Custard Bread Pudding with Bourbon Sauce

Susan Wong

By
@cookwithsusan

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 :)


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Comments:

Serves:

12

Prep:

20 Min

Cook:

1 Hr

Ingredients

CUSTARD BREAD PUDDING

8 c
stale french bread & sweet bread (banana or zucchini)
4 c
half and half
8 large
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 large
eggs
1/4 c
bourbon

Directions Step-By-Step

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 susan-thinkingoutloud.blogspot.com/....

About this Recipe

Course/Dish: Cakes, Puddings, Other Desserts