Description

A rich and comforting Challah Bread Pudding soaked in a spiced bourbon custard, baked to golden perfection, and served with a luscious bourbon sauce. This dessert combines the soft, slightly sweet texture of challah bread with warm cinnamon and nutmeg flavors, enhanced by plump bourbon-soaked raisins and a creamy caramel-like sauce.

Ingredients

Scale

Bread Pudding

1 loaf Challah bread, sliced and cut into pieces
3 large eggs
1 cup brown sugar
3 cups whole milk
2 teaspoons vanilla bean paste or extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1/2 cup golden raisins, soaked in 1/2 cup bourbon

Bourbon Sauce

1/2 cup (1 stick) unsalted butter
1/2 cup packed brown sugar
1/4 cup bourbon
2 tablespoons dark corn syrup
2 tablespoons heavy whipping cream
1 teaspoon vanilla extract
1/4 teaspoon kosher salt

Optional

Ice cream for serving

Instructions

Preheat the oven: Preheat your oven to 350°F (175°C) and grease a large 9×13-inch baking dish with cooking spray to prevent sticking.
Prepare the bread: Slice the challah loaf into bite-sized pieces and spread them evenly in the prepared baking dish, creating a nice base for the custard.
Mix the custard: In a large bowl, whisk together the eggs, brown sugar, whole milk, vanilla bean paste or extract, ground cinnamon, ground nutmeg, and kosher salt until fully combined and smooth.
Combine bread and custard: Gently pour the custard mixture evenly over the bread pieces, ensuring all pieces are soaked well for optimum flavor and texture.
Add bourbon-soaked raisins: Scatter the golden raisins that have been soaked in bourbon over the custard-soaked bread, gently pushing them in with a spoon or your hands to nestle them within the mixture.
Bake the bread pudding: Place the baking dish in the oven and bake for 35-45 minutes, or until the top turns a beautiful golden brown and the custard is fully set.
Prepare the bourbon sauce: While the pudding bakes, combine unsalted butter, packed brown sugar, bourbon, dark corn syrup, heavy whipping cream, vanilla extract, and kosher salt in a medium saucepan. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 2-3 minutes, stirring constantly to meld the flavors and thicken slightly.
Serve: Drizzle the warm bourbon sauce generously over the bread pudding. Optionally, serve with a scoop of ice cream for an extra decadent touch. Store any leftover sauce in the refrigerator for up to one week, reheating gently in the microwave as it will harden when chilled.

Notes

You can soak the golden raisins in bourbon overnight for a more intense flavor.
Whole milk can be substituted with 2% milk or half-and-half for a richer custard.
If you prefer a non-alcoholic version, soak raisins in orange juice and omit bourbon from the sauce.
This bread pudding is best served warm but can be refrigerated and gently reheated.
For added texture, you may sprinkle chopped nuts like pecans or walnuts on top before baking.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Challah bread pudding, bourbon sauce, bread dessert, baked custard dessert, cinnamon nutmeg bread pudding, holiday dessert