Prepare to impress your guests and delight your family with this extraordinary Bread Pudding with Bourbon Sauce. It’s more than just a dessert; it’s a comforting, spiced culinary masterpiece that consistently earns rave reviews and becomes a cherished tradition. Forget the complicated recipes you’ve encountered before; this one simplifies the process without sacrificing any of the indulgent flavor. We’ve meticulously crafted this recipe, combining foundational techniques with unique touches to create a dish that truly stands out.

Decadent Bread Pudding with Rich Bourbon Sauce: The Ultimate Holiday Dessert

Indulge in the ultimate classic bread pudding recipe, featuring a moist, spiced texture and a luscious, buttery bourbon sauce. Perfect for holidays or any special occasion, this make-ahead dessert will impress everyone. Learn how to make it with our easy, step-by-step guide to bring a touch of comforting elegance to your table.

Why This Bread Pudding Will Be Your New Favorite

This easy bread pudding recipe with bourbon sauce isn’t just a dessert; it’s a showstopper designed to create lasting holiday memories. We’ve seen it firsthand: guests who try it once inevitably request it year after year. What makes it so special and why will you fall in love with it?

• Irresistible Texture: This bread pudding strikes the perfect balance – it’s incredibly moist and dense, yet surprisingly light. Each spoonful melts in your mouth, leaving a comforting warmth that satisfies without being heavy. The tender interior contrasts beautifully with a subtle crispness on the edges, if desired.
• Perfectly Spiced: Infused with classic, inviting flavors like warm cinnamon and aromatic nutmeg, this bread pudding offers a fragrant aroma that signals pure comfort. These spices are carefully balanced to enhance the natural sweetness of the pudding without overpowering it.
• The Star of the Show: Luscious Bourbon Sauce: While the pudding itself is fantastic, the rich, velvety bourbon sauce elevates it to an “over-the-top indulgent” experience. It’s so good, you might just want to drink it straight (we won’t judge!). This buttery sauce adds a layer of sophisticated sweetness and a subtle, delightful kick that makes this dessert truly unforgettable and highly addictive.
• Simple & Stress-Free Preparation: Despite its gourmet taste and elegant presentation, this recipe is designed to be straightforward and approachable for home bakers of all skill levels. We’ve refined our method through extensive testing to ensure a foolproof process, minimizing complications and maximizing enjoyment.
• Make-Ahead Convenience: Planning for a bustling holiday feast or a special gathering can be hectic. This bread pudding is a fantastic make-ahead option, allowing you to prepare the bulk of the work the night before. This means less stress on the day of your event and more precious time to enjoy with your family and guests.

Trust us, this will quickly become your go-to recipe for any occasion that calls for a truly spectacular dessert. It’s the kind of dish that gets passed down through generations, cherished for its incredible taste and the joy it brings to every table.

If you’re searching for more festive desserts to complement your holiday spread or simply to satisfy a sweet craving, consider exploring our other delightful recipes:

• Easy Pumpkin Cheesecake: A creamy, spiced delight perfect for autumn celebrations.
• Gramercy Tavern Gingerbread: A classic, aromatic gingerbread that evokes warmth and tradition.
• Pumpkin Bread Pudding: Another seasonal twist on this comforting classic, featuring the rich flavors of pumpkin.
• Southern Sweet Potato Pie: A soulful, creamy pie that’s a true Southern staple, perfect for any gathering.

Why Stale Bread is Essential for Perfect Bread Pudding

The foundation of any great bread pudding lies in the bread itself, and specifically, its state. While it might seem counterintuitive to use “stale” bread, it’s actually a crucial secret to achieving that perfectly moist, non-mushy texture that defines an excellent bread pudding. Here’s why using stale bread is not just a preference, but a vital technique:

When bread is fresh, it retains a significant amount of moisture. If you were to immediately soak fresh bread in the rich custard mixture, it would quickly become oversaturated. This oversaturation causes the bread to disintegrate during baking, resulting in a soggy, dense, and unappetizing consistency that lacks structure. Stale or slightly dried-out bread, however, is like a highly efficient sponge ready to soak up all that flavorful custard. Its reduced moisture content allows it to absorb the liquid effectively without falling apart, giving the pudding proper structure and a delightful, custardy chewiness that holds its shape when sliced.

