Best Ever Bread Pudding

Recipe View 5 mins Prepare the Pudding Base: In a large mixing bowl, whisk the eggs lightly. Incorporate the milk, 1 cup granulated sugar, 1 cup brown sugar, heavy cream, melted butter, vanilla extract, and salt. Whisk until the mixture is homogeneous. (5 minutes)

Recipe View 30 mins Soak the Bread: Tear the sourdough and brioche into bite-sized pieces. Add the bread to the custard mixture, ensuring all pieces are well coated. Let it stand at room temperature, soaking for 20-30 minutes, stirring occasionally to promote even saturation. (30 minutes)

Recipe View 10 mins Preheat and Prepare: Preheat the oven to 325 degrees F (165 degrees C). Generously grease a 9x13-inch baking dish with butter. (10 minutes)

Recipe View 5 mins Assemble and Bake: Spoon the soaked bread mixture into the prepared baking dish, spreading evenly. (5 minutes)

Recipe View 55 mins First Bake: Bake in the preheated oven for 55 minutes, allowing the pudding to set and the flavors to meld. (55 minutes)

Recipe View 2 mins Cinnamon-Sugar Crust: In a small bowl, combine the remaining 2 tablespoons granulated sugar, 2 tablespoons brown sugar, and cinnamon. (2 minutes)

Recipe View 2 mins Crisp the Top: Remove the pudding from the oven and evenly sprinkle the cinnamon-sugar mixture over the top. Increase the oven temperature to 450 degrees F (230 degrees C). (2 minutes)

Recipe View 6 mins Final Bake: Return the pudding to the oven and bake until the top is firm and lightly crisped, about 6 minutes. (6 minutes)

Recipe View 20 mins Cool and Rest: Allow the pudding to cool for at least 20 minutes before slicing. This allows the custard to set further and the flavors to meld. (20 minutes)

Recipe View 3 mins Prepare the Bourbon Sauce: In a small mixing bowl, beat the egg. Whisk in the heavy cream. (3 minutes)

Recipe View 5 mins Cook the Sauce: Combine the sugar and butter in a medium saucepan over medium heat. Cook, stirring frequently, until the butter melts and the sugar dissolves, creating a smooth mixture. Remove from heat. (5 minutes)

Recipe View 3 mins Emulsify the Sauce: While rapidly whisking the butter and sugar mixture, slowly pour in the beaten egg and cream mixture, whisking continuously until fully incorporated. (3 minutes)

Recipe View 2 mins Infuse with Bourbon: Whisk in the bourbon and return the saucepan to medium heat. Cook, whisking constantly, for 1-2 minutes until the sauce thickens slightly. Whisk in the salt. (2 minutes)

Recipe View 5 mins Serve: Cut the pudding into squares and serve warm, drizzled generously with the homemade bourbon sauce. (5 minutes)