Bread Pudding with Bourbon Sauce Recipe | Easy Classic Treat

There’s something comforting and quietly celebratory about a warm dish of bread pudding, especially when it arrives at the table dripping with glossy bourbon sauce. This is a dessert that feels like a hug—soft in the middle, golden at the edges, and deeply scented with vanilla and spice. If you’ve been craving a treat that’s both unfussy and elegant, this Bread Pudding with Bourbon Sauce is exactly what you need.

In this recipe, we’ll transform day-old bread into a rich, custardy bake that’s beautifully balanced by a silky, buttery sauce kissed with bourbon. You can expect a dessert that’s tender without being soggy, indulgent without being cloying, and flexible enough to welcome your favorite additions, from raisins to toasted pecans. I’ll walk you through each step with plenty of tips so you can approach the process with confidence and enjoy the kind of results that bring people back for seconds.

What Makes This Bread Pudding with Bourbon Sauce Irresistible

This dessert marries old-fashioned charm with a little modern polish. You’ll get the best of both worlds: rustic texture from toasted bread and a luxurious, custard-like center, all finished with a warm sauce that’s buttery, caramelly, and just boozy enough to feel special. Expect a recipe that’s forgiving, deeply flavorful, and perfect for gatherings—because it’s as good served family-style for a weeknight treat as it is plated with a flourish at a dinner party.

• Creamy meets crisp: Golden edges and a pudding-soft interior make every bite satisfying.
• Balanced sweetness: The bourbon sauce adds warmth and depth without overpowering the dessert.
• Make-ahead friendly: Components can be prepped in advance, making entertaining stress-free.
• Flexible base: Ideal for using up brioche, challah, or French bread and inviting mix-ins like fruit or nuts.
• Cozy flavors: Vanilla, cinnamon, and a whiff of bourbon bring gentle spice and warmth.

Your Market List: Ingredients for Bread Pudding with Bourbon Sauce

For the bread pudding

• 12 cups day-old bread cubes (brioche, challah, or French bread) — Slightly stale bread absorbs custard beautifully and bakes up with structure.
• 4 large eggs — Provide richness and set the custard so the pudding holds together.
• 2 cups half-and-half — Adds creaminess without being overly heavy.
• 1 cup whole milk — Lightens the custard while keeping it silky.
• 2/3 cup granulated sugar — Sweetens the pudding without making it syrupy.
• 2 teaspoons pure vanilla extract — Lends warmth and aromatic sweetness.
• 1 teaspoon ground cinnamon — A cozy spice that pairs beautifully with bourbon.
• 1/4 teaspoon ground nutmeg — Adds a gentle, nutty aroma.
• 1/2 teaspoon fine sea salt — Balances sweetness and brings flavors into focus.
• 2 tablespoons unsalted butter, melted — Helps the top crisp and adds buttery flavor.
• 1/2 cup raisins or golden raisins (optional) — Pops of sweetness and texture throughout the pudding.
• 1/2 cup chopped toasted pecans (optional) — Adds crunch and nutty richness.

For the bourbon sauce

• 4 tablespoons unsalted butter — Creates a velvety base for the sauce.
• 1/2 cup packed light brown sugar — Caramelly sweetness that pairs beautifully with bourbon.
• 1/2 cup heavy cream — Makes the sauce lush and glossy.
• 2 to 3 tablespoons bourbon — Adds warmth and depth; adjust to taste.
• 1 teaspoon pure vanilla extract — Rounds out the bourbon and brown sugar flavors.
• Pinch of fine sea salt — Sharpens flavors and prevents the sauce from tasting flat.

