Nickel Allergy Friendly Bread Pudding with Bourbon Sauce

Total time1 hr 50 min

Prep time25 min

Cook time55 min

Nickel Allergy Friendly Bread Pudding with Bourbon Sauce

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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)
Seattle International Classic Brioche Bread 20oz
See all
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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