Vegetarian Bread Pudding with Bourbon Sauce

Total time1 hr 50 min

Prep time25 min

Cook time55 min

Vegetarian Bread Pudding with Bourbon Sauce

Golden cubes of brioche soak up a rich, cinnamon-spiced custard until every bite turns soft and pillowy in the middle with a deeply caramelized top. The bake gives you those classic contrasts — crisp, browned edges against a tender, custardy center — that make this dessert so comforting straight out of the oven. Warmed with vanilla, cinnamon, and a whisper of nutmeg, it's the kind of dish that fills the kitchen with the best kind of smell while it bakes. The bourbon sauce is where this one really shines, whisked to a glossy, pourable finish and spooned generously over each warm square right before serving. It's an easy make-ahead centerpiece for a dinner party or holiday table, and it fits neatly into a vegetarian spread without any fuss.

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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
Bigwood Bread Brioche Sliced - 32 Oz Sprouts Plant-Based Brioche Bread
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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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