Print

Decadent Bread Pudding Recipe with Easy Bourbon Sauce for Cozy Evenings

bread pudding with bourbon sauce - featured image
Print Recipe

A warm, comforting bread pudding made with rich custard and caramelized bread cubes, topped with a luscious bourbon sauce that adds a perfect kick of warmth and sweetness.

Ingredients

Scale
  • 6 cups day-old brioche or challah bread, cut into 1-inch cubes
  • 4 large eggs, room temperature
  • 2 cups whole milk (or almond milk for dairy-free option)
  • 1 cup heavy cream (or coconut cream for dairy-free option)
  • 1 cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons ground cinnamon
  • ½ teaspoon freshly grated nutmeg
  • Pinch of salt
  • ½ cup raisins or chopped dried apricots (optional)
  • ½ cup unsalted butter, softened
  • 1 cup packed brown sugar
  • ½ cup heavy cream
  • ¼ cup bourbon whiskey
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Cut day-old brioche into 1-inch cubes and place evenly in a 9×13-inch baking dish. (10 minutes)
  2. In a large bowl, whisk 4 large eggs until smooth. Slowly add 2 cups whole milk, 1 cup heavy cream, 1 cup sugar, 2 tsp vanilla extract, 2 tsp cinnamon, ½ tsp nutmeg, and a pinch of salt. Whisk until combined and sugar dissolves. (5 minutes)
  3. Pour custard evenly over bread cubes. Gently press bread to soak custard. Sprinkle raisins or dried apricots on top if using. Let sit at room temperature for 20 minutes to absorb custard. (20 minutes)
  4. Preheat oven to 350°F (175°C). Bake uncovered for 45-50 minutes until pudding is puffed, golden brown, and a knife inserted comes out mostly clean but slightly moist. (45-50 minutes)
  5. While baking, melt ½ cup butter in medium saucepan over medium heat. Stir in 1 cup brown sugar and cook until bubbling (3-4 minutes). Slowly whisk in ½ cup heavy cream, then add ¼ cup bourbon, 1 tsp vanilla, and a pinch of salt. Simmer gently for 5 minutes until slightly thickened. (10 minutes)
  6. Remove pudding from oven and let cool for 10 minutes. Serve warm with generous spoonfuls of bourbon sauce. (10 minutes)

Notes

Use day-old bread for best texture to avoid sogginess. Tent with foil if top browns too quickly. Start bourbon sauce when pudding goes in oven so both finish together. Can prepare bread cubes and custard the night before and refrigerate. Use good-quality bourbon for best flavor. Non-alcoholic bourbon sauce can be made with vanilla extract and apple cider.

Nutrition

Keywords: bread pudding, bourbon sauce, dessert, cozy, comfort food, cinnamon, vanilla, easy dessert, family favorite

Find it online: https://avabowls.com/decadent-bread-pudding-recipe-with-easy-bourbon-sauce-for-cozy-evenings/