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Bourbon Bread Pudding

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Bourbon Bread Pudding

Bourbon Bread Pudding
Provided by:
total prep


  • 2 cinnamon sticks
  • 2 cloves
  • 1/2 teaspoon cardamom powder
  • 3/4 cup light brown sugar
  • 1 can coconut milk
  • 1 vanilla bean, sliced and scraped
  • 2 ounces bittersweet chocolate, roughly chopped
  • 3 ounces Bourbon
  • 4 cups 1/2-inch cubes of day-old brioche
  • 1/2 cup sour dried cherries
  • 1/2 cup dried cranberries
  • 2 eggs, beaten
  • 4 ounces butter diced, plus more for baking pan


  • Preheat the oven to 350°F.
  • Put cinnamon sticks, cloves, cardamom, brown sugar, coconut milk and the vanilla bean into a medium sauce pot with 2 ounces of butter and bring mixture to a simmer for 3 minutes.
  • Remove from heat. Discard the vanilla pod, cloves and cinnamon sticks. Allow to cool slightly.
  • In a bowl, toss the chocolate, brioche, bourbon, eggs, cherries and cranberries. Pour the spiced coconut milk over the bread mixture. Cover the bowl with plastic wrap and let sit for 1 hour to let the bread absorb the liquid.
  • Butter an 8-inch square baking dish. Pour the bread mixture into the dish and bake until a wooden pick inserted in the center comes out clean, about 30 minutes. Remove from the oven and let sit for 10 minutes before serving.