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.
Why You’ll Love This Bourbon Bread Pudding Delight
– Custardy on the inside, slightly crisp on top — best of both textures.
– Uses day-old bread, so it’s thrifty and zero-waste. I’m into that.
– Bourbon caramel sauce = grown-up sweetness that still hugs the kid inside you.
– Easy to scale up for guests but forgiving if your measuring is a little wild.
Kitchen Talk
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.
Oh man, this Bourbon Bread Pudding Delight is pure comfort in a dish—the warm custard soaks into the bread just right, and that boozy bourbon glaze with cherries takes it over the top for the perfect cozy dessert.[1][4] It came together easier than I expected on a lazy Sunday, and my family devoured it warm from the oven. Honest to goodness, it's my new go-to for impressing guests without much fuss.
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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
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Bourbon Bread Pudding Delight
Ingredients
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
Featured Comments
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“Impressed! Clear steps and so flavorful results. Perfect for busy nights.”
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