To make a traditional bread pudding sauce, whip up a quick bourbon-infused glaze. I like to add brown sugar because the molasses compliments the flavor of the barrel-aged whiskey. Melted butter, sugar, and eggs gently heat together until the proteins thicken and coat a spoon. It’s essential to keep the butter and sugar mixture below 135ºF (57ºC) before adding the eggs.
The eggs will coagulate at temperatures of 144ºF (62.2C) and above, so it’s good to provide a buffer. Once it’s mixed with the sugars and butter, it will prevent curds from forming as it cooks and thickens. The alcohol and vanilla are added at the very end, which keeps it bold and intense. A little bit of salt enhances the caramel flavors in the sauce. Make sure to add it warm on top of the pudding
More Tips & Tricks for Homemade Bread Pudding
Popular Bread Pudding Additions
. Add seasonal fruits like blueberries and peach or mashed bananas
. Sprinkle in chocolate chipsor mix in melted bittersweet chocolate
. Add in other spices like cardamom, mace, allspice, or ginger
How to Store & Freeze Bread Pudding
Completely cool the bread pudding, then store leftovers in an airtight container in the refrigerator for up to 5 days. Individual pieces can be tightly wrapped in plastic and stored in a resealable bag in the freezer for up to one month. Defrost before reheating.
Learn More About Bread Pudding: FAQs
Where did bread pudding originate?
Bread pudding has been traced as far back as 11th century Europe and has been largely popular in England from the 13th century onwards. Bread pudding started as a “poor man’s dish” – a way to be frugal and use up old bread before it spoiled. In modern baking, bread pudding has now garnered a reputation as a comfort food and is even often seen on the dessert menus of upscale restaurants.
How do you reheat bread pudding?
For best results, bread putting should be brought to about room temperature before reheating. If frozen, allow the bread pudding to sit out and thaw completely. For best results, reheat the bread pudding in a 350°F (180°C) oven for 10-15 minutes. Cover with foil to keep moist, then uncover in the last 2-5 minutes of baking to crisp up. Bread pudding can also be reheated in an air fryer, microwave, or in a pan on the stovetop for an extra crisp.
Should bread pudding be served warm or cold?
Bread pudding can be served warm OR cold! Bread pudding is best served after a slight cooling time – anywhere from 10 minutes up to 2 hours (it should be refrigerated after 2 hours). Enjoy warm bread pudding with a warm syrup topping, or cold bread pudding with reheating bourbon syrup.
What to Top & Serve Bread Pudding With
. Caramel sauce
. Whipped cream
. Melted chocolate
. Chopped nuts like pecans, walnuts, or almonds
. Slices for fresh fruit like bananas or strawberries
How do you know when bread pudding is done?
The bread pudding is ready when the center sets and is no longer jiggly. The temperature should be about 170 to 175ºF (77 to 80ºC) when tested with an instant-read thermometer. Too high, and it will taste too rubbery, and the egg proteins will have firmed up more and lose moisture. Let it cool at room temperature for about an hour so it’s easier to slice. Meanwhile, I prepare the bourbon sauce.
Bread Pudding
This classic bread pudding recipe is sweet and decadent, with cubes of brioche bread soaked in a smooth, flavorful custard with cinnamon and raisins, and topped with a homemade bourbon sauce.
