Bread Pudding with Bourbon Sauce
This Bread Pudding with Bourbon Sauce transforms day-old bread into a sweet and moist, bourbon-forward dessert that absolutely melts in your mouth!
Ingredients
Bread Pudding
- 10 slices stale bread preferably white, challah, brioche, or french
- 2 tablespoons unsalted butter, melted
- 2 large eggs
- 2 cups milk cows or unsweetened non-dairy
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
Bourbon Sauce
- ¼ cup milk cows or unsweetened coconut
- ½ cup heavy whipping cream or coconut cream
- ½ cup granulated sugar
- ½ teaspoon cinnamon
- 1 tablespoon cornstarch
- 1 ounce bourbon 1 oz = 2 tbsp
Instructions
Bread Pudding
- Preheat your oven to 350°F. Melt your butter on the stove or in the microwave by heating on high in 20-second intervals, stirring in between until completely liquefied. Set melted butter aside to cool.2 tablespoons unsalted butter, melted
- Cut your bread into cubes, about 1-inch long on each side, and set aside.10 slices stale bread
- In a large mixing bowl, whisk together eggs, milk, sugar, vanilla extract, and your cooled melted butter. Fold in your cubed bread and stir to coat.2 large eggs, 2 cups milk, ⅓ cup granulated sugar, 1 teaspoon vanilla extract
- Transfer the bread mixture to a baking dish. You can use a 13.5-inch oval, an 11.5-inch square, or a 13 x 9-inch rectangular casserole dish. Bake for 40-45 minutes until the top starts to turn golden brown.
Bourbon Sauce
- Add milk, cream, sugar, and cinnamon to a medium-sized saucepan over medium heat and stir until sugar dissolves.¼ cup milk, ½ cup heavy whipping cream, ½ cup granulated sugar, ½ teaspoon cinnamon
- Add the cornstarch and whisk until there are no visible lumps. Continue to heat, stirring frequently, until the sauce starts to thicken (the cornstarch will start to thicken the sauce once it reaches around 205°F). * See note below.1 tablespoon cornstarch
- Once your sauce thickens, remove it from heat and transfer it to a small bowl. Add bourbon and whisk until fully integrated.1 ounce bourbon
- Once your bread pudding is out of the oven, pour about half of the sauce on top while the pudding is still hot, so it soaks up the sauce, adding moisture and flavor. Conserve the rest of the bourbon sauce to serve with each slice.
Notes
- * If you want a thicker sauce, simply heat it for longer. Keep in mind that you will be adding bourbon once you remove the sauce from heat, thinning it out, so continue to heat the sauce until it's just slightly thicker than your final desired consistency.
- This Bread Pudding with Bourbon Sauce will last up to 5 days in the refrigerator in an airtight container.
- For more great ideas on how to breathe new life into stale bread, check out these amazing stale bread recipes.