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Bread Pudding With Bourbon Sauce

Let me tell you about a dessert I didn’t appreciate until my 30s – Bread Pudding with Bourbon sauce!

Bread Pudding

I gave it a little makeover, and now it’s simply incredible! Crispy top, soft inside – it’s dessert heaven. And that sauce? A game-changer!

People usually whip up this dessert when there’s stale bread lying around.

But guess what? Fresh bread works just as well. Imagine those bread soaked in the custard, raisins, and that amazing sauce. You will enjoy this as much as I do! Now let’s get baking!


Raisins: Choose plump and moist Thompson raisins. Ensure they are fresh and not overly dry.

Butter: Opt for high-quality unsalted butter for both the pudding and sauce.

Eggs: Free-range eggs provide a richer flavor and vibrant color to the custard.

Bread: While Challah or Brioche is preferred, a French loaf works well too. Choose fresh or stale based on preference.

Vanilla Extract: Use pure vanilla extract for a more intense and authentic flavor.

Bourbon: Select a bourbon with a flavor profile that complements the dish. Adjust the quantity based on personal preference.

Flour: Unbleached all-purpose flour is recommended for a smoother texture in the sauce.

Milk: Whole milk contributes to a creamier texture in both the custard and sauce.

See the recipe card for full information on ingredients and quantities.


To start, soak raisins in bourbon, allowing them to macerate for 30 minutes.

Preheat the oven to 350º and generously grease a 3-quart baking dish. In a saucepan, meld butter, half-and-half, milk, sugar, and a pinch of sea salt until the mixture simmers without reaching a boil.

Slowly incorporating the beaten eggs in  the hot mixture. Add pure vanilla extract, ground cinnamon, freshly ground nutmeg, and the reserved bourbon. Whisk until blended.

Assemble the layers in the baking dish: bread cubes, soaked raisins, and custard. A gentle press ensures absorption of the custard. Bake for 40 minutes, covering with foil after 25-30 minutes to maintain the perfect hue.

While the pudding bakes, let’s make the Bourbon Sauce. Melt butter, add flour, whisk for 2 minutes, and gradually introduce milk for a lump-free consistency. Infuse with sugar, bourbon, and a hint of sea salt, whisking for an additional 2-3 minutes.

As the bread pudding emerges from the oven, sprinkle confectioners’ sugar for a sweet finish.

Serve warm, generously drizzled with the luscious bourbon sauce, turning a simple dessert into an indulgent masterpiece.


Use stale bread. If your bread is fresh then bake 250F for 10 minutes on a sheet after cubing. This will help dry it out so it can soak up more custard.

More soaking time is great! Your pudding is best when the bread is fully saturated.

Don’t stress about the exact amount of bread, it’s a vehicle for your custard but you can always scale the dish size down or up a bit.

Add toasted pecans, raisins, chocolate chips, or whatever else strikes your fancy. This dessert is really adaptable and forgiving.

You can totally replace Bourbon with brandy, or rum into the custard. Stir in a few tablespoons to 1/4 cup after the sauce has thickened.

If you want a crisper top increase temp to 400 degrees F after the custard has set and move the baking dish to the top rack. Bake for an additional 5 minutes.


Yield: 8  | Estimate the nutritional information for each serving:

Calories: 377kcal | Carbohydrates: 45g | Protein: 6.4g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 139mg | Sodium: 270mg | Potassium: 200mg | Fiber: 0.8g | Sugar: 53g | Vitamin A: 750IU | Vitamin C: 0.8mg | Calcium: 100mg | Iron: 1.3mg


1. Can I use different types of bread?

Yes, Challah, Brioche, Hawaiian, or a French loaf work best, but you can experiment with other bread types.

2. How long should raisins soak in bourbon?

Soak raisins for a minimum of 30 minutes to ensure they are plump and infused with bourbon flavor.

3. What if I don’t have bourbon for soaking?

You can substitute bourbon with rum for soaking the raisins and making the sauce.

4. Can I make the pudding ahead of time?

Yes, you can prepare the bread pudding in advance and reheat it before serving. The bourbon sauce can also be made ahead and reheated.

5. How do I store leftovers?

Store leftover bread pudding in the refrigerator and reheat as needed. The bourbon sauce can be stored separately and reheated before serving.

