Equipment
Ingredients
Pudding Base
- 450 g stale french bread, torn into bite-sized pieces
- 700 ml whole milk
- 240 ml heavy cream
- 4 large eggs
- 300 g granulated sugar
- 60 g unsalted butter, melted and slightly cooled
- 15 ml vanilla extract
- 5 g ground cinnamon
- 2 g ground nutmeg
- 100 g raisins
Bourbon Sauce
- 115 g unsalted butter
- 200 g granulated sugar
- 120 ml heavy cream
- 60 ml bourbon whiskey
- 5 ml vanilla extract
- 1 g kosher salt
Nutrition (per serving)
Method
Place the torn pieces of stale bread into a large mixing bowl. If your bread is fresh, cut it into cubes and toast in a low oven until dried before proceeding.
Pour the whole milk and heavy cream over the bread. Press down firmly to submerge the pieces, then let it rest for 1 hour to fully absorb the liquids.
Preheat your oven to 175 degrees Celsius or 350 degrees Fahrenheit. Generously butter a 9x13 inch baking dish.
In a separate bowl, vigorously whisk together the eggs, granulated sugar, vanilla extract, cinnamon, and nutmeg until completely smooth and pale.
Pour the spiced egg mixture, melted butter, and raisins over the soaked bread. Fold gently with a spatula to combine without turning the bread into mush.
Transfer the entire mixture into the prepared baking dish, spreading it out into an even layer.
Bake in the preheated oven for 45 to 55 minutes. The pudding is done when the custard is set, the top is deeply golden brown, and the internal temperature registers 74 degrees Celsius or 165 degrees Fahrenheit for food safety.
While the pudding bakes, prepare the sauce. In a saucepan over medium heat, melt the butter completely.
Whisk the granulated sugar and heavy cream into the melted butter. Bring the mixture to a gentle simmer and cook for 5 minutes, whisking frequently until slightly thickened.
Remove the saucepan from the heat. Carefully stir in the bourbon whiskey, vanilla extract, and salt. The residual heat will mellow the alcohol slightly, but it will not cook off entirely.
Allow the bread pudding to cool for 10 minutes before slicing. Serve warm, generously ladled with the warm bourbon sauce.
Chef's Notes
- Using appropriately stale bread is crucial as it acts like a sponge for the custard. Fresh bread will turn to mush when soaked. Dry out fresh bread in a 120C/250F oven if needed.
- For the absolute best texture, push the bread down into the custard occasionally while it soaks to ensure every piece is fully and evenly hydrated.
- The alcohol in the bourbon sauce does not fully cook off. If serving to those avoiding alcohol, substitute the bourbon with an equal amount of apple cider and half a teaspoon of rum extract.
- Do not skip resting the pudding for 10 minutes after baking; this helps the custard completely set and makes for much cleaner slicing.
Storage
Refrigerator: 5 days — Store sauce and pudding in separate airtight containers if possible.
Freezer: 2 months — Freeze unglazed pudding portions tightly wrapped.
Reheating: Microwave individual portions for 30 to 45 seconds, or cover in foil and bake at 150C/300F until warm.
