Bread Pudding with Bourbon Sauce: The Coziest, Booziest Dessert You’ll Ever Make
Hey friends, Jackson from Food Meld here. Let’s talk about magic. Not the rabbit-in-a-hat kind, but the kind that happens in your oven. The kind that transforms a few simple, humble ingredients—stale bread, milk, eggs, sugar—into a dessert so soul-warming, so deeply comforting, it feels like a hug from the inside out. I’m talking about my all-time favorite: Old-Fashioned Bread Pudding, and we’re not stopping there. We’re crowning this beauty with a warm, silky, and gloriously boozy bourbon sauce that takes it from “really good” to “where-have-you-been-all-my-life” incredible.
I know, I know. The name “bread pudding” might not sound like the most exciting thing on the planet. Maybe it brings to mind dry, bland, cafeteria-style desserts. But trust me, this ain’t that. This is the recipe that will change your mind forever. We’re creating a lush, custardy interior with perfectly crispy edges, all spiced with cinnamon and nutmeg. And that sauce? Oh, that sauce. It’s rich, buttery, sweet with a kick, and it seeps into every nook and cranny of the pudding, creating a symphony of texture and flavor in every single bite.
This is the dessert you make when you want to impress without stress. It’s the star of the holiday table, the perfect end to a dinner party, and the ultimate treat for a cozy night in. It’s forgiving, flexible, and, true to the Food Meld philosophy, it’s packed with flavor and a whole lot of fun. So, grab that loaf of bread that’s seen better days, and let’s turn it into something unforgettable. Let’s cook something awesome together.
A Pan of Pudding and a Whole Lotta Love
This recipe takes me right back to my Grandma Walker’s kitchen in Georgia. Her house always had this incredible smell—a permanent, comforting aroma of something baking, usually punctuated by the faintest hint of peach cobbler or fried chicken. But on Sundays, after a big family supper, she’d often disappear into the kitchen and emerge with a steaming pan of bread pudding. It was never fancy. She used whatever bread was left over from the week—biscuits, rolls, sometimes even cornbread—and she’d whip up a simple vanilla sauce to go on top.
My twist, the bourbon sauce, is my own little nod to my Southern roots with a Jackson-level “what if we tried this?” moment. I remember the first time I added a glug of good Kentucky bourbon to her classic sauce recipe. I was in my first apartment, trying to recreate that feeling of home. The aroma that hit me—the sweet, caramelized sugar mingling with the oakiness of the bourbon—was a revelation. It felt both familiar and excitingly new. It was the moment I truly understood what “Food Meld” could be: honoring tradition while fearlessly playing with flavor. Every time I make this, I think of her, and I like to think she’d approve of the upgrade.
Gathering Your Flavor Arsenal
Part of the beauty of this dish is its simplicity. You probably have most of this in your pantry right now! Here’s what you’ll need to create this masterpiece.
For the Bread Pudding:
- 1 loaf day-old French bread (about 10 cups, cubed): This is non-negotiable for the best texture! Stale, dry bread is like a sponge, eagerly soaking up all that delicious custard without turning to mush. Chef’s Insight: No French bread? A sturdy Italian loaf, brioche, or even croissants will work amazingly. Avoid super soft sandwich bread—it’ll get too soggy.
- 4 cups whole milk: Whole milk gives us the richest, creamiest custard base. For an even more decadent treat, swap out one cup of milk for heavy cream.
- 4 large eggs: Our binding agent. They give the pudding its structure and beautiful, set texture.
- 1½ cups granulated sugar: The perfect level of sweetness to balance the richness. I use plain white sugar here to let the other flavors shine.
- 2 teaspoons vanilla extract: The flavor backbone. Use the real stuff—it makes a world of difference.
- 1 teaspoon ground cinnamon & ½ teaspoon nutmeg: The warm, cozy spice squad. I love freshly grating my nutmeg for the brightest flavor.
- ¼ cup melted butter: Buttery goodness for flavor and helping achieve those glorious golden-brown edges.
- Optional: ½ cup raisins or chopped pecans: This is where you make it yours! I love the chewy texture of raisins plumped in a little warm bourbon first. Toasted pecans add a fantastic crunch.
For the Bourbon Sauce:
- ½ cup butter: Unsalted is best so we can control the salt level, but salted will work in a pinch.
- 1 cup granulated sugar: This is going to melt into a simple syrup base for our sauce.
- 1 egg: Wait, a raw egg? Don’t worry! We cook it gently into the sauce, which gives it an incredibly rich, silky, almost zabaglione-like consistency.
- ¼ cup bourbon (or to taste): The star of the show! Use a bourbon you enjoy drinking. The alcohol cooks off, leaving behind that wonderful oaky, vanilla flavor. Substitution Tip: Not a bourbon fan? Use brandy, dark rum, or even a strong brewed coffee for a non-alcoholic twist.
