Cortlandt’s Bread Pudding

  • Serves

    serves 12

This recipe was named after Cortlandt Inge, chef and owner of the now-closed 14 South Restaurant in Fairhope, Alabama. Inge's whiskey sauce is what gives this bread pudding its deep, rich color.


For the Bread Pudding and Whiskey Sauce

  • 12 lb. butter, plus more for pan
  • 1 13 cups plus 5 tbsp. light brown sugar
  • 1 cup heavy cream
  • 14 cup whiskey
  • 1 cup roasted, unsalted whole cashews
  • 12 cup coarsely chopped pecans
  • 1 tbsp. plus 2 tsp. vanilla extract
  • 1 12 cups milk
  • 2 eggs
  • 1 tsp. ground cinnamon
  • 1 pinch salt
  • 1 loaf Italian bread, cut into 1"-thick slices

For the Brown Sugar Whipped Cream

  • 2 cups chilled heavy cream
  • 6 tbsp. brown sugar
  • 4 tsp. whiskey
  • 1 tsp. vanilla extract


Step 1

Make the whiskey sauce: Put butter and 1 1⁄3 cups brown sugar in a medium, heavy-bottomed saucepan over medium heat. Stir mixture with a wooden spoon until butter melts, then stop stirring and continue cooking until syrup reaches 280° on a candy thermometer, about 10 minutes. Remove pan from heat, stir in cream, whiskey, cashews, pecans, and 1 tbsp. vanilla, then set aside.

Step 2

Make the bread pudding: Preheat oven to 350°. Butter a medium baking dish and set aside. Beat together milk, remaining brown sugar, eggs, remaining vanilla, cinnamon, and salt in a bowl. Soak bread slices in milk mixture, then fit snugly in a single layer in prepared dish (you may have to squeeze slices together). Pour any remaining milk mixture over bread. Spoon two-thirds of the whiskey sauce over bread and bake until crusty and brown, 45–50 minutes.

Step 3

Make the whipped cream: Beat together heavy cream, sugar, whiskey, and vanilla in a bowl until soft peaks form. Serve bread pudding with reserved whiskey sauce and whipped cream.

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