Beyond optimal absorption, the type and quality of bread are paramount for a truly outstanding bread pudding. You want a bread that:

• **Holds its shape:** A sturdy bread will prevent your pudding from becoming a uniform mush. Look for breads with a good crumb structure and a decent crust.
• **Offers great flavor:** The bread is a primary ingredient, so choose one that tastes good on its own. It will contribute significantly to the overall taste profile and complexity of the final dessert.
• **Possesses a desirable texture:** Even when stale, the bread should have some integrity and not be too crumbly. This ensures it creates distinct, tender pockets within the custard.

Classic choices like French bread, challah, brioche, or even day-old croissants work wonderfully because they are robust enough to stand up to the soaking and baking process while offering rich flavor. For instance, I once had a New Orleans-style French bread that wasn’t used right away. Instead of discarding it, I realized its slightly firm, dried texture was absolutely perfect for bread pudding. It absorbed the custard beautifully, resulting in a bread pudding with exceptional structure and taste. So, don’t shy away from bread that’s a day or two old; it’s truly your best friend for this recipe!

Crafting Your Decadent Bread Pudding: Step-by-Step Guide

Follow these simple, clear steps to create a bread pudding that’s a true labor of love, but surprisingly easy to execute. The key is in the preparation and allowing ample time for the flavors to meld.

Prepping the Bread

1. **Cube the Bread:** Take your day-old (or deliberately stale) bread and cut it into approximately 1-inch pieces. Place these cubes in a very large mixing bowl. If your bread is still quite fresh, it’s crucial to leave the cubes exposed to the air for at least a day to dry out and become adequately stale. This crucial step ensures optimal custard absorption without sogginess.
2. **Prepare Your Baking Dish:** Lightly butter a standard 9×13 inch baking dish. This will not only prevent sticking but also contribute to a beautifully golden-brown crust on the bottom of your pudding. Set the prepared dish aside.

Mixing the Custard

1. **Whisk Eggs:** In a separate large bowl, crack the 8 large eggs and whisk them thoroughly until they are well combined and slightly frothy. This ensures a smooth custard base.
2. **Combine Wet Ingredients & Spices:** To the whisked eggs, add the whole milk, rich heavy whipping cream, granulated sugar, pure vanilla extract, fragrant ground cinnamon, freshly grated nutmeg (for superior flavor), and a touch of kosher salt. Continue whisking vigorously until all these ingredients are thoroughly blended into a smooth, aromatic, and uniform custard mixture.

Assembling and Chilling for Flavor

1. **Combine Bread and Custard:** Pour the prepared custard mixture evenly over the bread cubes in the large mixing bowl. Gently stir and toss the bread to ensure all pieces are thoroughly coated and begin to absorb the luscious liquid. Make sure no dry spots remain.
2. **Transfer to Baking Dish:** Carefully transfer the entire bread pudding mixture into your buttered 9×13 inch baking dish. At this point, you have a stylistic choice: you can gently press the mixture down to create a more uniform, compressed bread pudding with a consistently soft texture, or you can leave it looser for a dessert with delightful, crusty bread edges after baking. We personally prefer a more compressed and uniformly soft interior.
3. **Chill for Flavor Infusion:** Cover the baking dish tightly with plastic wrap or aluminum foil and refrigerate for at least 3 hours. However, for the most optimal flavor development and a perfectly set pudding, we highly recommend chilling it overnight. This extended chilling period is essential; it allows the bread to fully absorb the custard, resulting in a significantly more flavorful, moist, and perfectly set pudding. This also makes it an excellent make-ahead dessert, simplifying your day-of preparations.

