Espresso Bourbon Bread Pudding (Print Version)
Brioche bread cubes soaked in espresso-bourbon custard and baked to perfection with a rich cream sauce.
# Ingredients:
→ Bread Pudding Base
01 -
3 eggs, beaten
02 -
1 1/2 cups white sugar
03 -
2 teaspoons vanilla extract
04 -
2 tablespoons brown sugar
05 -
1 teaspoon ground cinnamon
06 -
1/4 cup unsalted butter, melted
07 -
1 1/2 cups whole milk
08 -
1 cup heavy cream
09 -
1/4 cup freshly brewed espresso
10 -
1/4 cup espresso-infused Bearcat Bourbon
11 -
1/2 cup chopped candied pecans
12 -
10 slices day-old brioche bread, cubed
→ Bourbon Sauce
13 -
1 cup granulated sugar
14 -
115g unsalted butter, melted
15 -
2 cups heavy cream
16 -
1/4 - 1/2 cup Bearcat Bourbon or coffee liqueur
17 -
Pinch of ground nutmeg
# Instructions:
01 -
Cut day-old brioche bread into 2.5 cm cubes and set aside.
02 -
In a large bowl, whisk together beaten eggs, whole milk, heavy cream, vanilla, melted butter, coffee liquor, cinnamon, espresso, white sugar and brown sugar until fully incorporated.
03 -
Place cubed bread in a large baking dish or bowl. Pour the egg mixture over the bread gradually, stirring continuously to ensure all bread is evenly soaked.
04 -
Fold the chopped candied pecans into the bread and custard mixture until evenly distributed.
05 -
Spoon the mixture into individual ramekins and let sit for 20 minutes to allow the bread to fully absorb the custard.
06 -
Preheat oven to 190°C (375°F). Bake the bread pudding for 35 minutes until puffed and golden brown on top.
07 -
While the pudding bakes, combine all sauce ingredients (sugar, melted butter, heavy cream, bourbon or coffee liqueur, and nutmeg) in a medium saucepan and bring to a boil, stirring constantly.
08 -
Pour the warm bourbon sauce over the freshly baked bread pudding just before serving.
# Notes:
01 -
Using day-old bread ensures better absorption of the custard without becoming soggy.
02 -
The bread pudding can be assembled the night before and refrigerated until ready to bake.