Babka Bread Pudding with Brown Butter Bourbon Sauce
User Reviews
4.9
Babka Bread Pudding with Brown Butter Bourbon Sauce
Description
Babka Bread Pudding with Brown Butter Bourbon Sauce transforms cinnamon-flavored babka bread into a moist, custard-soaked dessert. The bread is cubed and soaked in a mixture of whole milk, two types of sugar, melted butter, eggs, kosher salt, and vanilla extract. After resting to allow thorough absorption, the mixture is baked until the pudding is set and passes the knife test for doneness.
The accompanying brown butter bourbon sauce is crafted by browning unsalted butter to amber tones, then whisking in flour and gradually adding milk, light brown sugar, salt, vanilla extract, and bourbon. This sauce imparts a rich, nutty, and slightly boozy flavor that complements the cinnamon-tinged bread pudding.
Serving the sauce alongside rather than baking it on the pudding preserves its texture and allows control over the amount used. The pudding stores well: individual portions can be wrapped tightly and frozen for up to four months, thawed overnight in the refrigerator, and reheated covered with sauce in a moderate oven. Additional milk or cream can be added during reheating if the pudding seems dry. Optional mix-ins such as nuts or dried fruit may be included for added texture and flavor.
Ingredients
Bread Pudding
- 1 cinnamon babka loaf cut into 1-inch cubes, large
- 2 ½ cups milk whole
- 6 tbsp butter melted, unsalted
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- 1 tsp kosher salt
- 4 egg large
- 1 tbsp vanilla extract
Brown Butter Bourbon Sauce
- 2 tbsp butter unsalted
- 2 tbsp all-purpose flour
- 2 cups milk whole
- ½ light brown sugar
- ½ tsp kosher salt
- 2 tsp vanilla extract
- ⅓ cup bourbon
Instructions
- Preheat oven to 350 degrees F and lightly butter your baking dish.
- Add the babka bread cubes to your 10-inch cast-iron skillet.
- In a medium-sized mixing bowl, whisk together the milk, granulated sugar, light brown sugar, unsalted butter, kosher salt, and vanilla extract until well combined. Pour most of the custard, about 3/4 of the entire thing, evenly over the bread cubes.
- Let the bread soak in the custard for 30 minutes to 1 hour. Pour on the reserved custard to moisten any dry pieces of bread on top.
- Bake in the preheated oven for about 45 minutes. The bread pudding will be done when a butter knife or cake test inserted in it comes out clean.
- Brown Butter Bourbon Sauce
- Melt butter in a stainless steel or light-colored medium-sized saucepan. Stir the butter around constantly, and in about 3 to 5 minutes the butter will begin to smell toasted and nutty and the milk solids will have turned a golden brown.
- Whisk in flour and whisk constantly for one minute to cook out raw flour taste and ensure nothing sticks to the bottom on the pan.
- Splash in a small amount of milk at a time, about 1/4 cup, whisking after each addition until the milk is absorbed into the flour. It will be a thick, clumpy goop at first, and that's how you know you're doing it right. Keep adding the milk, whisking constantly, until all the milk is added and the consistency is smooth.
- Mix in the brown sugar and kosher salt. Let cook, stirring occasionally so the bottom doesn't burn, until the sauce is thickened, about 15 minutes.
- Remove from heat and add your bourbon and vanilla extract. Pour over the bread pudding while warm.
- Keep the bread pudding in an air-tight container or wrapped well with plastic wrap in the refrigerator for up to 5 days.
Notes
- Strain the brown butter bourbon sauce through a fine mesh sieve to remove lumps caused by flour.
- Serve the sauce separately when ready to eat, not baked into the pudding.
- Wrap single serving portions tightly in plastic wrap and foil to freeze for up to 4 months.
- Thaw frozen portions overnight in the fridge before reheating.
- To reheat, cover with sauce and bake at 350°F until warm; add cream or milk if pudding seems dry.
- Longer custard soaking times improve texture; soaking overnight is ideal.
- Stale bread is suitable for this pudding; freshness is not required.
- Mix-ins like nuts, raisins, chocolate chips, or marshmallows can be added.
- Adding bourbon to the custard in the baking mix enhances flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 296kcal | 15% |
| Carbohydrates | 25g | 8% |
| Protein | 7g | 14% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 110mg | 37% |
| Sodium | 536mg | 22% |
| Sugar | 22g | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
