Challah Bread Pudding With Bourbon Sauce

Ingredients

• 1 loafchallah bread, sliced and cut into pieces
• 3 largeeggs
• 200 g (1 cup)brown sugar
• 710 ml (3 cups)whole milk
• 10 ml (2 teaspoons)vanilla bean paste or extract
• 5 ml (1 teaspoon)ground cinnamon
• 2.5 ml (1/2 teaspoon)ground nutmeg
• 1.25 ml (1/4 teaspoon)kosher salt
• 75 g (1/2 cup) golden raisins, soaked in 120 ml (1/2 cup) bourbongolden raisins and bourbon
• Optionalice cream, to serve
• 113 g (1/2 cup; 1 stick)unsalted butter
• 100 g (1/2 cup, packed)brown sugar
• 60 ml (1/4 cup)bourbon
• 30 ml (2 tablespoons)dark corn syrup
• 30 ml (2 tablespoons)heavy whipping cream
• 5 ml (1 teaspoon)vanilla extract
• 1.25 ml (1/4 teaspoon)kosher salt

Instructions

1. 1

   Prepare the dish

   Heat the oven to 175°C (350°F). Grease a large 23 × 33 cm (9 × 13-inch) baking dish with cooking spray.

2. 2

   Arrange the bread

   Cut the challah into bite-sized pieces and arrange them in the prepared baking dish.

3. 3

   Mix the custard

   Whisk the eggs in a large bowl. Add the sugar, milk, vanilla, cinnamon, nutmeg and salt, then whisk until combined. Pour the custard gently over the bread cubes.

4. 4

   Add the raisins

   Scatter the soaked raisins over the mixture, then use a spoon or your hands to tuck them into the bread.

5. 5

   Bake until set

   Bake for 35–45 minutes, until the top is golden and the custard is cooked through.

6. 6

   Make the sauce

   In a medium saucepan, combine all the sauce ingredients and bring to the boil over a medium-high heat. Turn the heat to low and cook for 2–3 minutes, stirring constantly. Drizzle the warm sauce over the bread pudding. It can be refrigerated for up to one week; reheat it in the microwave as needed, as it will firm up when chilled.

What is challah bread pudding?

Bread pudding is a baked dessert made by soaking pieces of bread in a sweet custard. It has long been a practical way to use leftover bread, and versions are enjoyed in many places, including the United States.

Challah, an enriched, eggy bread with a soft crumb, makes a particularly tender base. Here, cinnamon, nutmeg, bourbon-soaked raisins and a buttery sauce give the pudding a rich, warmly spiced character.

Nutrition and macros by portion

The nutrition label shows one serving as written: 610 calories, 15g protein, 88g carbs, 23g fat.

Most of the carbohydrates come from the challah, sugars and raisins; the butter, milk and cream contribute much of the fat, while eggs, milk and bread provide protein. Serve a moderate piece with fresh fruit, or add a scoop of ice cream if you want a more substantial dessert.

Why challah works well

Enriched bread: challah is soft and lightly rich, so it absorbs custard readily while keeping enough structure to make distinct, tender pieces.

Bread size: cut the pieces to a similar bite-sized scale so they soak and bake at a similar rate. The recipe does not specify a loaf weight, so the exact amount of custard absorbed may vary.

Soaking the raisins

Bourbon soak: the raisins are soaked in bourbon before they go into the dish, giving them a plumper texture and a distinct spirit flavour.

Even distribution: tuck the raisins among the bread rather than leaving them all on the surface. This helps spread their sweetness through the pudding.

Getting the custard right

Whisk thoroughly: combine the eggs, milk, sugar and seasonings until the mixture is even before pouring it over the bread. Pour gently to avoid shifting the pieces out of place.

Bake by appearance: the top should be golden and the custard cooked through. Begin checking at 35 minutes, since the dish may need closer to 45 minutes depending on the bread and oven.

Making the bourbon sauce

Constant stirring: bring the sauce ingredients to a boil over medium-high heat, then lower the heat and stir for 2–3 minutes. Keep stirring as it cooks so the sauce remains combined.

Serve warm: the sauce firms up in the refrigerator, so reheat it in the microwave before serving. Drizzle it over the pudding just before eating.

Serving the pudding

Serve the pudding warm, with bourbon sauce spooned over each portion. Ice cream is an optional extra, adding a cool contrast to the warm bake.

A modest serving of fruit alongside can balance the richness of the custard and sauce without changing how the pudding is prepared.

Recipe notes & tips

• Cut the challah into evenly sized pieces so they absorb the custard at a similar rate.
• Tuck the soaked raisins into the bread so they are distributed throughout the bake.
• Use the full 35–45-minute baking window as a guide, checking for a golden top and set custard.
• Stir the bourbon sauce constantly during its 2–3 minutes over low heat.
• Reheat chilled sauce before serving because it firms as it cools.
• Let the pudding stand briefly after baking so it is easier to portion.

Variations

• Add citrus: scatter in a little orange zest for a bright note alongside the bourbon.
• Change the dried fruit: replace the golden raisins with another variety of raisins in the same amount.
• Adjust the spice: use a little less nutmeg for a milder, more cinnamon-led flavour.
• Serve with ice cream: add a scoop alongside each warm portion, as suggested in the recipe.
• Make it less boozy: reduce the amount of bourbon used to soak the raisins and use less sauce on each serving.

Common mistakes to avoid

• Uneven bread pieces: large and small chunks bake differently; cut them into similar bite-sized pieces.
• Raisins left on top: exposed raisins may not be distributed through the pudding; tuck them between the bread pieces.
• Relying only on the clock: oven and bread differences affect baking; check that the top is golden and the custard is cooked through.
• Leaving the sauce unstirred: it can cook unevenly; stir constantly while it simmers for 2–3 minutes.
• Serving cold sauce: refrigeration makes it firm; warm it in the microwave before drizzling.

How to store

Refrigerate leftover pudding in a covered container and eat within 3 days; reheat portions until warm. The bourbon sauce keeps in the refrigerator for up to one week; warm it in the microwave before serving.

Frequently asked questions