Let’s Build Some Deliciousness: Step-by-Step
Ready to make some magic? Follow these steps, and you’ll have a perfect bread pudding every single time. I’m throwing in all my best chef hacks along the way.
- Preheat and Prep: Fire up your oven to 350°F (175°C). Take a 9×13-inch baking dish and give it a good coat of butter or non-stick spray. This ensures our pudding slides out beautifully later. Chef Hack: For super easy cleanup, you can line the pan with parchment paper, leaving an overhang on two sides.
- Cube That Bread: Slice your day-old French bread into roughly 1-inch cubes. Don’t worry about being perfect—rustic is good! You should have about 10 loosely packed cups. Spread them out on a baking sheet and pop them in the preheating oven for 5-7 minutes if they aren’t quite stale enough. We want them dry, not toasted!
- Whisk the Liquid Gold: In a very large bowl, combine the whole milk, eggs, sugar, vanilla extract, cinnamon, nutmeg, and melted butter. Now, whisk it! Whisk until it’s completely smooth, and the sugar has dissolved. You shouldn’t see any streaks of egg white. This is your custard base—the heart of the whole operation.
- The Soak: Dump all your bread cubes into the bowl of custard. Gently push them down so they’re all submerged. Now, walk away. Let this sit for a solid 10-15 minutes. This is the MOST important step! This patience allows every piece of bread to drink up that custardy goodness. You’ll know it’s ready when the bread is soft and the mixture looks like it’s been fully absorbed. Give it a gentle stir halfway through.
- Fold in the Goodies: If you’re using raisins or pecans (or both!), now’s the time to fold them in gently. Don’t overmix—we’re not making dough, we’re just distributing the joy.
- Bake to Perfection: Pour the entire mixture into your prepared baking dish and spread it out into an even layer. Slide it into the middle of your preheated oven and bake for 45-50 minutes. You’re looking for a gorgeous golden-brown top that’s firm to the touch in the center. A knife inserted in the middle should come out clean. Chef Hack: For an extra crispy top, you can broil it for the last minute or two—but watch it like a hawk!
- Make the Bourbon Sauce (The Pièce de Résistance): While the pudding is baking, let’s make that legendary sauce. In a medium saucepan, melt the butter over low heat. Once melted, whisk in the sugar until it’s dissolved and the mixture is smooth. Now, quickly whisk in the egg. Here’s the key: keep the heat LOW. You need to cook this, whisking constantly, until the sauce thickens enough to coat the back of a spoon. DO NOT let it boil, or you’ll scramble the egg! This should take about 5-7 minutes. Once it’s thickened, remove it from the heat and stir in the bourbon. It might sizzle a bit—that’s the good stuff. Taste it and add more bourbon if you’re feeling feisty.
How to Serve This Masterpiece
Presentation is part of the fun! While you can absolutely dig in straight from the pan (no judgment here), plating it up nicely makes it feel extra special.
Let the bread pudding cool for about 10-15 minutes after it comes out of the oven. It will set up a bit, making it easier to slice. Use a sharp knife to cut out generous squares. Place a warm square right in the middle of a bowl or plate.
Now, the sauce. It should be warm when you serve it. Drizzle an absolutely generous amount right over the top of the pudding square. Watch as it cascades down the sides and pools deliciously around the bottom. For a final touch, I love a little sprinkle of powdered sugar or a few extra toasted pecans on top. A small scoop of high-quality vanilla ice cream or a dollop of freshly whipped cream on the side is never a bad idea. The contrast of the cold cream with the warm, boozy pudding is a next-level experience.
Make It Your Own: Recipe Variations
The fun doesn’t stop here! This recipe is a blank canvas for your creativity. Here are a few of my favorite twists:
- Chocolate Chip Bourbon Bliss: Fold in ¾ cup of semi-sweet chocolate chips instead of raisins. The melted chocolate pockets are pure heaven.
- Apple Pie Bread Pudding: Add 1 cup of finely chopped apples (tossed in a little cinnamon) and use apple brandy (applejack) instead of bourbon in the sauce.
- Savory-Sweet Bacon Twist: Crumble 6 slices of cooked, crispy bacon and fold it in. The salty-smoky flavor with the sweet bourbon sauce is mind-blowing. Trust me on this one.
- Dairy-Free & Gluten-Free: Easy! Use your favorite gluten-free bread and swap the milk for almond, oat, or coconut milk. Use vegan butter. The sauce might be trickier, but a dairy-free caramel sauce spiked with bourbon would be fantastic.
- White Russian: Replace the bourbon in the sauce with coffee liqueur (like Kahlúa) and add a tablespoon of vodka for an adult-only treat.
