Introduction

This Challah Bread Pudding with Bourbon Sauce is a decadent dessert that combines the rich, eggy custard with the soft, slightly sweet challah bread. The warm bourbon sauce adds a luscious finish, making it perfect for special occasions or cozy evenings.

Challah Bread Pudding with Bourbon Sauce Recipe - Recipe Image

Ingredients

1 loaf Challah bread, sliced and cut into pieces
3 large eggs
1 cup brown sugar
3 cups whole milk
2 teaspoons vanilla bean paste or extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1/2 cup golden raisins, soaked in 1/2 cup bourbon
Optional: serve with ice cream
1/2 cup (1 stick) unsalted butter
1/2 cup packed brown sugar (for bourbon sauce)
1/4 cup bourbon (for bourbon sauce)
2 tablespoons dark corn syrup
2 tablespoons heavy whipping cream
1 teaspoon vanilla extract (for bourbon sauce)
1/4 teaspoon kosher salt (for bourbon sauce)

Instructions

Step 1: Preheat the oven to 350°F and grease a large 9×13-inch baking dish with cooking spray.
Step 2: Slice and cut the challah bread into bite-sized pieces. Arrange the bread pieces evenly in the prepared baking dish.
Step 3: In a large bowl, whisk the eggs until smooth. Add the brown sugar, whole milk, vanilla, cinnamon, nutmeg, and salt. Whisk until fully combined.
Step 4: Gently pour the custard mixture over the bread cubes, ensuring all pieces are soaked.
Step 5: Drain the golden raisins from the bourbon and evenly distribute them over the bread mixture. Use a spoon or your hands to gently press the raisins into the custard-soaked bread.
Step 6: Bake the bread pudding for 35 to 45 minutes, or until the top is golden brown and the custard is fully set.
Step 7: To make the bourbon sauce, combine the butter, brown sugar, bourbon, dark corn syrup, heavy cream, vanilla extract, and salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce to low and simmer for 2 to 3 minutes, stirring constantly.
Step 8: Remove the sauce from heat and drizzle it warm over the baked bread pudding. Serve immediately, optionally with ice cream.

Tips & Variations

Soaking the raisins in bourbon adds great depth of flavor, but you can substitute with orange juice or simply use plain raisins if preferred.
For a richer custard, substitute half of the whole milk with heavy cream.
If you don’t have vanilla bean paste, pure vanilla extract works just as well.
Try adding chopped nuts like pecans or walnuts for extra texture.
Use day-old challah bread to ensure it soaks up the custard perfectly without becoming too mushy.

Storage

Store any leftover bread pudding in an airtight container in the refrigerator for up to 3 days. The bourbon sauce can be stored separately in the refrigerator for up to one week. When ready to serve again, reheat the bread pudding in the oven at 325°F until warmed through, and gently warm the sauce in the microwave, stirring occasionally to prevent hardening.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of bread instead of challah?

Yes, brioche or a good-quality white bread can be used as a substitute. Avoid very dense or whole grain breads as they may affect the texture.

Is it necessary to soak the raisins in bourbon?

While soaking raisins in bourbon enhances the flavor, it’s not required. You can soak them in warm water or juice, or simply add them directly to the custard.

Challah Bread Pudding with Bourbon Sauce Recipe

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This Challah Bread Pudding With Bourbon Sauce is a decadent, comforting dessert featuring soft chunks of challah bread soaked in a rich custard infused with warm spices and studded with bourbon-soaked golden raisins. Baked until golden and topped with a luscious homemade bourbon sauce, this classic dessert is perfect for special occasions or cozy nights in. Serve it warm, optionally with a scoop of ice cream, for an indulgent finish.

Author: Ella
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Bread Pudding

1 loaf Challah bread, sliced and cut into bite-sized pieces
3 large eggs
1 cup brown sugar
3 cups whole milk
2 teaspoons vanilla bean paste or extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1/2 cup golden raisins, soaked in 1/2 cup bourbon

Bourbon Sauce

1/2 cup (1 stick) unsalted butter
1/2 cup packed brown sugar
1/4 cup bourbon
2 tablespoons dark corn syrup
2 tablespoons heavy whipping cream
1 teaspoon vanilla extract
1/4 teaspoon kosher salt

Optional

Ice cream, for serving

Instructions

Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and generously grease a large 9×13-inch baking dish with cooking spray to prevent sticking.
Assemble Bread: Slice the challah loaf into bite-sized pieces. Place the bread pieces evenly in the prepared baking dish, creating a base for the custard.
Make Custard Mixture: In a large bowl, whisk the eggs thoroughly. Add in the brown sugar, whole milk, vanilla bean paste or extract, ground cinnamon, ground nutmeg, and kosher salt. Whisk again until the mixture is smooth and fully combined.
Combine Bread and Custard: Gently pour the custard mixture evenly over the bread cubes in the baking dish, ensuring all pieces are soaked well.
Add Bourbon-Soaked Raisins: Drain the golden raisins from the bourbon, then scatter them on top of the soaked bread mixture. Use a spoon or your fingers to gently nestle the raisins into the custard-soaked bread.
Bake the Bread Pudding: Place the baking dish in the preheated oven and bake for 35 to 45 minutes, or until the top turns golden brown and the custard is fully set and cooked through.
Prepare Bourbon Sauce: While the pudding bakes, combine the unsalted butter, packed brown sugar, bourbon, dark corn syrup, heavy whipping cream, vanilla extract, and kosher salt in a medium saucepan. Bring the mixture to a boil over medium-high heat.
Simmer Sauce: Reduce the heat to low and cook the sauce for 2 to 3 minutes, stirring constantly, until thickened and smooth.
Serve: Once the bread pudding is out of the oven, drizzle the warm bourbon sauce generously over individual servings. Serve warm, optionally with a scoop of ice cream for added indulgence.
Storage: Store any leftover bourbon sauce in the refrigerator for up to one week. Reheat gently in the microwave before serving, as it will harden when chilled.

Notes

Soaking the raisins in bourbon imparts a rich flavor; you can substitute water or orange juice for a non-alcoholic version.
For a dairy-free option, substitute whole milk and heavy cream with plant-based alternatives.
Ensure the custard fully sets by baking until a knife inserted near the center comes out clean or with just a slight coating.
Let the bread soak in the custard mixture for a few minutes before baking if possible for better texture and flavor absorption.
Leftover bread pudding can be refrigerated for 2-3 days and reheated in the oven or microwave.

Keywords: challah bread pudding, bourbon sauce, bread pudding recipe, dessert, baked custard, holiday dessert