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Decadent Bread Pudding with Homemade Bourbon Sauce

bread pudding with bourbon sauce - Tasty
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You deserve a truly comforting dessert. This recipe delivers a rich, custardy bread pudding, New Orleans style, drenched in a buttery, homemade bourbon sauce. It is simple to make and perfect for impressing guests or enjoying as a warm holiday treat.

Ingredients

Scale
  • 8 cups stale French bread or brioche, cut into 1-inch cubes
  • 4 large eggs
  • 1 cup granulated sugar
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup raisins (optional)
  • For the Bourbon Sauce:
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup packed light brown sugar
  • 1/2 cup heavy cream
  • 1/4 cup quality bourbon
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
  2. Arrange the bread cubes evenly in the prepared baking dish. Sprinkle 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. This is your custard base.
  4. Slowly pour the custard mixture evenly over the bread cubes, pressing down gently to submerge the bread. Let the bread soak for at least 30 minutes, or up to 4 hours in the refrigerator for a more custardy result.
  5. Bake for 45 to 55 minutes, or until the top is golden brown and a knife inserted near the center comes out mostly clean.
  6. While the pudding bakes, prepare the bourbon sauce. In a small saucepan, melt the butter over medium heat.
  7. Stir in the brown sugar until it dissolves and the mixture bubbles. Reduce the heat to low.
  8. Carefully whisk in the heavy cream. Let it simmer gently for 2 minutes, stirring constantly.
  9. Remove the saucepan from the heat. Stir in the bourbon, vanilla extract, and salt. Keep the sauce warm until serving.
  10. Let the bread pudding cool for 10 minutes after removing it from the oven. Serve warm, drizzling generously with the homemade bourbon sauce.

Notes

  • For the best texture, use slightly stale bread. If your bread is fresh, you can dry it out by baking it on a sheet pan at 300°F for about 15 minutes before starting.
  • You can make the bourbon sauce up to one day ahead; reheat it gently on the stovetop before serving.
  • If you prefer a less boozy flavor, reduce the bourbon in the sauce to 2 tablespoons and add 2 tablespoons of water or milk.

Nutrition

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