Custardy, warm bread pudding drenched in bourbon caramel sauce
Bread Pudding with Bourbon Sauce
Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
Servings
10
1 9x13-inch dish
Difficulty
Easy
Cost
Budget
$
Recipe at a Glance
Thick slices of bread soaked in rich vanilla custard, baked until golden and custardy, then drizzled with a warm bourbon caramel sauce.
Cuisine: American
Category: Dessert
Difficulty: Easy
Cost: $
Dietary: Vegetarian
Quick Summary
70 min total time|10 servings|Easy difficulty
Thick slices of bread soaked in rich vanilla custard, baked until golden and custardy, then drizzled with a warm bourbon caramel sauce.
AmericanVegetarian
Sarah Chen
(Updated )
Bread pudding is comfort food royalty — humble bread transformed into a luscious, custardy dessert that is warm, fragrant, and deeply satisfying. This version uses thick-cut brioche for a rich, buttery base that soaks up the vanilla-scented custard beautifully.
The bourbon sauce takes it over the top. Butter, brown sugar, and a generous glug of bourbon cook down into a silky caramel that pools around each warm, pillowy piece of bread pudding. It is pure indulgence.
This is the dessert to make when you want something that feels like a warm hug. It is also a brilliant way to use up day-old bread, which actually works better than fresh because it absorbs more custard.
Ingredients
- 1 (1 lb) loaf brioche or challah bread, cut into 1-inch cubes
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup raisins (optional)
- 1/2 cup unsalted butter (sauce)
- 1 cup packed brown sugar (sauce)
- 1/2 cup heavy cream (sauce)
- 1/4 cup bourbon (sauce)
- Pinch of salt (sauce)
Instructions
- 1
Preheat oven to 350°F (175°C). Butter a 9x13-inch baking dish.
- 2
Spread bread cubes in the dish. If bread is fresh, toast in the oven for 10 minutes to dry slightly.
- 3
Whisk eggs, milk, cream, sugar, vanilla, cinnamon, and nutmeg until smooth. Pour over bread cubes. Press bread down to submerge.
- 4
Let sit for 15 minutes, pressing down occasionally, until the bread is fully soaked.
- 5
Scatter raisins on top if using. Bake for 45-50 minutes, until the top is golden and the center is set but still slightly jiggly.
- 6
While pudding bakes, make the sauce: melt butter in a saucepan, stir in brown sugar, and cook 2 minutes. Add cream, bourbon, and salt. Simmer 5 minutes until thickened slightly.
- 7
Serve bread pudding warm, drizzled generously with bourbon sauce.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving
Substitutions
BriocheChallah or French bread
Both make excellent bread pudding
BourbonRum or brandy
Each adds a different flavor — all delicious
RaisinsChocolate chips or dried cranberries
Chocolate chips create a more decadent version
Tips & Storage
Pro Tips
Day-old bread works best because it is drier and absorbs more custard.
Press the bread down firmly into the custard and let it soak at least 15 minutes.
The bourbon sauce can be made ahead and rewarmed.
For a non-alcoholic version, replace bourbon with vanilla extract and a splash of apple cider.
Storage
Store at room temperature in an airtight container for up to 3 days, or refrigerate for up to a week. Most baked goods can be frozen for up to 3 months — wrap tightly in plastic wrap then foil.
Reheating
Reheat individual portions in the microwave for 30-45 seconds, or cover the dish with foil and warm at 325°F for 15 minutes. Rewarm sauce separately.
Nutrition Facts
Per serving (1 serving (1/10 dish)) · 10 servings
Calories420
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein7g
Carbohydrates52g
Fat21g
Fiber1g
Sugar36g
Sodium250mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What bread works best?
- Brioche, challah, or French bread are ideal. Avoid very soft sandwich bread — it will get mushy.
- Can I make this ahead?
- Assemble the night before, cover, and refrigerate. Bake the next day, adding 5-10 extra minutes.
- Can I skip the bourbon in the sauce?
- Yes. Replace with 1 teaspoon vanilla extract and a tablespoon of apple cider for depth.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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