There’s something magical about the smell of bourbon bread pudding baking in the oven. It’s warm, buttery, and sweet, with just a hint of spice and that cozy bourbon aroma filling the kitchen. This classic Southern dessert is rich, custardy, and golden on top with a soft, pillowy center. I make this whenever I’ve got leftover bread sitting around, especially after the holidays, and it always hits the spot. My kids love it with vanilla ice cream, while I prefer a drizzle of warm bourbon sauce. However you serve it, this dessert feels like a hug in a bowl.
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Why You’ll Love This Bourbon Bread Pudding
If you love desserts that are both comforting and indulgent, this bourbon bread pudding recipe is a must try. It’s simple to make but delivers big flavor with minimal effort. You get crispy golden edges, a custardy center, and that delicious hint of bourbon in every bite. The bourbon sauce? Absolute heaven. This is the kind of dessert that disappears fast at family gatherings and potlucks. And don’t worry, if you’re not into bourbon, I’ve got an easy alcohol free version too. It’s perfect for cold nights, holidays, or any time you just want a warm, sweet treat straight from the oven.
Ingredients You’ll Need
Key Ingredients
- Day-old bread: Brioche or French bread work best, they soak up the custard while holding their shape.
- Eggs: These are the base of the custard and help everything set nicely.
- Whole milk & heavy cream: For a creamy, rich texture.
- Brown sugar & granulated sugar: Brown sugar adds depth while white sugar keeps it sweet.
- Bourbon: Adds warmth and flavor, use a bourbon you like to drink!
- Vanilla extract & spices: Cinnamon and nutmeg make it extra cozy.
- Butter: For richness in both the pudding and the sauce.
- Optional add-ins: Raisins, pecans, or chocolate chips for texture and variety.
Note: You can find the printable recipe with exact measurements below.
Kitchen Tools You’ll Need
- A large mixing bowl for whisking the custard
- A whisk and wooden spoon
- 9×13-inch baking dish
- Measuring cups and spoons
- A small saucepan for the bourbon sauce
- Rubber spatula for scraping every bit of goodness
- Optional, Instant-read thermometer to check doneness (but not required!)
Variations and Substitutions
Alcohol-Free Version
You can skip the bourbon and still get an amazing dessert! Replace it with a splash of vanilla extract and a bit more milk or cream. If you want that rich flavor without the booze, try adding a little maple syrup or rum extract instead. No one will even miss it!
Nut-Free Alternatives
Not a fan of pecans or dealing with allergies? No problem. Just leave them out or swap them for raisins, dried cranberries, or chocolate chips. You can even go for shredded coconut if you’re feeling adventurous. The pudding is rich enough on its own to still taste incredible without any crunch.
Different Bread Options
While brioche and French bread are go to classics, you can absolutely use challah, sourdough, or even croissants for extra decadence. I’ve even used leftover cinnamon rolls once, and it was dangerously good. The key is to use stale or toasted bread so it soaks up the custard without falling apart.
How to Make Bourbon Bread Pudding
Step-by-Step Guide
1. Prepare the Bread
Start by cutting your day-old bread into bite sized cubes, about 1-inch pieces. Spread them out in a greased 9×13-inch baking dish. If your bread isn’t quite stale, just toast it lightly in the oven for 5 to 10 minutes. This helps it soak up all the custard without turning soggy later. Don’t skip this part, it’s the foundation!
2. Mix the Custard Base
In a big mixing bowl, whisk together the eggs, milk, cream, both sugars, vanilla, cinnamon, nutmeg, and of course, the bourbon. I always use a splash more bourbon than the recipe calls for, just saying. Whisk it all until it’s smooth and creamy. You want everything well blended so the flavor is consistent throughout the pudding.
3. Combine Bread and Custard
Pour the custard mixture evenly over the bread cubes in the dish. Use a spatula or spoon to gently press the bread down, making sure every piece gets soaked. Let it sit for 15 to 20 minutes so the bread can absorb the custard fully. This little wait makes a big difference in how creamy and soft the inside turns out.
