Bourbon Bread Pudding with Bourbon Cream Sauce

Bourbon Bread Pudding on blue plate with copper fork on green napkin in front of baking dish with baked bread pudding.

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Bourbon Bread Pudding with Bourbon Cream Sauce

You will love serving this Bourbon bread pudding with an indulgent warm bourbon sauce. Whether you're serving this as a holiday dessert or special occasion treat, this really easy bread pudding recipe will impress and thoroughly satisfy the bread pudding lovers!

If you cut this into squares (5 across and 3 wide) you will get about 15- 1 cup servings.

Prep Time10

Cook Time50

Soaking Time30

Total Time1 30

Course: Desserts

Cuisine: American

Keyword: Bourbon, bread, dessert, Holiday

Servings:

Calories: 384kcal

Author: Katia

Equipment

1 9 x 13 Baking Dish
1 Sauce pan
1 Mixing Bowl

Ingredients

16 oz. French bread Cut into 1 inch cubes
1 cup granulated sugar
1/2 cup butter melted and cooled
4 cups whole milk room temperature
1 cup raisins
3 whole eggs lightly beaten
1 Tbsp. vanilla extract
3 Tbsp. Bourbon To soak the raisins in
3/4 tsp. allspice
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. sea salt

Bourbon Cream Sauce

3/4 cup brown sugar
1/2 cup butter
1/4 cup bourbon cream
2 Tbsp. bourbon
2 Tbsp. heavy cream (Optional)

Instructions

Preheat oven to 350 F and grease a 9 X 13 baking dish.
Soak the raisins in 3 Tbsp. bourbon for 15 minutes, stir well, making sure all of the raisins get wet with bourbon.
*If you're using stale bread you can skip this step.
Toast the bread cubes in the oven for 10 minutes to dry them out slightly, enhancing its ability to soak up the milk mixture.
Add cut dried bread cubes to greased 9 x 13 baking dish.
In a large mixing bowl add the sugar and melted butter, then stir to combine.
Then add the vanilla and spices. Stir well. Then stir in the eggs.
Lastly, add all of the milk and give it one final good stir.
Pour the mixture atop the bread cubes evenly and allow to soak for 30 minutes. Use a spoon or spatula to push the cubes down into the mixture so they all soak up the liquid. (If you go a little longer that's fine)
Once the raisins are done soaking go ahead and sprinkle them on top of the bread mixture evenly. Before baking, I like to use the spatula or a butter knife just to poke some raisins down into the bread.
Bake for 50 minutes total, top is golden brown and a toothpick comes out clean.

Making the Bourbon Cream Sauce

If you're serving the bread pudding after baking, you can start making the sauce in the last 5 minutes of baking.
In a saucepan, melt the butter over medium heat.
Stir in the sugar and remaining ingredients and allow the sugar to dissolve.
Once it's dissolved, simmer on low for 5 minutes (stay by it's side), stirring intermittently, and watch it closely so it does not burn.
Remove the saucepan from the heat and allow to cool just slightly but staying warm. (If you're not using it immediately, let it cool to room temperature and then refrigerate it.
Once you're ready to serve, warm it up a little and drizzle the bourbon cream sauce on top of individual servings of the bread pudding.

Notes

Don’t Skip the Soaking Step -
Allowing the bread to soak thoroughly ensures the pudding is moist and custard-like throughout. You can soak it for longer than 30 minutes, but for me, 30 is just fine.

Customize the Add-Ins -
While pecans are classic choices, feel free to get creative. Chocolate chunks or dried cranberries can be used in place of the raisins.

Make It Ahead -
Bread pudding can be prepared a day in advance and reheated before serving. Store it covered in the refrigerator, then let it sit out to get close to room temp and then warm it in the oven at 300°F for 15-20 minutes.

Nutrition