Your Step-by-Step Path to Bread Pudding with Bourbon Sauce

1. Prep your pan and oven. Preheat the oven to 350°F (175°C). Lightly butter a 9-by-13-inch baking dish or a deep 2½–3-quart casserole. This prevents sticking and encourages browning along the edges.
2. Cube and dry the bread. Cut your bread into roughly 1-inch cubes. If it isn’t quite stale, spread the cubes on a sheet pan and bake for 8–10 minutes until lightly dry to the touch. Dry bread soaks up custard more evenly.
3. Make the custard. In a large bowl, whisk together the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg, and salt until smooth and fully combined. You’re looking for a cohesive mixture with no visible streaks of egg.
4. Combine bread and custard. Add the bread cubes to the bowl and gently toss, folding the custard up from the bottom. If using raisins or pecans, sprinkle them in now. Let the mixture rest for 20–30 minutes so the bread can drink in the custard.
5. Transfer and top. Pour the soaked bread into the prepared baking dish, spreading it into an even layer. Drizzle the melted butter over the top to promote browning and a slightly crisp crust.
6. Optional water bath for creamier texture. For an extra-soft, custardy interior, set the baking dish inside a larger roasting pan and pour hot water into the outer pan until it reaches halfway up the sides of the pudding dish. This gentle heat protects the custard from overcooking.
7. Bake. Place the dish in the oven and bake for 40–50 minutes (a bit longer if using a water bath), until the center is just set and the top is golden. A knife inserted in the center should come out mostly clean, with a hint of moisture.
8. Cool briefly. Let the bread pudding rest for 10–15 minutes on a cooling rack. This allows the custard to settle and makes slicing cleaner without sacrificing warmth.
9. Make the bourbon sauce. In a small saucepan over medium heat, melt the butter. Add the brown sugar, cream, and a pinch of salt. Whisk and bring to a gentle simmer, cooking for 2–3 minutes until slightly thickened and glossy.
10. Add bourbon and vanilla. Remove the pan from the heat and whisk in the bourbon and vanilla. Taste and adjust with a little more bourbon if you like a stronger kick. If the sauce thickens too much as it cools, whisk in a tablespoon of warm water to loosen.
11. Serve warm. Spoon generous squares of bread pudding onto plates or into bowls and pour the warm bourbon sauce over each serving. For added flourish, top with softly whipped cream or a scoop of vanilla ice cream.
12. Store and reheat. Cover leftovers and refrigerate for up to 4 days. Reheat portions in a 300°F (150°C) oven for 10–15 minutes or microwave in short bursts. Warm the sauce gently on the stovetop with a splash of water or cream.

Timing & Preparation Details

• Active prep: 20–25 minutes (including cubing bread and whisking custard)
• Soak time: 20–30 minutes (lets the bread absorb custard thoroughly)
• Bake time: 40–50 minutes (depending on pan depth and water bath)
• Rest: 10–15 minutes before serving
• Sauce: 5 minutes on the stovetop
• Total: About 1 hour 40 minutes, mostly hands-off
• Yield: 8–10 servings, depending on portion size

When is it ready? The pudding is ready when the top is bronze and a knife or skewer inserted near the center emerges mostly clean. The middle should still feel softly set, not dry, because carryover heat will finish the job as it rests.

Pro Tips for Tender, Custardy Results

• Choose rich bread. Brioche and challah deliver a plush, dessert-friendly texture. French bread works well too, especially if slightly stale.
• Dry is your friend. Slightly dried bread cubes pull in custard without collapsing. If your bread is very fresh, toast it briefly before soaking.
• Don’t rush the soak. A full 20–30 minutes ensures even hydration, preventing dry pockets and soggy patches.
• Use a water bath for ultra-silky pudding. Not required, but excellent if you love a custard-forward texture.
• Mind the sweetness balance. The bourbon sauce is sweet, so the pudding itself is deliberately less sugary. Resist the urge to add more sugar to the base.
• Customize wisely. Stir in citrus zest, chopped dark chocolate, or diced pears for variation. Keep total add-ins to about 1 cup to maintain structure.
• Adjust the bourbon level. Start with 2 tablespoons in the sauce and taste. Add more for a bolder finish, or substitute vanilla and extra cream for alcohol-free.
• Slice after a short rest. A brief cooling time keeps the pudding intact and the custard creamy, not runny.
• Reheat gently. Low heat preserves moisture. A splash of cream in the reheating dish can revive leftovers beautifully.

Nutritional Snapshot

Nutrition values are estimates for one of 10 servings, including a moderate amount of sauce. Your numbers will vary based on bread type, add-ins, and portion size.

Note: Using richer breads (like brioche) and adding nuts or chocolate will increase calories and fat slightly, while swapping in 2% milk or reducing sauce per serving will lower them.

Common Questions, Answered

Can I make this without alcohol?

Yes. Replace the bourbon with 1–2 teaspoons of vanilla in the sauce and add 1–2 tablespoons of water or cream to maintain the same consistency and volume. You’ll still get a luscious, caramel-vanilla sauce.

What’s the best bread to use for bread pudding?

Brioche or challah are top choices because they’re rich and tender. A day-old French loaf also works well. Aim for bread that’s slightly dry so it absorbs the custard without becoming mushy.

How do I avoid a soggy or dry pudding?

For sogginess, dry the bread slightly and avoid oversoaking with too much custard. For dryness, give the bread a full 20–30 minutes to soak before baking and consider using a water bath. Bake just until set, then rest briefly before serving.

Parting Thoughts & Serving Joy

There’s an easy kind of magic in turning simple bread and pantry staples into a dessert that feels like an occasion. This Bread Pudding with Bourbon Sauce is both nostalgic and refined, the sort of dish that invites everyone to linger at the table a little longer. Whether you serve it warm on a weeknight or crown it with freshly whipped cream for guests, it’s the kind of recipe that makes a house feel like home.

I hope you’ll make it your own—add a handful of raisins, stir in toasted pecans, or drizzle on extra sauce for the true sweet-tooth crowd. Most of all, enjoy the process. Cooking is about connection, and a dessert as welcoming as this one has a way of bringing people together with every cozy, caramel-sauced bite.