Bread Pudding with Bourbon Sauce - Moist, dense yet light, kissed with classic spice flavor. This bread pudding is decadence at it's best! The bourbon sauce makes it over-the-top indulgent!
Print Recipe

Bread Pudding with Bourbon Sauce

Bread Pudding with Bourbon Sauce - Moist, dense yet light, kissed with classic spice flavor. This bread pudding is decadence at it's best! The bourbon sauce makes it over-the-top indulgent! 
Prep Time10 mins
Cook Time1 hr 15 mins
Resting Time1 d
Total Time1 hr 25 mins
Course: Dessert
Cuisine: American
Keyword: bourbon, bread, pudding, sauce
Servings: 12
Calories: 194kcal
Author: DSTR

Ingredients

Bread Pudding

  • 8 large eggs
  • 3 1/2 cups whole milk
  • 1 1/2 cups heavy whipping cream
  • 1 1/2 cups granulated sugar
  • 2 teaspoons vanilla
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon kosher salt
  • 1 1 pound loaf of day-old French bread, cut into 1" cubes (about 8 cups)

Bourbon Sauce

  • 1/2 cup unsalted butter
  • 3/4 cup dark brown sugar
  • 1/4 cup heavy whipping cream
  • 1/4 cup good quality bourbon
  • 3 long slices orange peel, without pith
  • 1 pinch kosher salt

Instructions

Bread Pudding

  • Cut the bread into 1-inch cubes and place in a very large bowl to sit out for 24 hours.
  • Butter a 9 x 13 baking dish. Set aside.
  • In a large bowl whisk the eggs to blend. Add the milk, cream, sugar, vanilla, cinnamon, nutmeg, and salt. Whisk to combine thoroughly.
  • Pour the egg mixture over the bread cubes and stir to coat and blend evenly. Pour into the buttered baking dish spread out evenly, and press down for a more uniform slice or leave as is for crusty edges on top. Cover and refrigerate at least 4 hours to overnight. (overnight preferred)
  • Preheat the oven to 350F degrees. Uncover the pudding and bake for about 1 hour and 15 minutes until puffed up and golden brown. ( the pudding will fall as it cools)

Bourbon Sauce

  • In a medium saucepan over medium heat melt the butter. Whisk in the brown sugar, cream, bourbon, orange peel, and the pinch of salt. Simmer whisking often until thickened, about 3-5 minutes. Cool slightly.

Notes

If you happen to have any leftover this bread pudding also reheats beautifully. Preheat the oven to 350ºF. Cover the dish with aluminum foil and reheat for 10-20 minutes (depending on the size and if it came straight out of the fridge).
 

We do our best to give you nutritional information as correct as possible. Please feel free to calculate for yourself.

 
 

Nutrition

Calories: 194kcal