Bread Pudding with Bourbon Sauce

Bread pudding

• 20 g Unsalted butter
• 450 g Brioche bread, preferably day-old
• 600 ml Whole milk
• 4 Egg
• 90 g Caster sugar
• 2 tsp Vanilla extract
• 1 tsp Ground cinnamon

Bourbon sauce

• 80 g Unsalted butter
• 120 g Light brown sugar
• 120 ml Whole milk
• 60 ml Bourbon
• 1 tsp Vanilla extract

1. Heat the oven to 180°C (355°F). Grease a baking dish with the 20 g unsalted butter.
2. Cut the brioche into bite-sized cubes and add to the baking dish. Spread it out in an even layer.
3. In a mixing bowl, whisk together the 600 ml whole milk, eggs, caster sugar, 2 tsp vanilla extract and ground cinnamon until smooth. Pour the custard over the brioche, pressing the bread down so it soaks evenly.
4. Leave the pudding to stand for 15 minutes so the brioche fully absorbs the custard. Give it a gentle press once or twice during soaking to help any dry pieces.
5. Bake for 35 to 40 minutes until puffed, golden and softly set, with just a slight wobble in the centre. If the top browns too quickly, move the dish to a lower shelf for the final 10 minutes.
6. While the pudding bakes, make the sauce: melt the 80 g unsalted butter in a saucepan over medium heat. Stir in the light brown sugar and whole milk, then simmer for 3 to 5 minutes until glossy and slightly thickened.
7. Take the pan off the heat and stir in the bourbon and 1 tsp vanilla extract. Return to a low heat for 30 to 60 seconds to warm through, without boiling hard.
8. Rest the bread pudding for 5 minutes before serving. Spoon warm bourbon sauce over each portion.

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