Rich Bourbon Brioche Treat

This brioche espresso bourbon pudding takes ordinary leftover bread and turns it into a fancy dessert that perfectly balances creamy custard with intense coffee and whiskey flavors. The bourbon drizzle adds that final touch, making this cozy classic good enough for your fanciest dinner guests.

I whipped up this pudding for a family holiday party when I wanted something fancy but not fussy. The espresso-bourbon mix got so many compliments that my family won't let me bring anything else to gatherings now.

Ingredients

• Brioche bread: Gives you that soft, perfect base that soaks up all the custard goodness. Try to find bread that's sitting around for a day for best results.
• Eggs: They're what makes everything hold together nicely. Let them sit out till they're room temp so they mix in better.
• Whole milk and heavy cream: These bring the richness. Together they make everything perfectly creamy without going overboard.
• Espresso: Brings that deep coffee kick. Fresh brewed and cooled down works way better than instant.
• Espresso infused bourbon: This is what makes the whole thing special. Bearcat Bourbon with Espresso & Aromatic bitters adds amazing depth.
• Candied pecans: They give you that nice crunch against the soft pudding. The candy coating keeps them from going soft.
• Vanilla, brown sugar, and cinnamon: These warm flavors really bring out the coffee and bourbon. Don't skimp with fake vanilla.
• Butter: Adds that extra richness and helps everything stay tender and soft.

Step-by-Step Instructions

Prepare the bread:

Chop your day-old brioche into small 1-inch chunks. The slightly stale texture helps it soak up custard without turning mushy. Got fresh bread? Just leave the cubes out for a few hours or pop them in a warm oven briefly.

Create the custard mixture:

Grab a big bowl and beat those eggs until they're smooth. Throw in the white and brown sugars, vanilla, cinnamon, melted butter, milk, cream, espresso, and bourbon. Mix everything really well until it's completely smooth with no egg streaks left.

Combine bread and custard:

Put your bread chunks in a big dish or bowl. Slowly pour the custard over everything, giving it a gentle stir as you go so every piece gets soaked evenly. Don't rush this part—let the bread start drinking up all that flavor.

Add pecans:

Toss in your chopped candied pecans and fold them in gently. Make sure they're spread out everywhere so you get nuts in every bite.

Portion and rest:

Scoop everything into individual ramekins, filling them about three-quarters full. Let them sit on the counter for 20 minutes. This waiting time isn't optional—it lets the bread soak up all that custard goodness.

Bake to perfection:

Heat your oven to 375°F. Put all your ramekins on a baking sheet and slide them in for about 35 minutes. They're done when the tops look golden and the middle still wobbles a tiny bit. They'll firm up more as they cool down.

Prepare the bourbon sauce:

While everything's baking, mix sugar, melted butter, heavy cream, bourbon or coffee liqueur, and a little nutmeg in a pot. Bring it up to a gentle bubble over medium heat and keep stirring. Turn down the heat and let it simmer 3-5 minutes until it thickens up a bit.

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That espresso bourbon really makes this dish special. I found Bearcat Bourbon during a visit to a local distillery and knew right away it would take my regular bread pudding to a whole new level. The aromatic bitters add this amazing complexity that everyone notices but can't quite figure out.

Choosing The Right Bread

I love brioche for its butter-rich softness, but you've got options here. Challah works just as well for that tender result, and if you want something with more texture, try a good sourdough—its slight tang plays really well against the sweet custard. Whatever bread you go with, just make sure it's a little stale so it can soak up all that custard without turning to mush.

Prep It Early

This pudding is great for parties since you can do most of the work beforehand. Mix everything up and fill your ramekins up to 24 hours early, just cover them tight with plastic wrap and stick them in the fridge. You'll need to bake them about 10 minutes longer if they're coming straight from the cold. You can also make the bourbon sauce ahead and just warm it up slowly before serving. If it gets too thick, just add a splash of cream to thin it out.

No-Alcohol Option

Don't want the booze? No problem. Swap out the bourbon for the same amount of strong coffee mixed with a tablespoon of maple syrup and a quarter teaspoon of vanilla. For the sauce, use extra heavy cream instead of bourbon and throw in a tablespoon of instant espresso powder for depth. You'll still get those amazing coffee flavors without any alcohol.

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Dish this up with confidence—it'll definitely be what everyone talks about!

Frequently Asked Questions

→ Can I swap bourbon for a different alcohol?

Absolutely. You can use any whiskey or maybe coffee liqueur for a twist. It'll taste slightly different but still wonderful. Skip the alcohol by doubling the espresso or adding coffee extract instead.

→ Why use slightly stale bread?

Older bread is a tad dry, which helps it soak up custard without getting soggy. If all you have is fresh brioche, cut it into cubes and leave it out for a few hours to dry or toast lightly in the oven.

→ Is it OK to make ahead?

Sure thing! Prepare the brioche and custard mixture the night before and refrigerate to let the flavors develop. Leave it out a while before baking. The sauce can also be made early—just warm it back up before serving.

→ What pairs well with this dessert?

You barely need anything extra since it’s already amazing, but vanilla ice cream, whipped cream, or even powdered sugar would make it even better. Enjoy with coffee or espresso for a full experience.

→ How do I store the leftovers?

Keep leftovers in the fridge for up to 3 days in a sealed container. Reheat individual slices in the microwave or warm them in the oven at 325°F. The sauce keeps too but warm it gently on the stove.

→ Can I freeze it?

Yep, you can freeze the pudding (just not the sauce) for three months max. Wrap it tightly in plastic wrap and foil. Thaw in the fridge overnight and reheat in a 325°F oven. Make fresh sauce when serving.