This bread pudding with bourbon sauce will make quite a huge impression on your holiday guests! They will request you make it every year.
I have been repeatedly asked by family members to make a bread pudding worth posting for you and them alike. There are a million recipes out there and I’ve combed and researched for quite a while to find what I thought would be the perfect one for everyone. I ended up going with a basic base and adding my own touch to the pudding and the bourbon sauce. OMG, you guys this will be your go-to recipe for any occasion, I promise.
Moist, dense yet light, kissed with classic spice flavor. This bread pudding is decadence at it’s best! The bourbon sauce makes it over-the-top indulgent! The sauce…dare I say is addictive! I could just drink this stuff, don’t judge.
What is bread pudding?
A traditional bread pudding is made with cubed bread tossed in a simple custard (egg/milk mixture) and baked until golden. Easy to make with very simple ingredients. There are definitely other types of bread pudding but there really is nothing like the classic version.
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Bread Pudding with Bourbon Sauce
How To Make Bread Pudding
Since the bread is the base of this recipe, it’s important to use a good quality one. You want a bread that will stand up well (so your dish doesn’t go mushy and soggy) and has great flavor and texture on its own so it actually adds to the flavor of the dessert. Good quality ingredients are key to a great bread pudding.
My sister brought us a New Orleans style french bread and I wasn’t using it immediately so I popped it into the freezer. Well, it did not hold up well through the freezing, so I used it in this recipe. It was stale enough to soak up the pudding base perfectly.
Cube the day-old bread into about 1-inch pieces and place in a very large mixing bowl. Leave them out for a day, especially if your bread is fresh.
Next whisk the eggs to combine. Add the milk, sugar, heavy whipping cream, vanilla, cinnamon, nutmeg, and kosher salt and whisk to combine again.
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Pour the egg mixture over the bread cubes and stir to coat evenly.
Pour the bread pudding mixture into a 9×13 baking dish. This is where you can press down to make a more uniform compressed bread pudding or you can leave it like it is and you will have crusty bread edges on top after baking. It’s a personal preference. We like ours more compressed and soft.
Cover and refrigerate for at least 3 hours up to overnight. I like to leave it overnight and makes it a great make-ahead dessert.
Preheat the oven to 350ºF. Bake the pudding uncovered for about 1 hour and 15 minutes until puffed up and golden brown. Serve warm. Upon cooling the pudding will fall a little.
Bread Pudding Bourbon Sauce
Again a good quality bourbon makes this sauce SHINE! Don’t go cheap bottom shelf with the bourbon. We use Four Roses Small Batch, yum!
While the pudding cools slightly, make the bourbon sauce. In a small pan, melt the butter over medium heat. Whisk in the brown sugar, heavy whipping cream, bourbon, 3 long slices of orange peel (without the pith), and a pinch of salt. Simmer until thickened, whisking often. About 3-5 minutes.
Sit back and listen to the oh’s and ah’s of everyone devouring this stunning dessert!
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If you happen to have any leftover of this dessert it also reheats beautifully. Preheat the oven to 350ºF. Cover the dish with aluminum foil and reheat for 10-20 minutes (depending on the size and if it came straight out of the fridge).
Bread Pudding Recipe
Bread Pudding with Bourbon Sauce
- 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
- 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 (about 8 cups)
- 1/2 cup unsalted butter
- 3/4 cup dark brown sugar
- 1/4 cup heavy whipping cream
- 1/4 cup good quality bourbon
- 3 long slices orange peel, without pith
- 1 pinch kosher salt
- Cut the bread into 1-inch cubes and place in a very large bowl to sit out for 24 hours.
- Butter a 9 x 13 baking dish. Set aside.
- In a large bowl whisk the eggs to blend. Add the milk, cream, sugar, vanilla, cinnamon, nutmeg, and salt. Whisk to combine thoroughly.
- Pour the egg mixture over the bread cubes and stir to coat and blend evenly. Pour into the buttered baking dish spread out evenly, and press down for a more uniform slice or leave as is for crusty edges on top. Cover and refrigerate at least 4 hours to overnight. (overnight preferred)
- Preheat the oven to 350F degrees. Uncover the pudding and bake for about 1 hour and 15 minutes until puffed up and golden brown. ( the pudding will fall as it cools)
- In a medium saucepan over medium heat melt the butter. Whisk in the brown sugar, cream, bourbon, orange peel, and the pinch of salt. Simmer whisking often until thickened, about 3-5 minutes. Cool slightly.