Robert Irvine's Bread Pudding with Bourbon Sauce

Custard-soaked brioche baked until golden and crowned with a warm bourbon caramel sauce.

Ingredients

• 1 pound day-old brioche or challah, cut into 1-inch cubes
• 4 large eggs
• 2 large egg yolks
• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup raisins (optional)
• 6 tablespoons unsalted butter
• 3/4 cup brown sugar
• 1/4 cup heavy cream (for the sauce)
• 3 tablespoons bourbon

Directions

1. Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish. Spread the bread cubes in the dish.
2. Whisk together the eggs, yolks, milk, 1 cup cream, granulated sugar, vanilla, cinnamon, and nutmeg.
3. Pour the custard over the bread, scatter on the raisins, and press down so the bread soaks. Let stand 15 minutes.
4. Bake until puffed and set in the center, 40 to 45 minutes.
5. Meanwhile, make the sauce: melt the butter with the brown sugar over medium heat, stir in the 1/4 cup cream, simmer 2 minutes, then carefully stir in the bourbon and cook 1 minute.
6. Serve the warm Bread Pudding drizzled with the bourbon sauce.

Notes

Inspired by Robert Irvine’s bread pudding served on Restaurant: Impossible.