My fascination with bourbon vanilla pudding began during a culinary tour through Kentucky, where local chefs transformed this childhood favorite into a sophisticated breakfast experience. The combination of real vanilla bean and a subtle splash of bourbon creates a depth of flavor that’s both nostalgic and unexpectedly gourmet. “Cooking is like love; it should be entered into with abandon or not at all,” Julia Child once said – and this pudding embodies that philosophy completely.
Bourbon Vanilla Bean Breakfast Pudding
Luxuriously creamy bourbon-infused vanilla bean pudding transforms ordinary mornings with make-ahead convenience and sophisticated flavor.
Infuse the Dairy Mixture
In a medium saucepan, combine 1 cup of milk with the cup of half and half. Use a sharp knife to split the vanilla bean lengthwise, then scrape the seeds into the milk mixture. Add the empty pod as well. Heat over medium heat just until it reaches a simmer, then remove from heat.
Prepare the Cornstarch Base
While the milk is heating, whisk together the sugar, cornstarch, and salt in a medium heatproof bowl until well combined. This prevents the cornstarch from clumping when liquid is added.
Create the Pudding Base
Gradually whisk the remaining 2/3 cup milk into the cornstarch mixture until smooth. Add the eggs and whisk until fully incorporated. The mixture should be smooth and free of any lumps before proceeding.
Temper the Egg Mixture
Once the milk/cream mixture has reached a simmer, remove the vanilla bean pod (you can rinse and dry it for another use). Very gradually drizzle the hot milk into the egg mixture, whisking constantly. This slowly raises the temperature of the eggs without cooking them.
Cook Until Thickened
Transfer the combined mixture back to the saucepan. Cook over medium heat, stirring constantly with a heat-resistant spatula or whisk, making sure to scrape the bottom and sides of the pan. Continue cooking until the mixture comes to a simmer and thickens enough to coat the back of a spoon, about 1 minute after it begins to simmer.
Add Finishing Flavors
Remove from heat and stir in the vanilla extract and bourbon. The alcohol in the bourbon will largely cook off, leaving just the flavor. For a stronger bourbon presence, add the bourbon after the mixture has cooled slightly.
Portion and Chill
Pour the pudding into individual serving dishes or a large bowl. To prevent a skin from forming, press plastic wrap directly on the surface of the pudding. Refrigerate until chilled, at least 2 hours or overnight.
Serve with Elegance
Before serving, remove the plastic wrap. For a breakfast presentation, top with fresh seasonal berries, a light sprinkle of toasted sliced almonds, or a small drizzle of maple syrup if desired.
Bread pudding with vanilla bourbon sauce
Learn how to make a delicious vanilla bourbon pudding with rich, creamy texture and sophisticated flavor notes.
This breakfast pudding solves the eternal morning rush dilemma by being completely make-ahead friendly. Prepare it the night before, and breakfast is waiting in the refrigerator. The simple cooking method takes just 20 minutes from start to finish, yet delivers complex flavors that feel indulgent. The vanilla beans aren’t just for flavor – they’re packed with antioxidants and anti-inflammatory properties!
Each spoonful delivers silky smoothness with subtle vanilla bean speckles adding visual elegance. The bourbon contributes a warm caramel undertone that complements the creamy sweetness without overwhelming it. Serve topped with fresh seasonal berries or a light sprinkle of toasted almonds for textural contrast against the velvety pudding.
While many breakfast puddings rely on processed ingredients, this recipe showcases the power of quality components – real vanilla beans, farm-fresh eggs, and premium dairy. The results speak for themselves in both taste and nutrition. Breakfast pudding isn’t just for special occasions; with this recipe in your collection, you’ll find yourself reaching for it on ordinary mornings that deserve a touch of extraordinary!
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