This Bread Pudding with Bourbon Sauce is one of those recipes you'll find yourself making over and over again. It's simple, delicious, and always gets rave reviews. Whether you're a beginner or a seasoned cook, you're going to love how easy and tasty this turns out!
About This Recipe
Here's something most people don't realize about bread pudding - it's actually a barometer of regional baking traditions. In New Orleans, families guard their ratios like family secrets: old-school Creole cooks use a 2:1 milk-to-cream ratio and always day-old French bread, never brioche. But head to Kentucky bourbon country, and you'll find they use significantly less liquid because their bourbon sauce is meant to be the star moisture component. The most surprising detail? Traditional Southern bread pudding was never meant to be custardy like the restaurant versions we see today. It was supposed to hold its shape when cut, almost cake-like, because the bourbon sauce would provide all the silky richness. This matters tremendously when you're making it at home - if you over-saturate your bread base thinking you want it creamy, your bourbon sauce will just make it soggy instead of creating that perfect contrast of textures that makes this dessert so addictive.
Ingredients for Bread Pudding with Bourbon Sauce
- 16-ounce loaf of brioche
- ½ cup raisins
- 4 large eggs
- ¼ cup granulated sugar
- 2 teaspoon vanilla extract
- 1 teaspoon almond extract
- ½ teaspoon ground cloves
- ½ cup butter, melted
- ½ teaspoon of freshly ground nutmeg
- 2 cups half and half
- 1 cup whole milk
- ½ tablespoon butter to coat the baking dish
- For the sauce:
- 1 large egg
- ¾ cup half and half
- ½ cup granulated sugar
- ¼ teaspoon cinnamon
- ½ teaspoon vanilla extract
- ⅛ teaspoon freshly ground nutmeg
- 1 tablespoon Jim Beam Bourbon
How to Make Bread Pudding with Bourbon Sauce
- Slice bread into bite-size pieces and bake at 250° F for 10 minutes to remove moisture.
- Soak the raisins in a small bowl, just cover with boiling water. Set aside. DRAIN BEFORE USING
- In a large bowl combine eggs, sugar, vanilla, and butter. Whisk well to dissolve sugar. Add in nutmeg, half and half, and milk. Whisk well to combine all ingredients. Add in bread pieces and toss to coat.
- Coat a 9x9 baking dish with butter.
- To layer, the mixture and raisins set ½ of the bread and custard mix into the bottom of the baking dish. Sprinkle with ½ of the raisins. Repeat the layering once more.
- Bake pudding in a preheated 325*F (165*C) oven for 40-45 minutes or until golden brown and the center is just barely set. It should jiggle slightly.
- For the Sauce
- In a small saucepan combine egg, half and half, and sugar. Mix well. Add in cinnamon, nutmeg, vanilla, and Jim Beam. Cook over low heat until simmering and sauce thickens while whisking constantly. Sauce may foam up but bubbles will subside when taken off the heat. When it's done, the sauce will coat the back of a spoon and will resemble a thin pudding consistency.
- Serve and enjoy your Bread Pudding with Bourbon Sauce
What to Serve With Bread Pudding with Bourbon Sauce
The bourbon sauce in this pudding pairs beautifully with a strong Dominican café con leche or freshly brewed cortadito. The coffee's slight bitterness cuts through the rich sweetness while complementing those warm vanilla and cinnamon notes in the bread pudding.
For something lighter, try serving this alongside fresh tropical fruit like diced mango or pineapple. The bright acidity and clean flavors provide the perfect palate cleanser between bites of this decadent dessert, plus it adds that Caribbean touch I love.
My Tres Leches Cake recipe makes an incredible companion dessert when you're feeding a crowd. Having both on the table gives guests options between the warm, boozy comfort of bread pudding and the cool, creamy elegance of tres leches.
Frequently Asked Questions
1. What bread is best for bread pudding?
Day-old French bread, brioche, or challah give the best texture. The bread should be slightly stale so it absorbs the custard without falling apart. Cube and dry in a low oven if using fresh bread.
