This Espresso Bourbon Bread Pudding is warm, cozy, and completely addicting. Perfect for the holidays, this decadent dessert is the perfect sweet note to end the day!
Thanksgiving is around the corner, and the star of the show isn’t the turkey this year, it’s dessert! My espresso bourbon bread pudding is to die for, and will steal the spotlight! I’m proud to partner today with Bearcat Infused Bourbon in making this dessert perfect for the holidays, or year-round!
Bearcat Infused Bourbon is an infused bourbon created in honor of female distillers, bootleggers, and industry innovators! It is the first infused bourbon on the market and currently available in Illinois! It can also be found in Minnesota, Wisconsin, Michigan, Indiana, Rhode Island, and Massachusetts. Find your nearest location for purchasing here.
Bearcat Infused Bourbon is perfect for those first time bourbon drinkers and my go-to as a bourbon lover! It has two flavor-infused options: Orange Peel with Spice and Espresso with Aromatic Bitters. The Espresso is complex to the nose with roasted espresso beans appearing on the finish, while the Orange Peel is packed with a fresh citrus aroma, and mild cinnamon and anise flavors at the end. Both are perfect for sipping neat or on the rocks! I also love to add it to classic bourbon cocktails to add a flavorful twist.
I’m using it today in this decadent Espresso Bourbon Bread Pudding with bourbon vanilla sauce. The Bearcat Bourbon infused with Espresso with Aromatic Bitters is used in both the Espresso Bourbon Bread Pudding and the sauce! It adds the most incredible flavor to this sweet dish. This is one of the best desserts I’ve made in a long time!
What is bread pudding?
Bread pudding is a classic dessert made from cubes of day-old bread. Today I’m using brioche bread, because the texture of this fluffy bread is unmatched, and makes this Espresso Bourbon Bread pudding just that much better! The brioche gets soaked in a custard mixture made from eggs, milk, sugar, and a little cinnamon and nutmeg, and Bearcat Bourbon infused with Espresso and Aromatic Bitters. It’s then baked in individual ramekins until the tops are golden and the middle is still slightly gooey.
How do I make bread pudding?
- You’ll start with slightly stale cubes of brioche bread. When the bread is a little stale I find it holds up to an extra spoonful of the custard mixture. If you don’t have brioche, any thick-cut, white bread works well – challah bread is also a great option! Cut the bread into cubes
- To make the custard sauce, beat 3 large eggs, whole milk and cream, melted butter, Bearcat Bourbon infused with Espresso with Aromatic Bitters, cinnamon, espresso and white, and brown sugar. Whisk until fully incorporated.
- Place cubed bread in a large baking dish, bowl, or something you can fold the bread and custard easily.
- Then pour the egg mixture over top of the bread, giving it a stir as you go so that all bread is evenly coated. Fold in chopped candied pecans.
- Spoon into individual ramekins and let sit for 20 minutes before baking. This gives the bread time to soak up all the custard mixture.
- Then bake the mixture in your preheated oven at 375F for 35 minutes.
Can I make Espresso Bourbon Bread pudding ahead of time?
This dessert is perfect for the holidays! It’s super easy to make a couple days ahead and reheat right before serving. After the bread pudding has cooled completely, place them in an air-tight container and store in the fridge for 3-4 days. Be sure to cover well so the dessert doesn’t dry out too much.
To reheat, place in the oven or microwave until the internal temperature reaches 165. If you like the crunch on top, put it under the broiler for a minute or so at the end of reheating. Be careful to watch it closely so it doesn’t burn!
This dessert is always a crowd pleaser! Guests will be asking for seconds every time!
Still hungry? Check out my no-bake pumpkin cheesecakes!
PrintEspresso Bourbon Bread Pudding
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 1x
Ingredients
- 3 eggs, beaten
- 1 1/2 cups white sugar
- 2 tsp vanilla
- 2 tbl brown sugar
- 1 tsp cinnamon
- 1/4 cup butter, melted
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 1/4 cup espresso
- 1/4 cup Bearcat Bourbon infused with Espresso & Aromatic bitters
- 1/2 cup candied pecans, chopped
- 10 slices day old brioche bread, cubed
For the sauce:
1 cup sugar
1 stick butter, melted
2 cups heavy cream
1/4 – 1/2 cup Bearcat Bourbon infused with Espresso & Aromatic herbs
Pinch of nutmeg
Instructions
- Cut day old brioche bread into cubes.
- Make the custard sauce by beating eggs, whole milk and cream, melted butter, Bearcat Bourbon infused with Espresso with Aromatic Bitters, cinnamon, espresso and white and brown sugar. Whisk until fully incorporated.
- Place cubed bread in a large baking dish, bowl, or something you can fold the bread and custard easily.
- Then pour the egg mixture over top of the bread, giving it a stir as you go so that all bread is evenly. Fold in chopped candied pecans.
- Spoon into individual ramekins and let sit for 20 minutes before baking.
- Then bake the mixture in your preheated oven at 375F for 35 minutes.
- To make the sauce, combine all the sauce ingredients in a medium saucepan and bring to a boil. Pour over baked bread pudding.
If you loved this recipe, be sure to rate it 5 stars in the comments below!
4 Comments
This looks SO good. I’m excited to give this recipe a try–my husband loves Bread Pudding!
★★★★★
It’s my new all-time favorite! Thank you!
Drooling
Made this for super bowl last year and it was a hit. Super easy too! making it again for a Mulan watch party on Disney+. a go to when you want to impress your guests.
★★★★★