Kentucky Bourbon Bread Pudding
Ingredientsfor 2
540
Cal
10g
Protein
66g
Carbs
26g
Fat
- 11 loaf French bread (about 16 oz), cut into 1-inch cubes, day-old
- 24 large eggs
- 32 cups whole milk
- 41 cup heavy cream
- 5¾ cup granulated sugar
- 62 tablespoons unsalted butter, melted
- 71 teaspoon pure vanilla extract
- 81 teaspoon cinnamon
- 9¼ teaspoon nutmeg
- 101 cup raisins or chocolate chips
- 11½ cup unsalted butter for bourbon sauce
- 121 cup powdered sugar for sauce
- 13¼ cup Kentucky bourbon for sauce
- 141 large egg yolk for sauce
Instructions
- 1
Preheat oven to 350°F. Spread bread cubes in a greased 9×13 baking dish. Whisk eggs, milk, heavy cream, granulated sugar, melted butter, vanilla, cinnamon, and nutmeg until smooth. Scatter raisins over the bread, then pour the custard evenly over everything, pressing the bread down to submerge. Let soak 15 minutes.
- 2
Bake at 350°F for 45–50 minutes until the pudding is puffed, the top is golden brown, and the custard is set in the center — a knife inserted in the middle should come out clean. Cool 10 minutes.
- 3
Make the bourbon sauce: Melt ½ cup butter in a small saucepan over medium-low heat. Whisk in powdered sugar until smooth. Remove from heat. Whisk egg yolk in a small bowl; slowly drizzle in a few spoonfuls of the hot butter sauce while whisking (this tempers the yolk). Pour yolk mixture back into the saucepan and whisk. Stir in bourbon. Serve warm pudding with bourbon sauce drizzled generously over the top.