Bread Pudding Recipe
User Reviews
4.7
Bread Pudding Recipe
Description
Bread Pudding is made by soaking toasted torn French baguette pieces in a custard mixture of egg yolks, brown sugar, cream, milk, vanilla extract, cinnamon, nutmeg, salt, and bourbon with plumped raisins. The bread absorbs the custard as it rests before baking at a lower temperature, creating a creamy, tender interior with toasted edges. The use of bourbon in soaking raisins and the custard introduces subtle warmth and complexity to the pudding.
The accompanying bourbon sauce, made with bourbon, cornstarch, cream, sugar, salt, and butter, complements the pudding with a smooth, rich finish. This pudding balances softness from the soaked bread with the chew of raisins and a spiced aroma from cinnamon and nutmeg. It can be served warm, offering a rich dessert or brunch option.
This recipe allows for substitutions such as different dried fruits or liquors, and can be made ahead by preparing up to the baking step and storing in the refrigerator. It also offers freezing instructions for cooked pudding. These details make it convenient for advance preparation and storage without losing texture or flavor.
Ingredients
For the Bread Pudding:
- 1 to 20-inch baguette 10 cups, French; torn into 1-inch pieces
- 1 cup raisins
- ¾ cup bourbon divided
- 8 egg yolk
- 1½ cups light brown sugar
- 3 cups heavy cream
- 1 cup milk whole
- 1 tablespoon vanilla extract
- 1½ teaspoons ground cinnamon divided
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 3 tablespoons granulated sugar
- 6 tablespoons butter cubed and chilled, unsalted
For the Bourbon Sauce:
- ¼ cup bourbon divided
- 1½ teaspoons cornstarch
- ¾ cup heavy cream
- 2 tablespoons sugar
- Pinch salt
- 2 teaspoons butter cut into small pieces, unsalted
Instructions
- Preheat oven to 450 degrees F. Butter a 9x13-inch baking dish; set aside.
- Arrange the bread in a single layer on a baking sheet. Bake until crisp and brown, about 12 minutes, turning pieces over halfway through and rotating the baking sheet front to back. Let bread cool. Reduce oven temperature to 300 degrees F.
- Meanwhile, heat raisins and ½ cup bourbon in a small saucepan over medium-high heat until bourbon begins to simmer, 2 to 3 minutes. Strain the mixture, placing the bourbon and raisins in separate bowls.
- In a large bowl, whisk the egg yolks, brown sugar, cream, milk, vanilla, 1 teaspoon cinnamon, nutmeg, and salt. Whisk in in the remaining ¼ cup bourbon plus the bourbon used to plump the raisins. Toss in the toasted bread until evenly coated. Let the mixture sit until the bread begins to absorb custard, about 30 minutes, tossing occasionally. If the majority of the bread is still hard when squeezed, soak for another 15 to 20 minutes.
- Pour half the bread mixture into the prepared baking dish, and sprinkle with half the raisins. Repeat with the remaining bread mixture and raisins. Cover the dish with foil, and bake for 45 minutes.
- Meanwhile, mix the granulated sugar and remaining ½ teaspoon cinnamon in a small bowl. Using your fingers, pinch 6 tablespoons butter into the sugar mixture until the crumbs are the size of small peas. Remove the foil from pudding, sprinkle with the butter mixture, and bake, uncovered, until the custard is just set, 20 to 25 minutes. Increase the oven temperature to 450 degrees F and bake until the top of the pudding forms a golden crust, about 2 minutes.
- Let the pudding cool on a wire rack for 30 minutes (or up to 2 hours). Serve alone or with Bourbon Sauce (I strongly recommend the bourbon sauce).
- Make the Bourbon Sauce: In a small bowl, whisk the cornstarch and 2 tablespoons of bourbon until well combined.
- Using a small saucepan over medium heat, heat the cream and sugar until the sugar dissolves. Whisk in the cornstarch mixture, and bring to a boil. Reduce heat to low, and cook until sauce thickens, 3 to 5 minutes.
- Take the pan off the heat, and stir in salt, butter and the remaining 2 tablespoons bourbon. Drizzle warm sauce over bread pudding. Leftover bread pudding can be stored, covered, in the refrigerator for up to 3 days. Reheat in the microwave or in a 350-degree oven covered with foil.
Notes
- French baguette is ideal, but other bread types can be used if preferred.
- Raisins can be omitted or replaced with dried cranberries or cherries for variation.
- Bourbon can be substituted with other liquors or omitted; plump raisins in water if skipping alcohol.
- The pudding mixture can be prepared up to the baking step and refrigerated for up to 1 day before baking.
- Bourbon sauce can be made up to 2 days ahead and reheated before serving.
- Baked bread pudding freezes well for up to 3 months; thaw overnight and reheat covered at 350°F until warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 690 kcal
% Daily Value*
| Calories | 690kcal | 35% |
| Carbohydrates | 55g | 18% |
| Protein | 5g | 10% |
| Fat | 45g | 69% |
| Saturated Fat | 27g | 135% |
| Cholesterol | 301mg | 100% |
| Sodium | 125mg | 5% |
| Potassium | 278mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 40g | 80% |
| Vitamin A | 1794IU | 36% |
| Vitamin C | 1mg | 1% |
| Calcium | 141mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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