Bourbon Bread Pudding
This bourbon bread pudding is a warm, comforting dessert made with cubed brioche soaked in a spiced bourbon custard, baked to golden perfection and served with a rich bourbon sauce.
Equipment
- 9x13-inch Baking Dish
- Mixing Bowl
- Whisk
- Saucepan
Ingredients
Bread and Dairy
- 6 cups day-old brioche bread, cubed
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- ½ cup unsalted butter, melted
Sweeteners and Flavorings
- ½ cup brown sugar
- ½ cup granulated sugar
- ½ cup bourbon
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
Add-ins
- ½ cup chopped pecans
- ½ cup raisins
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish and arrange cubed brioche in it. If bread is not stale, toast in the oven for 5 to 10 minutes.
- In a mixing bowl, whisk together eggs, milk, heavy cream, brown sugar, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and bourbon until smooth.
- Pour the custard mixture over the bread cubes, pressing gently to ensure all pieces are soaked. Let rest for 15 to 20 minutes.
- Sprinkle chopped pecans and raisins evenly over the top of the soaked bread.
- Bake for 50 to 60 minutes, or until the top is golden and a knife inserted into the center comes out mostly clean. Let cool slightly.
- In a saucepan, melt butter with brown sugar and cream, stirring until smooth. Add bourbon and let bubble for 1 minute.
- Serve warm, drizzling bourbon sauce over each portion and adding vanilla ice cream or whipped cream if desired.
Notes
You can assemble the pudding ahead of time and refrigerate, then bake when ready. Feel free to swap pecans and raisins for chocolate chips or dried cranberries for a different twist.