Bread Pudding with Bourbon Sauce

This classic New Orleans-style bread pudding is taken up a notch with the addition of chocolate chips and rich, buttery brioche bread.

Course Breakfast, Dessert

Cuisine American

Method Bake

Prep Time 25

Cook Time 35

Total Time 1

Servings servings

Calories 1238

Spread half of the bread into a greased 2.5 qt baking dish. Sprinkle half of the chocolate chips over top. Repeat with the remaining bread and chocolate chips.
8 cups (350g) brioche bread, 1 cup (175g) chocolate chips
Whisk together the milk, cream, eggs, sugar, and vanilla. Pour over the top of the bread and chocolate. Using a rubber spatula, press down on the bread to make sure all is soaked into the egg mixture. Cover and let sit in the fridge for 30 minutes.
1 cup (240ml) milk, 1 cup (240ml) heavy cream, 4 large eggs, 1/2 cup (100g) granulated sugar, 1 tsp vanilla extract
When ready to bake, preheat oven to 350F. Bake uncovered for 35-40 minutes or until set. Let cool while making the sauce.

Combine the butter, sugar, and milk in a small saucepan. Cook over medium-high heat until all the sugar is dissolved. Remove from heat.
1/2 cup (114g) butter, 1 cup (200g) granulated sugar, 1/4 cup (60ml) milk, 1/4 cup (60ml) bourbon
Slowly and carefully stir in the bourbon. CAUTION; the sauce might bubble up, so add in the bourbon a little at a time. Serve warm.

The bourbon sauce might harden as it cools, simply reheat and stir until all the sugar is dissolved to use again.

Leftover bread pudding can be covered and stored in the fridge for up to 3 days. The sauce can be refrigerated for up to 5 days.