Bourbon Bread Pudding Recipe
vanilla gelato and local maple glaze
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Ingredients
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Bread Pudding Base
Bourbon Soak & Flavor
Maple Glaze
To Finish / Serve
Method
Bread Pudding Base
Prepare bread
Butter a 9x9-inch (or similar 2-quart) baking dish with 1 tablespoon unsalted butter. Spread the 8 cups of cubed day-old brioche evenly in the prepared dish.
Make custard
In a medium mixing bowl, whisk together 4 whole eggs, 1 egg yolk, 1 cup whole milk, 1 cup heavy cream, 3 tablespoons granulated sugar, 1 tablespoon light brown sugar, 2 teaspoons vanilla extract, and 1 teaspoon fine sea salt until fully combined and slightly frothy.
Add fruit and zest
If using, sprinkle 3 tablespoons raisins or chopped dried apricots evenly over the bread cubes. Stir the orange zest into the custard mixture.
Soak with bourbon
Stir 1 teaspoon bourbon into the custard mixture. Pour the custard evenly over the bread, pressing down gently with a spatula so most cubes are soaked. Let the dish sit at room temperature for 20–30 minutes so the bread fully absorbs the custard. If short on time, allow 10 minutes and press occasionally.
Preheat oven & bake
While the pudding is soaking, preheat the oven to 350°F (175°C). Place the baking dish on a rimmed baking sheet to catch any drips. After soaking, tent the dish loosely with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake another 15–20 minutes, or until the center is set but slightly jiggly and the top is golden brown. Total baking time about 40–45 minutes.
Cool slightly
Remove from oven and let the bread pudding cool for 10–15 minutes on a wire rack before serving. The pudding will continue to set as it cools.
Maple Glaze
Make glaze
While the pudding bakes or cools, combine 1 cup local maple syrup, 2 tablespoons unsalted butter, and 2 tablespoons light brown sugar in a small saucepan over medium heat. Stir gently until the butter is melted and the sugar is dissolved, then bring to a gentle simmer for 2–3 minutes to thicken slightly. Remove from heat and whisk in 1 teaspoon vanilla extract and a pinch of sea salt. Let cool slightly; glaze will thicken more as it cools.
Adjust consistency
If the glaze becomes too thick, stir in 1–2 teaspoons warm water to reach a pourable consistency. If too thin, simmer 1–2 minutes longer, watching carefully so it doesn’t darken or caramelize too much.
To Finish / Serve
Plate
Spoon or slice warm bread pudding into individual bowls or plates (approximately 6 servings).
Glaze and gelato
Drizzle 1–2 tablespoons of the warm maple glaze over each portion. Top each serving with one generous scoop of vanilla gelato.
Final touches
Optionally dust with a light sprinkling of powdered sugar. Serve immediately while the pudding is warm and the gelato is cold for contrast.