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Challah Bread Pudding with Bourbon Sauce Recipe

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4.4 from 89 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Combine Bread and Custard: Gently pour the custard mixture evenly over the bread cubes in the baking dish, ensuring all pieces are soaked well.
  5. 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.
  6. 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.
  7. 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.
  8. Simmer Sauce: Reduce the heat to low and cook the sauce for 2 to 3 minutes, stirring constantly, until thickened and smooth.
  9. 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.
  10. 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

Find it online: https://ellaeatsdaily.com/challah-bread-pudding-with-bourbon-sauce-recipe/