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Recipe

Bourbon Bread Pudding Parfaits

Servings: 16

This bourbon-laced dessert is the perfect finale for a Kentucky Derby party. You’ll need 16 small parfait glasses or mason jars. If you’re serving heartier appetites, double the portions to serve 8.

Ingredients

For the bread pudding

  • 1 12-oz. package King’s Hawaiian rolls
  • Unsalted butter, as needed
  • 6 large eggs
  • 1/4 packed cup light brown sugar
  • 2 oz. bourbon
  • 3 cups whole milk
  • 1 cup light cream
  • 1/2 cup granulated sugar
  • 1 tsp. pure vanilla extract or vanilla bean paste
  • 1 tsp. kosher salt
  • 3/4 tsp. ground cinnamon
  • 1/4 tsp. freshly grated nutmeg
  • 1-1/4 cups chopped pecans

For the bourbon caramel

  • 1/2 cup granulated sugar
  • 1 oz. bourbon
  • 1/2 cup heavy cream, at room temperature
  • 1/2 tsp. kosher salt
  • 2 oz. (4 Tbs.) unsalted butter, cut into cubes

For the bourbon whipped cream

  • 1 cup cold heavy cream
  • 1 oz. bourbon
  • 1 heaping Tbs. confectioners’ sugar

Nutritional Information

  • Calories (kcal) : 400
  • Fat Calories (kcal): 230
  • Fat (g): 25
  • Saturated Fat (g): 12
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 8
  • Cholesterol (mg): 130
  • Sodium (mg): 230
  • Carbohydrates (g): 33
  • Fiber (g): 1
  • Sugar (g): 24
  • Protein (g): 8

Preparation

Make the bread pudding

  • Position a rack in the center of the oven, and heat the oven to 200°F. Set a rack over a large rimmed baking sheet. Tear 12 rolls into 6 to 8 pieces per roll, and place on the rack. Bake until dried out, 5 to 7 minutes. (Alternatively, leave torn pieces on a baking sheet overnight at room temperature.) Increase the oven temperature to 325°F. Lightly coat a 9×13- inch baking dish with butter.
  • In a medium bowl, whisk the eggs. In a large bowl, combine the brown sugar and bourbon, and whisk until the sugar is dissolved. Whisk in the milk, cream, granulated sugar, vanilla, salt, cinnamon, and nutmeg until well combined, then whisk in the beaten eggs.
  • Add the bread pieces to the prepared dish, and sprinkle 1 cup of the pecans over the bread. Pour the egg mixture evenly over the bread, pushing on the bread pieces gently with a wooden spoon to distribute the custard and submerge the bread. Let sit for 20 minutes.
  • Loosely cover with foil and bake for 50 minutes, then uncover and bake an additional 7 to 10 minutes until lightly brown. The pudding’s center should be slightly firm and fully cooked through. Remove from the oven, and let cool for 20 to 25 minutes. Cut the pudding into approximately 3/4-inch cubes. Set aside. (The bread pudding can made up to a day ahead. Store tightly wrapped in the refrigerator.)

Make the caramel

  • In a medium saucepan over medium heat, combine the sugar and 3 Tbs. water. Stir until the sugar dissolves, then lower the heat to a simmer without stirring until the liquid turns a rich golden-brown. Immediately remove the pan from the heat. Whisk in the bourbon carefully; it will bubble and sputter. Whisk in the cream first, then the salt, and then the butter. Let cool, about 20 minutes. (The caramel can be made up to 1 day ahead. Store an airtight container in the refrigerator, and bring to room temperature before using.)

Make the whipped cream

  • In a stand mixer fitted with the whisk attachment, beat the cream on medium speed until soft peaks form. Reduce the speed to low, and add the bourbon and sugar. Increase the speed to high, and beat until stiff peaks form. Keep chilled until ready to assemble the parfaits. (The whipped cream can be made up to 4 hours ahead.)

Assemble the parfaits

  • In a small parfait glass or jar, layer some bread pudding cubes, about 1 tsp. of the caramel sauce, and about 1 Tbs. of the whipped cream. Repeat to create a second layer, ending with a layer of whipped cream. Sprinkle with some of the remaining pecans and another light drizzle of caramel sauce. Repeat with the remaining ingredients. Refrigerate any remaining caramel sauce and whipped cream for another use.

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