Challah Bread Pudding with Bourbon Sauce Recipe

Introduction

Challah Bread Pudding with Bourbon Sauce is a rich and comforting dessert that transforms soft, slightly sweet challah bread into a warm, custardy treat. The bourbon sauce adds a luscious, boozy finish that makes it perfect for special occasions or cozy nights in.

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
• 1/4 cup bourbon
• 2 tablespoons dark corn syrup
• 2 tablespoons heavy whipping cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt

Instructions

1. Step 1: Preheat the oven to 350°F and grease a large 9×13-inch baking dish with spray.
2. Step 2: Slice and cut the challah bread into bite-sized pieces and place them evenly in the prepared baking dish.
3. Step 3: In a large bowl, whisk together the eggs, brown sugar, whole milk, vanilla bean paste or extract, cinnamon, nutmeg, and salt until fully combined. Gently pour this custard mixture over the bread cubes.
4. Step 4: Scatter the golden raisins soaked in bourbon over the bread mixture and gently press them into the custard with a spoon or your hands.
5. Step 5: Bake the bread pudding in the oven for 35 to 45 minutes, or until the top is golden brown and the custard is set throughout.
6. Step 6: To prepare the bourbon sauce, combine the butter, brown sugar, bourbon, dark corn syrup, heavy whipping cream, vanilla extract, and kosher salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 2 to 3 minutes, stirring constantly. Drizzle the warm sauce over the baked bread pudding before serving.

Tips & Variations

• For extra richness, substitute half the milk with heavy cream in the custard mixture.
• Try adding chopped nuts such as pecans or walnuts for added texture.
• If you prefer a non-alcoholic version, soak the raisins in orange juice instead of bourbon and omit bourbon from the sauce.
• Serve warm with a scoop of vanilla ice cream to enhance the dessert experience.

Storage

Store leftover bread pudding covered in the refrigerator for up to 3 days. The bourbon sauce can be stored separately in an airtight container in the refrigerator for up to one week. Reheat the bread pudding in the oven at 300°F until warm, and gently warm the sauce in the microwave before drizzling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of bread?

Yes, while challah is best for its sweetness and texture, brioche or French bread can be good substitutes for a similar custardy result.

How do I prevent the bread pudding from being soggy?

Make sure to soak the bread evenly in the custard and allow it to absorb for a few minutes before baking. Baking until the top is golden and custard is set will help avoid sogginess.

Challah Bread Pudding with Bourbon Sauce Recipe

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4.5 from 52 reviews

Delight in this rich and comforting Challah Bread Pudding topped with a luscious Bourbon Sauce. This classic dessert features tender cubes of buttery challah bread soaked in a spiced custard, studded with bourbon-soaked golden raisins, and baked to golden perfection. Finished with a warm, velvety bourbon sauce that adds a decadent touch, this recipe is perfect for a cozy night or special occasion dessert.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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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: Preheat your oven to 350°F (175°C) and grease a large 9×13-inch baking dish with non-stick cooking spray to prevent sticking.
2. Prepare the Bread: Slice the challah loaf into bite-sized pieces and spread them evenly in the prepared baking dish.
3. Make the Custard: In a large bowl, whisk together the eggs, brown sugar, whole milk, vanilla bean paste or extract, ground cinnamon, ground nutmeg, and kosher salt until fully combined and smooth.
4. Combine Bread and Custard: Gently pour the custard mixture over the bread cubes, ensuring all pieces are well coated.
5. Add Raisins: Drain the golden raisins from the bourbon soak and nestle them evenly into the custard-soaked bread using a spoon or your hands.
6. Bake: Place the baking dish in the oven and bake for 35 to 45 minutes, or until the top is a beautiful golden brown and the custard is fully set.
7. Prepare Bourbon Sauce: While the bread pudding bakes, combine 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, then reduce to low and simmer for 2-3 minutes, stirring constantly until smooth.
8. Serve: Drizzle the warm bourbon sauce generously over the bread pudding. Optionally, serve with a scoop of ice cream for extra indulgence. Store any leftover sauce in the refrigerator for up to one week, reheating gently before use.

Notes

• Soaking the raisins in bourbon enhances their flavor and adds a boozy depth to the pudding.
• Ensure the custard is fully cooked by checking that the center of the pudding is set and not jiggly.
• Feel free to use vanilla extract if vanilla bean paste is unavailable; both provide great flavor.
• The bourbon sauce can be prepared ahead and refrigerated; warm before serving.
• For a lighter version, substitute whole milk with 2% milk or half-and-half.
• Leftover bread pudding can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Keywords: Challah bread pudding, bourbon sauce, dessert, baked custard, holiday dessert, spiced bread pudding