Decadent Bread Pudding Recipe with Easy Bourbon Sauce for Cozy Evenings

Let me tell you, the warm aroma of cinnamon and vanilla-rich custard mingling with caramelized bread cubes is enough to make anyone’s mouth water. The first time I baked this decadent bread pudding with bourbon sauce, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma used to make a humble bread pudding that felt like a cozy hug on a chilly evening. This recipe is my grown-up twist on that nostalgic comfort, with a luscious bourbon sauce that adds just the right kick of warmth and sweetness.

Honestly, my family couldn’t stop sneaking pieces off the cooling rack (and I can’t really blame them). It’s dangerously easy to whip up, and it brings pure, nostalgic comfort to any night you need it. Whether you’re looking for a sweet treat to brighten up a lazy Sunday or a show-stopping dessert for a small gathering, this decadent bread pudding with bourbon sauce is your go-to. I’ve tested this recipe more times than I can count—in the name of research, of course—and it’s become a staple for family gatherings, gifting, and those cozy evenings when you just want to feel a little extra warmth on the inside.

Why You’ll Love This Recipe

This decadent bread pudding with bourbon sauce isn’t just another dessert—it’s a soul-warming experience that brings together familiar flavors with a touch of indulgence. Here’s why it’s such a keeper:

• Quick & Easy: Comes together in under an hour, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your kitchen pantry.
• Perfect for Cozy Evenings: Ideal for curling up by the fire or serving after a comforting dinner.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike, making it a family favorite.
• Unbelievably Delicious: The soft, custardy texture combined with the rich, boozy bourbon sauce is next-level comfort food.

What sets this recipe apart? Well, it’s the bourbon sauce—smooth, velvety, and just boozy enough to make you close your eyes after the first bite. Plus, the bread cubes soak up the custard perfectly, thanks to a simple soaking technique that keeps the pudding moist without getting soggy. This isn’t just bread pudding; it’s the best version you’ll find anywhere. It’s comfort food that feels special, without the stress, and it’s guaranteed to impress guests or turn a simple meal into something memorable.

What Ingredients You Will Need

This decadent bread pudding with bourbon sauce uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture without the fuss. Most are pantry staples, with a few easy swaps if needed.

• For the Bread Pudding:
• 6 cups of day-old brioche or challah bread, cut into 1-inch cubes (adds richness and fluffiness)
• 4 large eggs, room temperature
• 2 cups whole milk (or use almond milk for a dairy-free option)
• 1 cup heavy cream (for extra creaminess, replace with coconut cream if dairy-free)
• 1 cup granulated sugar
• 2 teaspoons pure vanilla extract (I recommend Nielsen-Massey for best flavor)
• 2 teaspoons ground cinnamon
• ½ teaspoon freshly grated nutmeg (adds warm spice)
• Pinch of salt
• ½ cup raisins or chopped dried apricots (optional, but adds a lovely chew)
• For the Bourbon Sauce:
• ½ cup unsalted butter (softened)
• 1 cup packed brown sugar
• ½ cup heavy cream
• ¼ cup bourbon whiskey (feel free to adjust depending on your taste; use good-quality bourbon)
• 1 teaspoon vanilla extract
• Pinch of salt

For substitutions, you can swap out the brioche for sturdy French bread or even croissants if you want an ultra-rich twist. Use coconut milk and vegan butter if you need a dairy-free version, and swap raisins for toasted pecans for a nutty crunch. This recipe is flexible but trustworthy when you stick to the core ingredients—the magic’s in the custard and that smooth bourbon sauce.

Equipment Needed

• 9×13-inch baking dish (glass or ceramic works best for even cooking)
• Mixing bowls (one large for custard, one medium for bread cubes)
• Whisk or hand mixer (for beating eggs and combining custard)
• Medium saucepan (for making the bourbon sauce)
• Measuring cups and spoons (accurate measurements make all the difference)
• Spatula (silicone preferred for scraping bowls clean)
• Optional: fine grater (for fresh nutmeg)

If you don’t have a 9×13-inch dish, a similarly sized oven-safe pan will do—just keep an eye on baking time. For the bourbon sauce, a heavy-bottomed saucepan helps prevent burning the sugar. I’ve tried this recipe with both glass and metal pans; glass tends to brown the edges more gently, giving you that perfect golden crust without overcooking the center.

Preparation Method

1. Prep the Bread: Cut your day-old brioche into 1-inch cubes. Stale bread soaks custard better without turning mushy. Place the cubes in your baking dish evenly. (10 minutes)
2. Make the Custard: In a large bowl, whisk together 4 large eggs until smooth. Slowly add 2 cups whole milk, 1 cup heavy cream, 1 cup sugar, 2 tsp vanilla extract, 2 tsp cinnamon, ½ tsp nutmeg, and a pinch of salt. Whisk until everything is combined well and the sugar begins to dissolve. (5 minutes)
3. Combine Bread and Custard: Pour the custard evenly over the bread cubes. Gently press down on the bread with a spatula or your hands to ensure it soaks up the custard. Sprinkle raisins or dried apricots evenly on top if using. Let it sit at room temperature for about 20 minutes so the bread fully absorbs the custard. This step is key for a moist yet structured pudding. (20 minutes)
4. Preheat Oven & Bake: Preheat your oven to 350°F (175°C). Place the baking dish in the oven and bake uncovered for 45-50 minutes. The pudding should be puffed up, golden brown on top, and a knife inserted in the center should come out mostly clean but slightly moist. (45-50 minutes)
5. Make the Bourbon Sauce: While the pudding bakes, melt ½ cup butter in a medium saucepan over medium heat. Stir in 1 cup brown sugar and cook until the sugar dissolves and the mixture is bubbling (about 3-4 minutes). Slowly whisk in ½ cup heavy cream, then add ¼ cup bourbon, 1 tsp vanilla, and a pinch of salt. Let it simmer gently for 5 minutes, whisking occasionally, until thickened slightly. (10 minutes)
6. Serve Warm: Remove the bread pudding from the oven and let it cool for 10 minutes to set. Spoon generous amounts of warm bourbon sauce over individual servings. (10 minutes)

Pro tip: If the top browns too quickly, tent with foil halfway through baking. And don’t skip the 20-minute soak—it’s the secret to that perfect custardy texture without sogginess. Honestly, it’s worth every minute!