Baking Your Bread Pudding to Golden Perfection

1. **Preheat Oven:** Preheat your oven to 350°F (175°C). Ensure your oven is fully preheated before placing the pudding inside for even cooking.
2. **Bake to Golden Perfection:** Uncover the bread pudding and carefully place it in the preheated oven. Bake for approximately 1 hour and 15 minutes, though baking times can vary slightly. The pudding is done when it’s beautifully puffed up, deeply golden brown on top, and a knife inserted into the center comes out clean. For extra precision and food safety, an instant-read thermometer inserted into the thickest part should register 160°F (71°C). Remember that the pudding will naturally settle and deflate slightly as it cools, achieving its final, decadent texture. Serve warm for the absolute best experience.

The Irresistible Bourbon Sauce: A Sweet & Spirited Companion

No bread pudding is truly complete without a rich, velvety sauce, and our Bourbon Sauce is the perfect complement. Its harmonious blend of buttery sweetness with a distinctive hint of bourbon creates an unparalleled flavor experience that you’ll crave long after the last bite. The secret to an exceptional bourbon sauce lies in the quality of your ingredients, especially the bourbon itself. Opt for a good-quality bourbon – you don’t necessarily need the most expensive bottle, but avoid the cheapest options, as the spirit’s flavor truly shines through in this sauce. We highly recommend a delicious and well-rounded profile like Four Roses Small Batch, which perfectly enhances this sauce without overwhelming it.

While your freshly baked bread pudding is cooling slightly and settling, it’s the perfect time to whip up this amazing bourbon sauce. It comes together quickly on the stovetop.

1. **Melt Butter:** In a small saucepan, melt the unsalted butter over medium heat until it’s fully liquid and shimmering.
2. **Combine Ingredients:** Whisk in the dark brown sugar, creamy heavy whipping cream, your chosen good-quality bourbon, three long slices of orange peel (ensure there’s no bitter white pith attached, as this can make the sauce bitter), and a pinch of kosher salt. The orange peel adds a subtle, fragrant citrus note that beautifully brightens and balances the richness of the sauce.
3. **Simmer and Thicken:** Bring the mixture to a gentle simmer, whisking frequently to prevent burning and ensure even thickening. Continue simmering for about 3-5 minutes. The sauce will gradually thicken to a luscious, pourable consistency, coating the back of a spoon. Be careful not to boil too vigorously, as this can cause it to reduce too much.
4. **Serve Warm:** Once thickened, remove the orange peels from the sauce (they have imparted their flavor) and immediately drizzle the hot bourbon sauce generously over individual servings of warm bread pudding. Prepare for an explosion of flavors and joyful exclamations from everyone at the table!

Truly, this dessert is a masterpiece. Once you serve it, just sit back and savor the “ohs and ahs” as everyone enjoys this stunning creation. While we highly recommend trying it in its pure form first to appreciate the classic flavors, there are many ways to customize it to your liking, as detailed in our variations section, ensuring it always feels fresh and exciting.

Expert Tips for the Best Bread Pudding and Bourbon Sauce

Achieving a truly exceptional bread pudding and its accompanying bourbon sauce is all about attention to a few key details. These expert tips will help ensure your dessert is nothing short of perfect every time:

• **Dealing with Fresh Bread:** If you only have fresh bread on hand, don’t despair! You can still achieve the perfect stale texture. Simply cut your fresh bread into 1-inch cubes, spread them in a single, even layer on a large baking sheet, and dry them out in a 300°F (150°C) oven for about 15-20 minutes, or until lightly toasted and dried. This quickly mimics the effect of day-old bread, ensuring proper custard absorption without sogginess.
• **Reheating Leftover Bourbon Sauce:** If by some miracle you have any leftover bourbon sauce (it’s often the first thing to disappear!), gently warm it on the stovetop over very low heat or in the microwave in short 15-second bursts, stirring between each, before serving again. The sauce might thicken or crystallize slightly when refrigerated, but warming it will bring it right back to its smooth, pourable, and luscious consistency. A tiny splash of extra cream or bourbon can help if it seems too thick.
• **Don’t Overbake:** Overbaking is the enemy of a moist bread pudding. Keep a close eye on your pudding during the last 15-20 minutes of baking. Rely on the clean knife test or a reliable instant-read thermometer for doneness. The center should be set but still custardy, not dry or crumbly.
• **The Power of Overnight Soaking:** While 3 hours of chilling is good, letting the bread pudding soak overnight in the refrigerator truly deepens the flavors. This extended period allows the bread to fully absorb the custard, resulting in a thoroughly moist, flavorful, and perfectly set dessert. Plan this into your schedule for the absolute best results.
• **Grating Your Own Nutmeg:** For an unparalleled aromatic experience, always choose whole nutmeg and grate it fresh with a microplane or fine grater. Freshly grated nutmeg offers a significantly more potent, warm, and nuanced flavor compared to pre-ground versions, which lose potency quickly.
• **Quality Bourbon Matters:** As mentioned, the bourbon is a star in the sauce. Using a bourbon you enjoy drinking will directly translate to a more delicious sauce. You don’t need a top-shelf bottle, but avoid anything that tastes harsh on its own.

