Hard Truth Bourbon Espresso Bread Pudding
The notes of toffee, caramel, cherry, and sweet cream in the Hard Truth Sweet Mash Bourbon shine in this 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.