6. Can I freeze the bread pudding?

While the texture may slightly change, you can freeze the bread pudding. Ensure it is well-wrapped to prevent freezer burn.

7. Can I adjust the sweetness of the custard?

Yes, you can adjust the sugar quantity in the custard to suit your taste preferences.

8. What other desserts pair well with the Bourbon Sauce?

The versatile bourbon sauce can complement various desserts like ice cream, pies, and other puddings. Experiment with different pairings to discover your favorite combination.

Let’s Make The Amazing Bread Pudding With Bourbon Sauce!

Bread Pudding

And there you have it – this easy, yummy Bread Pudding With Bourbon Sauce is ready to take its place on your table. If you decide to give it a shot, make sure to snap a photo and share it with us on Facebook and Pinterest.

Be sure to follow us for more yummy recipes in the future. Until next time, happy cooking!

Bread Pudding With Bourbon Sauce

Sandra Myers Bread Pudding With Bourbon Sauce Bread Pudding With Bourbon Sauce Print This
Serves: 8 Prep Time: Cooking Time:
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )


  • >>>PUDDING
  • ½ cup Thompson raisins
  • ¼ cup bourbon
  • ½ cup unsalted butter, plus more to grease the baking dish tips & tricks
  • 4 large free-range eggs, beaten
  • 2 cups half-and-half
  • 1 cup milk
  • ½ cup granulated sugar
  • ½ tsp. ground Himalayan sea salt
  • 2 tsp. pure vanilla extract
  • 1 tsp. ground cinnamon
  • ¼ tsp. freshly ground nutmeg
  • 14 cups (15 oz.) bread such as Challah, Brioche, Hawaiian or French loaf, cut into 1-inch cubes
  • 1 tbsp. confectioners' sugar, or as needed for dusting
  • 2 tbsp. unsalted butter
  • 2 tbsp. unbleached all-purpose flour
  • 2 cups whole milk
  • ½ cup granulated sugar
  • ¼ cup bourbon
  • 1 pinch ground Himalayan sea salt


  • Pudding:

Step 1: In a small saucepan over medium-low heat, add the raisins and pour over the bourbon. Stir to coat and when it’s about to simmer, remove from the heat; let the fruit macerate for 30 minutes.

Step 2: Scoop up the soaked raisins into a bowl using a slotted spoon and reserve the liquid for later.

Step 3: Preheat oven to 350º and grease a 3-quart baking dish with butter; set aside.

Step 4: In a medium saucepan over medium-heat, add butter, half-and-half, milk, sugar and ground sea salt.

Step 5: Stir until the sugar dissolves and heat the mixture until the bubbles begin to form around the edges and the milk starts to steam – make sure it doesn’t simmer.

Step 6: Remove from the heat and temper the beaten eggs by slowly adding a little amount of the hot mixture at a time, whisking constantly.

Step 7: When the egg temperature is brought up, add the mixture to the saucepan, whisking continuously.

Step 8: To this, add pure vanilla extract, ground cinnamon, freshly ground nutmeg and the reserved bourbon. Whisk the ingredients until nicely blended and set aside.

Step 9: Add half of the bread cubes to the prepared baking dish and half of the soaked raisins; repeat the layers.

Step 10: Pour over half of the custard. Press down gently with clean hands to compact the bread mixture before pouring the rest of the custard over.

Step 11: Transfer the casserole to the preheated oven and bake for 40 minutes.

Step 12: About 25 to 30 minutes through cooking, cover with foil to prevent the top from getting too dark; continue baking for the remaining time.

  • Bourbon sauce:

Step 1: While the pudding is baking, make the sauce. In a small saucepan over medium heat, melt butter before adding flour; whisk constantly for 2 minutes.

Step 2: Pour in a small amount of milk while whisking continuously and continue adding until it’s all in and the mixture is smooth without any lumps; whisk for 2 minutes.

Step 3: Add sugar, bourbon and ground sea salt. Whisk constantly for 2 to 3 minutes.

Step 4: Remove bread pudding from the heat and sprinkle on confectioners’ sugar. Serve warm with a generous spoonful of hot bourbon sauce.

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