Whiskey-Orange Bread Pudding Recipe (2024)

I used two cups of orange juice to soften my stale bread and replace the whisky with brandy.

The boozy orange marmalade glaze overpowered the lighter, more floral orange flavors in the pudding. Next time, I'd heat then sieve apricot jam instead of marmalade and omit the whiskey for a lighter, thinner glaze. The whisky in the milk and bread mixture was perfect. Here's what it looked like for me:https://confetto.org/2018/07/02/recipe-log-july-2018/

This was delicious. I didn't have time to find candied orange which is a shame because I think this would have been a great inclusion. I did find a chunky marmalade so there was some orange rind! I used a Ciabbta loaf, though I got rid of the crust on the bottom of the loaf as this was quite thick. I will definitely cook this again it was very tasty both hot and cold.

This was delicious. I used a bunch of leftover ciabatta bread which gave it some nice heft. I didn't have any candied orange peel which turned out fine because the marmalade I used had a lot of nice peel in it. The candied peel would have been overkill. Just for kicks, I did add about 3/4 cup of salted caramel chips. Super delish.

I used Lafroiag scotch and dried apricots, so it was flavorful and Peaty and orangey. It was quite delicious. I think a lighter bread that all wheat would have made it creamier. I stuck a few cacao chips here and there in the batter - made it even better.

My family are big bread pudding aficionados and this was not a hit. The baguette doesn’t get the creamy soft texture that a brioche or challah would, and the orange and whiskey flavors didn’t meld as well as I would have hoped. Check out David Lebovitz’s orange white bread pudding for a much better alternative.

A friend made this for a holiday gathering. To die for. 1) Many recipes call for brioche or challah. This calls for a basic baguette, which didn't compete with a sweeter and more "eggy" bread. Good call2) Most of the responses said they didn't have candied orange rind so they omitted it or used the apricots. My friend didn't eiether so she did something else. She had oranges, so she candied her own! https://www.nytimes.com/1986/01/01/style/candied-peel-little-effort-big-reward.html

Found out midway that I had no orange marmalade. Made a pivot to lingonberry preserves instead. I had already planned to omit the candied orange peel as I do not care for it, but I thought candy ginger might go well with the orange zest and lingonberry. It did. This one is a keeper for us.

This bread pudding was a winner and got rave reviews at a dinner party. Like others, I couldn't find candied orange peel in the summer, so I substituted course cut orange marmalade. And I left out the whiskey in the glaze, only using it in the pudding. Also, I was too lazy to go out and buy marscapone, so I substituted cream cheese -- only 2 ounces was plenty.

Used dates instead of candied orange peel and apricot instead of orange marmalade bc that’s what I had available - YUM. Might be good with cranberries too. Or chocolate chips.

I made this with stale Franz lemon bread, hemp milk, lemon zest rather than orange, and apricot jam rather than marmalade. It’s fabulous. Eating directly from baking dish with spoon now while still hot. Have never really liked bread puddings but this is good.

No citrus peels of any kind, so I used limoncello instead. Added some rhubarb strawberry preserve to amp up the sweetness and fruit flavors, but no additional sugar beyond that. I think this is a keeper.

The bread I used was very stale, so I soaked it much longer than the recommendation 15 min, which was a good call.I used apricots, rather than Orange peel, as there wasn’t any in the market and I was not up for a search.If you have orange, try it, but apricot works

I made this exactly as the recipe stated, and it was absolutely glorious! My guests couldn't get enough of it. The flavors were so layered and the orange components made them pop. It looked gorgeous, as well.This could become a holiday tradition!

Made this for my aunt's birthday, her favorite dessert is bread pudding. Easily assembled ahead, and thrown in the oven while we ate dinner. I used brioche baguettes from my local bakery instead of french baguettes. the result was incredibly fluffy and light, with fantastic orange and whiskey flavors. I think the orange marmalade glaze could be skipped if you don't have it. Marscapone was a great touch.

This was delicious. I used a bunch of leftover ciabatta bread which gave it some nice heft. I didn't have any candied orange peel which turned out fine because the marmalade I used had a lot of nice peel in it. The candied peel would have been overkill. Just for kicks, I did add about 3/4 cup of salted caramel chips. Super delish.

I subbed orange peel/zest for a vanilla bean, added fresh, chopped peaches (skin on) to torn bread, and glazed with apricot jam. This was the best dessert I've eaten in a long, long time. Thank you for the recipe!

I think the bread I used was too moist. Did not get the custard texture I have had with other bread puddings. I also iced dried apricots and wish I had the candied orange peel. I think it needed some kind of citrus reduction, or sauce—something.

This was delicious. I didn't have time to find candied orange which is a shame because I think this would have been a great inclusion. I did find a chunky marmalade so there was some orange rind! I used a Ciabbta loaf, though I got rid of the crust on the bottom of the loaf as this was quite thick. I will definitely cook this again it was very tasty both hot and cold.

I used two cups of orange juice to soften my stale bread and replace the whisky with brandy.