Maple Bourbon Bread Pudding
Chunks of day-old bread soak in a custard spiked with maple syrup and bourbon before baking into a soft, rich pudding with a lightly crisped top. Plan for about an hour start to finish, including a short rest after baking so the custard sets properly.
Equipment
- 8x8-inch baking dish
- Mixing Bowls
- Whisk
- Oven-safe saucepan
- Measuring cups and spoons
Ingredients
- 5 cups day-old bread, cubed preferably brioche or challah
- 1.5 cups whole milk
- 1 cup heavy cream
- 1 cup maple syrup grade A
- 0.5 cup bourbon
- 4 large eggs well beaten
- 1 teaspoon vanilla extract pure
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the milk, cream, maple syrup, bourbon, eggs, vanilla extract, cinnamon, and salt. Whisk until fully blended and slightly frothy.
- Add the cubed bread into the mixture, gently folding until the bread is thoroughly coated. Allow the mixture to sit for 15 minutes to ensure the bread is fully soaked.
- Butter the inside of your 8x8-inch baking dish. Pour the bread mixture into it, spreading evenly.
- Bake in the preheated oven for 45 minutes or until the center is just set and the pudding is golden on top.
- Allow to cool slightly before serving, ideally warm for the best flavor.
Notes
Tammy’s Tips:
- For added texture, consider adding chopped pecans or dried cranberries before baking.
- For a non-alcoholic version, replace bourbon with an additional 1/2 cup of milk and add a splash of rum extract for flavor.
Nutrition
Calories: 944kcalCarbohydrates: 98gProtein: 22gFat: 48gSaturated Fat: 28gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 385mgSodium: 813mgPotassium: 224mgFiber: 0.1gSugar: 27gVitamin A: 1914IUVitamin C: 0.2mgCalcium: 221mgIron: 2mg
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