The pressure builds and you start counting down minutes until you eat. You place your ingredients close by, ready for the fun part 1 but not too fast. Bread pudding needs some waiting, but trust me, it works real good with a pressure cooker. You hear the valve hiss and watch that sealing ring do its thing, holding in all the warmth the bread soaks up.
You stir the custard and watch that challah soak it all up. The bourbon and vanilla bean mix into the creamy batter, smell rising sweet and rich. It kinda makes you wanna sneak a bite, even before the timer tells you it5 done.
The slow release is the hardest part because you just wanna dig in. But patience pays off here. When you finally crack it open, you notice that golden top and that soft crust. The caramel sauce drizzled on top makes every bite a little celebration.
Why This Recipe Works Every Single Time
- Challah bread soaks up the custard without turning mushy or falling apart.
- Using both heavy cream and milk gives the right broth depth for creamy texture.
- Tempering eggs with hot cream prevents them from scrambling, keeping it smooth.
- The bourbon and vanilla bean add layered flavor that warms the whole dish.
- Slow release after cooking helps custard set perfectly without cracks.
- The caramel sauce is sweet with balanced salt and butter for richness.
All the Pieces for This Meal
- One (1-pound) challah bread, cut into ½-inch squares 1 you want the bread firm and fresh enough to soak but not fall to pieces.
- 2 cups sugar 1 for that sweet custard base that pulls the flavors together.
- 4 eggs plus 4 egg yolks 1 these give body and richness to the mix.
- 2 cups milk and 2 cups heavy cream 1 the backbone of the custard, kinda like broth depth in stewing.
- 1 ½ tablespoons vanilla extract and ¼ teaspoon almond extract 1 for that sweet, nutty background note.
- 2 tablespoons bourbon 1 adding warmth and subtle kick without overpowering.
- 1 whole vanilla bean, split and seeds scraped 1 this little bit makes a huge difference in flavor.
- 1 cup packed brown sugar, ½ cup heavy cream, 4 tablespoons unsalted butter, and a pinch of salt 1 these combine for the caramel sauce topping.
- 1 tablespoon vanilla extract 1 a final touch for the caramel sauce to tie it back to the pudding.
The Exact Process From Start to Finish
- Start by preheating your oven to 3506F (1756C). Lightly grease a 9x13-inch baking dish so your pudding won9t stick when it5 done.
- In a large bowl, whisk together eggs, egg yolks, and sugar until smooth and pale. You9ll notice it gets a little fluffy, that5 what you want.
- Heat milk, heavy cream, vanilla bean seeds, and the split pod in a saucepan over medium heat just until it starts simmering. Then take it off the heat and toss out that vanilla pod.
- Slowly pour the hot cream mixture into your egg mixture. This is called tempering and it helps keep the eggs from curdling. Whisk quick but steady.
- Add vanilla extract, almond extract, and bourbon. Now stir in the challah bread cubes gently, making sure each piece gets soaked. Let that sit about 20 minutes so bread absorbs all that custard goodness.
- Pour the soaked bread mixture into your greased baking dish and spread it out even. Bake for about 3540 minutes or until the top is golden and custard has set. Let it cool a little before you pour caramel sauce over the top and dive in.
Easy Tweaks That Make Life Simple
- You can totally skip splitting the vanilla bean by just adding an extra teaspoon of vanilla extract, but the bean adds way more flavor depth.
- Use day-old challah or any dense sweet bread; it soaks better without getting too soggy.
- Instead of making caramel sauce from scratch, a drizzle of good quality store-bought caramel sauce works in a pinch and saves time.
What It Tastes Like Fresh From the Pot
When you first scoop up that pudding, it5 warm and rich with a smooth custard texture that holds just enough bread bite. You notice the bourbon aroma giving mild warmth that floats on your breath.
The top edges get crispy golden with a little chew that5 contrast to the soft center. Vanilla bean flecks splash little bursts of flavor in each bite.
Drizzle the caramel sauce and it brings a buttery sweetness that melts against the bourbon warmth, kinda like a hug in dessert form.
Each spoonful feels like a cozy, soft cloud of vanilla and bourbon perfect for any chilly night or when you just need a little comfort.
Making It Last All Week Long
- Cool the pudding completely before covering it tightly with plastic wrap or a lid. This helps keep moisture in without condensation dripping.
- Store it in the fridge for up to 5 days; it actually tastes better as the flavors mingle overnight.
- Freeze portions in airtight containers for up to 2 months. Just thaw in the fridge overnight before reheating.
- Reheat gently in the microwave or a low oven with a little splash of cream to keep it moist and creamy.
What People Always Ask Me
- Can I make this bread pudding in my pressure cooker? You sure can. Just use a heatproof dish inside the cooker, add a cup of water below it, seal up, and cook on high pressure for about 25 minutes. Use slow release to keep it creamy.
- What5 the best bread to use? Challah is ideal, but brioche or other dense sweet breads work too. Avoid super dry breads or they won9t soak well.
- Can I skip bourbon? Yes, you can leave it out if you want. Add a little extra vanilla extract to keep the flavor rich.
- Why temper the eggs with hot cream? Tempering stops the eggs from turning into scrambled eggs and keeps the custard smooth and silky.
- How can I make caramel sauce ahead? Caramel sauce can be made days ahead and stored in the fridge. Warm it gently before serving.
- What5 the best way to reheat it? Microwave with small bursts, or bake at low temp covered with foil. Add a bit of cream or milk so it don9t dry out.
For related dessert recipes, be sure to check out our Pressure Cooker Cannoli Cheesecake Bars Recipe and Christmas Cheesecake Recipe for more delightful sweets. Also, if you love quick treats, the Salted Caramel Cookies Recipe is another crowd-pleaser that pairs well after enjoying bread pudding.
Vanilla-Bourbon Bread Pudding With Caramel Sauce
Equipment
- 1 Mixing bowl Large
- 1 Saucepan Medium sized
- 1 Whisk
- 1 9x13 baking dish Greased
Ingredients
Main Ingredients
- 1 pound challah bread cut into ½-inch cubes
- 2 cups sugar
- 4 eggs
- 4 egg yolks
- 2 cups milk
- 2 cups heavy cream
- 1 ½ tablespoons vanilla extract
- ¼ teaspoon almond extract
- 2 tablespoons bourbon
- 1 vanilla bean split and seeds scraped
- 1 cup brown sugar packed
- ½ cup heavy cream
- 4 tablespoons unsalted butter
- 1 pinch salt
- 1 tablespoon vanilla extract for caramel sauce
Instructions
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
- In a large bowl, whisk together eggs, egg yolks, and sugar until smooth and pale.
- Heat milk, heavy cream, vanilla bean seeds and pod in a saucepan until simmering. Remove from heat and discard pod.
- Slowly pour hot cream into egg mixture while whisking continuously to temper. Whisk until smooth.
- Add vanilla extract, almond extract, and bourbon. Stir to combine.
- Gently fold in challah cubes. Let soak for 20 minutes.
- Transfer mixture to greased dish and spread evenly.
- Bake for 35–40 minutes or until golden and set. Cool slightly.
- Make caramel sauce by combining brown sugar, heavy cream, butter, salt, and vanilla in saucepan. Simmer until thickened.
- Drizzle caramel sauce over bread pudding before serving.