Jackson’s Chef Notes
This recipe has been my go-to for years, and it’s evolved in tiny ways each time. I used to be so nervous about the egg in the sauce, but low and slow is the mantra. Just keep whisking! I also learned the hard way that using fresh, soft bread creates a mushy, disappointing pudding. Embrace the stale!
One time, I was filming a video for the blog and I was talking to the camera, gesturing wildly with a whisk full of bourbon sauce… and I whisked it right onto the floor. And my shoes. The kitchen smelled amazing, but my dog would not leave me alone for a week. So, learn from my mess—focus on the whisking, not the theatrics! The pudding itself is incredibly forgiving. Even if it puffs up and then falls a bit as it cools, it’s still going to taste incredible. It’s all about the flavor, not perfection.
FAQs & Troubleshooting
Q: My bread pudding turned out too dry. What happened?
A: This usually means it was overbaked, or the bread was too dry to begin with. Next time, check for doneness a few minutes earlier. The second it’s set in the center, it’s done. Also, ensure your bread cubes are stale, but not rock-hard. If they are, reduce the initial soak time by a few minutes.
Q: My bread pudding is too wet and soggy in the middle.
A: The opposite problem! This means it needed more time in the oven. The custard needs to fully set. Pop it back in for another 5-10 minutes. Also, did you use fresh, soft bread? That’s a common culprit, as it can’t absorb the custard properly.
Q: I’m worried about the raw egg in the bourbon sauce. Is it safe?
A: This is a great question. By cooking the sauce over low heat and whisking constantly until it thickens, you are gently cooking the egg to a safe temperature without scrambling it. The sauce should reach about 160°F, which is hot enough to kill any potential bacteria. If you’re still concerned, you can use pasteurized eggs.
Q: Can I make this ahead of time?
A: Absolutely! The bread pudding itself can be assembled a day ahead. Cover it tightly and keep it in the fridge overnight. Let it sit on the counter for 30 minutes before baking. You may need to add a few extra minutes to the baking time. The bourbon sauce can also be made ahead and gently reheated on the stove or in the microwave before serving.
Bread Pudding with Bourbon Sauce
- Total Time: 1 hour
- Yield: 10–12 1x
Description
This old-fashioned dessert turns simple ingredients into something unforgettable. With soft, custard-soaked bread and a silky bourbon sauce drizzled over the top, every bite delivers sweet, spiced, melt-in-your-mouth magic. It’s comfort food at its finest—with a grown-up twist.
Ingredients
For the Bread Pudding:
1 loaf day-old French bread (about 10 cups, cubed)
4 cups whole milk
4 large eggs
1½ cups granulated sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
½ teaspoon nutmeg
¼ cup melted butter
Optional: ½ cup raisins or chopped pecans
For the Bourbon Sauce:
½ cup butter
1 cup granulated sugar
1 egg
¼ cup bourbon (or to taste)
Instructions
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large bowl, combine milk, eggs, sugar, vanilla, cinnamon, nutmeg, and melted butter. Whisk until smooth.
Add bread cubes to the mixture and let soak for 10–15 minutes until soft.
Fold in raisins or pecans if using, then pour into prepared baking dish.
Bake for 45–50 minutes, until golden and set.
Make the Bourbon Sauce:
In a saucepan, melt butter over low heat. Stir in sugar and whisk in the egg.
Cook over low heat until sauce thickens (don’t boil).
Remove from heat and stir in bourbon.
Serve bread pudding warm, drizzled generously with bourbon sauce.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 420 / Serving
- Sugar: 40g / Serving
- Fat: 18g / Serving
- Saturated Fat: 10g / Serving
- Carbohydrates: 55g / Serving
- Protein: 7g / Serving
- Cholesterol: 115mg / Serving
Nutritional Information
Okay, let’s be real: this is a decadent dessert, meant to be enjoyed as a special treat. But knowledge is power! Here’s a rough breakdown per serving (assuming 12 servings).
- Calories: ~420
- Fat: ~18g
- Saturated Fat: ~10g
- Carbohydrates: ~55g
- Sugar: ~40g
- Protein: ~7g
- Cholesterol: ~115mg
*Please note: This is an estimate based on the ingredients used and can vary significantly based on specific brands, optional add-ins, and portion size. The information is provided by a food blogger, not a registered dietitian.
Final Thoughts
And there you have it, my friends. My ultimate, soul-soothing, crowd-pleasing Bread Pudding with Bourbon Sauce. This recipe is more than just a list of ingredients and steps; it’s a story. It’s a story of my grandma’s kitchen, of my own kitchen experiments, and now, I hope, a story that will become a part of your kitchen, too.
This dessert is a testament to the idea that the most unforgettable meals often come from the simplest beginnings. It’s about resourcefulness, comfort, and a little bit of creative courage. Don’t be afraid to make it yours. Add your favorite mix-ins, play with the spices, and pour that bourbon sauce with a heavy hand.
