Bread Pudding
A classic Southern comfort dessert that transforms stale bread into a rich, custardy bake perfumed with vanilla and cinnamon. Served warm with a simple vanilla bourbon sauce, it's the ultimate crowd-pleasing treat.
Ingredients
- 12 oz day-old French bread or brioche, cubed
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 2/3 cup granulated sugar
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 4 tbsp unsalted butter, melted
- 1/2 cup raisins
- 1/4 cup powdered sugar
- 2 tbsp bourbon whiskey
Instructions
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1
Preheat oven to 350°F. Butter a 9x13-inch baking dish.
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2
Spread 12 oz cubed day-old French bread or brioche in an even layer in the prepared dish. Scatter 1/2 cup raisins over the top.
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3
In a large bowl, whisk together 4 large eggs, 2 cups whole milk, 1 cup heavy cream, 2/3 cup granulated sugar, 2 tsp vanilla extract, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 4 tbsp melted unsalted butter until well combined.
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4
Pour the custard mixture evenly over the bread. Press the bread gently with a spatula to submerge it. Let soak for 15 minutes so the bread absorbs the custard.
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5
Bake uncovered for 45-50 minutes until the top is golden brown and the custard is set in the center (a knife inserted in the middle should come out clean).
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6
While the pudding bakes, whisk together 1/4 cup powdered sugar and 2 tbsp bourbon whiskey to make a simple glaze. Add a splash more bourbon or a teaspoon of water to reach a drizzleable consistency.
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7
Let the bread pudding rest 10 minutes before slicing. Drizzle with the bourbon glaze and serve warm.