Easy, delicious, and a total crowd-pleaser—this bourbon-spiked bread pudding is just right for a cozy night in or a festive holiday dessert.
Servings: 6 to 8
Prep Time:15 Minutes
Cook Time:60 Minutes
Total Time:1 Hour 15 Minutes, plus at least 1 hour for the bread to soak
Ingredients
4 large eggs
2 cupswhole milk
1 cupsugar
3 tablespoonsunsalted butter, melted and slightly cooled
2 tablespoons bourbon
½ teaspoon ground cinnamon
1 teaspoon vanilla
¼ teaspoon salt
4 cups(packed) challah or brioche cubes, from one loaf (about 9 oz)
Vanilla ice cream, for serving
Instructions
Spray a 2-quart baking dish with nonstick cooking spray.
In a large bowl, whisk the eggs. Add the milk, sugar, melted butter, bourbon, cinnamon, vanilla, and salt and whisk until evenly combined. Mix in the challah cubes. Pour the mixture into the prepared baking dish, and let stand at least 1 hour (or refrigerate overnight).
Preheat the oven to 350°F and set an oven rack in the middle position.
Bake for 55 to 60 minutes, until the top is golden and puffy and the center is set. Serve warm with vanilla ice cream.
Make-Ahead/Freezer-Friendly Instructions: The bread pudding can be assembled and refrigerated overnight. It can also be frozen, after baking, for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap. Thaw overnight in the refrigerator. Before serving, reheat in a 300°F-oven until warmed through.
Nutrition Information
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Per serving (Nutritional info does not include ice cream - 8 servings)