Step 1
Preheat oven to 350°F (177°C). Grease the bottom and sides of a 9 x 13-inch baking dish with butter. Set aside.
Step 2
Place the whisky and raisins into a microwave-safe bowl. Heat at 30- to 45-second intervals until liquid is steaming. Cover to allow raisins to hydrate and plump up; 15 minutes. If raisins have not fully absorbed the whisky, strain and reserve any leftover liquid.
Step 3
Combine the stale bread, cubed apples, and raisins in a large bowl. Toss to distribute ingredients evenly. Transfer the bread mixture to the prepared baking pan.
Step 4
In the same large bowl, whisk eggs. Whisk in the Redpath® Dark Brown Sugar, vanilla extract, cinnamon, nutmeg, salt, allspice, and any liquid that was strained from the raisins into the beaten eggs until well combined. Slowly add and whisk in the heavy cream and milk until fully incorporated.
Step 5
Carefully pour the custard over the bread mixture. Using a spatula or the back of a large spoon, gently press the bread cubes into the custard to ensure they are soaked. Let the mixture stand to allow the custard to fully absorb into the bread; at least 30 minutes (see Chef’s Tips).
Step 6
Place the bread pudding into the preheated oven and bake until the top is golden in colour and has puffed around the edges or until a skewer inserted into the centre of the pudding comes out clean; 35 to 40 minutes.
Step 7
Place onto a wire cooling rack to cool slightly before serving.
Step 8
While bread pudding is warm, dust with Redpath® Icing Sugar or drizzle with Salted Butterscotch Sauce. Serve with additional toppings, if desired.
Step 9
Store any leftovers in an airtight container for up to 4 days.
*If bread is soft or fresh, preheat oven to 350°F (177°C). Cut bread into 1-inch cubes and spread onto a baking sheet. Place into the preheated oven and bake until cubes are dry but not toasted; about 8 to 10 minutes. Allow to cool.
*Stale (preferably dense) sandwich bread, Texas toast-style bread, cinnamon-raisin bread, buns, or even croissants can be used in this recipe.
*Substitute dried cranberries for the raisins for a festive take in winter. Or use your favourite dried fruit to reflect the season or personal preference (e.g. apricots, blueberries, cherries, pineapple).
*Bourbon, rum, or brandy can be used instead of whisky. For a non-alcoholic version, replace the alcohol with apple juice or boiled water.
*Bread pudding can be prepared the day before, covered, and placed into the fridge. Make the recipe up to the step just before it’s placed into the preheated oven. This allows the bread cubes to fully absorb the custard. Remove from fridge while the oven is preheating to allow the bread pudding to come to room temperature.
*Completely cooled bread pudding can be frozen for up to 2 months. Cut bread pudding into individual portions, wrap well with plastic wrap, and place in an airtight, freezer-safe container.
