommend that you experiment with an unpeated malt.


Slightly "Soused" Bread Pudding

Traditional bread pudding is commonly topped with a Whiskey (bourbon) Sauce.  We went a little topsy turvy with our recipe by putting a Speyside single malt right into the mixture.  Scotch adds a richness and depth to the flavors.  Paired with the caramel sauce the result is just delicious.


10 slices of Hawaiian bread cut into small pieces

Egg Mixture or use your favorite bread pudding recipe

3 eggs + 1 egg yolk

1 cup heavy cream

3/4 cup sugar

1 tsp. vanilla

3 tbl. Scotch (recommend an unpeated variety)

1 tsp. cinnamon

1/2 tsp cloves


Your favorite caramel sauce

You may also want to experiment by adding raisins, dates, nuts, or crystalized ginger to the mixture.


Preheat oven to 350 degrees (f).  Butter 6 ramekins, or a tart dish or other baking dish.  If you are using individual ramekins, do not fill to top, as pudding will puff up during cooking.

Cut bread into 1 inch pieces and set aside. 

Whisk together the eggs, cream, sugar, scotch and spices.

Soak bread in egg mixture turning carefully to absorb all the liquid, then fill each prepared ramekin.

Cook in 350 degree oven for 25 to 30 minutes until mixture has puffed and top is nicely browned.  (You may also broil top for nice finish).

While the pudding is baking, you may want to make your caramel sauce recipe.

Serve warm in or out of the ramekins and drizzled with caramel. 

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Please contact us if you wish to reprint or use this recipe.