Name: Bourbon-Brown Sugar Sauce
Total time: 20 min
Ingredients: 1/2 cup packed (3 1/2 ounces/99 grams) light brown sugar; 7 tablespoons heavy cream; 2 1/4 tablespoons unsalted butter; 1 1/2 tablespoons bourbon (see note)

Why This Recipe Works

Toasting cubes of challah was the first step in perfecting our bread pudding recipe. Next, we worked on achieving a silky but not overly eggy custard, using equal parts milk and cream and using just egg yolks, not whites. Finally, topping the pudding with extra challah cubes and sprinkling them with sugar gave our bread pudding recipe a crunchy, buttery, sweet crust that made the perfect partner for the luscious custard below.

Before You Begin

Rum can be substituted for the bourbon.

Instructions

Whisk brown sugar and heavy cream in small saucepan set over medium heat until combined. Continue to cook, whisking frequently, until mixture comes to boil, about 5 minutes. Whisk in butter and bring mixture back to boil, about 1 minute. Remove from heat and whisk in bourbon. Cool to just warm; serve with bread pudding.