Bread Pudding with Bourbon Sauce
This classic Bread Pudding with Bourbon Sauce is rich, comforting, and full of old-fashioned flavor. With its golden brown top, soft custardy center, and warm flavors of cinnamon and vanilla, it feels like a hug in dessert form. If you’re looking for a cozy, crowd-pleasing dessert, this recipe never disappoints.
This bread pudding is so ridiculously delicious that it is now one of my new favorite desserts. It’s easy to make, and the bourbon whiskey sauce takes this dessert over the top. I’ve been told it compares to a New Orleans bread pudding, only better.
If you love warm, comforting desserts like this bread pudding, be sure to check out some of my other favorite sweet treats. Recipes like my Sweet Potato Dumplings with Crescent Rolls, Easy Chocolate Cake, and my Apple Dumpling Recipe. They are all favorites and perfect for family gatherings, holidays, and Sunday dinners.
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💗 Why You’ll Love This Recipe
- Simple Ingredients: Made with basic pantry staples you probably already have on hand. Just like my Banana Nut Bread Recipe.
- Rich and Creamy Texture: The combination of eggs, cream, and milk creates a perfectly soft custard.
- Perfect for Entertaining: This recipe serves a crowd and is easy to prepare ahead of time.
- Old Fashioned Comfort: A timeless dessert that never goes out of style.
🛒 Ingredients Needed for Bread Pudding
The ingredients for bread pudding with whiskey sauce are straightforward and easily found in your local grocery store. Please see the printable recipe card below for a complete list of ingredients and amounts.
- Bread: For this recipe, I prefer to use Brioche or French Bread cut into 1″ cubes and toasted to make dry cubes. You are looking for a stale bread texture.
- Raisins: The raisins add sweetness and texture to the pudding. They are optional but highly recommended.
- Bourbon: Bourbon is a key ingredient for flavoring the pudding. It adds richness and depth without overpowering. Feel free to swap the bourbon for water if so desired. Be sure to try my fruitcake cookies. They are also made with bourbon.
- Eggs: They act as a binder, providing structure and richness. You will need whole eggs and egg yolks.
- Brown Sugar: The brown sugar adds sweetness and a caramel flavor to the pudding.
- Heavy Whipping Cream: The heavy cream adds richness and creaminess.
- Whole Milk: Another liquid that adds to the custard base. I use whole milk for this recipe.
- Vanilla: Vanilla adds a warm flavor to the pudding.
- Cinnamon: Cinnamon adds a warm spice to the pudding.
- Salt: It balances sweetness and enhances flavor.
- Butter: Butter adds richness to the sauce. I used salted butter.
📖 Recipe Variations
- No Alcohol Version: Feel free to swap the bourbon for water when soaking the raisins and omit it in the sauce.
- Nutty Bread Pudding: Add chopped pecans or walnuts.
- Fruity Pudding: Substitute raisins with dried cranberries or chopped dates.
🔪 How To Make Bread Pudding
The instructions for making this cozy dessert are straightforward. For complete recipe instructions, please see the printable recipe card below.
Step 1: Preheat the Oven. Preheat the oven and spray a baking dish with nonstick spray.
Step 2: Prepare the Raisins. Place raisins and bourbon in a small saucepan. Heat until simmering, then remove from heat and let stand for 20 minutes.
Step 3: Dry the Bread. Cut bread into ½- to 1-inch cubes. Spread on a baking sheet and bake for 10 minutes to lightly dry.
Step 4: Make the Custard. In a large bowl, whisk together eggs, egg yolks, brown sugar, heavy cream, and milk.
Step 5: Add the Flavorings. Whisk in vanilla, cinnamon, and salt until well combined.
Step 6: Combine. Add bread cubes and raisins with liquid to the custard mixture. Stir gently to coat.
Step 7: Soak. Pour mixture into prepared baking dish. Let soak for 20 minutes, pressing bread down occasionally.
Step 8: Bake. Bake for 45–50 minutes, until golden and firm. A butter knife inserted in the center should come out clean.
Step 9: Cool. Remove from oven and let cool slightly while preparing the sauce.
Step 10: Serve warm. Serve with sauce over the top and some for individual servings.
💭 Pro Tips
- Toast the bread. You’ll need stale bread for the best texture.
- Let the bread soak for a softer pudding.
- Don’t overbake.
- Warm the sauce before serving.
