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Decadent Bread Pudding with Bourbon Sauce

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A warm, custardy bread pudding soaked in a creamy custard and topped with a rich, boozy bourbon sauce. Perfect for cozy family gatherings and special occasions.

Ingredients

Scale
  • 6 cups day-old bread, cubed (sturdy white bread or brioche recommended)
  • 2 cups whole milk (480 ml)
  • 1 cup heavy cream (240 ml)
  • 4 large eggs, room temperature
  • 3/4 cup granulated sugar (150 g)
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • 2 tablespoons unsalted butter (for greasing and enriching pudding)
  • For the bourbon sauce:
  • 1/3 cup bourbon whiskey (80 ml)
  • 1/2 cup brown sugar (100 g)
  • 1/2 cup heavy cream (120 ml)
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Butter a 9×13-inch baking dish generously.
  2. Cube about 6 cups (roughly 280 grams) of day-old bread into bite-sized pieces.
  3. In a large mixing bowl, whisk together 4 large eggs, 2 cups whole milk, 1 cup heavy cream, 3/4 cup granulated sugar, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and a pinch of salt until smooth and slightly frothy.
  4. Add the cubed bread to the custard mixture and gently fold to coat all pieces evenly. Let soak for about 15 minutes at room temperature, stirring once or twice.
  5. Pour the soaked bread and custard mixture into the buttered baking dish. Spread evenly and press down lightly. Dot the top with about 1 tablespoon of unsalted butter.
  6. Bake for 45–50 minutes until the pudding puffs slightly, the top is golden brown, and a knife inserted near the center comes out mostly clean.
  7. While baking, prepare the bourbon sauce by combining 1/3 cup bourbon, 1/2 cup brown sugar, 1/2 cup heavy cream, and 2 tablespoons unsalted butter in a medium saucepan over medium heat. Stir frequently until sugar dissolves and sauce thickens, about 8–10 minutes. Remove from heat and stir in 1 teaspoon vanilla extract.
  8. Let the bread pudding cool for about 10 minutes before serving. Drizzle generously with warm bourbon sauce. Reheat sauce gently if it thickens too much.

Notes

Use day-old or slightly stale bread for best texture. If the top browns too quickly, cover loosely with foil halfway through baking. Stir the bread pudding gently after 10 minutes of soaking if needed. The bourbon sauce can be reheated gently if it thickens too much. For gluten-free, use gluten-free bread and almond or oat milk. For dairy-free, substitute coconut cream for heavy cream. Bourbon can be replaced with dark rum or non-alcoholic alternatives like apple juice or strong brewed coffee.

Nutrition

Keywords: bread pudding, bourbon sauce, dessert, custard, easy recipe, holiday dessert, comfort food

Find it online: https://pokirecipes.com/decadent-bread-pudding-with-bourbon-sauce-easy-homemade-recipe/