twice cooked whiskey bread pudding

Chrissy_Hackley avatar
By Chrissy Hackley
from Vestal, NY

I really miss this dense yet gooey bread pudding from a restaurant in my hometown in Indiana. So, up late one night I just pulled my knowledge of bread puddings with an idea of how I really wanted it to turn out and set to work. I am so beyond pleased with the result. I know the list of ingredients is a lot, but it was worth it. Also, I know it is a ridiculously long time for a bread pudding but every step was worth the end result. If you get out all your ingredients and supplies before you start to assemble, it comes together really quickly.

serves 6-8
prep time 30 Min
cook time 2 Hr
method Pressure Cooker/Instant Pot

Ingredients For twice cooked whiskey bread pudding

  • 2-3 Tbsp
    butter for pan
  • 1/2
    loaf artisan bread, cubed
  • CUSTARD MIX
  • 1 1/2 c
    egg beaters
  • 1/2 c
    half and half
  • 1/4 c
    whole milk
  • 2 tsp
    vanilla extract
  • 2 Tbsp
    pure maple syrup
  • 1/4 c
    honey whiskey
  • 1 Tbsp
    cinnamon
  • 1 pinch
    cardamom
  • FOR RAISINS
  • 2/3 c
    raisins
  • 1/4 c
    boiling water
  • 2 Tbsp
    honey whiskey
  • 1 tsp
    vanilla
  • WHISKEY SAUCE
  • 1 1/2 c
    powdered sugar
  • 2 Tbsp
    butter, melted and hot
  • 2 Tbsp
    honey whiskey
  • 2 Tbsp
    pure maple syrup
  • 1 tsp
    vanilla extract
  • 1-2 Tbsp
    half and half
  • FOR PRESSURE COOKER
  • 1 1/2 c
    water

How To Make twice cooked whiskey bread pudding

  • 1
    First, get raisins soaking in boiling water, honey whiskey, and vanilla. Butter a ceramic dish that will fit in an electric pressure cooker and is oven safe.
  • 2
    While that is soaking, whisk together custard ingredients.
  • 3
    Drain raisins when plumped up, about 5-10 minutes. Add to custard mix. Add bread and stir well, pressing down sometimes to soak every piece of bread
  • 4
    Pour into buttered dish. Cover tightly with foil and if available a silicone lid on top of foil.
  • 5
    Add water to pressure cooker inner pot. Place a trivet in pressure cooker. Lower bread pudding into pressure cooker. Lock lid and seal. Set on high pressure for 30 minutes. When time is up let natural release for 10 minutes, then quick release. Remove from pressure cooker.
  • 6
    Make whiskey sauce by whisking powdered sugar into hot butter. Add whiskey, maple syrup, vanilla, and half & half.
  • Right after adding all the sauce, before letting sit over night.
    7
    Slice through the bread pudding while hot in all directions. In three rounds pour sauce over top and seperate the slices allowing sauce to melt down, as well as move the bread pudding along the edges to allow sauce to soak down. After all the sauce is on cover tightly with foil and let sit overnight. Don't rush this, it needs to sit at least 8 to 10 hours now.
  • 8
    After it has set overnight, put bread pudding, still covered with foil, into cold oven. Now turn on to 325. Once oven is up to temperature cook for 45 minutes.
  • 9
    Remove from oven and let sit at least 30 minutes. The longer it sits, the better the texture. Great served hot, warm, or cold. When cold it has a very dense texture that I love.

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