Vegetarian Classic Bread Pudding

Total time1 hr 45 min

Prep time20 min

Cook time55 min

This rich, custardy bake starts with cubes of day-old brioche or challah soaked in a lush mixture of milk, cream, eggs, and sugar until every piece is plump and saturated. Warm notes of cinnamon, nutmeg, and vanilla work through the custard as it bakes into a deep golden top with a tender, pillowy interior underneath. A scatter of butter melts into the surface while it bakes, helping that top layer turn irresistibly crisp against the soft custard below. Once it's rested and sliced into squares, it gets finished with a glossy bourbon sauce whisked together from butter, powdered sugar, and egg yolk, cooked gently until silky and spooned generously over each warm portion. It's a comforting, dessert-table classic that fits easily into a vegetarian spread, whether you're serving it for brunch or as the finale to a weeknight dinner. Every bite balances that soft, eggy richness with just enough spice and boozy depth to make it feel special.

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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
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2 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, cut into small pieces

For the bourbon sauce

4 tbsp unsalted butter
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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