Brioche Bread Pudding with Bourbon-Butterscotch Sauce

Name: Brioche Bread Pudding with Bourbon-Butterscotch Sauce
Total time: 2 h
Yield: 8 - 10 serving(s)
Ingredients: Unsalted butter, for the baking pan; 1 (1-pound) loaf brioche or challah, thickly sliced and torn into 1- to 2-inch pieces; 1 3/4 c. whole milk; 1 c. heavy cream; 3 large eggs plus 5 egg yolks; 1/3 c. granulated sugar; 2 tsp. pure vanilla extract; 1/2 tsp. kosher salt; 1/2 tsp. ground cinnamon; 1/4 tsp. ground allspice; 1/4 tsp. ground ginger; 4 tbsp. (1/2 stick) unsalted butter; 1 1/2 c. packed light brown sugar; 2/3 c. heavy cream; 2 tbsp. bourbon; 1 tsp. pure vanilla extract; Sweetened whipped cream, for serving

By Mary HeffernenPublished: Oct 5, 2020

3 Ratings

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brioche bread pudding with bourbonbutterscotch sauce

Erin Kunkel

Yields:

8 - 10 serving(s)

Total Time:

2 hrs

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Ingredients

For the Bread Pudding

Unsalted butter, for the baking pan
1 (1-pound) loaf brioche or challah, thickly sliced and torn into 1- to 2-inch pieces
1 3/4 cups whole milk
1 cup heavy cream
3 large eggs plus 5 egg yolks
1/3 cup granulated sugar
2 tsp. pure vanilla extract
1/2 tsp. kosher salt
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground ginger

For Bourbon-Butterscotch Sauce

4 Tbsp. (1/2 stick) unsalted butter
1 1/2 cups packed light brown sugar
1/2 tsp. kosher salt
2/3 cup heavy cream
2 Tbsp. bourbon
1 tsp. pure vanilla extract
Sweetened whipped cream, for serving

Directions

1. Make bread pudding: Grease a 9-by-13-inch baking dish with butter. Place bread in prepared pan. Whisk together milk, cream, eggs, egg yolks, granulated sugar, vanilla, salt, cinnamon, allspice, and ginger in a bowl; pour over bread. Let rest, pressing bread down occasionally, 1 hour.

2. Preheat oven to 325°F. Bake until golden brown and cooked through, 35 to 40 minutes. (If you like it a bit darker, increase oven to broil and cook until brown, 1 to 2 minutes.) Transfer to a wire rack, and cool 15 to 30 minutes.

3. Make sauce: Melt butter in a medium saucepan over medium heat. Add brown sugar, salt, and 1/3 cup cream, stirring until smooth. Simmer, without stirring, until sugar melts and mixture looks like caramel sauce, 4 to 5 minutes (reduce heat slightly if it starts to darken too quickly). Remove from heat and carefully stir in bourbon, vanilla, and remaining 1/3 cup cream.

4. Serve bread pudding warm or at room temperature topped with sauce and whipped cream.

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