Bourbon Espresso Dessert (Print View)
Golden brioche soaked in a custard blend of espresso and bourbon, topped with a velvety cream sauce.
# What You'll Need:
→ Main Pudding Mix
01 -
3 beaten eggs
02 -
1 and 1/2 cups granulated sugar
03 -
2 tsp pure vanilla
04 -
2 tbsp light brown sugar
05 -
1 tsp cinnamon powder
06 -
1/4 cup butter, melted and unsalted
07 -
1 and 1/2 cups whole milk
08 -
1 cup thick cream
09 -
1/4 cup fresh espresso
10 -
1/4 cup bourbon with coffee flavor
11 -
1/2 cup pecans coated in sugar, chopped
12 -
10 slices stale brioche, cut into cubes
→ Sauce with Bourbon
13 -
1 cup white sugar
14 -
115g melted butter, unsalted
15 -
2 cups heavy cream
16 -
1/4 to 1/2 cup bourbon or coffee-flavored liquor
17 -
A pinch of nutmeg powder
# Directions:
01 -
Slice the stale brioche into cubes about 2.5 cm and set them aside for later.
02 -
In a big bowl, stir together eggs, milk, cream, vanilla, melted butter, espresso, liqueur, cinnamon, along with the brown and white sugars until smooth.
03 -
In a baking dish or large bowl, place the cubed bread. Gradually pour the custard over it while stirring gently to soak all the bread evenly.
04 -
Mix the candied nuts into the soaked bread mixture, making sure they are spread throughout.
05 -
Spoon the pudding mix into individual ramekins and let it sit for about 20 minutes so the bread absorbs the liquid well.
06 -
Heat the oven to 190°C (375°F). Bake for 35 minutes, or until the top turns golden and slightly puffed.
07 -
In a medium pot, combine the sugar, cream, melted butter, bourbon (or liqueur), and nutmeg. Bring it to a boil, stirring the whole time.
08 -
Drizzle the warm bourbon sauce over the bread pudding just before you serve it.
# Notes:
01 -
Stale bread soaks up the custard better and avoids sogginess.
02 -
You can prepare this ahead of time and refrigerate it until baking.