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Decadent Beignet Bread Pudding Recipe with Easy Bourbon Sauce

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A comforting and indulgent dessert featuring airy beignets soaked in a rich custard and topped with a silky bourbon sauce. Perfect for special occasions or cozy nights in.

Ingredients

Scale
  • 6 large beignets, cut into 1-inch cubes (or soft brioche as substitute)
  • 2 cups whole milk (480 ml)
  • 1 cup heavy cream (240 ml)
  • 4 large eggs, room temperature
  • 3/4 cup granulated sugar (150 g)
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter, melted
  • Powdered sugar, for dusting
  • For the Bourbon Sauce:
  • 1/2 cup bourbon whiskey (120 ml)
  • 1 cup packed brown sugar (200 g)
  • 1/2 cup heavy cream (120 ml)
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish with butter or non-stick spray.
  2. In a large mixing bowl, whisk together eggs, granulated sugar, whole milk, heavy cream, vanilla extract, ground cinnamon, and salt until smooth.
  3. Cut beignets into 1-inch cubes and place evenly in the greased baking dish.
  4. Pour the custard mixture over the beignet cubes, pressing lightly with a spatula to ensure even absorption. Let soak for about 10 minutes.
  5. Drizzle melted unsalted butter over the top of the soaked bread cubes.
  6. Bake for 45–50 minutes until the pudding puffs slightly and the top is golden brown. Insert a knife in the center to check doneness; it should come out clean. If browning too fast, cover loosely with foil for the last 10 minutes.
  7. While baking, prepare the bourbon sauce: In a medium saucepan over medium heat, combine brown sugar, bourbon, heavy cream, vanilla extract, and unsalted butter. Stir constantly until sugar dissolves and sauce thickens slightly (8–10 minutes). Remove from heat.
  8. Remove pudding from oven and let cool for 5 minutes. Dust with powdered sugar.
  9. Serve warm with a generous drizzle of bourbon sauce. Sauce can be warmed if needed.

Notes

Use room temperature eggs to avoid curdling. Let the bread soak in custard for at least 10 minutes for a creamy texture. Stir bourbon sauce constantly to prevent burning. Cover pudding with foil if browning too fast. For dairy-free, substitute milk and cream with coconut milk and cream. For gluten-free, use gluten-free brioche or challah.

Nutrition

Keywords: beignet bread pudding, bourbon sauce, dessert, Southern dessert, bread pudding recipe, easy dessert, bourbon dessert

Find it online: https://chrisfeasts.com/decadent-beignet-bread-pudding-recipe-with-easy-bourbon-sauce/