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Classic Bread Pudding with Rich Bourbon Sauce

Close-up of a slice of bread pudding with bourbon sauce generously drizzled over the top.
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Make a rich, custardy bread pudding using stale bread, topped with a warm, buttery bourbon sauce. This recipe yields a decadent Southern-style dessert.

Ingredients

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  • 1 loaf (about 1 pound) stale French bread or challah, cut into 1-inch cubes
  • 4 large eggs
  • 1 cup granulated sugar
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup raisins (optional)
  • 1/4 cup (1/2 stick) unsalted butter, melted (for sauce)
  • 1/2 cup packed light brown sugar (for sauce)
  • 1/2 cup heavy cream (for sauce)
  • 1/4 cup bourbon (for sauce)
  • 1 teaspoon vanilla extract (for sauce)
  • Pinch of salt (for sauce)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
  2. Place the bread cubes in the prepared baking dish. Scatter raisins over the bread if you are using them.
  3. In a large bowl, whisk together the eggs, granulated sugar, milk, heavy cream, vanilla extract, cinnamon, and nutmeg until well combined.
  4. Pour the custard mixture evenly over the bread cubes. Gently press the bread down to submerge it in the liquid. Let the mixture stand for 20 minutes so the bread absorbs the liquid.
  5. Bake for 45 to 55 minutes, or until the pudding is set in the center and lightly golden brown on top. A knife inserted near the center should come out mostly clean.
  6. While the pudding bakes, prepare the bourbon sauce. In a small saucepan, melt the butter over medium heat.
  7. Add the brown sugar and stir until the sugar dissolves and the mixture bubbles, about 2 minutes.
  8. Remove the pan from the heat. Carefully whisk in the heavy cream, bourbon, vanilla extract, and salt. Return the pan to low heat and cook, stirring constantly, until the sauce thickens slightly, about 1 minute. Do not boil.
  9. Serve the warm bread pudding immediately, drizzled generously with the warm bourbon sauce.

Notes

  • Use bread that is at least one day old for the best texture; very fresh bread may become too mushy.
  • If you prefer a less boozy sauce, reduce the bourbon to 2 tablespoons and add 2 tablespoons of water or milk.
  • This dessert reheats well; cover and refrigerate leftovers, then reheat gently in the oven or microwave.

Nutrition

Find it online: https://spoonfulsnap.com/bread-pudding-with-bourbon-sauce/