adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Best Ever Bread Pudding
Best Ever Bread Pudding
0 Likes
Prep Time:
30 minutes
Cook Time:
70 minutes
Total Time:
140 minutes
Indulgent bourbon sauce elevates this simple sourdough and brioche bread pudding for a delightful twist on a traditional treat.
Ingredients:
  • 4 large eggs
  • 4 cups whole milk
  • 1 cup white sugar
  • 1 cup light brown sugar
  • 0.75 cup heavy cream
  • 4 tablespoons unsalted butter, melted and cooled
  • 2 tablespoons vanilla extract
  • 0.5 teaspoon salt
  • 1 (16 ounce) loaf sourdough bread
  • 14 ounces brioche
  • 2 tablespoons white sugar
  • 2 tablespoons light brown sugar
  • 0.75 teaspoon ground cinnamon
  • 1 large egg
  • 0.5 cup heavy cream
  • 0.5 cup unsalted butter
  • 2 tablespoons bourbon
  • 0.25 teaspoon salt
Instructions:
  • Begin creating the pudding by gently beating the eggs in a spacious mixing bowl. Blend in milk, 1 cup each of white and brown sugar, heavy cream, butter, vanilla extract, and salt until fully mixed.
  • Rip sourdough and brioche bread into small pieces. Combine with the custard mixture and gently mix until bread is fully coated. Let sit at room temperature to soak for 20 to 30 minutes, stirring occasionally.
  • Preheat the oven to 325 degrees F (165 degrees C, gas mark 3) and generously butter a 9x13-inch baking dish.
  • Once soaked, transfer the bread mixture into the prepared baking dish.
  • Cook in the oven at the set temperature for 55 minutes.
  • Combine the rest of the white sugar, brown sugar, and cinnamon in a small bowl, whisking until well blended.
  • Take the pudding out of the oven and generously sprinkle the cinnamon-sugar mixture on top. Then, raise the oven temperature to 450°F (230°C).
  • Place the pudding back in the oven and bake for about 6 minutes until it is firm and has a lightly crisped top. Allow it to cool for at least 20 minutes before slicing.
  • While the pudding is cooling, get started on the sauce by beating an egg in a small mixing bowl and then whisking in the heavy cream.
  • In a medium saucepan over medium heat, melt butter with sugar, stirring until dissolved. Remove from heat. While whisking vigorously, slowly pour in beaten egg and cream until fully combined. Stir in bourbon, then return to medium heat. Whisk constantly for 1 to 2 minutes, then add salt.
  • Slice the pudding into squares and drizzle with a luscious warm bourbon sauce for a decadent dessert experience.

Similar Recipes