I’ve seen dozens of bread pudding recipes and when I look at the recipes, I am so underwhelmed by them. I think to myself, how could that possibly have any flavor?! Or doesn’t it turn into a big mush?? But something happened over the weekend that changed my mind.
We were out at dinner and could not decide on a dessert- a nightmare, right 😉 Whenever I and am torn between choices, I always ask the server. Their enthusiasm makes me think most people don’t, and they usually are pretty helpful guiding me in the right direction. So, the waitress said I would be missing out if I didn’t get the bread pudding and for some reason, I trusted her. You know- that 2 glasses of wine, girl-talk confession-mode type of trust. And the rest is history. I never thought I liked bread pudding, and you might be thinking the same thing. But I am convinced I can change your mind.
The bread pudding came out piled high on a warm plate, with a buttery bourbon aroma coming off of it. Each bite was a perfect texture/flavor balance. The soaked bread was soft, and not mushy. The flavor was creamy, and not eggy. And to compliment the sugar and spice, there was that buttery bourbon sauce smothering the whole thing. So, I left the restaurant with a full belly and a mission. I had to make my own bread pudding! So here it is..
It is so simple, and pretty impossible to mess up so it’s a great staple recipe to have. It also is a pretty hefty portion so it is a great dessert to make when you’re entertaining a large group. The ingredients you will need are below.
- 1 loaf challah bread, cut 1-inch cubes (about 6-7 cups)
- 8 egg yolks
- 2 tbs vanilla
- 2 1/2 cups whole milk
- 2 1/2 cups heavy cream
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/2 tsp salt
- 1 tsp allspice
- 1 tsp cinnamon
- Topping: 3 tbs melted butter, 1/4 brown sugar
Preheat oven to 350 F. Chop up bread and place in a greased 9X13 baking dish. In a mixing bowl, add the remaining ingredients and beat until fully incorporated. Pour custard over chopped bread and let rest for 30 minutes. After 30 minutes, brush the 3tbs of melted butter over the top and sprinkle with 1/4 cup brown sugar. Bake for 35-45 minutes, until the liquid has set and the edges are just starting to brown. Let cool for 30 minutes.
- 1/2 cup butter, melted
- 1 egg
- 1/2 cup sugar
- 1 cup bourbon
In a small saucepan, melt butter, then add sugar and egg. Stir constantly while cooking, until the mixture is smooth and thick. Whisk in bourbon to taste. If you’re storing this, you will need to heat and stir before using because it tends to separate when cooled. Pour on top of a slice of warm bread pudding and enjoy!!