I’m not sure how it took me so long to give bread pudding a try, but since I first tasted it a few years back I have become obsessed. Really, I should have seen it coming. Carbs are my favorite food group and I have a raging sweet tooth. Combine the two and self control goes out the window!
Serves 8
20m prep time
1h cook time
BREAD PUDDING
1 loaf French bread, best stale
2 ½ cups heavy whipping cream
1 ½ cups whole milk
3 eggs
2 cups sugar
2 tablespoons vanilla extract
¼ teaspoon salt
4 tablespoons bourbon
BOURBON SAUCE
½ cup unsalted butter
1 cup sugar
1 large egg
½ cup bourbon
BREAD PUDDING
Preheat oven to 350 degrees F and grease a 9×13 baking dish.
Slice bread into 1 inch cubes and place in a large mixing bowl. Pour cream and milk over the cubed bread.
Toss the bread mixture until the liquid has been absorbed.
In a medium bowl, combine the eggs, sugar, bourbon, vanilla, and salt. Beat until smooth, then pour over the bread mixture.
Transfer mixture to the prepared baking dish.
Bake until golden brown and crispy on top, about 45-50 minutes.
Remove the pudding from oven and let cool to room temperature while making the sauce.
BOURBON SAUCE
In a medium saucepan, heat butter until fully melted.
Add sugar and egg while stirring.
Continue to cook over low heat while stirring constantly. Once sauce thickens enough to coat the spoon, remove from heat.
Stir in bourbon. Sauce may separate if not served right away. If so, whisk before serving.
Pour sauce over sliced pudding.