Bread Pudding with Warm Bourbon Sauce
Indulge in the ultimate comfort dessert with this Bread Pudding with Warm Bourbon Sauce, a decadent twist on a classic favorite. Made with cubes of day-old French bread soaked in a rich custard of whole milk, eggs, and vanilla, each bite is infused with warm notes of cinnamon and nutmeg. Baked to golden perfection, this dessert boasts a tender, creamy center with a slightly crisp top. The pièce de résistance? A luscious bourbon sauce made with heavy cream and brown sugar, adding a warm, boozy kick that's perfect for cozy evenings or special celebrations. Serve this irresistible dish fresh from the oven with a generous drizzle of the sauce, and watch it become the highlight of your dinner table. Perfect for holiday gatherings or when you simply want to treat yourself to something extraordinary. Keywords: bread pudding recipe, bourbon sauce, holiday dessert, French bread pudding, comfort food dessert.
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Recipe Information
Ingredients
- 8 cups French bread (day-old, cubed)
- 4 cups Whole milk
- 1 cup Granulated sugar
- 4 large Eggs
- 4 tablespoons Unsalted butter (melted)
- 2 teaspoons Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 cup Raisins (optional)
- 1 cup Heavy cream
- 0.5 cup Brown sugar
- 0.25 cup Bourbon
- 2 large Egg yolks
- 0.25 teaspoon Salt
- 2 tablespoons Unsalted butter
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter or non-stick spray.
In a large mixing bowl, combine the milk, granulated sugar, eggs, melted butter, vanilla extract, ground cinnamon, and ground nutmeg. Whisk until fully blended.
Add the cubed French bread to the mixture and gently toss to coat. Let the mixture sit for about 10 minutes to allow the bread to absorb the liquid. If using, stir in the raisins.
Pour the soaked bread mixture into the prepared baking dish, spreading it out evenly.
Bake in the preheated oven for 45-55 minutes or until the top is golden brown and the pudding is set in the center.
While the pudding is baking, prepare the bourbon sauce: In a medium saucepan, combine the heavy cream, brown sugar, bourbon, and salt. Heat over medium heat, stirring until the sugar is dissolved and the mixture is hot but not boiling.
In a small bowl, whisk the egg yolks. Gradually add a small amount of the hot cream mixture to temper the yolks, whisking constantly.
Pour the tempered yolks back into the saucepan and continue heating, stirring constantly, until the sauce thickens enough to coat the back of a spoon (about 5 minutes).
Remove the sauce from the heat and stir in the butter until melted and glossy.
Allow the bread pudding to cool slightly before serving. Drizzle the warm bourbon sauce over each portion and enjoy!
Nutrition Facts
Calories |
9053 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.0 g | 306% | |
| Saturated Fat | 124.8 g | 624% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 1656 mg | 552% | |
| Sodium | 10992 mg | 478% | |
| Total Carbohydrate | 1389.1 g | 505% | |
| Dietary Fiber | 43.2 g | 154% | |
| Total Sugars | 408.6 g | ||
| Protein | 238.7 g | 477% | |
| Vitamin D | 15.8 mcg | 79% | |
| Calcium | 1904 mg | 146% | |
| Iron | 54.8 mg | 304% | |
| Potassium | 4484 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
