Dairy Free Bread Pudding with Bourbon Sauce

Total time1 hr 50 min

Prep time25 min

Cook time55 min

Dairy Free Bread Pudding with Bourbon Sauce

Cubes of day-old brioche or challah soak up a rich, custardy blend of eggs, vanilla, cinnamon, and nutmeg until every piece is saturated and ready for the oven. As it bakes, the top turns deep golden brown while the center stays soft and just barely set, giving you that classic contrast of crisp edges and pillowy middle. The real showstopper is the warm bourbon sauce, built from powdered sugar and a tempered egg yolk that thickens into a glossy, pourable finish laced with real bourbon and a touch of vanilla. Spoon it generously over each warm square and you get that perfect balance of spiced, tender bread pudding against a boozy, silky sauce. It's a comforting, make-for-a-crowd dessert that fits neatly into a dairy free spread without missing any of the coziness bread pudding is known for.

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Ingredients

8 servings

For the bread pudding

1 lb day-old brioche or challah, cut into 1-inch cubes (about 10 cups)
Private Selection Artisan Style Brioche Sliced Thick Cut Bread - 20 oz
Kroger Market & Mill Artisan Brioche Bread
Western Hearth Artisan Brioche Bread
Sprouts Plant-Based Brioche Bread
Schmidt Old Tyme Artisan's Choice Rustic Brioche Bread
See all
3 cups whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
1 cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
4 large eggs
¾ cup granulated sugar
2 tsp vanilla extract
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
2 tbsp unsalted butter, melted
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For the bourbon sauce

½ cup unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 cup powdered sugar, sifted
1 large egg yolk
3 tbsp bourbon
¼ tsp vanilla extract

Instructions

1
Preheat the oven to 350°F (175°C). Butter a 9x13-inch baking dish. Spread the bread cubes in an even layer in the prepared dish.
2
In a large mixing bowl, whisk together the milk, heavy cream, eggs, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt until fully combined and the sugar is dissolved. Pour the custard evenly over the bread cubes, pressing the bread down gently so every piece is submerged. Let the bread soak for 30 minutes at room temperature, pressing down once or twice, until the cubes have absorbed most of the custard.

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