Cinnamon Hot Toddy Bread Pudding

A sweet cinnamon and toasted pecan bread pudding made with Garrison Brothers Whiskey, brioche, bourbon-soaked raisins, and brown sugar.


Bourbon Raisins
1/3 Cup Garrison Brothers Bourbon
1 Cup Raisins
Bread Pudding
¼ Cup Garrison Brothers Bourbon
5 Cups Heavy Cream
5 Each Eggs, Beaten
1 Cup Dark Brown Sugar
2 Tbsp. Butter, Melted
2 tsp. Vanilla Extract
1 tsp. Cinnamon, Ground
½ tsp. Salt
¼ tsp. Nutmeg, Grated
10 Cups Brioche Bread, Cubed
1 Cup Pecans, Chopped
Caramel Glaze
¼ Cup Garrison Brothers Bourbon
1 Cup Caramel Sauce
1 Tbsp. Salt
  • Preheat an oven to 350⁰F.
  • Soak the raisins in Garrison Brothers Bourbon for half an hour to an hour.
  • In a medium-sized mixing bowl, whisk together Garrison Brothers Bourbon, heavy cream, eggs, dark brown sugar, melted butter, vanilla extract, cinnamon, salt, and nutmeg.
  • Toss the brioche and pecans in the custard glaze.
  • Let the mixture soak for an hour.
  • Place the mixture in a 9×13-inch greased baking dish and bake for 50 minutes or until puffy and set.
  • Whisk together the Garrison Brothers Bourbon with the caramel sauce and salt, reserve to drizzle when serving.
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