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–+ servings
Bread pudding studded with cherries in a cast iron pan
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Maple Bourbon Old Fashion Bread Pudding

Course Dessert
Cuisine American
Keyword bourbon, bread pudding, maple, old fashion
Prep Time 2 hours 15 minutes
Cook Time 50 minutes
Total Time 3 hours 5 minutes
Servings 6 people

Ingredients

  • 12 oz brioche bread, cubed
  • ⅓ cup maraschino cherries
  • 3 eggs
  • ½ cup bourbon
  • 1 tablespoon maple baking emulsion
  • 1 teaspoon maraschino cherry juice
  • 2 teaspoon fresh orange zest
  • ½ teaspoon bitters
  • ⅓ cup brown sugar
  • 1 cup heavy cream
  • 2 cups milk
  • ½ cup caramel topping
  • 1 teaspoon maple syrup
  • Powdered Sugar
US Customary - Metric

Instructions

  • In a 12-inch oven safe pan (I use cast iron, if you use something else I recommend greasing the pan), layer cubed bread evenly. Place cherries on top of the bread cubes. 
  • In a medium bowl, whisk eggs, bourbon, maple, cherry juice, zest, bitters, and sugar. 
  • Next, whisk in the cream and milk. 
  • Pour the egg mixture evenly over the bread. Cover and chill for 2 hours before baking. 
  • Pre-heat oven to 350°F. Uncover the bread pudding and bake for 50 minutes. Just before the pudding is done cooking, mix together the caramel and maple syrup. Remove bread pudding from the oven and allow it to rest for about 5 minutes. It will be very puffy when it comes out of oven and will sink as it cools. 
  • Plate and top with a little maple caramel sauce and a little powdered sugar.