Bourbon Bread Pudding Delight

This bourbon bread pudding is everything I want from a cozy dessert: custardy, slightly boozy, studded with little pockets of caramelized raisins and toasted pecans, and finished with a warm bourbon caramel sauce that makes everything feel like a hug. It’s the kind of recipe you can make from stale bread and a couple of pantry princess moves and still end up with something that impresses people who pretend they don’t like “fancy desserts.”

My husband calls this “the weekend reason” — as in, weekend is justified because there’s bread pudding in the house. One time I made it for a Tuesday night because I was fed up with spreadsheets, and he ate it for breakfast, lunch, and dinner and then confessed he’d been dreaming about it at work. Our kiddo will politely refuse peas but will absolutely take a forkful right out of the baking dish. It’s become our not-so-secret family ritual: stretch a loaf, soak the bread, slightly overindulge.

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I once tried this with fresh, fluffy bread and the whole thing turned into a custard puddle — lesson learned: crusty, slightly stale bread is the MVP. I also accidentally used too much bourbon on my first go (I was feeling bold) and ended up with an adult-only dessert that even I found too loud; now I measure, but only kind of. Toasting the pecans in the skillet while the oven warms makes the kitchen smell like I did something impressive, even when I didn’t.

Shopping Tips

– Baking Basics: Grab a sturdy day-old challah, brioche, or French bread — something with a good crumb and a bit of crust so it soaks up custard without falling apart.
– Eggs: Use fresh large eggs; they’re the backbone of the custard. Brown-dot eggs are fine — they just make you feel domestic.
– Dairy: Whole milk plus a bit of heavy cream keeps the pudding rich and tender; full-fat anything = better mouthfeel.
– Sweeteners: Brown sugar adds caramel notes; don’t substitute all white sugar unless you’re going for a different vibe.
– Nuts & Seeds: Pecans or walnuts are classic — toast them lightly for a better crunch and nuttier flavor.
– Specialty Item: Bourbon — pick something you’d sip. Cheap stuff will work, but a decent bottle gives depth to the sauce.

Prep Ahead Ideas

– Cube the bread and leave it uncovered on the counter overnight so it dries out slightly; store in a container if you need to prep days ahead.
– Make the custard (milk/cream, eggs, sugar, vanilla, bourbon) the night before, cover, and refrigerate — pour over bread just before baking.
– Toast and store nuts in a small airtight container, and keep the raisins or fruit soaked in bourbon in the fridge in a jam jar so they’re ready to toss in.

✔Time-Saving Tricks

– Use a blender for the custard — quick, smooth, and no whisking arm workout.
– Individual ramekins bake faster than one big casserole if you’re impatient (yes, I am).
– Microwave butter briefly to melt instead of fussing with stovetop; it’s fine here.
– Buy good-quality caramel or dulce de leche if you’re short on time — sauce makes the dish, so don’t skimp on flavor even if it’s a shortcut.

✔Common Mistakes

– Too-soggy bread: if you overload with custard, the pudding won’t set. Fix: bake a bit longer, and if it’s still wet, cut into smaller servings and broil briefly to dry the top.
– Overbaking: cook until just set; it will keep thickening as it cools. I once left it in until it resembled piano brick — not tasty. Rescue: serve with extra sauce and whipped cream.
– Booze blunder: boiling bourbon kills the nuanced flavors; add bourbon to the custard off-heat or at warm temps so it keeps character.
– Under-seasoning: a pinch of salt in the custard wakes everything up. I learned this the hard way — bland is tragic.

What to Serve It With

– Vanilla ice cream or a big spoonful of whipped cream for contrast.
– A drizzle of salted caramel or a quick bourbon glaze to double down on flavor.
– Bright, simple coffee or tea cuts the richness — we pair it with black coffee.
– Roasted pears or a quick citrus salad if you want something fresh on the side.

✔Tips & Mistakes

– Use day-old bread — it’s not snobby, it’s science.
– Don’t skimp on egg-to-milk ratio; too few eggs = mush.
– Let the pudding sit 10–15 minutes after baking for cleaner slices.
– If it’s underdone, cover and return to oven for 10 minutes rather than cranking heat.

✔Storage Tips

Keep leftovers covered and refrigerated for up to 3–4 days. It reheats beautifully in a low oven (325°F/160°C) for 10–15 minutes — crisp top again, warm custard inside. Cold bread pudding is totally fine for breakfast with coffee; I’ve done it. You can freeze portions wrapped well for up to 2 months — thaw overnight in the fridge and reheat.

