Recipes Desserts Specialty Dessert Recipes Bread Pudding Recipes Best Ever Bread Pudding 5.0 (11) 11 Reviews 2 Photos Let's face it, bread pudding is wildly underrated. And I honestly believe it's because so often, the bread pudding we've experienced in restaurants or even at potlucks more closely resembles a sweetened bread cinder block than a rich, custardy pudding. This recipe is here to give you a new lease on the classic dessert. It's almost too easy, but yields utterly decadent results. The key is in the ratio of bread to custard base; this recipe calls for quite a bit of bread, but also has an adequate amount of liquid components to balance it out. Submitted by Darcy Lenz Published on March 1, 2021 Save Rate Print Share Close Add Photo Prep Time: 30 mins Cook Time: 1 hr 10 mins Additional Time: 40 mins Total Time: 2 hrs 20 mins Servings: 12 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings For the Pudding: 4 large eggs 4 cups whole milk 1 cup white sugar 1 cup light brown sugar ¾ cup heavy cream 4 tablespoons unsalted butter, melted and cooled 2 tablespoons vanilla extract ½ teaspoon salt 1 (16 ounce) loaf sourdough bread 14 ounces brioche 2 tablespoons white sugar 2 tablespoons light brown sugar ¾ teaspoon ground cinnamon For the Bourbon Sauce: 1 large egg ½ cup heavy cream 1 cup white sugar ½ cup unsalted butter 2 tablespoons bourbon ¼ teaspoon salt Directions Prepare the pudding. Whisk eggs in a large mixing bowl to beat lightly. Whisk in milk, 1 cup white sugar, 1 cup brown sugar, heavy cream, butter, vanilla extract, and salt until evenly combined. Tear sourdough and brioche breads into bite-sized pieces. Add both breads to the custard mixture and stir with a rubber spatula until well coated. Allow to stand at room temperature and soak for 20 to 30 minutes, stirring occasionally. Meanwhile, preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish with butter. After soaking, spoon bread mixture into the prepared baking dish. Bake in the preheated oven for 55 minutes. Meanwhile, whisk together the remaining 2 tablespoons white sugar, remaining 2 tablespoons brown sugar, and cinnamon in a small bowl. Remove the pudding from the oven and sprinkle the cinnamon-sugar mixture evenly over the top. Increase oven temperature to 450 degrees F (230 degrees C). Return pudding to the oven and bake until firm with a lightly crisped top, about 6 minutes. Cool at least 20 minutes before slicing. While pudding cools, prepare the sauce. Beat egg in a small mixing bowl. Whisk in the heavy cream. Combine sugar and butter in a medium saucepan over medium heat. Cook, stirring frequently, until butter melts and sugar dissolves. Remove saucepan from heat. While rapidly whisking the butter and sugar mixture, slowly pour in the beaten egg and cream mixture, whisking until entirely incorporated. Whisk in bourbon and return to medium heat. Cook, whisking constantly, for 1 to 2 minutes. Whisk in salt. Cut the pudding into squares and serve with warm bourbon sauce. I Made It Print Nutrition Facts (per serving) 716 Calories 31g Fat 97g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 716 % Daily Value * Total Fat 31g 39% Saturated Fat 16g 82% Cholesterol 181mg 60% Sodium 601mg 26% Total Carbohydrate 97g 35% Dietary Fiber 1g 5% Total Sugars 63g Protein 14g 27% Vitamin C 0mg 0% Calcium 158mg 12% Iron 2mg 11% Potassium 246mg 5% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.