Cooking Tips & Techniques

Making bread pudding isn’t rocket science, but a few tricks make all the difference. First, use day-old bread—fresh bread will soak up too much custard and collapse. You want it a little dry so it holds its shape but still tastes buttery and soft. I’ve learned this the hard way after a few too many soggy batches!

When whisking the custard, don’t rush—make sure sugar dissolves fully for an even, smooth texture. Also, room temperature eggs and milk blend better and avoid clumps. Trust me, this small step saves you from scrambling eggs in the oven.

For the bourbon sauce, use a good-quality bourbon; cheap stuff can taste harsh when cooked down. And keep an eye on the sauce as it simmers—too hot and it can burn or separate. Stirring regularly keeps it silky smooth.

Timing is everything: start your sauce when the pudding goes in the oven so both are ready together. And if you’re multitasking, try prepping the bread cubes and custard the night before—just cover and refrigerate, then bake fresh when you’re ready.

Variations & Adaptations

Feeling adventurous? This decadent bread pudding with bourbon sauce is a great base for all sorts of twists:

• Gluten-Free: Use gluten-free bread cubes, like a sturdy gluten-free challah or brioche substitute. The custard remains the same.
• Fruit Swap: Instead of raisins, try chopped dried cherries, fresh apple chunks, or even fresh blueberries in summer for a bright, fruity touch.
• Non-Alcoholic Bourbon Sauce: Replace bourbon with vanilla extract and a splash of apple cider for a kid-friendly version that still packs flavor.
• Chocolate Lovers: Add ½ cup mini chocolate chips to the bread cubes before soaking for a melty surprise.
• Spiced Up: Add a pinch of cayenne pepper or smoked paprika to the bourbon sauce for a subtle smoky heat (a favorite twist I tried last fall).

Adjust cooking times slightly if using different bread types or adding heavier mix-ins. This pudding is forgiving—just watch the texture and color as it bakes.

Serving & Storage Suggestions

This bread pudding is best served warm, right out of the oven, topped generously with bourbon sauce. You can add a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. For a cozy evening, pair it with a hot cup of coffee, tea, or even a glass of bourbon neat.

To store leftovers, cover the pudding tightly with plastic wrap or foil and refrigerate up to 3 days. The flavors actually deepen overnight, so reheating the next day is a treat. Warm individual portions in the microwave for about 30-45 seconds or reheat the whole dish in a 325°F (160°C) oven covered with foil for 15-20 minutes.

If you want to freeze it, wrap portions tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating. The bourbon sauce can be made ahead and stored in the fridge for up to a week—just rewarm gently before serving.

Nutritional Information & Benefits

Each serving of this decadent bread pudding with bourbon sauce contains approximately 350-400 calories, with a satisfying balance of carbs, fats, and protein. The eggs and milk offer a good source of calcium and vitamin D, while cinnamon and nutmeg add warm spices with antioxidant properties.

This recipe can be adapted for dietary needs—using gluten-free bread or dairy substitutes makes it accessible to many. Keep in mind the bourbon sauce adds sugars and fats, so enjoy it as a special treat. Personally, I find it’s worth savoring mindfully, especially on those chilly evenings when you want comfort that feels like a warm hug.

Conclusion

If you’re looking for a dessert that’s both comforting and a little decadent, this bread pudding with bourbon sauce fits the bill perfectly. It’s easy to make, uses simple ingredients you probably already have, and tastes like a little slice of heaven—trust me, you’re going to want to bookmark this one. Customize it with your favorite fruits or spices, and make it your own cozy night tradition.

I love this recipe because it combines nostalgia with a grown-up twist that feels special but never fussy. Please share your own takes or questions in the comments—I’m always curious how you make it yours! So grab that bourbon, dust off your old bread, and treat yourself to this dangerously delicious dessert. Happy baking!

FAQs

Can I use fresh bread instead of day-old bread for this recipe?

Fresh bread can work, but it tends to soak up too much custard, making the pudding mushy. Day-old or slightly stale bread holds its shape better and gives you that perfect custardy texture.

What can I substitute for bourbon in the sauce?

If you want a non-alcoholic option, try using vanilla extract with a splash of apple cider or orange juice. The sauce will still be delicious but kid-friendly.

How do I prevent the pudding from drying out while baking?

Make sure to soak the bread cubes well in the custard before baking, and tent the dish with foil if the top starts browning too fast. Also, avoid overbaking—the pudding should be slightly moist in the center.

Can I prepare the bread pudding ahead of time?

Absolutely! You can assemble it the night before, cover it, and refrigerate. Bake it fresh the next day for the best texture and flavor.

How should I store leftover bread pudding?

Store leftovers covered in the refrigerator for up to 3 days. Reheat in the microwave or oven with a bit of bourbon sauce for a tasty second round.

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