Delicious Variations to Customize Your Bread Pudding

While the classic version of this bread pudding with bourbon sauce is undeniably exquisite, part of the joy of cooking is making a recipe your own. Feel free to get creative with these delicious variations to suit your taste, the season, or your occasion:

• Explore Different Breads: The type of bread significantly impacts the final texture and flavor. Experiment with alternatives like hearty Italian bread, rich and buttery brioche, eggy challah, flaky croissants, sweet cinnamon raisin bread for an added spice and fruit element, or even our festive panettone recipe for a holiday-inspired twist. Each will lend a unique character to the pudding.
• Add Dried Fruits: For a burst of fruity sweetness and chewy texture, toss in about 1 cup of your favorite dried fruits along with the bread cubes before adding the custard. Raisins are classic, but dried cranberries, chopped dried apricots, golden raisins, or even candied citrus peel can add wonderful complexity.
• Chocolate Lover’s Dream: Elevate your bread pudding into a truly decadent treat with chocolate chips! Stir in about 1 cup of semi-sweet, dark, milk, or even white chocolate chips for a rich and comforting twist that will please any chocoholic.
• Nutty Crunch: Introduce a delightful textural contrast and nutty flavor by adding about 1 cup of chopped pecans, walnuts, slivered almonds, or toasted hazelnuts to the bread mixture. Toasting the nuts beforehand will enhance their flavor even further.
• Alcohol-Free Alternatives for Sauce: For those who prefer to skip the bourbon, the bread pudding is still wonderfully delicious on its own! Instead of bourbon sauce, serve it warm topped with a generous dollop of freshly whipped cream, a scoop of creamy vanilla bean ice cream, a decadent drizzle of rich caramel sauce, or a pour of pure maple syrup. These options provide delightful sweetness and creaminess without the alcohol.
• Enhanced Spiced Variations: Deepen the spice profile of the pudding by adding a pinch of ground ginger, allspice, or a touch of cardamom to the custard mixture. This can add an extra layer of warmth and complexity, especially during cooler months.
• Zesty Citrus Notes: Beyond the orange peel in the sauce, consider adding a teaspoon of lemon or orange zest to the bread pudding custard for a brighter, fresher flavor that cuts through the richness.

Frequently Asked Questions About Bread Pudding

Can this bread pudding be made ahead of time?

Absolutely, and we highly recommend it! Preparing this bread pudding ahead of time allows the bread to thoroughly soak in the custard, which results in a much more flavorful and well-set pudding with a superior texture. Simply assemble the bread pudding mixture as instructed, cover the baking dish tightly with plastic wrap or foil, and refrigerate it for up to 24 hours before baking. This makes it an ideal dessert for entertaining, as most of the work is done in advance.

Can I use regular sliced sandwich bread for this recipe?

While we haven’t personally tested this specific recipe with regular sliced sandwich bread, our recipe explicitly calls for thick, cubed bread varieties like French bread to ensure the pudding holds its structure and doesn’t become overly mushy. Regular sliced bread is much thinner and softer, meaning it would absorb liquid far more quickly and might disintegrate. If you opt to use regular sliced bread, you would likely need a significantly larger quantity (possibly double or triple the slices by weight) to achieve the desired volume and texture. It would also be more prone to becoming soggy, so ensuring it’s very stale (perhaps toasted) and not over-soaked would be crucial for even partial success.

