Bread Pudding with Bourbon Sauce

Ingredients You’ll Need

Here’s everything you need for Bread Pudding with Bourbon Sauce.

For the Bread Pudding

• 6 cups day-old French bread, cubed
• 3 cups whole milk
• 1 cup heavy cream
• 4 large eggs
• 1 1/4 cups sugar
• 2 teaspoons vanilla extract
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 cup raisins (optional)
• 2 tablespoons melted butter (for greasing the dish and a little extra richness)

Optional: 1–2 tablespoons bourbon in the custard for a deeper bourbon flavor

For the Bourbon Sauce

• 1/2 cup unsalted butter (1 stick)
• 1 cup granulated sugar (or 1/2 cup sugar + 1/2 cup brown sugar for deeper flavor)
• 1/2 cup heavy cream
• 1/4 cup bourbon
• 1 teaspoon vanilla extract
• Pinch of salt

For Serving

• Extra cinnamon for dusting
• Whipped cream or vanilla ice cream (optional but highly recommended)

Tools You’ll Need

You don’t need any fancy equipment to make Bread Pudding with Bourbon Sauce.

• 9×13-inch baking dish (or similar)
• Large mixing bowl
• Medium saucepan (for bourbon sauce)
• Whisk
• Measuring cups and spoons
• Rubber spatula or wooden spoon

How to Make Bread Pudding with Bourbon Sauce

1. Prep the pan and bread

First, preheat your oven to 350°F (175°C). Then lightly grease a 9×13-inch baking dish with the melted butter.

Next, place the cubed day-old French bread into the dish. If the bread feels very soft, you can let it sit out for 10–15 minutes so it dries slightly. This helps it soak up the custard better.

2. Make the custard

In a large mixing bowl, whisk together the eggs and sugar until smooth. Then add the milk, heavy cream, vanilla extract, cinnamon, and nutmeg. Whisk again until everything looks well combined.

If you want a stronger bourbon vibe, add 1–2 tablespoons of bourbon directly to the custard here.

3. Combine bread and custard

Now pour the custard mixture evenly over the bread cubes in the baking dish. Gently press the bread down with the back of a spoon so every piece gets coated.

Then sprinkle raisins evenly over the top (if using), and lightly fold or press them into the custard-soaked bread. Let the mixture sit for about 10–15 minutes so the bread has time to absorb the custard.

4. Bake the bread pudding

Next, place the dish into the preheated oven. Bake for 45–55 minutes, or until the top is golden and the center feels set but still slightly soft. A knife inserted in the center should come out mostly clean, with just a bit of custard clinging to it.

If the top browns too quickly, you can tent the dish loosely with foil during the last 10–15 minutes.

5. Cook the bourbon sauce

While the bread pudding bakes, start the bourbon sauce. In a medium saucepan, melt the butter over medium heat. Then stir in the sugar and cook, stirring frequently, until the mixture looks thick and glossy.

Next, slowly pour in the heavy cream while whisking. Cook for 2–3 minutes, whisking constantly, until the sauce turns smooth and slightly thickened.

Remove the pan from heat. Then stir in the bourbon, vanilla extract, and a pinch of salt. Taste carefully (it will be hot) and adjust the bourbon or salt if needed.

6. Serve warm with sauce

When the bread pudding finishes baking, let it cool for at least 10–15 minutes. It will continue to set as it rests.

Finally, cut the Bread Pudding with Bourbon Sauce into squares or scoop with a spoon. Serve warm with a generous drizzle of the warm bourbon sauce over each portion. Add whipped cream or vanilla ice cream if you want to go full dessert-dream mode.

What Makes This Bread Pudding with Bourbon Sauce Special

• Uses simple, everyday ingredients
  You start with day-old French bread, milk, cream, eggs, sugar, and spices. So you turn leftover bread into something that tastes bakery-level.
• Ultra-creamy custard texture
  The mix of whole milk and heavy cream keeps the bread pudding soft, silky, and rich without feeling heavy.
• Boozy, buttery bourbon sauce
  The warm bourbon sauce comes together in minutes and takes this Bread Pudding with Bourbon Sauce from “good” to “I’d like a second bowl.”
• Perfect for holidays and make-ahead
  You can assemble the pudding in advance and bake later, just like other festive desserts such as Perfect Pumpkin Pie or Mini Pumpkin Pies with a bourbon twist.

Quick Ingredient Swap Table

Ingredient	Easy Swap	What Changes
French bread	Brioche or challah	Richer, softer, more dessert-like texture
Whole milk	2% milk or half-and-half	Slightly lighter or richer custard
Raisins	Dried cranberries or chopped pecans	More texture and tart or nutty flavor
Bourbon	Rum or maple syrup (no alcohol)	Different warmth; maple keeps it kid-friendly
Granulated sugar in sauce	Brown sugar	Deeper caramel flavor and color

Tips for Perfect Results

• Dry bread works best
  Slightly stale bread absorbs more custard. So if your bread feels very fresh, toast the cubes in a low oven for a few minutes first.
• Don’t overbake
  Bake until the custard is just set. If you overbake, the Bread Pudding with Bourbon Sauce can lose its soft, custardy center.
• Add bourbon slowly to the sauce
  Stir the bourbon in off heat and taste as you go. That way the flavor stays warm and smooth, not harsh.

Storage Instructions

Bread pudding is very forgiving, and so is bourbon sauce.

• Fridge – bread pudding: Store cooled bread pudding in an airtight container (or cover the baking dish well) for up to 3–4 days.
• Fridge – bourbon sauce: Keep leftover sauce in a jar or container in the fridge for up to 1 week. Reheat gently before serving.
• Freezer: You can freeze bread pudding in individual portions for up to 2 months. Thaw overnight in the fridge and warm in the oven or microwave.

To reheat, warm slices of Bread Pudding with Bourbon Sauce in the oven at 325°F until heated through, and gently warm the sauce on the stovetop or in the microwave until pourable.

FAQ – Bread Pudding with Bourbon Sauce

1. Can I make Bread Pudding with Bourbon Sauce without alcohol?

Yes. You can absolutely make Bread Pudding with Bourbon Sauce alcohol-free. Just replace the bourbon in the sauce with extra cream plus a splash of vanilla or maple syrup. You still get a rich, sweet sauce without the booze.

2. What kind of bread is best for Bread Pudding with Bourbon Sauce?

Day-old French bread works beautifully because it holds its shape and soaks up the custard. You can also use brioche, challah, or even leftover sandwich bread. Just avoid very soft, squishy bread that might turn mushy.

3. Do I have to use raisins in bread pudding?

No. You can skip the raisins or swap them for dried cranberries, chopped dates, or even chocolate chips. The Bread Pudding with Bourbon Sauce will still taste amazing with or without them.

4. How strong is the bourbon flavor in Bread Pudding with Bourbon Sauce?

The bourbon flavor in the sauce is present but not overwhelming. Most of the alcohol cooks off when you warm it, leaving a warm, caramel-like complexity. If you prefer a subtle flavor, simply reduce the bourbon a bit and add more cream.

5. Can I make Bread Pudding with Bourbon Sauce ahead of time?

Yes. You can assemble the bread pudding, cover it, and refrigerate it for several hours or overnight. Then bake it when you’re ready. You can also make the bourbon sauce ahead and reheat gently before serving.

6. How do I serve leftover Bread Pudding with Bourbon Sauce?

Reheat a slice of bread pudding and drizzle warm bourbon sauce on top. You can also chop leftover bread pudding and serve it parfait-style with whipped cream and berries for a fun second-day dessert.