Southern Bread Pudding

Ingredients

• 8 cups day-old white bread, cut into 1-inch cubes
• 2 cups whole milk
• 1 cup heavy cream
• 5 whole large eggs
• ¾ cup granulated sugar
• 4 tablespoons unsalted butter, softened
• 2 teaspoons vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon kosher salt
• 6 tablespoons unsalted butter
• ½ cup packed light brown sugar
• ¼ cup bourbon whiskey
• ½ cup heavy cream
• ½ teaspoon vanilla extract
• 1 pinch kosher salt

Instructions

1. 1

   Preheat your oven to 350°F. Lightly butter a 9-by-13-inch baking dish with 1 tablespoon of the softened butter, coating the bottom and sides evenly.

2. 2

   Spread the 8 cups of day-old bread cubes evenly across the bottom of the prepared baking dish. If the bread cubes are very fresh or moist, let them sit uncovered for 10 minutes to begin drying slightly — this helps them absorb the custard evenly without turning mushy.

3. 3

   In a medium saucepan, combine 2 cups of whole milk and 1 cup of heavy cream. Set over medium heat and warm until small bubbles form around the edges — about 5 minutes — but do not boil. You'll see a thin steam rising from the surface.

4. 4

   While the milk heats, crack 5 large eggs into a large mixing bowl and whisk together with 0.75 cup of granulated sugar, the remaining 3 tablespoons of softened butter, 2 teaspoons of vanilla extract, 0.5 teaspoon of ground cinnamon, 0.25 teaspoon of ground nutmeg, and 0.25 teaspoon of kosher salt. Whisk until the mixture is smooth, pale, and the sugar is mostly dissolved — about 2 minutes.

5. 5

   Slowly pour the warm milk mixture into the egg mixture while whisking constantly. This gradual tempering prevents the eggs from scrambling. Whisk until fully combined and smooth.

6. 6

   Pour the entire custard mixture over the bread cubes in the baking dish. Gently press down with a spatula so the bread is evenly submerged and soaks up the custard. Let it sit for 10 minutes — the bread will absorb much of the liquid.

7. 7

   Transfer the baking dish to the preheated oven and bake for 30-35 minutes. The pudding is done when the edges are golden brown and a knife inserted into the center comes out clean or with just a few moist crumbs — the center should jiggle very slightly when you shake the dish, which means it will continue to set as it cools.

8. 8

   Remove from the oven and let rest for 10 minutes — this allows the internal temperature to stabilize and makes it easier to portion.

9. 9

   While the pudding rests, melt 6 tablespoons of unsalted butter in a small saucepan over medium heat. Add 0.5 cup of packed light brown sugar and stir constantly until the mixture bubbles and darkens slightly, about 2-3 minutes. You'll smell a rich, toasted caramel aroma.

10. 10

    Remove from heat and carefully pour in 0.25 cup of bourbon whiskey — it will bubble vigorously. Stir slowly until the bubbling subsides, then return to medium-low heat and simmer for 1 minute to cook off some of the alcohol.

11. 11

    Remove from heat again and stir in 0.5 cup of heavy cream, 0.5 teaspoon of vanilla extract, and a pinch of kosher salt. The sauce will be warm and pourable. If it thickens too much as it cools, warm it gently over low heat, whisking often.

12. 12

    Scoop warm bread pudding into bowls or onto plates. Pour the warm whiskey sauce generously over each serving — the sauce should pool slightly around the pudding. Serve immediately while warm.

Tools you’ll need

• 9-by-13-inch baking dish
• medium saucepan
• large mixing bowl
• whisk
• rubber spatula
• small saucepan
• instant-read thermometer (optional)

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