Bread Pudding Recipe

Prepare bread

Preheat oven to 350°F (175°C). Tear 6 cups of day-old brioche or challah into roughly 1-inch pieces and place in a large mixing bowl or 8-inch square (or 9x9) baking dish that has been lightly buttered.

Make custard

In a medium bowl, whisk together 1 cup whole milk, 1 cup heavy cream, 4 large eggs, 3 tablespoons granulated sugar, 1 tablespoon light brown sugar, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, 1 teaspoon fine salt, and 3 tablespoons melted unsalted butter until smooth and homogenous.

Soak bread

Pour the custard evenly over the bread pieces, pressing gently so the bread absorbs the liquid. Sprinkle 1 tablespoon raisins or dried currants over the mixture if using. Let sit at room temperature for 15–20 minutes to allow thorough soaking; if time permits, cover and refrigerate for up to 2 hours for a richer texture.

Bake

If the bread pudding hasn't been placed in the buttered baking dish, transfer soaked bread into the prepared dish. Dot the top with any remaining 1 tablespoon melted butter. Place the dish in the preheated oven and bake for 35–45 minutes, until the top is golden brown and a knife inserted into the center comes out mostly clean but the center is still slightly custardy. If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.

Rest

Remove from oven and let the pudding rest 10 minutes. The residual heat will finish setting the custard while keeping it warm for serving.

Make sauce

While the pudding bakes or during the 10-minute rest, prepare the sauce. In a small saucepan over medium heat, melt 4 tablespoons unsalted butter. Add 3 tablespoons light brown sugar and cook, stirring, 1–2 minutes until dissolved and bubbling gently. Slowly whisk in 1/2 cup heavy cream and continue to cook 2–3 minutes until the sauce thickens slightly.

Add bourbon and finish

Remove the pan from heat and stir in 3 teaspoons bourbon, 1/2 teaspoon vanilla extract, and 1/4 teaspoon fine salt. Taste and adjust: for a stronger bourbon flavor, add up to an additional 1–2 teaspoons. Return to very low heat for 30 seconds if you want the sauce warmer for serving, but avoid boiling after the bourbon is added to preserve aroma.

To serve, spoon warm bread pudding onto plates or serve directly from the baking dish. Pour a generous pool of warm bourbon sauce around or over each portion. Dust lightly with powdered sugar if desired.

Leftovers: cover and refrigerate any unused pudding and sauce separately for up to 3 days. Rewarm pudding in a 325°F oven until heated through and reheat sauce gently on the stove.