Texas Bourbon Bread Pudding Recipe

Name: Willie's Grill & Icehouses Texas Bourbon Bread Pudding Recipe
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 6 servings
Cuisine: American
Ingredients: 8 cups day-old challah or brioche bread, cubed (1-inch); 1 cups whole milk; 1 cups heavy cream; 4 count large eggs; 3 tbs granulated sugar; 1 cups light brown sugar, packed; 2 tsp pure vanilla extract; 1 tsp fine sea salt; 1 tbs Kentucky bourbon; 1 tsp dark molasses; 1 cups raisin or currants (optional); 1 tsp orange zest; 3 tbs unsalted butter, melted; 2 tbs demerara or turbinado sugar; 1 tbs powdered sugar (optional, for serving); 1 tbs cold heavy cream (for serving, optional)

Inspired by Willie's Grill & Icehouse

Time1h 25m

Serves6

Make Texas Bourbon Bread Pudding Recipe in just 1h 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Custard & Base

8 cups day-old challah or brioche bread, cubed (1-inch)

1 cups whole milk

1 cups Heavy cream

4 count Large eggs

3 tbs granulated sugar

1 cups light brown sugar, packed

2 tsp pure vanilla extract

1 tsp fine sea salt

Bourbon Soak & Mix-ins

1 tbs Kentucky bourbon

1 tsp dark molasses

1 cups raisin or currants (optional)

1 tsp orange zest

Topping & Finish

3 tbs unsalted butter, melted

2 tbs demerara or turbinado sugar

1 tbs powdered sugar (optional, for serving)

1 tbs cold heavy cream (for serving, optional)

Method

Custard & Base

Prepare bread

Preheat oven to 350°F (175°C). Butter a 9x9-inch or similar-size baking dish. Spread cubed day-old challah or brioche on a baking sheet and toast in the oven 6–8 minutes until edges are slightly crisp but interior still soft. Remove and let cool slightly.

Make custard

In a medium saucepan, combine whole milk, heavy cream, granulated sugar, and half (1/2) of the light brown sugar. Warm over medium heat just until tiny bubbles form at the edges and sugar dissolves, about 4–6 minutes; do not boil. Remove from heat.

Combine eggs

In a large bowl, whisk the eggs, remaining light brown sugar, vanilla extract, and salt until smooth. Slowly temper the warm milk mixture into the eggs by streaming about 1/2 cup of hot liquid into the eggs while whisking continuously; then gradually whisk the egg mixture back into the saucepan or pour the hot milk into the egg bowl, whisking until homogeneous.

Soak bread

Place toasted bread cubes into the prepared baking dish. Pour the custard evenly over the bread, pressing gently so pieces absorb liquid. Let the bread sit and soak for 15–20 minutes at room temperature so the custard penetrates the cubes. If using raisins or currants, scatter them among the bread before pouring custard.

Bourbon Soak & Mix-ins

Prepare bourbon soak

While the bread soaks, combine the bourbon and dark molasses in a small bowl. Stir until molasses is fully incorporated into the bourbon. Add orange zest and stir to combine.

After the bread has soaked for 15–20 minutes, drizzle the bourbon-molasses mixture evenly over the top so the flavor distributes through the custard. Gently press the top of the bread again to help absorption. If you prefer a stronger bourbon flavor, reserve 1 tsp and brush it on halfway through baking.

Topping & Finish

Top and bake

Mix the melted unsalted butter with the demerara sugar. Brush or drizzle this mixture evenly over the top of the soaked bread pudding. Place the baking dish on a rimmed sheet pan (to catch any drips) and bake in the preheated 350°F oven for 35–45 minutes, or until the center is just set (a knife inserted near the center should come out mostly clean with a few moist crumbs).

Rest and finish

Remove from oven and let rest 10–15 minutes — the pudding will continue to set. If desired, sift powdered sugar on top before serving and serve with a small drizzle of cold heavy cream or a scoop of vanilla ice cream. For extra shine, warm 1 tsp bourbon with 1 tsp brown sugar and brush lightly over the surface before serving.