Best Bread Pudding Recipe
Rabbit Hole Distillery
Soft, chewy bread with a warm thick pudding topped with a heavenly bourbon glaze. perfect for Sunday brunch - especially when paired with a Vodka Bellini. Share with family, friends - or strangers! Perfect for any occasion or season where dense, comfort food desserts are required.
1 1/2 pounds brioche cut into 2-inch cubes (about 9 cups)
4 (32 oz.) cups of half-and-half
- 12 tablespoons (1 1/2 sticks) unsalted butter
1 cup light brown sugar (packed)
1/2 cup granulated white sugar
3 tablespoons pure vanilla extract (not imitation vanilla)
5 large cage-free eggs, lightly whisked
1 cup golden raisins (not black ones)
- 4 tablespoons unsalted butter
2-4 tablespoons Dareringer bourbon
- 1 cup confectioners' sugar
- 1/2 cup heavy cream
First: Place oven rack in the lower part of your oven and preheat to 350°F. Lightly grease a 9-by-13-inch baking dish (glass/pyrex is best).
Place cubed bread in a large mixing bowl. Add half-and-half and fold gently to soak the bread. Set aside at room temperature, and start on pudding prep.
Melt butter over medium heat in a medium saucepan. When melted, remove from the heat. Let cool, but do not let it become solid again. Next, add brown sugar, granulated white sugar, and vanilla. Stir until well combined and smooth in consistency.
Next, in a medium to large mixing bowl, whisk the eggs, then add the melted butter-sugar mixture. Stir until well combined and smooth. Pour the custard mixture over the bread, tossing gently to incorporate the custard and half-and-half mixture until well combined. May look a little like a soggy mess, but will be amazing.
Now pour the bread mixture into the prepared baking dish. using a spatula, even out and spread out the mixture. Sprinkle the raisins over the top and gently press them into the mixture. Gently pat the mixture so the liquid raises to cover the bread completely. Cover tightly with aluminum foil and bake for 55 minutes. Remove the foil and place back in oven for 15 minutes to brown. Let cool and prepare the bourbon glaze.
Over medium heat, melt butter and stir. Once melted, remove from heat. Let stand 1 minute, and then add in bourbon and confectioners’ sugar. Mix until blended. Add the cream and stir until smooth.
Pour the bourbon glaze over the top of the bread pudding. Let rest for 15-20 minutes. Bread pudding is best served warm. To store, cover and place in refrigerator for up to 4 days. Reheat in microwave, or in oven on “warm” setting.