📝 About This Recipe
Transport yourself to the heart of the French Quarter with this quintessential Southern comfort masterpiece. This recipe transforms humble day-old brioche into a rich, custardy treasure infused with warm vanilla and spicy cinnamon. Crowned with a silky, boozy butter sauce, it offers a sophisticated balance of sweetness and heat that defines the ultimate warm pudding experience.
🥗 Ingredients
The Pudding Base
- 10-12 cups Brioche or Challah bread (cut into 1-inch cubes and left out overnight to dry)
- 2 cups Whole milk (full fat for best texture)
- 1 cup Heavy cream
- 4 Large eggs (at room temperature)
- 1 cup Granulated sugar
- 4 tablespoons Unsalted butter (melted and slightly cooled)
- 2 teaspoons Vanilla extract (high-quality pure extract)
- 1 teaspoon Ground cinnamon
- 1/4 teaspoon Ground nutmeg (freshly grated if possible)
- 1/2 teaspoon Salt (fine sea salt)
- 1/2 cup Golden raisins (optional; soak in water for 10 mins then drain)
The Bourbon Sauce
- 1/2 cup Unsalted butter (one stick)
- 1 cup Granulated sugar
- 1/2 cup Heavy cream
- 1/4 to 1/3 cup Kentucky Bourbon (adjust based on desired booziness)
- 1 pinch Salt
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Generously grease a 9x13 inch baking dish with butter to ensure the pudding doesn't stick and develops a golden crust.
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2
Place the dried bread cubes into a large mixing bowl. If your bread is fresh, toast the cubes in the oven for 10 minutes at 300°F until they feel like croutons.
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3
In a separate medium bowl, whisk together the eggs and granulated sugar until the mixture is pale and slightly frothy.
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4
Slowly pour in the milk, heavy cream, melted butter, vanilla extract, cinnamon, nutmeg, and salt. Whisk vigorously until the custard is well-combined and aromatic.
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5
Pour the custard mixture over the bread cubes. Using a large spoon or clean hands, gently press the bread down to ensure every piece is submerged. Let it sit for 20-30 minutes; this 'soak time' is crucial for a creamy interior.
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6
If using raisins, fold them gently into the soaked bread mixture now so they are evenly distributed.
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7
Transfer the mixture into the prepared baking dish, leveling the top slightly but leaving some craggy bits for texture.
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8
Bake for 50-60 minutes. The pudding is done when the edges are golden brown and the center has puffed up and set, but still has a slight, slight jiggle when shaken.
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9
While the pudding bakes, prepare the sauce. In a small saucepan over medium-low heat, melt the butter and whisk in the sugar and heavy cream.
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10
Simmer the sauce gently for 5-7 minutes, whisking constantly, until the sugar has dissolved and the sauce thickens enough to coat the back of a spoon.
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11
Remove the sauce from heat and carefully whisk in the bourbon and a pinch of salt. Be cautious, as the alcohol may steam up. Set aside to keep warm.
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12
Once the pudding is out of the oven, let it cool for 10 minutes. This allows the custard to firm up for easier serving.
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13
Slice into squares and serve warm. Generously drizzle the bourbon sauce over each portion just before eating.
💡 Chef's Tips
Always use stale or 'day-old' bread; fresh bread will turn into a soggy mush rather than a structured pudding. To prevent the top from over-browning, tent the dish with foil halfway through the baking process if needed. For a non-alcoholic version, replace the bourbon with 2 teaspoons of rum extract and an extra splash of heavy cream. Ensure your eggs are at room temperature to prevent the melted butter from curdling when you mix the custard. If you want an extra decadent crust, sprinkle a tablespoon of demerara sugar over the top before putting it in the oven.
🍽️ Serving Suggestions
Pair with a scoop of high-quality vanilla bean ice cream for a delightful hot-and-cold contrast. Serve alongside a strong cup of chicory coffee to cut through the richness of the bourbon sauce. A garnish of toasted pecans adds a wonderful crunch that complements the soft brioche. For a festive touch, add a few fresh raspberries on the side for a pop of tart acidity. Enjoy as a decadent brunch centerpiece or the grand finale to a Southern-themed dinner party.