Description
Let’s face it, bread pudding is wildly underrated. And I honestly believe it’s because so often, the bread pudding we’ve experienced in restaurants or even at potlucks more closely resembles a sweetened bread cinder block than a rich, custardy pudding. This recipe is here to give you a new lease on the classic dessert. It’s almost too easy, but yields utterly decadent results. The key is in the ratio of bread to custard base; this recipe calls for quite a bit of bread, but also has an adequate amount of liquid components to balance it out.
Ingredients
- 4 large eggs
- 4 cups whole milk
- 1 cup white sugar
- 1 cup light brown sugar
- ¾ cup heavy cream
- 4 tablespoons unsalted butter, melted and cooled
- 2 tablespoons vanilla extract
- ½ teaspoon salt
- 1 (16 ounce) loaf sourdough bread
- 14 ounces brioche
- 2 tablespoons white sugar
- 2 tablespoons light brown sugar
- ¾ teaspoon ground cinnamon
- 1 large egg
- ½ cup heavy cream
- 1 cup white sugar
- ½ cup unsalted butter
- 2 tablespoons bourbon
- ¼ teaspoon salt
Instructions
- Prepare the pudding. Whisk eggs in a large mixing bowl to beat lightly. Whisk in milk
- 1 cup white sugar
- 1 cup brown sugar
- heavy cream
- butter
- vanilla extract
- and salt until evenly combined.
- Tear sourdough and brioche breads into bite-sized pieces. Add both breads to the custard mixture and stir with a rubber spatula until well coated. Allow to stand at room temperature and soak for 20 to 30 minutes
- stirring occasionally.
- Meanwhile
- preheat the oven to 325 degrees F (165 degrees C). Grease a 9×13-inch baking dish with butter.
- After soaking
- spoon bread mixture into the prepared baking dish.
- Bake in the preheated oven for 55 minutes.
- Meanwhile
- whisk together the remaining 2 tablespoons white sugar
- remaining 2 tablespoons brown sugar
- and cinnamon in a small bowl.
- Remove the pudding from the oven and sprinkle the cinnamon-sugar mixture evenly over the top. Increase oven temperature to 450 degrees F (230 degrees C).
- Return pudding to the oven and bake until firm with a lightly crisped top
- about 6 minutes. Cool at least 20 minutes before slicing.
- While pudding cools
- prepare the sauce. Beat egg in a small mixing bowl. Whisk in the heavy cream.
- Combine sugar and butter in a medium saucepan over medium heat. Cook
- stirring frequently
- until butter melts and sugar dissolves. Remove saucepan from heat. While rapidly whisking the butter and sugar mixture
- slowly pour in the beaten egg and cream mixture
- whisking until entirely incorporated. Whisk in bourbon and return to medium heat. Cook
- whisking constantly
- for 1 to 2 minutes. Whisk in salt.
- Cut the pudding into squares and serve with warm bourbon sauce.
Servings: 12