How do I know when the bread pudding is perfectly cooked?

You’ll know your bread pudding is done when it’s beautifully puffed up in the oven and boasts a lovely golden brown color on top. The most reliable internal test is to insert a clean, thin knife or skewer into the center; if it comes out clean with no wet batter attached, the pudding is cooked through. For precise measurements, an instant-read thermometer inserted into the thickest part of the center should register 160°F (71°C). Don’t worry if it deflates slightly upon cooling; that’s perfectly normal.

Can I use a different type of whiskey (or other alcohol) for the bourbon sauce?

Yes, you can certainly experiment with other spirits for the sauce, though the flavor profile will change. Any brown or amber-colored, grain-based alcohol would be a good candidate. Popular substitutions include other whiskies (like Scotch or Irish whiskey), brandy, or dark rum. These darker alcohols generally impart more robust and complex flavors to the sauce, similar to bourbon. While clear alcohols like vodka or gin technically “work” for the alcohol content, they won’t contribute much to the flavor, so they are not recommended for a rich, flavorful dessert sauce. Stick to brown spirits for the best, most complementary results.

What are the best ways to store and reheat leftover bread pudding?

Once completely cooled to room temperature, cover the bread pudding tightly with plastic wrap or aluminum foil and refrigerate it for up to 3 days. It reheats beautifully! To reheat the entire dish, preheat your oven to 350°F (175°C), cover the dish with aluminum foil (to prevent it from drying out), and bake for 20-30 minutes, or until heated through. The reheating time will vary depending on the size of the serving and whether it came directly from the refrigerator. For individual servings, you can also microwave them for about 1 minute until warm, checking and stirring halfway.

How can I freeze bread pudding for longer storage?

To freeze bread pudding for extended enjoyment, allow it to cool completely after baking. Then, wrap the entire dish (still in its baking dish, if oven-safe for freezing) tightly first with plastic wrap, ensuring no air pockets, and then with a layer of heavy-duty aluminum foil. This double wrapping helps prevent freezer burn. It can be frozen for up to 2 months. When you’re ready to enjoy it, thaw the bread pudding overnight in the refrigerator before reheating as described above.

More Irresistible Dessert Recipes to Explore

If you’ve fallen in love with this decadent bread pudding, be sure to check out these other crowd-pleasing dessert recipes from our collection. Each one is a guaranteed hit and perfect for any occasion:

• Carrot Cake Cheesecake: A delightful fusion of two beloved classic desserts, offering the best of both worlds with creamy cheesecake and spiced carrot cake layers. Perfect for spring or any time of year.

  

• Eggnog Cheesecake with Gingersnap Crust: A festive and incredibly creamy cheesecake, bursting with the holiday flavors of eggnog and set on a spicy gingersnap crust. Ideal for holiday gatherings and seasonal celebrations.

  

• Old-Fashioned Pecan Pie Recipe (without corn syrup): A rich, sweet, and nutty classic pecan pie made the traditional way, without corn syrup, for an authentic taste that will transport you back in time. A true Southern comfort dessert.

  

Are you on Pinterest? Click the button below to add this delicious recipe to one of your boards and save it for later!

Pin this Recipe to Pinterest

Bread Pudding with Bourbon Sauce Recipe Card

This Bread Pudding with Bourbon Sauce recipe delivers decadence at its finest! Enjoy a moist, dense yet light pudding, beautifully infused with classic spices like cinnamon and nutmeg. The rich, buttery bourbon sauce takes it completely over-the-top, making it an indulgent treat perfect for any special occasion or holiday gathering.

