Bread Pudding

▢16 ounces brioche bread, or Fench loaf
▢1 tablespoon unsalted butter, softened
▢4 cups whole milk
▢1 cup heavy whipping cream
▢1 cup granulated sugar
▢2 teaspoons pure vanilla extract
▢4 large eggs
▢4 large yolks
▢¼ teaspoon kosher salt
▢1 ½ teaspoons ground cinnamon
▢½ teaspoon ground nutmeg
▢1 cup raisins, (optional)
▢hot water, as needed for the water bath
▢powdered sugar, as needed for dusting (optional)

Bourbon Sauce (makes about 1 ¼ cups)

▢½ cup unsalted butter, cut into 8 pieces
▢1 cup dark brown sugar, packed
▢1 large egg
▢1 tablespoon bourbon whiskey, plus more as needed
▢1 teaspoon vanilla extract
▢⅛ teaspoon kosher salt

Instructions :

Bread Pudding
Preheat Oven – Set the oven rack to the center position and heat to 300ºF (149ºC).
Cube & Dry Bread – Cut the bread into 1-inch cubes, about 9 to 10 cups worth. Spread on a large sheet pan or two smaller pans. Bake for 20 to 25 minutes, stirring halfway through toasting. The bread should be lightly golden and dry on the surface. Cool on the tray for 10 minutes. It will become crisper.
Prep Casserole Dish – Grease a 3-quart or 9×13 baking dish with 1 tablespoon softened butter. Add the dried bread in an even layer. Set aside. Increase the oven temperature to 350ºF (177ºC).
Prepare Custard Base – In a large heavy-bottomed saucepan, bring milk, cream, and granulated sugar to a low simmer over medium heat. Stir to dissolve the sugar, do not heat over 120ºF (49ºC) – 4 to 5 minutes. The milk should be warm and not hot when touched. Turn off the heat and stir in vanilla. Remove the pan from heat and set aside.
Temper Custard – In a medium bowl, whisk the eggs, yolks, and salt. Very slowly, pour a ½ cup of the warm cream mixture into the eggs, whisking continuously. Add in another ½ cup, whisking between each addition until a total of 2 cups have been added. This is the tempered egg mixture.
Create Custard Mixture – While whisking the milk mixture, pour the tempered eggs into the saucepan and whisk to thoroughly incorporate. Add the cinnamon, nutmeg, and raisins. Whisk to combine.
Combine Bread & Custard Mixture – Pour the custard mixture over the bread, stir a few times to gently coat and allow to sit and absorb most of the liquid for 30 minutes. If needed, push any exposed bread down into the custard with a spoon.
Bake Bread Pudding – Place the baking dish in a large roasting pan. Slowly pour enough hot water into the roasting pan’s side to create a hot water bath, about halfway up the sides of the baking dish. Carefully transfer to the oven. Bake until the pudding appears set in the center and the temperature reaches 170 to 175ºF (77 to 80ºC), about 60 to 75 minutes.
Cool Bread Pudding – Carefully remove the roasting pan from the oven and then remove the casserole dish from the roasting pan. Allow the pudding to cool for 60 minutes before serving, so it’s easier to cut.

Bourbon Sauce
Combine Sauce Ingredients – In a small saucepan, melt the butter over low heat, stirring occasionally, do not let it simmer. Whisk in the brown sugar, make sure the mixture does not get above 135ºF (57ºC). Add the egg and quickly whisk to combine. Continuously stir and cook until it thickens enough to coat a spoon and reaches 155 to 160ºF (68 to 71ºC), about 3 to 4 minutes. Turn off the heat.
Season & Strain Sauce – Stir in the bourbon, vanilla, and salt. Taste and add more bourbon if desired, 1 teaspoon at a time. Strain the sauce if needed to remove any lumps. The sauce will thicken more as it cools down.
Serve Over Bread Pudding – Dust the bread pudding with powdered sugar and drizzle with warm bourbon sauce.

Equipment :

9×13-Inch Baking Dish
Instant-Read Thermometer
2-3 qt. Saucepan
1 qt. Saucepan

Notes :

Serving Size: 1 piece plus about 1 ½ tablespoons of sauce.
Storing and reheating: Store in an airtight container in the refrigerator for up to 3 days. Reheat individual pieces in microwave on high power in 30 seconds intervals until warm.