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custard bread pudding with bourbon sauce

(2 ratings)
cookwithsusan avatar
Recipe by
Susan Wong
@cookwithsusan
Eugene, OR

This is one of my most requested sweet recipes. When this bread pudding bakes. The top of the bread pudding gets a little crispy, the middle is moist and the bottom layer is simply just custardy. It seems as though most, soak their bread, I choose not to soak, because I enjoy the different layers I get when I don't. The buttery bourbon sauce is what makes this dish, so I think it's best to keep this dessert away from the kids :)

(2 ratings)
yield 12 serving(s)
prep time 20 Min
cook time 1 Hr

Ingredients For custard bread pudding with bourbon sauce

  • CUSTARD BREAD PUDDING
  • 8 c
    stale french bread & sweet bread (banana or zucchini)
  • 4 c
    half and half
  • 8 lg
    eggs
  • 1/2 c
    sugar
  • 1 tsp
    cinnamon
  • 1 1/2 tsp
    vanilla extract
  • 1 pinch
    kosher salt
  • BOURBON SAUCE
  • 1/2 lb
    butter
  • 2 Tbsp
    water
  • 1 c
    sugar
  • 1 pinch
    kosher salt
  • 2 lg
    eggs
  • 1/4 c
    bourbon

How To Make custard bread pudding with bourbon sauce

  • 1
    To Make the BREAD PUDDING; Cut bread into small cubes.Toss the bread cubes together and place them in a 9 X 13 casserole.
  • 2
    Preheat oven to 325 degrees.
  • 3
    Mix the cream, eggs, sugar, cinnamon and vanilla together well and pour over bread. Press the bread down with a fork to get all the bread coated in the custard.
  • 4
    Place the 9 X13 dish into a large roasting pan and fill roasting pan with boiling water to reach half way up the side of the 9 X 13 dish.
  • 5
    Bake for 55 minutes to an hour or until a knife comes out clean.
  • 6
    TO MAKE THE BOURBON SAUCE; Place the butter, water, sugar and salt in a bowl over a double boiler. Mix with a whisk or wooden spoon until sugar dissolves and the grittiness is gone.
  • 7
    Remove from heat and beat in one egg at a time with a whisk until mixed well. Add bourbon and mix to blend.
  • 8
    Return to the double boiler and cook for another 3 – 5 minutes to cook the eggs and some of the alcohol off.The sauce will thicken as it cools. Refrigerate leftover sauce.
  • 9
    To see my original post with more notes and thoughts visit my blog at http://susan-thinkingoutloud.blogspot.com/2010/06/custard-bread-pudding-with-bourbon.html#more
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