Bread Pudding Recipe: How to Make Brioche Bread Pudding With Bourbon Butterscotch Sauce by Chef Gigi
Ahhhh, bourbon and brioche. Two of my favorite things!
- 1/4 cup bourbon
- 1/2 cup currants or raisins
- 1 1/2-pound loaf Brioche, torn into 1- to 2-inch chunks or cut into cubes (allow to stale overnight)
- 1 1/2 cups whole milk or substitute
- 1/2 cup heavy cream or substitute
- 4 large eggs or substitute
- 1 cup granulated sugar or coconut sugar
- 1 tablespoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 teaspoon ground allspice
- 4 - 6 tablespoons unsalted butter
- 2 cups coarsely chopped pecans
- Bourbon Butterscotch Sauce
Here’s how you make it:
- Heat bourbon in a small saucepan over medium-low heat until warm. Pour the warmed bourbon over currants in a small bowl. Allow currants to reconstitute and plump, a minimum of 1 hour or overnight.
- Add stale brioche pieces to a large mixing bowl and set aside. In an additional medium-sized bowl, combine cream, milk, eggs, sugar, vanilla, salt, cinnamon and allspice. With a wire whisk, beat well to combine.
- Pour into bread mixture. Add reconstituted currents and any remaining soaking liquid. Add the nuts. Combine and mix into the bread well without compromising the shape of the cubes.
- Place the bread and egg mixture into a buttered 13x9-inch baking dish and cover with plastic wrap.
- Allow to sit overnight in the refrigerator for best results, or a minimum of an hour on the counter.
- Bring to room temperature and bake in a preheated 350-degree F oven until bread is browned around edges and custard is cooked, about 35-40 minutes.
- Allow to cool completely on a wire rack. Serve warm with vanilla bean ice cream and warm bourbon butterscotch sauce.
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