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Decadent Bread Pudding with Bourbon Sauce

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A rich and comforting bread pudding made with buttery brioche soaked in a creamy custard, topped with a silky, boozy bourbon sauce. Perfect for cozy evenings or gatherings.

Ingredients

Scale
  • 10 cups brioche or challah bread, cubed (day-old bread works best)
  • 2 cups whole milk
  • 1 cup heavy cream
  • 4 large eggs, room temperature
  • 3/4 cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter, melted
  • For the bourbon sauce:
  • 1/2 cup bourbon whiskey
  • 1/2 cup packed brown sugar
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Cube about 10 cups of brioche or challah into 1-inch pieces. Spread on a baking sheet and toast for 8-10 minutes until slightly crisp but not browned.
  2. In a large mixing bowl, whisk together 4 large eggs, 3/4 cup granulated sugar, 2 cups whole milk, 1 cup heavy cream, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, 1/4 teaspoon salt, and 2 tablespoons melted unsalted butter until smooth.
  3. Place toasted bread cubes into a greased 9×13-inch baking dish. Pour custard evenly over bread and gently press down to soak. Let rest for 15-20 minutes at room temperature.
  4. Bake uncovered for 45-50 minutes until the top is golden brown and the center is just set but slightly jiggly. A toothpick inserted should come out mostly clean with a few moist crumbs.
  5. While baking, prepare bourbon sauce: combine 1/2 cup bourbon, 1/2 cup packed brown sugar, 1/2 cup heavy cream, and 2 tablespoons unsalted butter in a small saucepan over medium heat. Stir frequently until sugar dissolves and sauce thickens slightly, about 8-10 minutes. Remove from heat and stir in 1 teaspoon vanilla extract.
  6. Let bread pudding cool for 10 minutes before serving. Drizzle generously with warm bourbon sauce.

Notes

Use slightly stale or toasted bread cubes to avoid sogginess. Let the bread soak in custard for 15-20 minutes for best texture. Keep heat moderate when making bourbon sauce to prevent burning and preserve flavor. Do not overbake; pudding should jiggle slightly when done. Variations include adding dried fruit, chocolate chips, or nuts. For gluten-free or dairy-free versions, substitute bread and dairy accordingly.

Nutrition

Keywords: bread pudding, bourbon sauce, dessert, custard, brioche, easy dessert, comfort food, holiday dessert

Find it online: https://tempotaste.com/decadent-bread-pudding-with-bourbon-sauce-easy-homemade-recipe/