Description

6 cups day-old French bread, cubed
2 cups whole milk
1 cup heavy cream
3 large eggs
1 cup granulated sugar
1 tsp vanilla extract
1 tsp ground cinnamon
¼ tsp ground nutmeg
½ cup raisins (optional)
2 tbsp unsalted butter, melted
Bourbon Sauce:
½ cup unsalted butter
1 cup powdered sugar
¼ cup bourbon (or vanilla extract for non-alcoholic)
Directions:
Preheat your oven to 350°F (175°C) and grease a baking dish.
In a large bowl, whisk together milk, heavy cream, eggs, sugar, vanilla extract, cinnamon, and nutmeg.
Add the bread cubes to the mixture, stirring gently to coat. Let sit for 10 minutes to absorb the liquid.
Stir in the raisins, if using, then transfer the mixture to the greased baking dish. Drizzle melted butter on top.
Bake for 40-45 minutes, until golden brown and set in the center.
While baking, prepare the bourbon sauce. In a saucepan, melt butter over low heat, then whisk in powdered sugar and bourbon until smooth.
Serve the warm bread pudding drizzled with bourbon sauce.
Prep Time: 15 minutes Cooking Time: 45 minutes Total Time: 1 hour Kcal: 350 per serving Servings: 8 servings

Step-by-Step Guide

Follow these detailed instructions for perfect bread pudding every time.

1. Prepare the Bread: Use day-old, sturdy bread like French or brioche. Cut into 1-inch cubes for even absorption.
2. Make the Custard: In a large bowl, thoroughly whisk the milk, cream, eggs, sugar, vanilla, cinnamon, and nutmeg until the sugar is completely dissolved and the mixture is smooth.
3. Soak the Bread: Add the bread cubes to the custard. Fold gently with a spatula until all pieces are coated. Let the mixture sit for a full 10 minutes, pressing down occasionally, to ensure the bread soaks up the liquid.
4. Assemble & Bake: Transfer the soaked bread to a greased 9×13 inch baking dish. Drizzle the melted butter evenly over the top. Bake on the center rack at 350°F (175°C) for 40-45 minutes. It’s done when the top is golden and puffed, and the center is set (not jiggly).
5. Prepare the Sauce: While the pudding bakes, melt butter in a small saucepan over low heat. Off the heat, whisk in powdered sugar and bourbon until completely smooth. Reheat gently if needed before serving.

Serving Suggestions

Elevate your bread pudding with these serving ideas. Serve it warm, drizzled generously with the bourbon sauce. For a decadent finish, add a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. A sprinkle of powdered sugar or a few fresh berries on the side can add a beautiful contrast. This dish is perfect for a holiday brunch or as a comforting dessert after a family dinner.

How-to Summary

Cube day-old bread and soak it in a rich custard of milk, cream, eggs, sugar, and spices. After a 10-minute rest, bake until golden and set. Simultaneously, prepare a simple sauce by melting butter and whisking in powdered sugar and bourbon. Drizzle the warm sauce over the baked pudding and serve.

Frequently Asked Questions

Can I make this ahead of time? Yes. Assemble the pudding up to the point of baking, cover, and refrigerate overnight. Let it sit at room temperature for 30 minutes before baking as directed.

What can I use instead of bourbon in the sauce? For a non-alcoholic version, replace the bourbon with 1/4 cup of vanilla extract, apple juice, or even maple syrup, adjusting to taste.

My bread pudding turned out too soggy. What happened? This is often due to using fresh, soft bread or not using a sturdy enough type. Day-old, dense bread is crucial. Also, avoid over-soaking beyond the recommended time.

Can I freeze leftovers? Absolutely. Cool completely, then wrap portions tightly. Reheat in the oven or microwave. The sauce is best made fresh, but can be refrigerated and reheated gently.

Is there a substitute for heavy cream? You can use half-and-half or even all whole milk, though the pudding will be slightly less rich and creamy.

Common Mistakes to Avoid

• Using Fresh Bread: Fresh bread becomes mushy. Stale, dry bread is essential for proper texture.
• Not Letting it Soak: Rushing the 10-minute soaking time means dry, uneven pudding. Be patient.
• Overbaking: This dries out the custard. Remove the pudding when the center is just set.
• High Heat for the Sauce: Heating the bourbon sauce too quickly can cause it to separate. Always use low heat.

Conclusion

This classic bread pudding recipe is a masterclass in transforming simple ingredients into a luxurious dessert. By following the step-by-step guide and heeding the common pitfalls, you can create a consistently perfect, comforting dish. The rich bourbon sauce provides the crowning touch, making it an unforgettable treat for any occasion. Enjoy the process and the delicious results.