Recipe Summary

• Course: Dessert
• Cuisine: American
• Prep Time: 10 minutes
• Cook Time: 1 hour 15 minutes
• Resting Time: 1 day (or at least 3 hours for best results)
• Total Time: 1 hour 25 minutes (+ resting time)
• Servings: 12
• Calories: 551 kcal per serving
• Author: Leigh Harris

Ingredients

For the Bread Pudding:

• 8 large eggs
• 3 1/2 cups whole milk
• 1 1/2 cups heavy whipping cream
• 1 1/2 cups granulated sugar
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon kosher salt
• 1 pound loaf of day-old French bread, cut into 1″ cubes (approximately 8 cups)

For the Bourbon Sauce:

• 1/2 cup unsalted butter
• 3/4 cup dark brown sugar
• 1/4 cup heavy whipping cream
• 1/4 cup good quality bourbon (such as Four Roses Small Batch)
• 3 long slices orange peel (ensure no bitter white pith)
• 1 pinch kosher salt

Instructions

Bread Pudding Preparation:

1. **Prepare Bread:** Cut the day-old French bread into 1-inch cubes and place them in a very large mixing bowl. If your bread is fresh, allow the cubes to sit out exposed to the air for 24 hours to stale slightly, or dry them in a 300°F oven for 15-20 minutes.
2. **Butter Dish:** Lightly butter a 9×13 inch baking dish and set aside.
3. **Mix Custard:** In a separate large bowl, whisk the 8 large eggs until well blended. Add the whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, freshly grated nutmeg, and kosher salt. Whisk vigorously until all ingredients are thoroughly combined and smooth.
4. **Combine & Soak:** Pour the prepared egg and cream mixture evenly over the bread cubes in the large bowl. Stir gently to ensure all bread pieces are thoroughly coated and begin to absorb the custard. Transfer the mixture into the buttered baking dish. You can either press the mixture down gently for a more uniform, soft pudding or leave it looser for crustier edges.
5. **Chill:** Cover the dish tightly with plastic wrap or foil and refrigerate for at least 4 hours, or preferably overnight, to allow the bread to fully absorb the custard. This step is crucial for optimal flavor and texture.
6. **Bake:** Preheat your oven to 350°F (175°C). Uncover the pudding and bake for approximately 1 hour and 15 minutes, or until it’s beautifully puffed up, golden brown on top, and a knife inserted into the center comes out clean. (The pudding will naturally settle as it cools).

Bourbon Sauce Preparation:

1. **Melt Butter:** In a medium saucepan, melt the 1/2 cup unsalted butter over medium heat until fully liquid.
2. **Add Ingredients:** Whisk in the dark brown sugar, heavy whipping cream, good quality bourbon, three long slices of orange peel (ensuring no bitter white pith), and a pinch of kosher salt.
3. **Simmer & Thicken:** Bring the sauce mixture to a gentle simmer, whisking frequently, until it thickens to a luscious, pourable consistency, typically taking about 3-5 minutes.
4. **Serve:** Remove the orange peels from the sauce. Slightly cool the sauce for a few minutes before generously drizzling it hot over individual servings of the warm bread pudding. Serve immediately and enjoy every decadent bite!

Notes

• Fresh Bread Tip: If using fresh bread, cut it into 1-inch cubes, spread them in an even layer on a large baking sheet, and dry them in a 300°F (150°C) oven for about 15-20 minutes until lightly toasted and dried.
• Make Ahead: For enhanced flavor, prepare the bread pudding through step 5 (chilling overnight). Cover tightly and refrigerate for up to 24 hours before baking.
• Storing Leftovers: Allow the baked bread pudding to cool completely, then cover it tightly with plastic wrap and refrigerate for up to 3 days.
• Reheating: To reheat the entire dish, preheat your oven to 350°F (175°C). Cover the dish with aluminum foil and bake for 20-30 minutes, or until heated through. Individual servings can be microwaved for about 1 minute.
• Freezing: Once fully cooled, wrap the bread pudding (still in its baking dish) tightly first with plastic wrap, then with aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutrition Information (per serving)

• Calories: 551 kcal
• Carbohydrates: 65g
• Protein: 12g
• Fat: 27g
• Saturated Fat: 15g
• Cholesterol: 199mg
• Sodium: 390mg
• Potassium: 233mg
• Fiber: 1g
• Sugar: 43g
• Vitamin A: 1042 IU
• Vitamin C: 1mg
• Calcium: 154mg
• Iron: 2mg