Dairy Free Classic Bread Pudding

Total time1 hr 45 min

Prep time20 min

Cook time55 min

4.6

(19)

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Ingredients

8 servings

For the pudding

1 lb (about 10 cups) day-old brioche or challah, cut into 1-inch cubes
2 cups whole milk
Chef's tip
Use the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor.
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, cut into small pieces
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

4 tbsp 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

Instructions

1
Butter a 9×13-inch baking dish. Spread the bread cubes in an even layer in the dish.
2
In a large bowl, whisk together the milk, heavy cream, eggs, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt until the sugar is fully dissolved and the mixture is smooth and uniform.

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