Emulsifier Free Bread Pudding with Bourbon Sauce
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Learn more →Ingredients
8 servings
For the bread pudding
- 1 lb day-old brioche or challah, cut into 1-inch cubes (about 10 cups)
- 3 cups whole milk
- 1 cup heavy cream
- 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
For the bourbon sauce
- ½ cup unsalted butter
- 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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