Bourbon Bread Pudding with Mixed Berry Sauce
User Reviews
5.0
15 reviews
Excellent
Bourbon Bread Pudding with Mixed Berry Sauce
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This classic bread pudding is served with a bourbon sauce, topped with warm berries, and vanilla ice cream.
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Ingredients
Bourbon Bread Pudding:
- 2 tablespoons unsalted butter room temperature, for ramekins
- 1 ½ cups water
- 1 cinnamon stick
- 8 ounces piloncillo or 1 cup dark brown sugar
- 4 large eggs
- 1 1/2 cups milk
- 1/3 cup bourbon
- 2 teaspoons pure vanilla extract
- ½ teaspoon ground cinnamon
- Pinch of salt
- 1 ounce day-old french bread cut into 3/4-inch cubes
Bourbon Sauce:
- 1/4 cup unsalted butter 1/2 stick
- 1/2 cup granulated sugar
- 3 tablespoons sweetened condensed milk
- 3 tablespoons bourbon
- pinch salt
Mixed Berry Sauce:
- 1 ounce bag frozen berries
- 3 tablespoons granulated sugar
- 2 teaspoons cornstarch
Instructions
Bourbon Bread Pudding:
- Butter six 10-ounce ramekins, large muffin pan, or mini cast iron skillets
- Combine water, cinnamon sticks, and piloncillo in a small saucepan. Bring to a boil; reduce heat, creating a syrup. Simmer syrup uncovered for 20 minutes. Remove from heat and let steep, covered for 1 hour. Discard cinnamon sticks.
- Preheat oven to 350 degrees.
- In a large bowl, whisk together syrup, eggs, milk, bourbon, vanilla, cinnamon, and salt. Toss in the bread cubes, and stir gently to evenly coat; let stand a few minutes. Divide among prepared dishes, pressing down slightly to make level.
- Bake until set in the center and top is golden, about 40 minutes. If bread browns too quickly, cover loosely with aluminum foil. Remove from oven; let cool slightly.
Bourbon Sauce:
- Melt butter in a medium saucepan over medium heat. Remove from heat and add sugar, milk, bourbon, and salt, stirring until incorporated and smooth.
Mixed Berry Sauce:
- Combine the berries, sugar, and cornstarch in a saucepan and stir until the sugar is dissolved. Continue to simmer it until the berries have released all of their liquid, about 5 to 8 minutes. The sauce will thicken slightly. Use a wooden spoon to combine.
Assembly:
- To serve, un-mold bread pudding onto plates.
- Pour bourbon sauce over top of bread pudding and top with warm berry sauce and a scoop of vanilla ice cream.
Notes
- If you don't have any day-old bread on hand, bake fresh bread cubes in the oven for about 10 minutes. You can also swap in croissants for an even butterier take. YUM!
- Bread pudding is best served warm, but can be kept refrigerated, tightly covered, for up to 4 days.
Nutrition Information
Show Details
Calories
796kcal
(40%)
Carbohydrates
131g
(44%)
Protein
16g
(32%)
Fat
19g
(29%)
Saturated Fat
10g
(50%)
Cholesterol
149mg
(50%)
Sodium
486mg
(20%)
Potassium
387mg
(11%)
Fiber
6g
(24%)
Sugar
83g
(166%)
Vitamin A
706IU
(14%)
Vitamin C
4mg
(4%)
Calcium
200mg
(20%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6to 12 servings
Amount Per Serving
Calories 796 kcal
% Daily Value*
| Calories | 796kcal | 40% |
| Carbohydrates | 131g | 44% |
| Protein | 16g | 32% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 149mg | 50% |
| Sodium | 486mg | 20% |
| Potassium | 387mg | 8% |
| Fiber | 6g | 24% |
| Sugar | 83g | 166% |
| Vitamin A | 706IU | 14% |
| Vitamin C | 4mg | 4% |
| Calcium | 200mg | 20% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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