Brown Butter and Bourbon Bread Pudding

February 17, 2010
0 Ratings
  • Serves 8-10
Author Notes

This bread pudding is hearty, and not overly sweet whcih I think is a good thing, because when you drizzle the sweet sauce over top it works out just about right. —aargersi

What You'll Need
  • Bread Pudding
  • 1 lb loaf whole wheat French bread - the soft crust kind
  • 1 stick unsalted butter
  • 6 eggs
  • 1 cup dark brown sugar
  • 2 tablespoons vanilla
  • 3 tablespoons bourbon
  • 1 teaspoon ground chipotle chili
  • 1 teaspoon cinnamon
  • 2 1/2 cups milk
  • Brown Butter Bourbon Sauce
  • 1 stick unsalted butter
  • 1 egg yolk
  • 1/2 cup dark brown sugar
  • 2 tablespoons bourbon
  • 1 tablespoon vanilla
  1. Bread Pudding
  2. Butter a 3 quart baking dish, and preheat the oven to 350.
  3. Rip the bread into bite size pieces
  4. In a small pan - cook the butter over medium heat until it is a nutty brown color. Turn off the heat.
  5. In a large bowl - whisk together the egg, sugar, and spices, then add the vanilla and bourbon. The butter should be slightly cooled now - whisk it in SLOWLY so you don't accidentally scramble the egg. Once that is all combined, whisk in 2 cups of the milk.
  6. Stir the bread into the milk and egg mixture and toss it around. Make sure it has soaked completely into the bread, then spread the bread mixture into the baking dish. I flip and crust-side-up pieces over. Let it rest for a bit, then pour the other half cup of milk over top (I am not sure this is any different thatn if you just mixed it in ... but I always panic that my pudding is going to be dry and add extra liquid ...)
  7. Bake until the top is nicely brown and the pudding has puffed, a little over an hour Serves with brown butter bourbon sauce.
  1. Brown Butter Bourbon Sauce
  2. Put the butter in a saucepan and cook over medium until it is toasty brown.
  3. Whisk the egg yolk and sugar together, and then SLOWLY (so as not to scramble!) drizzle the butter into the egg and sugar while whisking all the while.
  4. Put the butter sugar back in the pan, add the bourbon and vanilla and rewarm. If you don't serve it right away it may want to separate - no worries just whisk it back together right before you use it.

See what other Food52ers are saying.

  • Niknud
  • coffeefoodwrite
  • NaomiAlexis

Recipe by: aargersi

Country living, garden to table cooking, recent beek, rescue all of the dogs, #adoptdontshop

3 Reviews

Niknud November 24, 2015
Love the idea of putting chili in there - bet that works really well with the richness of the butter and the bourbon.
NaomiAlexis February 28, 2010
I cannot begin to describe how looking at that picture makes me feel.
coffeefoodwrite February 17, 2010
this looks very yummy -- I've added it to my saved recipes...