Bourbon Bread Pudding Recipe
Southern Style Brioche Bread Pudding Topped With Caramel Sauce, Tahitian Vanilla Bean Ice Cream
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Ingredients
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Bread Pudding
Caramel Sauce
To Serve
Method
Bread Pudding
Prepare the Bread
Preheat the oven to 350°F (175°C). Cut the brioche bread into 1-inch cubes and place them into a large mixing bowl.
Mix the Custard
In a separate bowl, whisk together the milk, heavy cream, granulated sugar, eggs, vanilla extract, brown sugar, cinnamon, salt, and bourbon until well combined.
Combine and Bake
Pour the custard mixture over the bread cubes and gently fold together to ensure the bread is fully coated. Let it sit for about 15 minutes to absorb the liquid. Transfer the mixture to a buttered baking dish and bake for 45-50 minutes, or until the top is golden brown and the center is set.
Caramel Sauce
Make the Caramel
In a medium saucepan over medium heat, add the granulated sugar and cook until it melts and turns a golden amber color. Be careful not to burn it.
Add Cream and Butter
Remove from heat and carefully whisk in the heavy cream and butter until smooth. Add a pinch of salt and stir to combine.
Serving
Serve
Scoop the warm bread pudding into bowls, drizzle generously with caramel sauce, and top with a scoop of Tahitian vanilla bean ice cream.
