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Classic Bread Pudding with Bourbon Sauce

A close-up of a slice of bread pudding with bourbon sauce, featuring raisins, on a white plate.
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A rich, custardy bread pudding featuring warm spices, topped with a simple, decadent bourbon sauce.

Ingredients

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

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
  2. Place the cubed bread into the prepared baking dish. Sprinkle raisins over the bread if you are using them.
  3. In a large bowl, whisk together the eggs, granulated sugar, milk, heavy cream, vanilla extract, cinnamon, nutmeg, and salt until well combined.
  4. Pour the custard mixture evenly over the bread cubes. Gently press the bread down to ensure all pieces are submerged. Let the mixture stand for 20 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. A slight jiggle in the center is acceptable for a custardy texture.
  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 vanilla extract until smooth. Return to low heat and cook for 1 minute, stirring constantly, until the sauce thickens slightly. Do not boil.
  9. Let the pudding cool slightly before serving warm, drizzled generously with the bourbon sauce.

Notes

  • Use bread that is slightly stale; this prevents the pudding from becoming too mushy.
  • You can substitute pecans or dried cranberries for the raisins.
  • Make the sauce just before serving for the best flavor and consistency.

Nutrition

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