Topped with whipped cream and the easiest homemade caramel of all time, this is a dessert you’ll be making often! Conserve the rest of the bourbon sauce to serve with each slice.Never heard of Banana Bread Pudding? Well, I bet you’re sure glad you have now! Boasting all the flavors of your favorite quick-bread, all packed into a silky custard soaked up into French bread. Once your bread pudding is out of the oven, pour about half of the sauce on top while the pudding is still hot, so it soaks up the sauce, adding moisture and flavor.Add bourbon and whisk until fully integrated. Once your sauce thickens, remove it from heat and transfer it to a small bowl.Continue to heat, stirring frequently, until the sauce starts to thicken (the cornstarch will start to thicken the sauce once it reaches around 205☏).* Add the cornstarch and whisk until there are no visible lumps.Add milk, cream, sugar, and cinnamon to a medium-sized saucepan over medium heat and stir until sugar dissolves.Bake for 40-45 minutes until the top starts to turn golden brown. You can use a 13.5-inch oval, an 11.5-inch square, or a 13 x 9-inch rectangular casserole dish. Transfer the bread mixture to a baking dish.Fold in your cubed bread and stir to coat. In a large mixing bowl, whisk together eggs, milk, sugar, vanilla extract, and your cooled melted butter.Cut your bread into cubes, about 1-inch long on each side, and set aside.Melt your butter on the stove or in the microwave by heating on high in 20-second intervals, stirring in between until completely liquefied. Keep in mind, you’ll be adding more liquid once you remove it from heat and add the bourbon, so heat it until it’s a tad thicker than you want your final sauce to be. For a thicker sauce, continue to heat until it’s even thicker. I usually heat it until it resembled the consistency of glue. Then, allow the sauce to heat, stirring frequently until it thickens. Whisk and heat your sauce until the cornstarch is completely integrated and there are no visible lumps. To make the bourbon sauce, add your milk, cream, sugar, cinnamon, and cornstarch to a saucepan over medium heat. I also like to conserve a little and add extra sauce to each piece.īut if you want your sauce a little bit thicker, it’s as simple as leaving it on your burner longer. This allows the bread pudding to soak up all the moisture and flavor of the sauce. I like my sauce a little bit thinner because I pour it over the bread pudding fresh out of the oven. The best thing about this sauce (besides the bourbon, of course) is the consistency is customizable. Make sure every cube is completely coated. Once your bread is cubed, you can add it to your liquid mixture and use a spatula to fold your bread into your mixture.
You can stack your bread to slice it more quickly, but wouldn’t recommend tackling more than 4 slices at once. If your bread is already sliced, it’s as easy as cutting it into 4 parts vertically, then rotating it and slicing it roughly into thirds to form little bread cubes. This will make it the right consistency even after soaking up all of your liquid.Ĭubing your bread is easy! If your loaf is whole, cut it into slices about 1-inch thick. No matter what type of bread you use, it’s actually preferred that it’s at least a day old if not stale. This is because these types of bread are milder and subtly sweet in flavor, making them perfect for a bread dessert!
Though any bread can be used for bread pudding, white bread, challah, brioche, or French bread are preferred.
#Salted or unsalted butter for bread pudding full
This will allow each piece to absorb more of your mixture, giving it that melt-in-your-mouth consistency and ensuring every bite is full of flavor.
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