Bourbon Bread Pudding

Posted on by Julia Bryant

This Summer, the Headframe Team headed to Helena, Montana to collaborate with Calvin Richards, owner of Bad Betty’s BBQ on some unbelievable recipes. Calvin brought his A game and we are thrilled to share some of these damn good recipes with our friends.

There’s nothing like a silky smooth bread pudding, especially with the addition of our Neversweat Bourbon Whiskey. Fall is coming and this is a dish you can dress up for any season. Enjoy this recipe in the last weeks of summer with pulled pork sliders or Calvin’s Huckleberry Bourbon Boston Butt, or save it for a Halloween Feast.

Here’s what you’ll need:

For the Pudding:

12 Tablespoons (1 1/2 sticks) unsalted butter,

plus more for baking dish

1 1/2 pound ciabatta, brioche, or challah, cut

into 1 1/2-inch cubes (9 cups)

4 Cups half-and-half

1 Cup packed light-brown sugar

1/2 Cup granulated sugar

3 Tablespoons pure vanilla extract

5 large eggs, lightly beaten

1 Cup golden raisins

For the Bourbon Glaze:

4 Tablespoons unsalted butter

2 Tablespoons Neversweat Bourbon Whiskey

1 Cup confectioners’ sugar

1/2 Cup heavy cream

Preheat oven to 350 degrees with a rack set in the lower third of the oven. Lightly butter a 9-by-13-inch baking dish; set aside.

Place bread in a large bowl. Add half-and-half and toss to soak. Set aside at room temperature.

In a medium saucepan, melt butter over medium heat. Remove from heat and add both sugars and vanilla; stir until smooth and well combined.

In a medium bowl, whisk eggs. Whisk in butter mixture until smooth and well combined. Pour over bread tossing until well combined. Pour bread mixture into prepared baking dish, spreading evenly. Sprinkle raisins over top and gently work into pudding, making sure liquid covers the bread. Cover baking dish with parchment paper-lined aluminum foil. Transfer to oven and bake for 55 minutes. Remove foil and continue baking until bread pudding is golden brown, 10 to 15 minutes.

To make the bourbon glaze: Melt butter in a medium saucepan over medium heat. Remove from heat and add Neversweat Bourbon Whiskey and confectioners’ sugar, stirring until incorporated. Add cream and mix until smooth. Pour glaze over top of bread pudding and let stand 15 minutes before serving. The bread pudding is best served warm, but can be kept refrigerated, tightly covered, for up to 4 days.

Serve with Neversweat on the rocks for an extra ummmpfh.


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