Bourbon Bread Pudding

Custard-soaked brioche baked until golden and puffed, then drenched in a warm caramel bourbon sauce. Kentucky holiday baking at its most comforting.

Ingredients

• 1 lb day-old brioche or challah, torn into chunks
• 4 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• ¾ cup granulated sugar
• 2 tbsp Kentucky bourbon
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ¼ tsp nutmeg
• 3 tbsp unsalted butter, melted
• For the Bourbon Caramel Sauce:
• 1 cup brown sugar
• ½ cup heavy cream
• 4 tbsp butter
• 3 tbsp Kentucky bourbon
• 1 tsp vanilla
• Pinch of salt

Instructions

1. 1

   Prep bread: If bread is fresh, tear it into chunks and dry at 300°F for 15 minutes. Place in a buttered 9x13-inch baking dish.

2. 2

   Make custard: Whisk together eggs, milk, cream, sugar, bourbon, vanilla, cinnamon, and nutmeg until combined. Pour over bread. Press bread down gently so it soaks up the custard. Let soak 30 minutes (or refrigerate overnight).

3. 3

   Bake: Preheat oven to 350°F. Drizzle melted butter over the top. Bake 45-55 minutes until puffed, golden brown, and set in the center with just a slight wobble.

4. 4

   Make the sauce: While pudding bakes, combine brown sugar, cream, and butter in a small saucepan. Cook over medium heat, stirring, until sugar dissolves and sauce thickens slightly, about 5 minutes. Remove from heat. Stir in bourbon, vanilla, and salt.

5. 5

   Serve: Cut warm bread pudding into squares. Spoon bourbon caramel sauce generously over each serving. Serve with a scoop of vanilla ice cream if you like.