- Serve with vanilla ice cream.
🧺 How To Store Leftover Bread Pudding
If you find yourself with leftover bread pudding with raisins, then you are super lucky. The leftovers are fantastic the next day for breakfast or dessert.
Refrigerator: Once the bread pudding has cooled to room temperature, store all leftovers in an airtight container or wrapped in plastic wrap. Store in the refrigerator for 3-4 days.
To Reheat: To reheat individual servings, place in a microwave dish and pour bourbon sauce over the top. Heat until warm. To reheat larger portions, heat in a 350-degree oven until warm, about 20 minutes.
❔ Recipe FAQs
Brioche Bread and French Bread make a delicious bread pudding. Experiment with different breads and find one you like the best.
Certainly, you can make this dish by omitting the raisins. You could also substitute the raisins for other dried fruit.
Absolutely, you can bake this simple bread pudding recipe in individual serving dishes or ramekins. You will need to adjust the baking time according to the dish size you are using. Your guests will love their own serving of bread pudding.
Yes, you can make the bourbon sauce in advance and store it in the refrigerator until ready to serve. Heat until warm on the stovetop and pour over the warm bread pudding or individual servings.
Easy Dessert Ideas
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👩🏻🍳 Recipe
Bread Pudding with Bourbon Sauce
Ingredients
Bread Pudding
- 1 16oz. Loaf of Bread (10 cups) Brioche or French Bread
- 1 cup Raisins
- ¼ cup Bourbon
- 3 Whole Eggs
- 5 Egg Yolks
- 1½ cups Light Brown Sugar packed
- 2 cups Heavy Whipping Cream
- 1½ cups Whole Milk
- 1 tablespoon Vanilla
- 2 teaspoons Cinnamon
- ¼ teaspoon Salt
Bourbon Sauce
- ½ cup Butter salted
- 1 cup Light Brown Sugar packed
- 1 cup Heavy Whipping Cream see notes
- ¼ cup Bourbon
- 1 teaspoon Vanilla
Instructions
Bread Pudding
- Preheat the Oven. Preheat the oven to 325° and spray a baking dish with nonstick spray.
- Prepare the Raisins. Place raisins and bourbon in a small saucepan and heat until the mixture comes to a simmer. Remove from the heat and let stand for 20 minutes.
- Dry the Bread. Cut bread into 1/2" to approximately 1-inch pieces/cubes and place the cubed bread on a baking pan. Place the bread cubes in the preheated oven for about 10 minutes to dry them.
- Make the Custard. Combine eggs, sugar, heavy cream, and milk in a large bowl. Whisk well.
- Add the Flavorings. To the egg mixture, add vanilla, cinnamon, and salt. Whisk.
- Combine. Add bread cubes and raisins (with the liquid) to the wet mixture and stir well to combine.
- Soak. Pour into a greased 13"x9" baking dish and let it soak for about 20 minutes, pressing the bread down into the liquid every so often.
- Bake. Bake at 325° for 45-50 minutes or until firm and golden brown on top. To check for doneness, insert a butter knife into the center, and if it comes out clean, it's done.
- Cool. Remove from the oven, and allow to cool slightly while you make the bourbon sauce.
Whiskey (Bourbon) Sauce
- In a medium saucepan over medium heat, melt butter. Add brown sugar and 1/2 cup heavy cream to the melted butter. Bring to a boil, reduce to low heat, and simmer for 4 minutes. Remove from the heat and add the rest of the heavy cream, bourbon, and vanilla. The mixture will be thin. Pour half of the mixture over the top of the bread pudding and reserve the other half in a pourable container for individual servings. Allow the bread pudding to rest for about 10 minutes before serving. This gives the sauce a few minutes to soak into the pudding. Spoon more of the reserved sauce over the top if desired. If you want a thicker sauce, reduce the amount of heavy cream.
Notes
- Toast the bread. You’ll need stale bread for the best texture.
- Let the bread soak for a softer pudding.
- Don’t overbake.
- Warm the sauce before serving.
- Serve with vanilla ice cream.
- Using 1 cup of heavy cream in the whiskey sauce will make a thin sauce. This will be enough to spread over the top of the bread pudding, plus more for individual servings. You can reduce the amount of heavy cream for a thicker consistency if desired.
If you are a bread pudding fan, you’ll love this recipe! The whiskey sauce is heavenly!