Bourbon Bread Pudding
Bread pudding is a method of rescuing stale bread by soaking it in a rich custard and baking until set. Adding bourbon provides a sharp contrast to the sweetness of the cream and sugar, while the crust becomes crisp and the interior remains soft. It requires patience for the bread to fully hydrate before it hits the oven.
Stale bread is the baseline
If your bread is fresh, tear it into cubes and leave it on a sheet pan overnight to dry out. It must be dry enough to drink the custard without turning into a puddle of mush.
- 9x13 inch baking dish
- Large mixing bowl
- Whisk
- Small saucepan
What goes in.
- 1 lbstale brioche or challah, cut into 1-inch cubes
- 4 cupsheavy cream
- 1 cupgranulated sugar
- 6large eggs
- 1 tbspvanilla extract
- 1/2 cupbourbon
- 1/2 tspsea salt
- 4 tbspunsalted butter, melted
Forcing the hydration
After pouring the custard over the bread, press the cubes down with a spatula until submerged. Let it sit for at least 30 minutes; the bread should feel heavy and saturated like a sponge.
The method.
Prep the oven and dish
Preheat your oven to 350°F. Generously grease your baking dish with butter to prevent the edges from sticking.
Whisk the custard
In a large bowl, whisk the eggs, sugar, salt, vanilla, and heavy cream until completely smooth. Slowly pour in the bourbon while whisking.
Combine
Place the bread cubes in the prepared baking dish. Pour the custard mixture over the bread, ensuring every cube is coated.
Submerge and soak
Use a spatula to press the bread down into the liquid. Let it rest for 30 minutes. Drizzle the melted butter over the top of the soaked bread.
Bake
Place in the center rack for 45 to 55 minutes. The pudding is done when the edges are deep golden brown and the center is puffed but still has a slight wobble.
Other turns to take.
Nutty Texture
Fold in a cup of toasted pecans before the final soak for crunch.
Dried Fruit
Add 1/2 cup of golden raisins that have been soaked in extra bourbon for an hour.
When it doesn't go to plan.
Do not trim the crusts off your bread; they provide the best texture contrast against the soft custard.
If the top browns too quickly before the center sets, tent the dish loosely with foil.
Serve this warm, ideally with a splash of chilled heavy cream poured over the top.
The ones that keep coming up.
Can I use low-fat milk?
Stick to heavy cream or a mix of half-and-half. The fat content is necessary to create a rich, set custard that doesn't weep in the dish.
Does the alcohol cook off?
The bourbon provides flavor, but much of the raw alcohol bite dissipates during the long bake time.