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Classic Bread Pudding with Rich Bourbon Sauce

A close-up of a moist slice of bread pudding with bourbon sauce generously drizzled over the top and pooling on the white plate.
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Make this New Orleans style bread pudding for a truly decadent, custardy dessert. It features soft, soak-rich bread topped with a buttery, homemade bourbon sauce.

Ingredients

Scale
  • 8 cups stale bread, cut into 1-inch cubes (French bread or challah works well)
  • 1 cup whole milk
  • 1 cup heavy cream
  • 3 large eggs
  • 3 large egg yolks
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup raisins (optional)
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 1/2 cup bourbon (for sauce)
  • 1 cup granulated sugar (for sauce)
  • 1/2 cup heavy cream (for sauce)
  • 1/4 cup (1/2 stick) unsalted butter (for sauce)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
  2. Place the bread cubes in a large bowl. If using raisins, sprinkle them over the bread.
  3. In a separate bowl, whisk together the milk, heavy cream, eggs, egg yolks, 1 cup sugar, vanilla extract, cinnamon, nutmeg, and salt until fully combined.
  4. Pour the custard mixture evenly over the bread cubes. Gently press the bread down to help it absorb the liquid. Let the mixture sit for 20 minutes, stirring gently halfway through, to ensure the bread is fully soaked.
  5. Stir in the 1/4 cup melted butter. Pour the entire mixture into the prepared baking dish.
  6. Bake for 45 to 55 minutes, or until the top is golden brown and a knife inserted near the center comes out mostly clean, indicating a custardy set.
  7. While the pudding bakes, prepare the bourbon sauce. In a small saucepan, combine the 1/2 cup bourbon, 1 cup sugar, 1/2 cup heavy cream, and 1/4 cup butter.
  8. Heat the sauce mixture over medium heat, stirring constantly until the sugar dissolves and the sauce just begins to simmer. Reduce the heat to low and cook for 2 minutes, stirring occasionally. Do not boil rapidly.
  9. Remove the sauce from the heat and set aside. The sauce will thicken slightly as it cools.
  10. Let the bread pudding cool for 10 minutes before serving. Cut into squares and pour a generous amount of the warm bourbon sauce over each serving.

Notes

  • You can prepare the bread soak mixture (custard and bread) up to 12 hours ahead. Cover and refrigerate. Add 10-15 minutes to the baking time if baking directly from the refrigerator.
  • For a richer sauce, substitute the bourbon with a good quality whiskey.
  • If you prefer a less boozy sauce, reduce the bourbon to 1/4 cup and add 1/4 cup water or milk.

Nutrition

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