Decadent Bourbon Brioche Dessert

This espresso bourbon bread pudding transforms humble day-old brioche into a sophisticated dessert that balances rich custard with complex coffee and whiskey notes. The bourbon sauce creates an irresistible finishing touch that elevates this comfort food classic to dinner party worthy status.

I first made this bread pudding for a holiday gathering where I needed something elegant but unfussy. The combination of espresso and bourbon created such a memorable impression that it's now requested at every family celebration.

Ingredients

• Brioche bread: Provides the perfect tender texture base and absorbs the custard beautifully. Look for a loaf that's a day old for best results.
• Eggs: Create the custardy structure. Use room temperature eggs for the smoothest incorporation.
• Whole milk and heavy cream: The fat content creates richness. The combination yields perfect creaminess without being too heavy.
• Espresso: Provides intense coffee flavor. Freshly brewed and cooled works best.
• Espresso infused bourbon: The secret ingredient that elevates this dessert. Bearcat Bourbon with Espresso & Aromatic bitters creates remarkable complexity.
• Candied pecans: Add texture contrast and sweetness. The caramelized coating prevents them from becoming soggy.
• Vanilla, brown sugar, and cinnamon: These warming spices complement the coffee and bourbon notes. Use real vanilla extract for best results.
• Butter: Adds richness and helps create a tender texture in the pudding.

Step-by-Step Instructions

Prepare the bread:

Cut day old brioche into approximately 1 inch cubes. The slight staleness helps the bread absorb the custard without falling apart. If your bread is fresh, you can cube it and leave it out for a few hours or lightly toast it in the oven.

Create the custard mixture:

In a large bowl, beat the eggs until well combined. Add the white sugar, brown sugar, vanilla, cinnamon, melted butter, whole milk, heavy cream, espresso, and bourbon. Whisk vigorously until all ingredients are fully incorporated and sugars are dissolved. The mixture should be smooth with no visible egg streaks.

Combine bread and custard:

Place the cubed brioche in a large baking dish or mixing bowl. Pour the custard mixture over the bread gradually, stirring gently as you go to ensure every piece gets evenly coated. Take your time with this step to allow the bread to begin absorbing the liquid.

Add pecans:

Gently fold in the chopped candied pecans, distributing them evenly throughout the mixture. The nuts should be scattered throughout rather than concentrated in one area.

Portion and rest:

Spoon the mixture into individual ramekins, filling them about three quarters full. Let them sit at room temperature for 20 minutes before baking. This resting period is crucial as it allows the bread to fully absorb the custard.

Bake to perfection:

Preheat your oven to 375°F. Place the ramekins on a baking sheet and bake for 35 minutes, or until the tops are golden brown and the centers are set but still slightly jiggly. The puddings will continue to set as they cool.

Prepare the bourbon sauce:

While the puddings bake, combine sugar, melted butter, heavy cream, bourbon or coffee liqueur, and a pinch of nutmeg in a medium saucepan. Bring to a gentle boil over medium heat, stirring constantly. Reduce heat and simmer for 3 to 5 minutes until slightly thickened.

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The espresso infused bourbon is truly the heart of this recipe. I discovered Bearcat Bourbon at a local distillery tasting and immediately knew it would transform my standard bread pudding into something extraordinary. The aromatic bitters add subtle complexity that guests always notice but can never quite identify.

Bread Selection Matters

While brioche is my preferred choice for its buttery richness, this recipe works beautifully with other breads as well. Challah creates a similarly tender result, while a sturdy sourdough provides more texture and a slight tanginess that contrasts nicely with the sweet custard. Whatever bread you choose, the key is making sure it's slightly stale to properly absorb the custard without becoming soggy.

Make Ahead Instructions

This bread pudding is perfect for entertaining because most of the work can be done in advance. Prepare the bread mixture and portion into ramekins up to 24 hours ahead, covering tightly with plastic wrap and refrigerating. Allow an extra 10 minutes of baking time if cooking directly from refrigerated. The bourbon sauce can also be made ahead and gently reheated just before serving. Simply reheat on low heat, adding a splash of cream if needed to thin the consistency.

Alcohol Free Version

For those who prefer to skip the alcohol, this recipe adapts beautifully. Replace the bourbon with an equal amount of strong coffee mixed with 1 tablespoon of maple syrup and 1/4 teaspoon of vanilla extract. For the sauce, use additional heavy cream in place of the bourbon and add 1 tablespoon of instant espresso powder for depth of flavor. The result still maintains the sophisticated coffee notes without the alcohol.

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Serve this dessert with pride—it's sure to be the star of your table!

Frequently Asked Questions

→ Can I substitute the Bearcat Bourbon with another liquor?

Yes, you can substitute with any bourbon, whiskey, or coffee liqueur. The flavor profile will change slightly, but the dessert will still be delicious. For a non-alcoholic version, use additional espresso or coffee extract.

→ Why does the bread need to be day-old?

Day-old bread is slightly dried out, which allows it to better absorb the custard without becoming mushy. If you only have fresh brioche, you can dry it out by cutting it into cubes and letting it sit uncovered for a few hours, or toasting lightly in the oven.

→ Can I prepare this dessert ahead of time?

Yes! You can prepare the bread and custard mixture and let it soak in the refrigerator overnight. This actually improves the flavor and texture. Just bring it to room temperature before baking. The sauce can also be made ahead and gently reheated.

→ What can I serve with this bread pudding?

While delicious on its own with the bourbon sauce, this bread pudding pairs wonderfully with vanilla ice cream, freshly whipped cream, or a dusting of powdered sugar. For an extra touch, serve with espresso or coffee.

→ How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 30-60 seconds or in a 325°F oven until warmed through. Store the sauce separately and reheat gently on the stovetop.

→ Can I freeze this bread pudding?

Yes, you can freeze the baked bread pudding (without sauce) for up to 3 months. Wrap it tightly in plastic wrap and foil. Thaw overnight in the refrigerator and reheat in a 325°F oven. Make the sauce fresh when ready to serve.