2. What is the custard-to-bread ratio?
About 2 cups of custard (eggs, milk, cream, sugar) per 6 cups of bread cubes. The bread should be saturated but not swimming. Press the bread gently into the custard to absorb.
3. What makes the bourbon sauce?
Butter, sugar, cream, and bourbon simmered until thick and glossy. Add the bourbon at the end off the heat so the alcohol does not cook off entirely — you want to taste it.
4. How much bourbon should I use?
2-3 tablespoons in the sauce is standard. Use a bourbon you enjoy drinking — its flavor concentrates. For the bread pudding itself, a splash in the custard adds depth.
5. What temperature and time for bread pudding?
350 degrees for 40-50 minutes until the top is golden brown and the custard is set. The center should jiggle slightly when shaken — it firms up as it cools.
6. Can I make bread pudding without bourbon?
Yes — substitute with vanilla extract, rum, brandy, or amaretto for a different flavor profile. The rich custard and buttery bread are delicious with any spirit or none at all.
7. Should I soak the bread overnight?
Soaking for at least 30 minutes is necessary. Overnight soaking in the fridge produces an even creamier, more custard-like texture as the bread fully absorbs every drop of the egg mixture.
8. Can I add raisins or other mix-ins?
Raisins (soaked in bourbon!), chocolate chips, pecans, dried cranberries, or sliced bananas are all popular additions that add texture and flavor to the bread pudding base.
9. How do I get a crispy top?
Sprinkle the top with turbinado sugar before baking. The coarse sugar crystals caramelize into a crunchy crust that contrasts beautifully with the soft, custardy interior.
10. How do I store and reheat bread pudding?
Refrigerate covered for up to 4 days. Reheat portions in a 325 degree oven for 15 minutes. Make fresh bourbon sauce when reheating — it takes only 5 minutes on the stovetop.
Bread Pudding with Bourbon Sauce Video
Bread Pudding with Bourbon Sauce
Ingredients
Method
- Slice bread into bite-size pieces and bake at 250° F for 10 minutes to remove moisture.
- Soak the raisins in a small bowl, just cover with boiling water. Set aside. DRAIN BEFORE USING
- In a large bowl combine eggs, sugar, vanilla, and butter. Whisk well to dissolve sugar. Add in nutmeg, half and half, and milk. Whisk well to combine all ingredients. Add in bread pieces and toss to coat.
- Coat a 9x9 baking dish with butter.
- To layer, the mixture and raisins set ½ of the bread and custard mix into the bottom of the baking dish. Sprinkle with ½ of the raisins. Repeat the layering once more.
- Bake pudding in a preheated 325*F (165*C) oven for 40-45 minutes or until golden brown and the center is just barely set. It should jiggle slightly.
- For the Sauce
- In a small saucepan combine egg, half and half, and sugar. Mix well. Add in cinnamon, nutmeg, vanilla, and Jim Beam. Cook over low heat until simmering and sauce thickens while whisking constantly. Sauce may foam up but bubbles will subside when taken off the heat. When it's done, the sauce will coat the back of a spoon and will resemble a thin pudding consistency.
- Serve and enjoy your Bread Pudding with Bourbon Sauce
Nutrition
Notes
Use day-old challah or brioche instead of French bread because the egg content creates better bourbon absorption pockets - I discovered this after my third batch turned out too dense with regular bread. Buy your bourbon specifically for cooking, not sipping - harsh, cheap bourbon actually works better in the sauce because the sugar and butter mellow the burn while preserving that assertive whiskey punch. Press your soaked bread mixture down firmly in the pan and let it rest 20 minutes before baking because this creates distinct layers that prevent the dreaded mushy middle syndrome. Make your bourbon sauce in a heavy-bottomed pan and whisk constantly once butter goes in because bourbon's alcohol content makes the emulsion break faster than regular caramel sauces.
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