Puffy Bread Pudding
A cozy bourbon-spiked bread pudding with golden, puffy texture, aromatic cinnamon, and optional vanilla ice cream—a satisfying, protein-rich dessert perfect for everyday indulgence or holiday gatherings.
Equipment
- 2-quart baking dish
- Large Mixing Bowl
- Whisk
- Measuring cups and spoons
- Nonstick cooking spray
Ingredients
- 4 large eggs
- 2 cups whole milk
- 1 cup sugar
- 3 tablespoons unsalted butter melted and slightly cooled
- 2 tablespoons bourbon
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 4 cups challah or brioche cubed (about 9 oz)
- Vanilla ice cream for serving
Instructions
- Prepare the Baking Dish: Lightly spray a 2-quart baking dish with nonstick cooking spray to prevent sticking and ensure easy serving. Make sure the spray covers the entire interior, including corners, so the bread pudding can bake evenly and lift out effortlessly after baking.
- Whisk the Custard Base: In a large mixing bowl, combine the eggs, whole milk, sugar, melted butter, bourbon, cinnamon, vanilla extract, and salt. Use a whisk to thoroughly blend all ingredients until the mixture is smooth, uniform, and slightly frothy, which guarantees an evenly textured custard.
- Incorporate the Bread Cubes: Gently fold the challah or brioche cubes into the custard mixture, making sure each piece is fully coated. Allow the bread to soak for at least one hour (or refrigerate overnight) so the custard is absorbed, resulting in a soft, rich, and flavorful pudding.
- Preheat and Bake: Preheat your oven to 350°F (175°C) and position a rack in the center. Pour the soaked bread and custard mixture into the prepared baking dish, spreading it evenly. Bake for 55–60 minutes until the top is golden brown, puffed, and the center is set but still slightly creamy.
- Serve Warm with Ice Cream: Once baked, remove the pudding from the oven and allow it to cool slightly. Serve warm, ideally with a scoop of vanilla ice cream on top, and optionally drizzle with caramel sauce for added indulgence. Enjoy immediately for a cozy, comforting dessert
Notes
- Use day-old challah or brioche for the best texture; slightly stale bread absorbs the custard more evenly.
- Allow the bread to soak in the custard for at least 1 hour, or refrigerate overnight for deeper flavor and softer texture.
- Substitute bourbon with rum, brandy, or a non-alcoholic vanilla extract for a family-friendly version.
- For extra richness, stir in a handful of chocolate chips, raisins, or toasted nuts.
- Serve immediately with ice cream, whipped cream, or caramel sauce for a fully indulgent experience.