Desserts
Bourbon Bread Pudding with Warm Bourbon Sauce
Custard-soaked day-old bread baked until golden and blanketed in a buttery bourbon caramel sauce that pools into every bite.
Nothing rescues stale bread quite like a good bread pudding, and ours leans into the deep, caramel warmth of bourbon in both the custard and the sauce. It is the kind of dessert that shows up at family gatherings and disappears before the dishes are even cleared.
Ingredients
- 8 cups day-old French bread, cubed
- 3 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup packed brown sugar
- 1/2 cup unsalted butter
- 1/2 cup heavy cream, for sauce
- 3 tablespoons bourbon
Instructions
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1
Soak the breadPlace the cubed bread in a greased 9x13-inch baking dish. Whisk together the milk, 1 cup heavy cream, eggs, granulated sugar, vanilla, cinnamon, and nutmeg, then pour evenly over the bread.
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2
Let it restPress the bread gently into the custard and let it soak for 20 minutes so every cube absorbs the liquid.
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3
Bake until setBake at 350°F for 40 to 45 minutes, until the top is golden brown and the center is just set with a slight jiggle.
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4
Make the bourbon sauceWhile the pudding bakes, melt the brown sugar, butter, and 1/2 cup heavy cream in a saucepan over medium heat, whisking until smooth and slightly thickened, about 5 minutes.
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5
Add bourbon and serveRemove the sauce from the heat and stir in the bourbon. Pour warm sauce generously over each serving of bread pudding.
Okra & Oak Tip
Use bread that is genuinely stale or lightly toasted so it soaks up the custard without turning mushy.
Storage
Refrigerate leftover pudding and sauce separately in airtight containers for up to 4 days; reheat individual portions in the microwave and warm the sauce on the stovetop.
Frequently Asked Questions
Yes, substitute the bourbon in the sauce with 1 tablespoon vanilla extract and 2 tablespoons water for a similar depth without the alcohol.
A sturdy French or Italian loaf holds up best; soft sandwich bread tends to turn overly soggy.
Yes, cover and refrigerate the soaked, unbaked pudding overnight, then bake as directed, adding a few extra minutes if it goes in cold.
Nutrition
Per serving. Values are estimates.
420
Calories
8g
Protein
48g
Carbs
20g
Fat