4. Add Pecans and Raisins
Once the bread has soaked, sprinkle chopped pecans and raisins evenly over the top. You can press them in a bit so they don’t just sit on the surface. If you’re skipping nuts or using chocolate chips instead, same process. My kids love when I do half with pecans and half with mini chocolate chips, it’s a crowd pleaser.
5. Bake the Pudding
Bake at 350°F (175°C) for 50 to 60 minutes, or until the top is golden brown and a knife inserted into the center comes out mostly clean. I usually cover it with foil halfway through to keep it from browning too fast. The edges should be slightly crispy, while the center stays soft and custardy. Let it cool slightly before serving.
6. Make the Bourbon Sauce
While the pudding bakes, make the sauce. In a saucepan, melt butter with brown sugar and a splash of cream. Stir until smooth, then add your bourbon and let it bubble for a minute to cook off some of the alcohol. The sauce turns silky and rich. Taste test it, carefully, and try not to eat it all before serving.
7. Serve Warm
Once the pudding is ready and your sauce is warm and glossy, it’s time to serve! Scoop out a generous portion, drizzle that sweet bourbon sauce over the top, and maybe add a scoop of vanilla ice cream or a dollop of whipped cream. The contrast of warm pudding with cold cream is unbeatable. This is comfort dessert at its finest.
Helpful Tips and Tricks
Tips for the Best Bread Pudding
Use day-old bread or toast it lightly, fresh bread just turns mushy. Let the bread soak for at least 15 to 20 minutes before baking so the custard can work its magic. Use a combo of whole milk and cream for richness. Don’t be shy with the spices either, cinnamon and nutmeg bring cozy flavor. And definitely make the sauce, it pulls everything together. I also like to add a pinch of salt to balance the sweetness. Lastly, let it rest after baking, it firms up as it cools and tastes even better once the flavors settle in.
Mistakes to Avoid
One common mistake is not soaking the bread long enough, this can lead to dry spots. Also, avoid using bread that’s too soft or thin, like sandwich bread, it turns to mush. Don’t skip the foil while baking either, or you risk burning the top before the inside is done. Be careful not to overbake, or the pudding will dry out. And don’t drown it in sauce while it’s still hot out of the oven. Let it cool a bit so it holds its shape. Trust me, I learned that the hard way during a family holiday dinner!
How to Serve Bourbon Bread Pudding
Delicious Pairing Ideas
This bourbon bread pudding is already a star on its own, but a little something extra can make it even more special. We love it warm with a scoop of vanilla ice cream or a swirl of whipped cream on top. If you want to go bold, try it with a drizzle of chocolate or caramel sauce. Pair it with Blue Cookie Ice Cream for a playful, unexpected combo, the kids go crazy for it! You can also serve it with a hot cup of coffee or even a spiked eggnog for festive vibes.
Garnishing and Presentation Tips
Presentation matters, especially if you’re serving this at a holiday dinner or brunch. I like to cut it into tidy squares and plate each piece with a generous drizzle of bourbon sauce. Add a sprinkle of powdered sugar or some toasted pecans for crunch. If you’re feeling fancy, garnish with a mint sprig or a few fresh berries for color. Want to impress your guests? Serve it in small ramekins for individual portions, looks elegant and makes cleanup a breeze. However you serve it, warm and cozy is the name of the game. Just don’t forget the sauce!
Bourbon Bread Pudding Nutrition Facts
Calories and Nutritional Overview
A serving of this bourbon bread pudding has around 380 to 450 calories, depending on your add-ins and sauce portions. It’s a rich dessert made with eggs, cream, butter, and sugar, so definitely a treat! But hey, that’s what makes it worth it. If you’re sharing with a crowd, smaller portions still give you that cozy, indulgent flavor.
How to Make It a Bit Healthier
You can lighten things up by using whole milk instead of heavy cream, swapping in less sugar, or using a sugar substitute like coconut sugar. Skip the nuts or chocolate chips to cut back on calories. And if you want to skip the bourbon, just add extra vanilla extract or use a bit of almond extract for a twist, it’s still delicious!
