Bread Pudding

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Proof that even stale bread deserves a second chance. This bread pudding turns it into something warm, comforting, and indulgent. And if you want to make it a little more grown-up, add a drizzle of Southern Whisky Sauce for a buttery, boozy topping that takes it to another level. 

Ingredients:

For the bread pudding:

    • 500–600 g stale bread (brioche or country bread; about 6 to 8 lightly packed cups)
    • 6 large eggs
    • 230 g sugar
    • 1½ teaspoons vanilla extract
    • 1½ teaspoons ground cinnamon
    • ¾ teaspoon grated or ground nutmeg
    • ¾ teaspoon salt
    • 4½ cups milk

                  For the whisky sauce:

                  • 110 g unsalted butter
                  • 200 g sugar
                  • 60 ml (¼ cup) bourbon
                  • 2 tbsp water
                  • ¼ tsp grated or ground nutmeg
                  • ⅛ tsp salt
                  • 1 large egg

                  Instructions

                  For the bread pudding:

                  Butter a 9x13-inch (or 3-quart) baking dish.

                  Spread the bread cubes evenly in the prepared baking dish.

                  In a large bowl, whisk together the eggs, sugar, vanilla, cinnamon, nutmeg, and salt. Then whisk in the milk until well combined.

                  Pour the custard mixture evenly over the bread. Let it stand for about 30 minutes, pressing the bread down occasionally with a spatula to help it absorb the liquid.

                  Place the baking dish in a larger pan and add hot water to the larger pan until it reaches about halfway up the sides of the pudding dish (this creates a water bath). Bake until the pudding is puffed and firm in the center, about 1 hour and 15 minutes.

                  Remove from the water bath and let cool slightly. Serve warm or chilled as desired.


                  For the hard sauce:

                  Melt the butter over low heat in a small, heavy saucepan. Stir in the sugar, bourbon, water, nutmeg, and salt using a heatproof rubber spatula or wooden spoon. Cook, stirring, until the sugar is dissolved and the mixture is smooth. Remove from the heat.

                  In a separate bowl, whisk the egg until light and frothy. Gradually whisk the egg into the warm bourbon mixture, whisking vigorously to blend.

                  Return the saucepan to medium heat and cook, stirring gently, until the sauce thickens slightly — about 1 minute. (Don’t worry, it won’t curdle.)

                  Serve warm, or let it stand at room temperature for up to 8 hours. The sauce can also be refrigerated for up to 3 days; reheat gently before serving.