Bourbon Bread Pudding with Bourbon Crème Anglaise

creme anglaise being poured onto bourbon bread pudding with glass of bourbon behind, cinnamon sticks, and cake server

Bourbon Bread Pudding with Bourbon Crème Anglaise

The perfect addition to your weekend brunch or desserts! This Bourbon Bread Pudding with Bourbon Crème Anglaise is soft, custard-y, sweet, with just the right amount of spice and bourbon. It's really SO easy to make and oh so delicious.

Course: Desserts

Cuisine: American

Prep Time: 20

Cook Time: 1 50

Resting Time: 30

Total Time: 2 40

Servings:

Calories: 453kcal

Ingredients

Crème Anglaise

½ cup whole milk
½ cup heavy cream
6 large egg yolks
½ cup granulated sugar
1 ½ teaspoons bourbon
1 teaspoon vanilla

Bread Pudding

20 ounces brioche, cubed
7 large eggs
¾ cup granulated sugar
⅓ teaspoon salt
2 teaspoons vanilla extract
3 Tablespoons bourbon
1 teaspoon ground cinnamon
⅓ teaspoon ground nutmeg
3 ¾ cups milk

Instructions

Crème Anglaise

Combine milk and cream in a small saucepan.
Heat over medium heat until starting to bubble around the edges.
While milk mixture is heating, stir together eggs and sugar. Do NOT beat.
Temper egg mixture by stirring in a small amount of hot milk mixture.
Keep adding and stirring until egg mixture is warmed.
Return to saucepan.
Heat mixture while stirring to 180 degrees.
Remove from heat.
Strain into a clean bowl.
Stir in bourbon and vanilla.
Cover and refrigerate for several hours, until chilled.

Bread Pudding

Spray a 9"x12" casserole with cooking spray.
Place cubed brioche in casserole. Set aside.
In a large bowl, whisk together eggs, sugar, salt, vanilla, bourbon, cinnamon, and nutmeg.
Whisk in milk.
Pour over bread.
Let stand for 30 minutes.
While waiting for the liquid to absorb, heat oven to 350 degrees F.
Bake pudding for 75-80 minutes, until set, covering with foil after the first 15 minutes.
Top with crème anglaise before serving.

Notes

You can substitute any soft-crusted bread for the brioche.

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