Challah Bread Pudding with Bourbon Sauce Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- 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: 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.
- Prepare the Bread: Slice the challah loaf into bite-sized pieces and spread them evenly in the prepared baking dish.
- 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.
- Combine Bread and Custard: Gently pour the custard mixture over the bread cubes, ensuring all pieces are well coated.
- 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.
- 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.
- 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.
- 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
