Bread Pudding with Bourbon Sauce

Ingredients

Equipment Needed

• •9x13-inch baking dish
• •Large mixing bowl
• •Heavy-bottomed saucepan
• •Whisk
• •Rimmed baking sheet for drying bread

Instructions

1. 1

   Prepare the bread

   Spread the torn bread pieces on a baking sheet and let them sit uncovered for several hours, or overnight if your bread is fresh. You want them dried but not hard, stale enough to drink up custard without turning to mush. If pressed for time, dry them in a 300°F oven for 10 minutes, tossing once. The bread should feel leathery, not toasted.

   French bread works beautifully, but brioche creates an even richer result. Challah and Hawaiian sweet rolls are worthy substitutes.
2. 2

   Build the custard

   Warm the milk and 2 cups cream in a saucepan over medium heat until steam rises and small bubbles form at the edges. Do not boil. In a large bowl, whisk the eggs and granulated sugar vigorously until pale and slightly thickened, about two minutes. The mixture should fall from the whisk in ribbons that hold briefly before dissolving.

3. 3

   Temper and combine

   Pour the warm milk mixture into the eggs in a slow, steady stream, whisking constantly. This tempers the eggs, raising their temperature gradually so they thicken the custard rather than scramble into bits. Add vanilla, cinnamon, nutmeg, and salt. Whisk until uniform. The custard should smell like a promise of good things.

4. 4

   Soak the bread

   Place torn bread in a large bowl. Pour custard over the bread and fold gently, pressing pieces down to submerge them. Let this mixture rest for 45 minutes to an hour, folding occasionally. Every piece of bread should be saturated, soft enough that it yields when pressed but still holds its shape. Patience here determines your final texture.

   If using raisins, add them during the last 15 minutes of soaking so they plump but don't sink to the bottom.
5. 5

   Prepare the baking dish

   Butter a 9x13-inch baking dish generously. Preheat your oven to 350°F. Position a rack in the center. If your oven runs hot, drop to 325°F. Bread pudding rewards gentle, even heat.

6. 6

   Assemble and bake

   Transfer the soaked bread mixture to the prepared dish, spreading evenly. Pour any custard remaining in the bowl over the top. Scatter the butter pieces across the surface. Bake 50 to 55 minutes, until puffed and golden on top, with the center still slightly jiggly when you shake the pan. A knife inserted near the center should come out with only a few moist crumbs clinging to it.

7. 7

   Make the bourbon sauce

   While the pudding bakes, melt 1 cup butter in a heavy saucepan over medium heat. Add brown sugar and stir until dissolved and bubbling, about 3 minutes. Remove from heat and let cool for 2 minutes. Whisk in the cream slowly, then add bourbon and a pinch of salt. Return to low heat and simmer gently for 5 minutes, whisking occasionally, until the sauce coats a spoon. It will thicken further as it cools.

   Add the bourbon off heat to prevent it from flaming. The alcohol cooks off during the gentle simmer, leaving pure flavor behind.
8. 8

   Rest and serve

   Let the bread pudding rest for 15 minutes after removing from the oven. It will settle and the custard will set further. Cut into generous squares and serve warm, with bourbon sauce ladled lavishly over each portion. The sauce should pool around the edges and soak into every available crevice. Be generous. You made enough.

Chef Tips

• •The quality of your bread matters enormously. Avoid anything with seeds, strong flavors, or excessive density. You want bread that drinks custard like a sponge, not bread that fights it.
• •For a richer result, replace half the milk with additional cream. For a lighter version, use half-and-half throughout. Both work. Neither is wrong.
• •The bourbon sauce keeps refrigerated for two weeks. Reheat gently in a saucepan or microwave, adding a splash of cream if it has thickened too much. Pour it over ice cream, pound cake, or eat it with a spoon when nobody's watching.
• •For those avoiding alcohol, substitute equal parts apple cider and vanilla extract for the bourbon. The sauce will be sweeter but still delicious.

Advance Preparation

• •The bread pudding can be assembled through the soaking step, covered, and refrigerated overnight. Add 10 minutes to baking time when starting cold.
• •Baked bread pudding keeps refrigerated for 4 days. Reheat portions in a 325°F oven for 15 minutes, covered with foil to prevent drying.
• •The bourbon sauce can be made 2 weeks ahead. Store refrigerated and reheat gently before serving.
• •For holiday efficiency, bake the pudding the day before and reheat covered. Make the sauce while it warms. Your guests will never know.

Frequently Asked Questions

Nutrition Information

1 serving (about 145g)