Introduction

Challah Bread Pudding with Bourbon Sauce is a rich and comforting dessert that combines the sweetness of custard-soaked challah bread with a warm, boozy sauce. Perfect for special occasions or a cozy night in, this dish offers a delightful balance of flavors and textures.

Challah Bread Pudding with Bourbon Sauce Recipe - Recipe Image

Ingredients

1 loaf Challah bread, sliced and cut into 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
Optional: ice cream for serving
For the 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

Instructions

Step 1: Preheat the oven to 350°F (175°C) and grease a large 9×13-inch baking dish with nonstick spray.
Step 2: Slice and cut the challah bread into bite-sized pieces, then arrange them evenly in the prepared baking dish.
Step 3: In a large bowl, whisk together the eggs, brown sugar, whole milk, vanilla bean paste or extract, cinnamon, nutmeg, and kosher salt until fully combined.
Step 4: Gently pour the custard mixture over the bread cubes, making sure all pieces are soaked well.
Step 5: Sprinkle the bourbon-soaked raisins over the top and gently press them into the bread using a spoon or your hands.
Step 6: Bake the bread pudding for 35-45 minutes, or until the top is golden brown and the custard is set throughout.
Step 7: While the pudding bakes, prepare the bourbon sauce. In a medium saucepan, combine butter, brown sugar, bourbon, dark corn syrup, heavy cream, vanilla extract, and kosher salt. Bring to a boil over medium-high heat, then reduce heat and simmer for 2-3 minutes, stirring constantly.
Step 8: Drizzle the warm bourbon sauce over the baked bread pudding. Serve warm, optionally with a scoop of ice cream.

Tips & Variations

Soak the raisins for at least 30 minutes or overnight to maximize their flavor.
Substitute golden raisins with dried cherries or chopped dried apricots for a different fruity note.
Use heavy cream instead of milk for a richer custard.
If you prefer less alcohol flavor, reduce the bourbon in the custard and sauce or omit it altogether.

Storage

Store any leftover bread pudding in an airtight container in the refrigerator for up to 3 days. Reheat portions in the microwave until warmed through. The bourbon sauce can be refrigerated separately for up to one week; warm it gently in the microwave before serving, as it tends to thicken when chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of bread instead of challah?

Yes, brioche or other soft, slightly sweet bread works well in bread pudding, but challah’s texture and flavor are ideal for this recipe.

Is it necessary to soak the raisins in bourbon?

Soaking raisins in bourbon adds depth and enhances the flavor of the pudding, but you can skip this step if you prefer a non-alcoholic version or use warm water instead.

Challah Bread Pudding with Bourbon Sauce Recipe

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This Challah Bread Pudding with Bourbon Sauce is a comforting and decadent dessert that combines the richness of traditional challah bread soaked in a spiced custard with the warmth of bourbon-soaked raisins. Topped with a luscious homemade bourbon sauce, this baked treat is perfect for holidays or special occasions, offering a perfect balance of sweet, spicy, and boozy flavors.

Author: Dylan
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 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 Dish: Preheat your oven to 350°F (175°C) and grease a large 9×13-inch baking dish with cooking spray to ensure the bread pudding does not stick.
Prepare Bread: Slice and cut the challah bread into bite-sized pieces. Place the pieces evenly into the prepared baking dish to create the base of your pudding.
Make Custard Mixture: In a large bowl, whisk together the eggs until smooth. Add brown sugar, whole milk, vanilla bean paste, ground cinnamon, ground nutmeg, and kosher salt. Continue whisking until all ingredients are fully combined to form a spiced custard.
Assemble Pudding: Gently pour the custard mixture evenly over the bread cubes in the baking dish. Then scatter the bourbon-soaked golden raisins on top. Use a spoon or your hands to gently press the raisins into the bread and custard mixture.
Bake: Place the baking dish in the oven and bake for 35-45 minutes. The bread pudding is done when the top is golden brown and the custard is set but still moist.
Prepare Bourbon Sauce: While the 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 to a boil over medium-high heat, then reduce heat to low and simmer for 2-3 minutes, stirring constantly to ensure a smooth sauce.
Serve: Once the bread pudding is baked, remove it from the oven and drizzle the warm bourbon sauce generously over the top. Optionally serve with ice cream for added indulgence.
Storage: Store any leftover bourbon sauce in the refrigerator for up to one week. Reheat before serving, as the sauce may harden when chilled.

Notes

Soaking the raisins in bourbon overnight intensifies their flavor but can be done for at least 30 minutes if time is short.
Using challah bread adds a rich, eggy sweetness that enhances the pudding’s texture and flavor.
If you prefer a non-alcoholic version, substitute bourbon-soaked raisins with warm water or orange juice soaked raisins and omit bourbon in the sauce.
Check the pudding about 5 minutes before minimum baking time to prevent overbaking and drying out.
The bourbon sauce can be stored separately and reheated gently to maintain its creamy texture.

Keywords: Challah bread pudding, bourbon sauce, bread pudding recipe, baked dessert, holiday dessert, spiced custard pudding