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Recipe Card
ingredients
For the Bread Pudding:
- 1 loaf (about 1 pound) stale challah
- 1 1/2 cup eggnog
- 1 1/2 cup whole milk
- 3 eggs
- 1/4 cup brown sugar
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 2 heaping teaspoons vanilla bean paste, or vanilla extract
- 3 tablespoons bourbon, of choice
ingredients
For the Bourbon Cream Sauce:
- 1/4 cup unsalted butter
- 1/4 cup brown sugar
- 1/2 cup heavy cream
- 2 tablespoons eggnog, optional
- 1/2 tablespoon bourbon, of choice
- splash of vanilla extract
- pinch of salt
Method
Step 1
Cut loaf of challah into medium chunks, about 1’’ and place into a buttered 9x9” baking dish. Set aside.
Step 2
Whisk eggnog, milk, eggs, sugars, salt, and nutmeg in a large bowl until combined. Stir in vanilla and bourbon. Toss in cubes of bread and mix until all pieces of bread are coated (there will be excess liquid but don't worry). Add bread to buttered pan, cover with foil, and refrigerate overnight to allow bread to fully soak up the custard.*If you don’t want to wait overnight, allow bread to soak for at least 1 hour.
Step 3
When ready to bake, preheat oven to 325°F. Bake bread pudding for 50-60 minutes, or until a knife comes out clean in the center, top is brown, and sides pull away from the pan.
Step 4
While the pudding is baking, make the sauce. Melt butter in a small saucepan over medium heat for about 3 minutes. Add in brown sugar and whisk until combined. Bring mixture to a light simmer then slowly stream in heavy cream and eggnog, continuing whisking until homogeneous. Stir in bourbon, vanilla, and salt. Allow sauce to cool, refrigerated for about 20-30 minutes. Cool bread pudding for 10-15 minutes before cutting. Once cooled, pour sauce over bread pudding and serve.