Bourbon Bread Pudding

Bourbon Bread Pudding

If you're a purist, this bread pudding recipe is all you need, but if you want to jazz it up a bit, let this recipe be your jumping off point, adding what ever additional goodies...fresh or dried fruit, chocolate even....that floats your boat! I particularly love the differing textures of creamy custard on the bottom with a toasty crunch on the top. My husband loves it because it's a more "hearty, less sweet" dessert, which he prefers. Bottom line is that it's easy to put together and perfect for serving to a houseful of people! Enjoy!!!

Ingredients:

  • 1 loaf brioche bread, cubed (1-2 day old is better)
  • 1/3 c + 2 Tbsp brown sugar
  • 2 c heavy cream
  • 1 c whole milk
  • 3 Tbsp unsalted butter, plus more for greasing the pan
  • 2 tsp vanilla extract
  • 1/3 c bourbon whiskey
  • 2 tsp cardamom
  • 2 tsp cinnamon
  • 1/2 tsp allspice
  • 1/4 tsp salt
  • 4 large eggs + 2 egg yolks
  • 1/3 c Caramel Kitchen bourbon caramel sauce, plus more for garnish
  • vanilla ice cream for serving

Directions:

  1. Preheat oven to 350 degrees
  2. Butter a 9x9 pan or 6 cup casserole dish and set aside.
  3. In a medium sauce pan over medium-low heat, combine the cream, milk, butter, vanilla, bourbon, cardamom, allspice, cinnamon and salt. Stir to combine and only cook until the butter is melted. Set aside to cool.
  4. Place a layer of cubed bread on the bottom of the prepared pan. (I like to lay my cubed bread out on a cutting board for about an hour to dry out a little before placing in the pan).
  5. Drizzle a few swirls of bourbon caramel sauce over the pieces of bread.
  6. Add the final layer of cubed bread and drizzle the bourbon caramel sauce over this layer as well.
  7. Crack the 4 eggs and 2 egg yolks into a large bowl. Strain the cooled cream mixture over the top of the eggs and beat until combined.
  8. Pour the egg/cream mixture over the top of the bread in the pan and let sit for an hour or overnight.
  9. Bake for about 30-45 minutes or until the edges are browned and crunchy and the center is slightly wobbly.
  10. You can either serve it warm or at room temperature. Spoon into individual bowls and top with a scoop of vanilla ice cream and an additional drizzle of bourbon caramel sauce.

Recipe adapted from here.

Video Tutorial Link: https://youtu.be/uxbiRWLsHR4

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