Made primarily from pantry staples and so simple to throw together…what more could you ask for in a dessert? This bread pudding has soooo much going for it. It’s warm and lightly spiced. It boats a soft, sumptuous texture with a slight crunch. And it’s all topped with a buttery, caramelly, bourbon cream sauce that adds velvety ribbons of decadence.
What to Notice
- Bread pudding is all about balance: enough custard to make the bread soft and spoonable, but not so much that it’s gloopy. Let the bread soak until it feels thoroughly saturated, especially in the center, but still holds its shape when gently pressed.
- As it bakes, look for a golden top with a little crispness around the edges and a center that is just set. It may still have a gentle wobble, but it shouldn’t look liquidy.
- The bourbon cream should taste warm, rich, and rounded, not sharp. The alcohol will cook out of the bourbon so it shouldn’t taste too boozy and strong; if it does, let the sauce cook for a few more minutes. Spoon it over the bread pudding while it’s warm, when the crisp edges, tender custard, and boozy cream can all melt together.
Servings: 8 Servings
Ingredients
For The Bread Pudding
- 1 pound challah bread cut into 1-inch cubes
- 4 large eggs
- 2 cups half and half
- 3/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1 tablespoon vanilla extract
- 4 tablespoons unsalted butter melted and slightly cooled
- 1/2 cup chopped pecans
- 1 teaspoon kosher salt
For The Toffee Sauce
- 1/4 cup bourbon
- 4 tbsp unsalted butter
- 1/2 cup dark brown sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- pinch of salt
- vanilla ice cream for serving
Instructions
- Preheat oven to 375°F.
- In a large bowl, whisk together eggs, milk, sugar, cinnamon, nutmeg, vanilla extract, rum extract, and kosher salt.
- Whisk in melted butter until combined.
- Add cubed challah bread and gently fold until evenly coated.
- Grease a 9×13-inch baking dish.
- Pour bread pudding mixture evenly into the prepared baking dish and gently fold in the chopped pecans.
- Bake for 30 to 35 minutes until puffed and lightly golden brown.
To Make The Bourbon Cream Sauce
- While bread pudding bakes, combine the butter, bourbon, brown sugar, heavy cream, and vanilla extract in a small saucepan.
- Bring mixture to a boil over medium heat.
- Reduce heat and simmer for several minutes until slightly thickened.
- Drizzle warm bourbon sauce over bread pudding before serving.
- Serve with vanilla ice cream and enjoy.
