Bourbon Bread Pudding
This Bourbon Bread Pudding recipe is simple to make and impressive to serve. Plus, it's delicious!
Servings: 12 servings
Ingredients
For the Bread Pudding
- 4 large eggs
- 2 cups half-and-half
- ¼ cup unsalted butter melted
- ½ cup light brown sugar
- ¼ cup granulated sugar
- ½ Tbsp pure vanilla extract
- 2 Tbsp bourbon whiskey see note
- 1 Tbsp orange zest
- ½ tsp ground cinnamon
- ¼ tsp kosher salt
- 1 pounds challah or another hearty bread like brioche or French bread, cut into 2” cubes (see note)
- ¾ cup chopped pecans
- coarse sugar such as sanding sugar or demerara
For the Bourbon Sauce
- ¼ cup unsalted butter melted
- 2 Tbsp bourbon whiskey
- 1 cup confectioner’s sugar
- ½ cup half-and-half
Instructions
For the Bread Pudding
- Spray a 9”x13” casserole dish with nonstick cooking spray; set dish aside.
- Using a large bowl, lightly whisk the eggs together.
- Add half-and-half, melted butter, brown sugar, granulated sugar, vanilla extract, bourbon, orange zest, cinnamon and salt; stir until well combined.
- Add challah cubes; toss until well coated.
- Transfer mixture into prepared baking dish. Sprinkle top with sanding sugar.
- Cover dish with aluminum foil and let sit for 60 minutes so the bread can fully absorb the egg mixture.
- Preheat oven to 350°F.
- Bake for 50 minutes. Remove foil and continue baking for 10-15 more minutes or until top is golden brown.
For the Bourbon Sauce
- Using a small bowl, whisk together melted butter, bourbon, confectioner’s sugar and half-and-half.
- Pour glaze over the top of the bread pudding.
- Let sit for 15 minutes before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Notes
This should be ~6 cups of bread cubes.
There is no need to reach for that rare, top-shelf bottle of bourbon. Instead, use your favorite, shelf staple - Maker's Mark, Jim Beam and Jack Daniels are all good choices.
