Hard Truth Bourbon Espresso Bread Pudding
Raise your hand if you love bourbon. Okay, now raise your hand if you love desserts. I’m a BIG fan of what I like to call ‘dessert bourbon‘ or basically just a glass of bourbon on the rocks that I drink after dinner. I typically grab a little sweet treat to go along with it. One day I was drinking my dessert bourbon and thought to myself, “Why not just make a dessert that will pair perfectly with this?” And so, the Hard Truth Bourbon Espresso Bread Pudding was born.
I love cooking with alcohol—specifically, whiskey and bourbon. From bourbon novices to veterans, pairing the perfect spirit to the dish you’re making can still be difficult. I’m here to make that easier for you! My number one tip is this—cook with what you drink. Don’t go into the store and pick whatever off of the shelf because you don’t think it’ll matter. Picking a quality bourbon to add to your dish is important as it will ultimately affect the quality and taste.
When I’m cooking something sweet, I always choose Hard Truth Sweet Mash Bourbon. It’s notes of toffee, caramel, cherry, and sweet cream make it pair PERFECTLY with any dessert or anything sweet. While it goes good in anything, or even just on the rocks, it goes extra, extra good with this espresso bread pudding. Head to the Hard Truth spirits finder to go grab a bottle and try this one out!
Hard Truth Bourbon Espresso Bread Pudding
Ingredients
Bread Pudding
- 10 slices brioche bread one day old. this comes out to be 5-6 cups!
- 3 eggs beaten
- 1 ½ cup milk
- 1 cup heavy cream
- 2 t vanilla extract
- ¼ cup Hard Truth Sweet Mash Bourbon
- ¼ cup coffee or espresso
- ¼ cup butter melted
- 1 cup white sugar
- ½ cup brown sugar
- ½ cup toffee pieces
Bourbon Sauce
- ½ cup white sugar
- ¼ cup butter
- 1 cup heavy cream
- ¼ cup Hard Truth Sweet Mash Bourbon
- pinch sea salt
Instructions
- Preheat the oven to 375° F.
- Cut the brioche bread into cubes.
- To make the custard, whisk together the eggs, milk, heavy cream, vanilla, Hard Truth Sweet Mash Bourbon, and coffee in a bowl.
- Whisk in the melted butter.
- Whisk in the white and brown sugar.
- Add the cubed brioche bread to a big bowl and pour the custard over the top. Stir so that all of the bread is coated in the custard.
- Gently fold in the toffee pieces.
- Spoon into either 4 oz. or 6 oz. ramekins and let sit for 15 minutes.
- Bake for 30-35 minutes, or until the tops are golden brown.
- While it's baking, add all of the sace ingredients into a saucepan.
- Bring to a boil over medium heat. Let cool.
- Pour the sauce over the bread pudding.
