Bourbon Bread Pudding
A cozy baked bread pudding with custard-soaked cubes, golden raisins, and a creamy bourbon glaze that sinks into every warm slice.
Prep 25 min · Cook 1 hr 15 min · Total 1 hr 55 min · Makes 12 servings
Ingredients
- For the pudding:
- 1 1/2 pounds ciabatta, brioche, or challah, cut into 2-inch cubes
- 4 cups half-and-half
- 12 tablespoons unsalted butter
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 3 tablespoons pure vanilla extract
- 5 large eggs, lightly beaten
- 1 cup golden raisins
- For the bourbon glaze:
- 4 tablespoons unsalted butter
- 2 tablespoons bourbon
- 1 cup confectioners' sugar
- 1/2 cup heavy cream
Directions
- Set an oven rack in the lower third, then heat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish lightly.
- For the pudding, add the bread to a roomy mixing bowl. Pour in the half-and-half, then turn the bread gently so the pieces begin to absorb it. Leave the bowl at room temperature while the custard comes together.
- Melt the butter in a medium saucepan over medium heat. Take the pan off the heat, then stir in the brown sugar, granulated sugar, and vanilla until the mixture is smooth and fully blended.
- Whisk the eggs in a medium bowl. Add the butter and sugar mixture, and stir until everything is evenly combined and silky. Pour this custard over the soaked bread, then fold gently until the custard and half-and-half are distributed throughout.
- Transfer the bread mixture to the buttered baking dish and nudge it into an even layer. Scatter the raisins across the surface, then press them gently into the pudding, making sure the bread is covered by the liquid. Cover the dish with aluminum foil and bake for 55 minutes. Take off the foil, then return the dish to the oven for 10 to 15 minutes more, until the top is golden brown. Leave the pudding to rest while you make the glaze.
- For the bourbon glaze, melt the butter in a medium saucepan over medium heat. Remove the pan from the heat, then stir in the bourbon and confectioners’ sugar until incorporated. Add the cream and mix until the glaze is smooth.
- Pour the glaze over the bread pudding. Wait 15 minutes before serving. This is best warm, but it may be refrigerated, tightly covered, for up to 4 days.