Bread and Butter Pudding with Bourbon Crème

Introduction

Bread and Butter Pudding is a classic British dessert that brings warmth, comfort, and a delightful richness to any meal. Traditionally made with slices of buttered bread layered in a dish and baked with a custard mixture, this timeless favorite has been reimagined here with a luxurious twist: a luscious Bourbon Crème. The addition of bourbon adds a deep, smoky flavor that elevates the dessert to new heights, making it perfect for special occasions or as a decadent weekend treat.

The History

Bread and Butter Pudding dates back to the 11th century in England, where it was originally known as “whitepot.” It was a thrifty way to use up stale bread and butter, transforming simple ingredients into something comforting and hearty. Over the centuries, it evolved into a more refined dessert, often gracing the tables of both humble homes and royal feasts. The modern version typically includes custard, dried fruits, and spices. By infusing it with bourbon crème, we pay homage to its rich heritage while giving it a contemporary flair that appeals to modern palates.

Ingredients Breakdown

This recipe combines the rustic charm of traditional bread and butter pudding with the sophistication of bourbon-infused crème. Here’s what you’ll need:

• Bread: Thick slices of brioche or white bread, perfect for soaking up the custard
• Butter: Unsalted butter to add richness and flavor to each layer
• Milk and Cream: A blend of whole milk and heavy cream creates a silky custard base
• Eggs: To bind the custard and give it a velvety texture
• Sugar: Adds sweetness and helps form a golden top layer
• Bourbon: A splash of bourbon for a deep, aromatic flavor that lingers
• Spices: Cinnamon and nutmeg for warmth and depth
• Dried Fruits (optional): Raisins or sultanas can be added for a traditional touch

Step-by-Step Recipe

1. Preheat your oven to 350°F (175°C) and butter a 9×9-inch baking dish.
2. Butter each slice of bread on both sides and layer them in the dish, slightly overlapping.
3. In a large bowl, whisk together 3 eggs, 1 cup of sugar, 1 teaspoon of vanilla extract, 1 teaspoon of ground cinnamon, and ½ teaspoon of ground nutmeg.
4. Add 2 cups of whole milk and 1 cup of heavy cream to the egg mixture, whisking until fully combined.
5. Pour the custard over the bread, pressing down gently to ensure the bread soaks it up.
6. If using dried fruits, sprinkle them over the top before baking.
7. Bake for 40–45 minutes or until the top is golden and crisp, and the custard is set.
8. While the pudding is baking, prepare the bourbon crème.
9. To make the crème, combine 1 cup of heavy cream, 2 tablespoons of powdered sugar, and 2 tablespoons of bourbon in a bowl. Whip until stiff peaks form.
10. Once the pudding is done, let it cool slightly before serving with a generous dollop of bourbon crème.

Tips

• Use slightly stale bread for the best results—it holds the custard better without becoming too soggy.
• For a richer flavor, use brioche or challah instead of regular white bread.
• Don’t skip the resting time before baking; this allows the bread to absorb the custard thoroughly.
• Let the pudding rest for 10–15 minutes after baking to allow the custard to set before serving.
• If you’re preparing the bourbon crème in advance, keep it refrigerated and give it a quick whisk before serving to restore its texture.

Variations and Customizations

This recipe is highly adaptable to your tastes and dietary preferences:

• Gluten-Free: Use gluten-free bread to make this dessert suitable for those with gluten sensitivities.
• Vegan: Substitute the eggs with flax eggs, use vegan butter, and opt for plant-based milk and cream alternatives.
• Flavor Twists: Swap the bourbon for rum or brandy, or add a splash of vanilla or almond extract for a different flavor profile.
• Fruit Additions: Layer fresh berries or sliced bananas between the bread for a fruity twist.
• Chocolate Lovers: Sprinkle chocolate chips or shavings over each layer before adding the custard for a rich chocolate version.

Health Considerations and Nutritional Value

While bread and butter pudding is a rich and indulgent dessert, it can be enjoyed in moderation as part of a balanced diet. Here’s a quick nutritional breakdown per serving (based on 8 servings):

• Calories: ~350–400 kcal
• Protein: ~6–8g (from eggs, milk, and cream)
• Fat: ~15–20g (primarily from butter, cream, and egg yolks)
• Carbohydrates: ~40–45g (mainly from bread and sugar)
• Sugar: ~20–25g

For a lighter version, consider using skim milk, low-fat cream, or alternative sweeteners. Whole grain bread can also add more fiber and nutrients to the dish.

Ingredients

• 8 thick slices of brioche or white bread
• ¼ cup unsalted butter, softened
• 3 large eggs
• 1 cup granulated sugar
• 2 cups whole milk
• 1 cup heavy cream
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ cup bourbon (plus 2 tbsp for the crème)
• ½ cup raisins or sultanas (optional)

Directions

1. Preheat oven to 350°F (175°C). Butter a 9×9-inch baking dish and set aside.
2. Butter both sides of each bread slice and layer them in the baking dish, slightly overlapping.
3. In a large mixing bowl, whisk together eggs, sugar, vanilla, cinnamon, and nutmeg until well combined.
4. Gradually whisk in the milk and heavy cream until fully incorporated.
5. Pour the custard over the bread slices, gently pressing them down to soak in the mixture.
6. If using dried fruits, sprinkle them evenly over the top.
7. Let the mixture rest for 15 minutes to allow the bread to fully absorb the custard.
8. Bake for 40–45 minutes or until the top is golden brown and the custard is set.
9. While the pudding is baking, prepare the bourbon crème by whipping heavy cream, powdered sugar, and 2 tbsp of bourbon until stiff peaks form.
10. Cool the pudding slightly before serving with a dollop of bourbon crème on top.

FAQ

Can I make this ahead of time?
Yes! You can assemble the pudding the night before and refrigerate it. Simply bake it when ready to serve.

How should I store leftovers?
Store leftovers in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Can I freeze bread and butter pudding?
Yes, it freezes well for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw and reheat in the oven.

Can I use different types of alcohol?
Absolutely! Try using rum