Bourbon Glazed Bread Pudding

This Bourbon Glazed Bread Pudding turned out way better than expected. We were invited to a friend’s house for dinner. Usually I bring boxed brownies and call it a day. While standing in the baking aisle I was thinking about the type of desserts I order at restaurants. I’m always drawn to a bread pudding – so I thought why not make that instead boring brownies! I wanted a bourbon sauce so the guys would be into it – mission accomplished! Not only were they into it – they were all over it! And it was surprisingly easy to make!

Bread Pudding Ingredients 
1 pound (day old) French Brioche Bread Loaf, 10 cups cubed
3 1/2 cups half-and-half
3 eggs, beaten
1/4 cup butter
1/2 cup sugar
3/4 cup dark brown sugar
1/2 teaspoon vanilla extract
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/2 cup raisins

Bourbon Glaze Ingredients 
1/4 cup butter
1/2 cup half-and-half
1 cup confectioners sugar
2 tablespoons bourbon
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees.

Cut day old brioche bread into 1 inch cubes. If your bread is not “day old” you can lightly toast the cubes in the oven at 300 degrees for 5 – 7 minutes. Make sure to continue to toss them while they are baking so they don’t burn or stick to the baking sheet.

Place 10 cups of brioche cubes in large bowl.

Bourbon Glazed Bread Pudding
In medium saucepan, melt 1/4 cup of butter over medium heat. Slow add sugar, brown sugar, cinnamon, nutmeg and vanilla extract. Whisk until sugar mixture becomes crumbly.

Bourbon Glazed Bread Pudding

In the large bowl with the cubed brioche add 3 1/2 cups of half-n-half. Slowly add 3 beaten eggs, sugar mixture and 1/2 cup of raisins. Do not stir with a spoon. Gently toss the bread mixture with your hands. Be careful not to break up the bread cubes.

Bourbon Glazed Bread Pudding

Pour bread pudding mixture into greased 9 x 11 baking dish. Cook for 50 minutes at 350 degrees.

Bourbon Glazed Bread Pudding

Bourbon Glaze: In a small sauce pan, melt 1/4 cup of butter over low heat. Whisk in 2 tablespoons of bourbon (cook for 20 – 30 seconds burn off alcohol). Slow whisk in 1/2 cup of half-and-half. Add 1/2 teaspoon vanilla extract. Slow whisk in confectioners sugar 1/4 cup at a time. Heat until sauce thickens and can stick to the back of a spoon.

Remove bread pudding from oven and drizzle Bourbon glaze over bread pudding. Serve warm.

Bourbon Glazed Bread Pudding

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