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Rich Bread Pudding with Homemade Bourbon Sauce

A decadent slice of bread pudding with bourbon sauce generously poured over the top and pooling on the plate.
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Make a comforting and rich bread pudding using this reliable recipe, topped with a warm, flavorful vanilla bourbon sauce. This is a perfect make-ahead holiday dessert.

Ingredients

Scale
  • 1 loaf (about 1 pound) stale bread (French bread or challah work well), cut into 1-inch cubes
  • 4 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 cup raisins (optional)
  • For the Bourbon Sauce:
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup packed light brown sugar
  • 1/2 cup heavy cream
  • 1/4 cup bourbon
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350 degrees F. Lightly grease a 9×13 inch baking dish.
  2. Place the bread cubes in the prepared baking dish. If using, sprinkle raisins evenly over the bread.
  3. In a large bowl, whisk together the eggs, granulated sugar, cinnamon, nutmeg, and salt until smooth.
  4. Whisk in the whole milk, heavy cream, and vanilla extract until fully combined. This creates your custard base.
  5. Pour the custard mixture slowly and evenly over the bread cubes, pressing down gently to help the bread absorb the liquid.
  6. Let the bread soak for at least 30 minutes, or cover and refrigerate overnight for a moister bread pudding.
  7. Bake for 45 to 55 minutes, or until the top is golden brown and a knife inserted near the center comes out mostly clean.
  8. While the pudding bakes, prepare the bourbon sauce. In a medium saucepan, melt the butter over medium heat.
  9. Add the brown sugar and stir until the sugar dissolves and the mixture begins to bubble.
  10. Remove the pan from the heat. Carefully whisk in the heavy cream. Return the pan to low heat and cook for 1 minute, stirring constantly.
  11. Remove from heat again. Stir in the bourbon and vanilla extract. Keep the sauce warm until serving.
  12. Serve the warm bread pudding with a generous drizzle of the homemade bourbon sauce.

Notes

  • Use slightly stale bread; fresh bread can become too mushy when soaked in the custard.
  • For a richer flavor, substitute half of the milk with evaporated milk.
  • If you prefer not to use alcohol, replace the bourbon with 1/4 cup strong brewed coffee or extra milk and add 1/2 teaspoon of almond extract for flavor.
  • You can prepare the bread pudding base (steps 1-5) a day ahead and bake it when ready.

Nutrition

Find it online: https://kingscook.com/bread-pudding-with-bourbon-sauce/