Name: Cypress Restaurants Chef Tamar’s Bread Pudding Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8 servings
Cuisine: American
Ingredients: 8 cups day-old brioche or challah bread, cut into 1-inch cubes; 2 cups whole milk; 1 cups heavy cream; 4 none large eggs; 3 tbs granulated sugar; 1 tbs light brown sugar, packed; 2 tsp pure vanilla extract; 1 tsp freshly grated nutmeg; 1 tsp kosher salt; 2 tbs unsalted butter, melted; 1 cups optional: golden raisins or chopped dried apricots; 4 tbs unsalted butter; 1 cups light brown sugar, packed; 0.5 cups heavy cream; 3 tbs bourbon; 1 tsp pure vanilla extract; 0.25 tsp kosher salt; 1 tbs confectioners' sugar (optional, for dusting); 0.5 cups toasted chopped pecans or walnuts (optional)

Method

Bread Pudding Base

Prepare bread

Preheat oven to 350°F (175°C). Butter a 9x13-inch baking dish. Place 8 cups of 1-inch bread cubes in a large mixing bowl; if using dried fruit, mix in 1 cup of golden raisins or chopped dried apricots so they distribute through the bread.

Make custard

In a separate medium bowl or large measuring cup, whisk together 2 cups whole milk, 1 cup heavy cream, 4 large eggs, 3 tablespoons granulated sugar, 1 tablespoon packed light brown sugar, 2 teaspoons vanilla extract, 1 teaspoon freshly grated nutmeg, 1 teaspoon kosher salt, and 2 tablespoons melted unsalted butter until fully combined and the sugars begin to dissolve.

Combine and soak

Pour the warm (not hot) custard evenly over the bread cubes, pressing down gently so the bread absorbs the liquid. Let the mixture sit at room temperature for 20–30 minutes so the bread fully soaks. Stir once halfway through to ensure even absorption.

Bake

Cover the baking dish loosely with aluminum foil and bake in the preheated 350°F oven for 25 minutes. Remove the foil and continue baking for another 20–25 minutes until the pudding is puffed, set in the center (a knife inserted should come out mostly clean) and the top is golden-brown. Total baking time about 45–50 minutes.

Rest

Remove from oven and let rest 10 minutes while you make the glaze. The pudding will settle slightly and finish cooking from residual heat.

Bourbon Glaze

Make glaze

While the pudding rests, make the bourbon glaze. In a small saucepan over medium heat, melt 4 tablespoons unsalted butter. Add 1 cup packed light brown sugar and stir until the sugar dissolves and the mixture is bubbling gently. Carefully whisk in 1/2 cup heavy cream and continue to simmer for 2–3 minutes until slightly thickened.

Finish glaze

Remove the saucepan from heat and stir in 3 tablespoons bourbon, 1 teaspoon vanilla extract, and 1/4 teaspoon kosher salt. Taste and adjust: for a stronger bourbon flavor, add up to another 1 tablespoon bourbon, but do not boil after adding alcohol. Keep warm until ready to serve.

Top pudding

Spoon or drizzle the warm bourbon glaze evenly over the just-baked bread pudding, allowing some to soak into the surface. Reserve a small amount of glaze for passing at the table if desired.

Finishing

If using, sprinkle 1/2 cup toasted chopped pecans or walnuts over the glazed pudding and dust lightly with 1 tablespoon confectioners' sugar. Serve warm in generous portions (about 8 servings), with extra warm glaze on the side if desired.