Name: Bread Pudding with Bourbon Sauce
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Ingredients: 16-ounce loaf of brioche; 1/2 cup raisins; 4 large eggs; 1/4 cup granulated sugar; 2 tsp vanilla extract; 1 tsp almond extract; 1/2 tsp ground cloves; 1/2 cup butter, melted; 1/2 tsp of freshly ground nutmeg; 2 cups half and half; 1 cup whole milk; 1/2 tbsp butter to coat the baking dish; For the sauce:; 1 large egg; 3/4 cup half and half; 1/2 cup granulated sugar; 1/4 tsp cinnamon; 1/2 tsp vanilla extract; 1/8 tsp freshly ground nutmeg; 1 tbsp Jim Beam Bourbon

Jump to Recipe Print Recipe

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!

Did You Know?

Bread pudding was born from the medieval European practice of never wasting food — stale bread was soaked in a custard of eggs, milk, and sugar to create a dessert that was often more delicious than the bread itself. The bourbon sauce, a distinctly American addition that originated in New Orleans, is a simple emulsion of butter, sugar, and bourbon that hardens slightly as it cools, creating a sweet, boozy glaze.

Pro Tips

Bring eggs and butter to room temperature before mixing for the smoothest batter. Do not overmix. Fold until just combined for the most tender, moist crumb. Let the flavors develop by chilling for at least 30 minutes before serving.

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.

Watch How to Make This