Bread Pudding with Bourbon Sauce Recipe
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!
Servings: 12
Calories: 551kcal
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 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.1 pound loaf of day-old French bread, cut into 1" cubes
- 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.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
- 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.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
Notes
If your bread is fresh cut it into 1-inch cubes, spread it out into an even layer on a large baking sheet, and dry it in a 300-degree F oven for about 15-20 minutes.
To Make Ahead - Doing so yields more flavor in the bread pudding.! Make the bread pudding as instructed up to the soaking overnight. Cover the unbaked bread pudding tightly and refrigerate for up to 24 hours before baking.
Storing - Let cool completely, cover tightly with plastic wrap, and refrigerate for up to 3 days.
To Reheat -Preheat the oven to 350ºF. Cover the dish with aluminum foil and reheat for 20-30 minutes or until heated through (depending on the size and if it came straight out of the fridge).
Freezing - Wrap the completely cooled pudding in the baking dish tightly in plastic wrap and then aluminum foil and freeze for up to 2 months. Thaw in the fridge overnight.
Nutrition
Calories: 551kcal | Carbohydrates: 65g | Protein: 12g | Fat: 27g | Saturated Fat: 15g | Cholesterol: 199mg | Sodium: 390mg | Potassium: 233mg | Fiber: 1g | Sugar: 43g | Vitamin A: 1042IU | Vitamin C: 1mg | Calcium: 154mg | Iron: 2mg