15ounces(5 to 6 cups) day-old brioche, cut into 1-inch cubes (see notes)
2cups(480 ml) whole milk
2tablespoonsunsalted butter, plus more for greasing pan
2teaspoonspure vanilla extract
⅓cup(66 g) granulated sugar
¾teaspoonground cinnamon
¼teaspoonground nutmeg
¼teaspoonsalt
4large eggs, beaten
Bourbon Sauce
6Tablespoons(85 g) unsalted butter, cut into pieces
2Tablespoonsheavy cream, or half-n-half
¾cup(150 g) packed brown sugar
¼cup(60 ml) bourbon
Instructions
Bread Pudding
Grease a 2-quart ceramic/stoneware baking dish with butter. Place bread cubes in pan and gently press down to fill any big gaps. I like to turn some of the top pieces up so the crust is seen for contrast.
In a small saucepan over medium heat, whisk together milk, butter, vanilla, sugar, cinnamon, nutmeg and salt. Stirring frequently, cook until hot (not boiling) and the butter is melted. The mixture is done when the milk is starting to simmer at the edges. Remove saucepan from the heat and allow mixture to cool slightly.
Once the mixture cooled a bit, but is still warm, add the eggs. Whisk continuously while adding the eggs so they don’t scramble.
Pour the custard mixture over the bread cubes making sure that all the top pieces are soaked. Push down the cubes so there aren’t any gaps below. Set aside for 45 minutes so the bread soaks up the custard. If soaking longer than an hour, cover and store in the refrigerator (see notes).
Preheat oven to 350℉. Bake the bread pudding for 40 to 45 minutes or until the custard is set, but jiggly in the center, and the top is golden brown. Keep an eye on it while baking. If it's browning too quickly, set a piece of aluminum foil over the top to prevent any burning for the remaining baking time.
Bourbon Sauce
While the bread pudding bakes, make the bourbon sauce. Brown the butter over medium-low heat. Stir occasionally and scrape the bottom of the pan to prevent burning. The butter will get foamy. Once the butter has a nutty aroma, remove from the heat.
Add the brown sugar, bourbon and heavy cream. Whisk until sugar is dissolved. Remove from heat to cool slightly.
Pour sauce over bread pudding and serve warm.
Notes
Make ahead and assemble the bread pudding. Cover the dish tightly with plastic wrap and store in the refrigerator for up to 12 hours. Uncover and bake according to recipe.For fresh bread, cut it into cubes, place it on a baking sheet and bake at 250 F for 10 minutes. This will help dry it out.Nonalcoholic option: Omit the bourbon and increase the cream to 1/3 cup. Add 1 Tablespoon pure vanilla extract.Store covered in the refrigerator for up to 5 days. It's best to store the sauce separately so the bread pudding doesn't get too soggy.Freeze for up to 3 months. After the bread pudding has cooled, wrap it in plastic wrap and aluminum foil to prevent freezer burn. Defrost in the refrigerator before reheating. Sauce does not freeze well due to the alcohol content.