You know us: always reminding you that dessert is important!
This recipe was created as a companion to our episode on How to Organize a Meal Train. When feeding others, it is, of course, critical to make sure that you focus on nourishing them, but it equally important to make sure that you deliver food joy. And this Classic Bread Pudding recipe is perfect for just that.
Like any casserole, this is easy to make ahead, to feed a crowd, and to deliver comfort. Making the sauce is optional, but if you have the time, it’s the little something extra that makes this dessert feel special.
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Classic Bread Pudding with Brown Sugar Whiskey Sauce
- Total Time: 35
- Yield: 8 to 10 servings 1x
Description
Like any casserole, this is easy to make ahead, to feed a crowd, and to deliver comfort. Making the sauce is optional, but if you have the time, it’s the little something extra that makes this dessert feel special.
Ingredients
2 tablespoons unsalted butter, softened, for baking dish
12 ounces brioche or challah bread
4 cups half and half
4 large eggs, plus 1 large egg yolk
1 cup sugar
1 tablespoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt
For the Brown Sugar Whiskey sauce:
1/2 cup heavy cream
1/4 cup light brown sugar
2 tablespoons whiskey or bourbon
1 teaspoon vanilla extract
Pinch kosher salt
8 tablespoons (1 stick) room temperature unsalted butter, cubed
Instructions
1. Heat the oven to 350 degrees F. Coat a 13×9 baking dish (glass or ceramic) with softened butter and set aside. Cut the bread into 1-inch cubes and transfer to a large mixing bowl.
2. Heat the half and half in a medium saucepan over medium heat and bring to a simmer, about 5 minutes. Remove from the heat. Whisk together the eggs, sugar, vanilla extract, and spices in a medium mixing bowl. Slowly whisk in the warmed dairy, one ladle full at a time, until the egg mixture is warm but smooth. Add the remaining warmed half and half and stir to combine.
3. Pour the egg mixture over the bread cubes and set aside for 15 to 20 minutes. This gives the bread time to absorb the custard. You can gently toss the bread once or twice during the soak to ensure that all of the bread is well coated.
4. Use a slotted spoon to move the bread mixture from the bowl to the prepared baking dish, gently pressing to fit all of the bread, then pour any remaining custard over the baking dish.
5. Bake the bread pudding for 45 to 50 minutes until the middle is springy to the touch. Cool the bread pudding for at least 15 minutes while you make the whiskey sauce: In a small saucepan, heat the cream, brown sugar, whiskey, vanilla, and salt. Bring to a simmer before removing from the heat. While off of the heat, add the butter, one cube at a time, and whisk vigorously. Keep doing this until all of the butter is incorporated and the sauce has thickened. Serve immediately drizzled over the bread pudding.
