The Chef

Restaurants

Meals

Drinks

Restaurants›Shipp’s Dockside Grill›Southern Comfort Bread Pudding Recipe

Southern Comfort Bread Pudding Recipe

Name: Shipp’s Dockside Grills Southern Comfort Bread Pudding Recipe
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: Southern
Ingredients: 8 cups day-old brioche or challah bread, cut into 1-inch cubes; 2 cups whole milk; 1 cup heavy cream; 4 count large eggs; 3 tbs granulated sugar; 1 tbs light brown sugar, packed; 2 tsp vanilla extract; 1 tsp freshly grated nutmeg; 1 tsp kosher salt; 3 tbs unsalted butter, melted; 3 tbs raisins or chopped dried peaches (optional); 4 tbs unsalted butter; 1 cup light brown sugar, packed; 1 cup heavy cream; 3 tbs Southern Comfort (whiskey liqueur); 1 tsp vanilla extract; 1 tsp cornstarch (optional, for thicker glaze); 1 tsp cold water (if using cornstarch); 0.25 tsp pinch of salt; 1 tsp powdered sugar; 2 tbs toasted pecans, chopped; 1 cup vanilla ice cream or whipped cream

Inspired by Shipp’s Dockside Grill

Time1h 20m

Serves6

House-made Bread Pudding, Southern Comfort Glaze

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Bread Pudding

8 cups day-old brioche or challah bread, cut into 1-inch cubes

2 cups whole milk

1 cup Heavy cream

4 count Large eggs

3 tbs granulated sugar

1 tbs light brown sugar, packed

2 tsp Watkins vanilla extract

1 tsp freshly grated nutmeg

1 tsp kosher salt

3 tbs unsalted butter, melted

3 tbs raisins or chopped dried peaches (optional)

Southern Comfort Glaze

4 tbs Unsalted butter

1 cup light brown sugar, packed

1 cup Heavy cream

3 tbs Southern Comfort (whiskey liqueur)

1 tsp Watkins vanilla extract

1 tsp cornstarch (optional, for thicker glaze)

1 tsp cold water (if using cornstarch)

1/4 tsp pinch of salt

Finish & Serving (optional)

1 tsp powdered sugar

2 tbs toasted pecans, chopped

1 cup vanilla ice cream or whipped cream

Method

Bread Pudding

Prepare bread

Preheat oven to 350°F (175°C). Butter a 9x9-inch or similar 2-quart baking dish. Scatter the cubed day-old brioche evenly in the dish. If using raisins or chopped dried peaches, sprinkle them evenly over the bread cubes.

Make custard

In a large mixing bowl, whisk together whole milk, heavy cream, eggs, granulated sugar, light brown sugar, vanilla extract, freshly grated nutmeg and kosher salt until sugar is dissolved and mixture is smooth. Whisk in melted butter.

Combine and soak

Pour the custard mixture evenly over the bread cubes, pressing down lightly with a spatula or the back of a spoon to help the bread absorb the liquid. Let sit at room temperature for 20–30 minutes to allow thorough soaking. If short on time, let stand 10 minutes and press again to help liquid penetrate.

Bake

Place the baking dish on a sheet pan (to catch any drips) and bake in the preheated oven for 35–45 minutes, or until the custard is set around the edges and slightly springy in the center and a toothpick inserted in the center comes out mostly clean with a few moist crumbs. If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.

Rest

Remove from oven and let the bread pudding rest 10–15 minutes while you make the glaze. The pudding will continue to set as it cools.

Southern Comfort Glaze

Make the caramel base

While the pudding bakes or rests, melt the unsalted butter in a medium saucepan over medium heat. Add the light brown sugar and stir until it dissolves and the mixture bubbles gently, about 2–3 minutes.

Finish glaze

Slowly whisk in the heavy cream and bring the mixture to a gentle simmer. Reduce heat to low and simmer 2–3 minutes until slightly thickened. Remove from heat and stir in Southern Comfort, vanilla extract and a pinch of salt. Taste carefully and adjust for sweetness or booze level.

Optional thickening

If you prefer a thicker glaze, whisk the cornstarch into the cold water to make a slurry and return the glaze to low heat. Whisk in the slurry and simmer 1 minute until thickened, then remove from heat.

Cool slightly

Allow glaze to cool 3–5 minutes so it’s warm but not piping hot (this helps it coat the pudding without soaking it entirely).

Flambé option (safety note)

If you’d like a flambéed presentation, warm (do not boil) an extra tablespoon of Southern Comfort in a metal ladle, ignite carefully with a long match or lighter away from flammable objects and pour over the pudding to burn off some alcohol. Only attempt if experienced and with safety precautions (fire extinguisher nearby).

Finish & Serve

Assemble

Spoon or drizzle the warm Southern Comfort glaze evenly over the rested bread pudding. Use as much or as little as you prefer—the glaze will pool slightly in the corners and soak into the bread for deep flavor.

Garnish and serve

Dust with powdered sugar, scatter toasted pecans on top, and serve slices warm with a scoop of vanilla ice cream or a dollop of whipped cream. Leftovers can be refrigerated up to 3 days and gently reheated in a 325°F oven until warmed through.