How to Store & Reheat For Later
Storing Properly
Let the pudding cool completely before storing. Transfer leftovers into an airtight container and keep it in the fridge for up to 4 days. If you’re storing it in the original baking dish, just cover it tightly with foil or plastic wrap. You can also freeze individual slices, wrap them well and place in a freezer safe bag for up to 2 months. I usually label the bag so I remember what’s inside when I find it weeks later during a freezer clean out!
Reheating Without Losing Flavor
To reheat, pop a portion in the microwave for 30 to 45 seconds. If it’s frozen, thaw it overnight in the fridge first. For best results, reheat in the oven at 300°F for about 10 to 15 minutes, it helps bring back that crisp top. Drizzle a bit of milk or cream over the top before heating to keep it moist. And always reheat the bourbon sauce separately so it stays silky and smooth. It tastes just as amazing the next day!
Frequently Asked Questions
Can I make Bourbon Bread Pudding without alcohol?
Yes, absolutely! Just leave out the bourbon and use a bit more milk or cream in its place. You can also add a splash of vanilla or almond extract for extra flavor. It still turns out rich and delicious, my kids actually prefer the nonalcoholic version when I make it just for them!
What type of bread works best for this recipe?
Brioche and French bread are top picks because they’re sturdy and soak up custard without falling apart. Challah, sourdough, or croissants also work wonderfully. The key is to use stale bread or toast it a bit beforehand. Soft sandwich bread doesn’t hold up well, it tends to get too mushy while baking.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat individual servings in the microwave or oven until warmed through. If you’re reheating a big batch, drizzle a little milk or cream on top before heating, it keeps the texture moist and prevents it from drying out.
Can I add chocolate to Bourbon Bread Pudding?
Yes, and it’s delicious! Toss in chocolate chips or chopped chocolate before baking for a rich twist. I like doing half chocolate, half classic when I’m serving a crowd. Dark chocolate gives it a deeper flavor, while milk chocolate keeps it sweet and melty. Just don’t go too heavy, it melts fast!
Can this bread pudding be made ahead of time?
Totally. You can assemble it the night before and store it covered in the fridge. When you’re ready to bake, just let it sit at room temperature for 30 minutes, then pop it in the oven. It’s a great makeahead dessert for holidays, parties, or just a cozy night in.
How do I know when the pudding is perfectly cooked?
It’s done when the top is golden and a knife inserted in the center comes out mostly clean. The edges will be slightly crispy, while the middle should be soft but set, not jiggly. Let it cool for at least 10 minutes before serving. The texture firms up as it rests!
More Delicious Dessert Recipes
If you loved this bourbon bread pudding recipe, here are a few more sweet treats to try next:
- Pecan Pie Cobbler a warm, gooey dessert with cinnamon and pecans.
- Oreo Mud Pie a rich chocolate pie with crunchy Oreo crust.
- Strawberry Swirl Cheesecake a creamy cheesecake with fresh strawberry ribbons.
Bourbon Bread Pudding
Equipment
- 9×13-inch Baking Dish
- Mixing Bowl
- Whisk
- Saucepan
Ingredients
Bread and Dairy
- 6 cups day-old brioche bread, cubed
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- ½ cup unsalted butter, melted
Sweeteners and Flavorings
- ½ cup brown sugar
- ½ cup granulated sugar
- ½ cup bourbon
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
Add-ins
- ½ cup chopped pecans
- ½ cup raisins
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish and arrange cubed brioche in it. If bread is not stale, toast in the oven for 5 to 10 minutes.
- In a mixing bowl, whisk together eggs, milk, heavy cream, brown sugar, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and bourbon until smooth.
- Pour the custard mixture over the bread cubes, pressing gently to ensure all pieces are soaked. Let rest for 15 to 20 minutes.
- Sprinkle chopped pecans and raisins evenly over the top of the soaked bread.
- Bake for 50 to 60 minutes, or until the top is golden and a knife inserted into the center comes out mostly clean. Let cool slightly.
- In a saucepan, melt butter with brown sugar and cream, stirring until smooth. Add bourbon and let bubble for 1 minute.
- Serve warm, drizzling bourbon sauce over each portion and adding vanilla ice cream or whipped cream if desired.