Bourbon Bread Pudding with Mixed Berry Sauce
User Reviews
5
Bourbon Bread Pudding with Mixed Berry Sauce
Description
The Bourbon Bread Pudding with Mixed Berry Sauce starts by making a syrup from piloncillo sweetener and cinnamon, infusing a warming caramel and spice flavor. Bread cubes are soaked in the syrup mixed with eggs, milk, bourbon, and vanilla, then baked until the pudding sets and the top develops a golden crust. The bourbon sauce Melted butter combined with sugar, condensed milk, bourbon, and salt creates a creamy, sweet drizzle complementing the pudding's richness. The mixed berry sauce uses frozen berries cooked with sugar and thickened with cornstarch to add a fruity contrast to the warm dessert. Together, these components balance sweetness, warmth, and vibrant fruitiness.
This pudding is best served warm to enjoy its soft, custardy texture and the contrast of sauces. It makes a good after-dinner dessert that can be portioned into individual ramekins. The bread choice and soaking improve its moistness and flavor depth.
If fresh bread is used instead of day-old, toasting the cubes briefly helps achieve the right texture. Leftover pudding can be refrigerated covered up to 4 days. Allow the pudding to warm slightly before serving for best texture and flavor.
Ingredients
Bourbon Bread Pudding:
- 2 tablespoons butter room temperature, for ramekins, unsalted
- 1 ½ cups water
- 1 cinnamon stick
- 8 ounces piloncillo or 1 cup dark brown sugar
- 4 egg large
- 1 1/2 cups milk
- 1/3 cup bourbon
- 2 teaspoons vanilla extract pure
- ½ teaspoon ground cinnamon
- Pinch salt
- 1 ounce French bread cut into 3/4-inch cubes, day-old
Bourbon Sauce:
- 1/4 cup butter 1/2 stick, unsalted
- 1/2 cup granulated sugar
- 3 tablespoons sweetened condensed milk
- 3 tablespoons bourbon
- pinch salt
Mixed Berry Sauce:
- 1 ounce bag berries frozen
- 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 day-old bread, toast fresh bread cubes for about 10 minutes to mimic the ideal dryness for soaking.
- Substituting croissants will add extra buttery richness to the pudding.
- Store leftover bread pudding in a tightly sealed container in the fridge for up to 4 days; warm before serving for best texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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