Bread Pudding with Bourbon Sauce
For years, bread pudding has been my go-to dessert for cozy evenings. This recipe, inspired by classic techniques from America Test Kitchen, elevates the comfort food staple with a touch of sophistication. Not only is this dessert delicious, but it's also a great way to use up stale bread, transforming it into something truly special. My take on this classic elevates it further with subtle hints of bourbon, warm spices, and a rich custard base.This delicious blend is mixed with rich brioche bread, light brown sugar, heavy cream, evaporated milk, eggs, and vanilla, creating a pudding that’s bursting with rich flavor. Topped with a warm bourbon sauce, this dish is simply irresistible. Give it a try—I guarantee you'll love it! 😉
Ingredients
For the Bread Pudding:
- 10 cups brioche (about 17.6 ounces, 1-inch cubes)
- 6 tablespoons unsalted butter , melted and slightly cooled
- 3 cups heavy cream
- ½ cup whole milk
- 1 (12 oz) full-fat Evaporated Milk or 1-½ cups whole milk
- 1 cup light brown sugar
- ½ cup granulated sugar
- 2 tablespoons pure vanilla extract
- ½ teaspoon kosher salt
- 1-½ teaspoons ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- 4 large eggs , plus 4 yolks
- 2 tablespoons bourbon , optional
- 3 tablespoons turbinado sugar
Bourbon Sauce ( Makes about 1 cup)
- 1 cup heavy cream
- 11/2 teaspoons cornstarch
- ¼ cup bourbon or heavy cream for a non-alcoholic version.
- 3 tablespoons light brown sugar , adjust to taste
- ⅛ teaspoon kosher salt
- 1 tablespoon unsalted butter , cut into 4 pieces
- ½ teaspoon pure vanilla extract
Instructions
For the Bread Pudding:
- Adjust the oven rack to the middle position and preheat the oven to 450 degrees Fahrenheit.
- Arrange the bread in a single layer on a baking sheet until crisp and browned, about 12 minutes, turning pieces over and rotating the sheet halfway through baking. Let the bread cool.
- In a large bowl, whisk together the cream, milk, evaporated milk, light brown sugar, granulated sugar, vanilla extract, bourbon, salt, cinnamon, nutmeg, melted butter, eggs, and egg yolks.
- Add the toasted bread cubes to this custard mixture. Gently toss until the bread is completely coated. Cover the bowl and let it soak for 30 minutes. Gently push the bread down into the custard occasionally to ensure it's thoroughly soaked.
- Preheat the oven temperature to 300 degrees Fahrenheit and butter a 13 by 9-inch broiler-safe baking dish.
- Pour the bread and custard mixture into the prepared baking dish. Sprinkle turbinado sugar over the top of the custard. Bake in the preheated oven until the custard is set and the top is golden brown, about 1 hour 15 minutes to 1 hour and 30 minutes.
- Let the bread pudding cool slightly before serving.
For the Bourbon Sauce:
- In a small bowl, combine 4 tablespoons of bourbon with cornstarch, whisking until smooth.
- In a small saucepan, heat the cream with sugar over medium heat. Stir continuously until the sugar is completely dissolved.
- Once the sugar is dissolved, gradually whisk in the cornstarch and bourbon mixture. Continue to heat, bringing the sauce to a boil.
- After reaching a boil, reduce the heat to low and cook until thickens about 5 minutes. Stir occasionally to prevent lumps from forming.
- Remove the saucepan from the heat. Stir in a pinch of salt, butter, and ½ teaspoon of vanilla extract. 👉 If you want a stronger boozy taste, only add 2 tablespoons of bourbon in the slurry and add the extra 2 tablespoons off the heat at the end.
- Drizzle the warm sauce over your dessert just before serving. If not using immediately, refrigerate in an airtight container for up to 5 days. Gently reheat it before use to bring back its fluid consistency.
- Note: The sauce will resemble a thin pudding in consistency.
Notes
Challah, French bread, French baguette, Croissants, or Raisin bread are good alternatives. These should be dense enough to absorb the custard without becoming mushy.
How to Store & Re-Heat
To store bread pudding, allow it to cool to room temperature before refrigerating it in an airtight container for up to 3 days. When you're ready to serve, reheat the bread pudding either in a 300°F (150°C) oven until it's warm, covered with foil to prevent excessive drying, or in the microwave until heated through.
As for the bourbon sauce, cool it to room temperature first, then transfer it to an airtight container and store it in the refrigerator for up to 5 days.
To reheat the bourbon sauce, you can do so on the stovetop over low to medium heat or in the microwave, ensuring it's gently heated until warmed to your liking before drizzling it over your dessert.
Make Ahead & Freeze
The bread pudding can be assembled and refrigerated overnight. Additionally, after it's baked, you can freeze the bread pudding for up to 3 months. Once completely cool, wrap it securely with several layers of aluminum foil or plastic wrap.
Thaw it overnight in the refrigerator. Before serving, reheat it in a 300°F oven until it's warm through. The bourbon sauce can be made a day ahead and stored in the refrigerator for up to 5 days. Freezing is not recommended.
Nutrition Facts
Bread Pudding with Bourbon Sauce
Amount per Serving
Calories
768
% Daily Value*
Fat
56
g
86
%
Saturated Fat
35
g
219
%
Trans Fat
0.4
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
14
g
Cholesterol
256
mg
85
%
Sodium
267
mg
12
%
Potassium
229
mg
7
%
Carbohydrates
55
g
18
%
Fiber
0.1
g
0
%
Sugar
53
g
59
%
Protein
7
g
14
%
Vitamin A
2216
IU
44
%
Vitamin C
1
mg
1
%
Calcium
144
mg
14
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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