✔Variations and Substitutions

– Bourbon swap: use dark rum or a vanilla-extract + orange-zest combo if you’d rather skip alcohol.
– Fruit swaps: dried cherries, chopped apples, or chocolate chips work great in place of raisins.
– Milk swaps: whole milk + a splash of cream is best, but you can do full-fat coconut milk for a dairy-free twist (flavor will change).
– Nuts: pecans are classic; almonds or hazelnuts are also great. Leave them out for nut-free.
– Eggs: this is an egg-forward custard — vegan swaps don’t behave the same, so if you need egg-free, expect a different texture.

Frequently Asked Questions

Can I make this alcohol-free?

Yes. Swap the bourbon for equal parts orange juice + a teaspoon of vanilla, or use bourbon extract (small amount) for flavor without the booze. The texture is the same, just slightly different flavor notes.

Why did my bread pudding come out soggy?

Usually too much custard or bread that’s not dry enough. Let the bread sit out uncovered for a few hours or cube it the day before. If it’s already baked and soggy, bake longer at a lower temp to evaporate excess moisture or serve with ice cream and call it a trifle.

Can I prepare this ahead for a party?

Absolutely — assemble the pudding in the dish the night before, cover, and refrigerate. Bring to room temp and bake when guests arrive, or bake ahead and reheat gently. Sauce can be ready in a jar (warm before serving).

What breads work best?

Sturdy, slightly dense breads with some crust: challah, brioche, French loaf, or even good sandwich bread that’s a day old. Avoid super-sliced ultra-soft white or tiny rolls unless you want a more pudding-like texture.

How do I store leftovers and can I freeze it?

Store covered in the fridge up to 3–4 days. Freeze individual portions wrapped well for up to 2 months; thaw overnight in fridge and reheat in a low oven. Cold leftovers? Totally fine for breakfast — I won’t judge.

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Bourbon Bread Pudding Delight

Cozy, custardy bread pudding soaked with warm spices and a kiss of bourbon. Finish with a silky bourbon-butter sauce for pure comfort.

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Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 8

Ingredients

 

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Bread Pudding

• ▢ 6 cup day-old brioche or challah, cut into 1-inch cubes
• ▢ 2 cup whole milk
• ▢ 1 cup heavy cream
• ▢ 4 large eggs
• ▢ 0.75 cup granulated sugar
• ▢ 0.25 cup light brown sugar, packed
• ▢ 3 tbsp unsalted butter, melted plus a little extra for greasing the dish
• ▢ 2 tsp vanilla extract
• ▢ 1 tsp ground cinnamon
• ▢ 0.25 tsp ground nutmeg
• ▢ 0.25 tsp kosher salt
• ▢ 2 tbsp bourbon
• ▢ 0.5 cup golden raisins
• ▢ 0.5 cup chopped pecans

Bourbon Sauce

• ▢ 4 tbsp unsalted butter
• ▢ 0.5 cup light brown sugar, packed
• ▢ 0.5 cup heavy cream
• ▢ 0.25 cup bourbon
• ▢ 1 tsp vanilla extract
• ▢ 0.125 tsp fine sea salt

Instructions

Preparation Steps

• Heat oven to 350°F. Grease a 9-inch square baking dish with a little butter.
• Whisk eggs, granulated sugar, brown sugar, salt, cinnamon, and nutmeg in a large bowl until smooth.
• Whisk in milk, cream, vanilla, melted butter, and bourbon until the custard is well combined.
• Add bread cubes to the bowl and toss to coat. Let soak 10 minutes, stirring once.
• Fold in raisins and pecans. Transfer mixture to the prepared dish and press down to submerge bread.
• Bake 40–45 minutes, until puffed, golden, and the center is just set.

Make the Bourbon Sauce

• Melt butter in a small saucepan over medium heat. Stir in brown sugar until glossy, 1–2 minutes.
• Whisk in cream and simmer gently 2–3 minutes to thicken slightly.
• Remove from heat. Stir in bourbon, vanilla, and salt. Keep warm.

Serve

• Cool the pudding 10 minutes. Spoon warm sauce over each serving. Add ice cream if you like.

Notes

Variation: Swap raisins for dark chocolate chips or dried cherries. For a no-bourbon version, use extra cream and a little almond extract. Storage: Refrigerate leftovers up to 3 days; reheat at 300°F until warm or microwave in short bursts.

This recipe is an original creation inspired by classic Bourbon Bread Pudding Delight flavors. All ingredient ratios and instructions are independently developed.