Print

Challah Bread Pudding with Bourbon Sauce Recipe

Print Recipe

★★★★★

5 from 117 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://dinewithdylan.com/challah-bread-pudding-with-bourbon-sauce-recipe/