Bread Pudding with Bourbon Sauce

Bread pudding is a bread-based dessert popular in many countries' cuisines. It is made with stale bread and milk or cream, generally containing eggs, a form of fat such as oil, butter or suet and, depending on whether the pudding is sweet or savory, a variety of other ingredients.

IS STALE BREAD BETTER FOR BREAD PUDDING?

Any white bread will work well but its better if it’s stale and it’s even better still if you choose an eggy bread like brioche or challah.

HOW DO YOU STORE LEFTOVERS?

Stored in an airtight container your bread pudding will keep for up to four days in the refrigerator. You can add extra sauce onto the pudding before chilling or store it separately.

Make it

Bread Pudding with Bourbon Sauce

Ingredients

16-ounce loaf of brioche

1/2 cup raisins

4 large eggs

1/4 cup granulated sugar

2 tsp vanilla extract

1 tsp almond extract

1/2 tsp ground cloves

1/2 cup butter, melted

1/2 tsp of freshly ground nutmeg

2 cups half and half

1 cup whole milk

1/2 tbsp butter to coat the baking dish

For the sauce:

1 large egg

3/4 cup half and half

1/2 cup granulated sugar

1/4 tsp cinnamon

1/2 tsp vanilla extract

1/8 tsp freshly ground nutmeg

1 tbsp Jim Beam Bourbon

Instructions
Slice bread into bite-size pieces and bake at 250° F for 10 minutes to remove moisture.

Soak the raisins in a small bowl, just cover with boiling water. Set aside. DRAIN BEFORE USING

In a large bowl combine eggs, sugar, vanilla, and butter. Whisk well to dissolve sugar. Add in nutmeg, half and half, and milk. Whisk well to combine all ingredients. Add in bread pieces and toss to coat.

Coat a 9x9 baking dish with butter.

To layer, the mixture and raisins set 1/2 of the bread and custard mix into the bottom of the baking dish. Sprinkle with 1/2 of the raisins. Repeat the layering once more.

Bake pudding in a preheated 325*F (165*C) oven for 40-45 minutes or until golden brown and the center is just barely set. It should jiggle slightly.

For the Sauce

In a small saucepan combine egg, half and half, and sugar. Mix well. Add in cinnamon, nutmeg, vanilla, and Jim Beam. Cook over low heat until simmering and sauce thickens while whisking constantly. Sauce may foam up but bubbles will subside when taken off the heat. When it's done, the sauce will coat the back of a spoon and will resemble a thin pudding consistency.

Serve and enjoy your Bread Pudding with Bourbon Sauce