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Classic Bread Pudding with Bourbon Sauce

A close-up of a thick slice of bread pudding with bourbon sauce generously drizzled over the top and pooling on the plate.
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A recipe for rich, custardy bread pudding made with stale bread and topped with a warm, homemade bourbon sauce.

Ingredients

Scale
  • 1 loaf (about 1 pound) stale French bread or brioche, cut into 1-inch cubes
  • 4 large eggs
  • 1 cup granulated sugar
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup raisins (optional)
  • 1/2 cup (1 stick) unsalted butter, melted (for sauce)
  • 1 cup packed light brown sugar (for sauce)
  • 1/2 cup heavy cream (for sauce)
  • 1/4 cup bourbon (for sauce)
  • Pinch of salt (for sauce)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
  2. Place the bread cubes in the prepared baking dish. If using, sprinkle raisins over the bread.
  3. In a large bowl, whisk together the eggs, granulated sugar, milk, heavy cream, vanilla extract, cinnamon, and nutmeg until well combined.
  4. Pour the custard mixture evenly over the bread cubes. Gently press the bread down to submerge it in the liquid. Let the mixture stand for 30 minutes so the bread absorbs the liquid.
  5. Bake for 45 to 55 minutes, or until the top is golden brown and a knife inserted near the center comes out mostly clean.
  6. While the pudding bakes, prepare the sauce. In a small saucepan, melt the butter over medium heat.
  7. Add the brown sugar and stir until it dissolves and the mixture bubbles, about 2 minutes.
  8. Remove the pan from the heat. Carefully whisk in the heavy cream, bourbon, and salt until smooth. Return to low heat and cook for 1 minute, stirring constantly. Do not boil.
  9. Let the pudding cool slightly before serving warm with the bourbon sauce poured over the top.

Notes

  • Use bread that is at least one day old for the best texture.
  • If you prefer a less alcoholic sauce, reduce the bourbon to 2 tablespoons and add 2 tablespoons of water or milk.
  • You can prepare the pudding base up to 24 hours ahead and refrigerate before baking. Add 5-10 minutes to the baking time if baking cold.

Nutrition

Find it online: https://cookerycourier.com/bread-pudding-with-bourbon-sauce-recipe/