Brioche Bread Pudding With Bourbon-Butterscotch Sauce

Let's Cook

1. Step 1.

   Grease a 9-by-13-inch baking dish generously with unsalted butter.

2. Step 2.

   In a large bowl, whisk together 1¾ cups whole milk, 1 cup heavy cream, 3 large whole eggs, 5 large egg yolks, ⅓ cup granulated sugar, 2 teaspoons vanilla extract, ½ teaspoon kosher salt, ½ teaspoon ground cinnamon, ¼ teaspoon ground allspice, and ¼ teaspoon ground ginger until well combined.

3. Step 3.

   Thickly slice the 1-pound loaf of brioche or challah, then cut or tear the slices into 1- to 2-inch pieces.

4. Step 4.

   Arrange the bread pieces in the prepared baking dish in an even layer, then pour the milk mixture evenly over the bread. Press the bread down gently into the liquid to help it absorb.

5. Step 5.

   Set the dish aside at room temperature for 1 hour, pressing the bread down every so often to ensure even soaking.

6. Step 6.

   Preheat the oven to 325°F.

7. Step 7.

   Bake the bread pudding until golden brown and cooked through, about 40 minutes. For a darker top, turn on the broiler for 1–2 minutes, watching carefully. Transfer to a wire rack and let cool for 15 to 30 minutes (or to room temperature).

8. Step 8.

   While the bread pudding bakes, make the sauce. In a medium saucepan over medium heat, melt ¼ cup unsalted butter. Add 1½ cups packed light brown sugar, ⅓ cup of the heavy cream, and ½ teaspoon kosher salt, stirring until smooth.

9. Step 9.

   Let the mixture simmer without stirring, but swirling the pan occasionally, for 4 minutes, or until the sugar melts and the mixture looks like caramel sauce. Reduce the heat slightly if it darkens too quickly.

10. Step 10.

    Remove the saucepan from the heat and stir in the remaining ⅓ cup heavy cream, 2 tablespoons bourbon, and 1 teaspoon vanilla extract until smooth.

11. Step 11.

    To serve, scoop the warm bread pudding into shallow bowls, top with the butterscotch sauce, and add a dollop of whipped cream.