Bread Pudding with Bourbon-Brown Sugar Sauce

I love how foods can conjure up memories.  Bread pudding reminds me of one of my favourite desserts I had during my 2012 cruise vacation.  It was actually the first time I had been on a cruise.  Everyone had told me that the food served in the dining halls were far superior than what is known as the typical buffet food in most all-inclusive resorts down south.  I agreed with everyone that the food we had for supper was excellent but I was a little disappointed by the desserts.  Some people were fans of the pretty generic chocolate molten lava cake but I was looking for something that was delicious and different.  Then one evening I chose the bread pudding only because I had already tried the other options and I had picked it by default.  Lo and behold, this bread pudding blew me away!  I didn't think that something which sounded so simple would be so decadent!  It was custard-like and the sauce made it really rich!  It made me realize that sometimes you shouldn't judge a book by its cover!!

Here is the infamous bread pudding from my cruise.

Ever since that bread pudding I've been marked in trying to make something similar to recreate that moment.  Luckily, the folks at Cook's Illustrated have a bread pudding recipe that is exceptionally good!  It involves challah bread, lots of egg yolks, and heavy cream.  I never said this was a light dessert.  Actually, what brings it really over the top is the bourbon-brown sugar sauce.  I would highly recommend it!  

I finally got around to making this dessert in the fall because I had found myself in a situation where my eggs were approaching their expiration date and it was good way to use up a lot of egg yolks.  However because it can be a rather indulgent dessert, I shared it with my family and my parents actually requested the recipe, so here it is!

I used small challah loaves rather than a big one because they weren't pre-sliced and I could cut them into nice cubes.

The recipe recommends toasting the bread rather than using stale bread because it really ensures that there's less moisture in the bread.

I left the bread cubes to soak in the egg mixture for about 10 minutes.

A large pyrex dish works well for this dessert.

I set it over a baking sheet and then placed it in a 325 degree oven.

The bread pudding was baked until it had just set and I let it cool over a wire rack.

While the bread pudding was cooling I made the sauce to accompany it.  Everything is best served warm.

Classic Bread Pudding

Serves 8-10

Note: If desired, serve this pudding with softly whipped cream or with Bourbon-Brown Sugar Sauce (see below).  Store leftovers tightly wrapped in the refrigerator.  To retain a crisp top crust when reheating leftovers, cut the bread pudding into squares and heat, uncovered, in a 450-degree oven until warmed through, 6 to 8 minutes.

Ingredients

2 tablespoons light brown sugar

3/4 cup plus 1 tablespoon granulated sugar (5 1/4 ounces)

1 (14-ounce) loaf challah bread, cut into 3/4-inch cubes (about 10 cups)

9 large egg yolks

4 teaspoons vanilla extract

3/4 teaspoon table salt

2 1/2 cups heavy cream

2 1/2 cups milk

2 tablespoons unsalted butter, melted

Adjust oven racks to middle and lower-middle positions and heat oven to 325 degrees.  Combine brown sugar and 1 tablespoon granulated sugar in a small bowl; set aside.

Spread bread cubes in single layer on 2 rimmed baking sheets.  Bake, tossing occasionally, until just dry, about 15 minutes, switching trays from top to bottom racks halfway through.  Cool bread cubes about 15 minutes; set aside 2 cups.

Whisk yolks, remaining 3/4 cup sugar, vanilla, and salt together in a large bowl.  Whisk in cream and milk until combined.  Add remaining 8 cups cooled bread cubes and toss to coat.  Transfer mixture to 13 by 9-inch baking dish and let stand, occasionally pressing bread cubes into custard, until cubes are thoroughly saturated, about 30 minutes.

Spread reserved bread cubes evenly over top of soaked bread mixture and gently press into custard.  Using pastry brush, dab melted butter over top of unsoaked bread pieces.  Sprinkle brown-sugar mixture evenly over top.  Place bread pudding on rimmed baking sheet and bake on middle rack until custard has just set, and pressing center of pudding with finger reveals no runny liquid, 45 to 50 minutes.  (Instant-read thermometer inserted into center of pudding should read 170 degrees.)  Transfer to wire rack and cool until pudding is set and just warm, about 45 minutes.  Serve.

Source: Cook's Illustrated

Bourbon-Brown Sugar Sauce
Makes about 1 cup
Note: Rum can be substituted for the bourbon.

Ingredients
1/2 cup packed (3 1/2 ounces) light brown sugar
7 tablespoons heavy cream
2 1/4 tablespoons unsalted butter
1 1/2 tablespoons bourbon (see note)

Whisk brown sugar and heavy cream in small saucepan set over medium heat until combined.  Continue to cook, whisking frequently, until mixture comes to boil, about 5 minutes.  Whisk in butter and bring mixture back to boil, about 1 minute.  Remove from heat and whisk in bourbon.  Cool to just warm; serve with bread pudding.

Source: Cook's Illustrated