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Bread Pudding with Bourbon Sauce

Bread Pudding with Bourbon Sauce

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.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 8 servings
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 16-ounce loaf of brioche
  • ½ cup raisins
  • 4 large eggs
  • ¼ cup granulated sugar
  • 2 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • ½ teaspoon ground cloves
  • ½ cup butter, melted
  • ½ teaspoon of freshly ground nutmeg
  • 2 cups half and half
  • 1 cup whole milk
  • ½ tablespoon butter to coat the baking dish
  • For the sauce:
  • 1 large egg
  • ¾ cup half and half
  • ½ cup granulated sugar
  • ¼ teaspoon cinnamon
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon freshly ground nutmeg
  • 1 tablespoon Jim Beam Bourbon

Method
 

  1. Slice bread into bite-size pieces and bake at 250° F for 10 minutes to remove moisture.
  2. Soak the raisins in a small bowl, just cover with boiling water. Set aside. DRAIN BEFORE USING
  3. 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.
  4. Coat a 9x9 baking dish with butter.
  5. To layer, the mixture and raisins set ½ of the bread and custard mix into the bottom of the baking dish. Sprinkle with ½ of the raisins. Repeat the layering once more.
  6. 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.
  7. For the Sauce
  8. 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.
  9. Serve and enjoy your Bread Pudding with Bourbon Sauce

Notes

Storage & Meal Prep
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.