Bourbon Bread Pudding Recipe

Bread: Day-old French or Italian bread works best for this recipe, providing the perfect texture to soak up the liquid mixture.

Milk: Adds moisture and helps to create a creamy base for the pudding.

Heavy cream: Contributes to the rich and luxurious texture of the pudding.

Eggs: Acts as a binding agent, helping to set the pudding as it bakes.

Sugar: Sweetens the pudding and balances the flavors.

Vanilla extract: Enhances the overall flavor with a hint of vanilla.

Bourbon: Adds a warm, complex flavor that elevates the dish.

Raisins: Optional, but they add a nice chewy texture and a burst of sweetness.

When preparing this bourbon bread pudding, ensure that the bread is truly day-old or slightly stale. Fresh bread can become too mushy when soaked. If you don't have day-old bread, you can dry out fresh bread by placing the cubes on a baking sheet and toasting them in a 300°F (150°C) oven for about 10-15 minutes. This will help the bread absorb the custard mixture more effectively, resulting in a better texture for your pudding.

• french or italian bread - Substitute with brioche or challah: These breads are rich and slightly sweet, which can add a nice flavor and texture to the pudding.

• milk - Substitute with almond milk or oat milk: These non-dairy alternatives can be used for those who are lactose intolerant or prefer a plant-based option.

• heavy cream - Substitute with coconut cream: Coconut cream provides a rich and creamy texture similar to heavy cream and adds a subtle coconut flavor.

• beaten eggs - Substitute with flax eggs: For a vegan alternative, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg.

• sugar - Substitute with maple syrup or honey: These natural sweeteners can add a different depth of flavor and are less processed than white sugar.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but equally delightful flavor profile.

• bourbon - Substitute with apple juice or apple cider: These non-alcoholic options can provide a similar sweetness and depth of flavor without the alcohol.

• raisins - Substitute with dried cranberries or chopped dates: These dried fruits offer a different texture and flavor, adding variety to the pudding.

• Allow the bourbon bread pudding to cool completely at room temperature before storing. This helps to prevent condensation, which can make the pudding soggy.

• Transfer the cooled dessert to an airtight container or wrap it tightly with plastic wrap. If using a baking dish with a lid, ensure the lid is securely fastened.

• Store the bread pudding in the refrigerator for up to 3-4 days. The flavors often meld together beautifully, making it even more delicious the next day.

• For longer storage, consider freezing. Wrap the bread pudding tightly in plastic wrap, then cover it with aluminum foil to prevent freezer burn. Alternatively, place it in a freezer-safe container.

• Label the container with the date to keep track of its freshness. The bourbon bread pudding can be frozen for up to 2-3 months.

• When ready to enjoy, thaw the bread pudding in the refrigerator overnight. This slow thawing process helps maintain its texture and flavor.

• To reheat, preheat your oven to 350°F (175°C). Place the bread pudding in an oven-safe dish and cover it with aluminum foil to prevent it from drying out. Heat for about 15-20 minutes or until warmed through.

• For a quicker option, you can microwave individual portions. Place a slice on a microwave-safe plate and heat on medium power for 1-2 minutes, checking frequently to avoid overheating.

• Enhance the reheated dessert by serving it with a fresh drizzle of bourbon sauce or a scoop of vanilla ice cream. This adds a delightful contrast of temperatures and flavors.

• Oven Method: Preheat your oven to 350°F (175°C). Place the bread pudding in an oven-safe dish and cover it with aluminum foil to prevent it from drying out. Heat for about 15-20 minutes, or until warmed through. This method helps maintain the texture and flavor of the dessert.

• Microwave Method: Place a portion of the bread pudding on a microwave-safe plate. Cover it with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly. This is a quick and convenient method, though it may slightly alter the texture.

• Stovetop Method: If you prefer a slightly crispy exterior, reheat the bread pudding on the stovetop. Place a non-stick skillet over medium heat and add a small amount of butter. Once the butter is melted, add the bread pudding and cook for 3-5 minutes on each side until warmed through and slightly crispy.

• Steam Method: For a gentle reheating that retains moisture, use a steamer. Place the bread pudding in a heatproof dish and set it in the steamer basket. Cover and steam for about 10 minutes, or until heated through. This method is excellent for preserving the softness and moisture of the bread pudding.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the bread pudding in the air fryer basket and heat for about 5-7 minutes. This method can give the bread pudding a slightly crispy top while keeping the inside moist.

• Oven: Used to bake the bread pudding at a consistent temperature of 350°F (175°C).

• Large mixing bowl: Essential for whisking together the milk, cream, eggs, sugar, vanilla extract, and bourbon.

• Whisk: Used to thoroughly combine the wet ingredients and ensure a smooth mixture.

• Measuring cups: Necessary for accurately measuring the milk, cream, sugar, and bourbon.

• Measuring spoons: Used to measure small quantities like the vanilla extract.

• Baking dish: The container in which the bread pudding mixture is poured and baked.

• Grease brush or spray: Used to grease the baking dish to prevent sticking.

• Knife: Needed to cube the day-old bread into uniform pieces.

• Cutting board: Provides a stable surface for cutting the bread.

• Timer: Helps keep track of the baking time to ensure the pudding is perfectly cooked.

• Serving spoon: Used to serve the warm bread pudding.

• Ice cream scoop: Handy if serving the bread pudding with a scoop of vanilla ice cream.

• Small saucepan: If making a bourbon sauce to drizzle over the bread pudding.

Use pre-cubed bread: Save time by buying pre-cubed bread from the bakery section.

Measure ingredients in advance: Measure all ingredients ahead of time to streamline the process.

Soak bread overnight: Let the bread cubes soak in the mixture overnight in the fridge.

Use a blender: Blend the milk, cream, eggs, sugar, vanilla extract, and bourbon together for a smoother mix.

Preheat the oven early: Start preheating your oven while preparing the mixture to save time.