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    Crumb-Snatched » Desserts

    Published: Dec 14, 2022 by Crystal DaCruz This post may contain affiliate links.

    Best Ever Bread Pudding with Bourbon Sauce

    473 shares
    Jump to Recipe Print Recipe

    This easy brioche bread pudding with bourbon sauce is baked in a rich, delicious custard with cinnamon, vanilla, nutmeg and scrumptious pecans. It’s best served warm and drizzled with lots of creamy bourbon sauce!

    You should know by now that I’m a master of custard desserts. The proof is literally in the pudding (pun absolutely intended) which is why you also need to try my key lime pie, tiramisu, and sweet potato pie recipes!

    bread pudding in a round baking dish topped with bourbon sauce and whipped topping.
    Jump to:
    • 🍞 What is bread pudding?
    • ❤️ Why you’ll love this recipe
    • 📋 Ingredient notes
    • Recipe substitutions and additions
    • 🍞 Step-by-step instructions
    • 💭 Tips and Tricks
    • 🥄 Serving suggestions
    • ❓Recipe FAQ’s
    • ⭐ Other recipes you’ll love
    • Bread Pudding with Bourbon Sauce

    🍞 What is bread pudding?

    Bread pudding is an old-fashioned dessert that’s made by soaking stale bread in a wet mixture (usually a combination of milk and eggs). After the bread soaks up the custard, it’s baked until it sets. The middle is warm, soft and decadent.

    It’s considered a classic dessert in the United States, but other cultures make bread pudding as well. You may have heard it referred to as ‘pudim de pão‘ in Portuguese or ‘budim de pan‘ in Spanish.

    ❤️ Why you’ll love this recipe

    • Bourbon sauce makes this bread pudding so indulgent! Bourbon is often used to enhance the flavor of old fashioned desserts. For this recipe, the alcohol cooks off, making it safe for non-drinkers.
    • Brioche bread is one of the best choices for bread pudding because it soaks up the custard and bakes well without getting soggy.
    • No need to temper the eggs for this recipe, since we aren’t adding anything hot. Some recipes call for the addition of melted butter which can cook the eggs and curdle the custard if not tempered correctly.
    • No raisins – but you can add them if you want to! Some people might feel a way about not including raisins but I much prefer the crunchy texture of pecans.

    📋 Ingredient notes

    bread pudding main ingredients - milk, cream, sugar, pecans, vanilla, bourbon, stale bread and spices.
    • Stale, brioche bread, torn or cut into cubes – you can use brioche in any form whether it’s a loaf, buns or rolls. I used brioche dinner rolls that I cut into cubes and let sit on the counter overnight.
    • The custard base is made from eggs, milk and heavy cream, a combination of white and light-brown sugar, cinnamon, nutmeg and a pinch of salt.
    • The bourbon sauce is made from egg yolks, brown sugar, bourbon, vanilla extract and a touch of cornstarch.
    • Pecans are added for texture since we’re not using raisins.

    See recipe card at the bottom of this post for exact measurements and quantities.

    Recipe substitutions and additions

    • If you don’t have brioche, some other types of bread you can use are challah, sourdough or a french baguette. All of these options are great because they stand up to the heavy texture of custard without getting mushy or soggy.
    • It’s perfectly fine to replace the bourbon with rum or whiskey or just omit the liquor.
    • Feel free to replace pecans with another nut like walnuts, almonds or hazelnuts. Or replace the nuts with black or golden raisins, or dried cherries.
    • For a richer, sweeter bread pudding, try adding semi-sweet chocolate, butterscotch, or caramel baking chips!

    🍞 Step-by-step instructions

    Make the bread pudding

    whisked eggs in a bowl (left), custard base (right).

    Step 1: Preheat oven to 350°F. Place the pieces of bread in a large bowl and set aside. In a separate mixing bowl, lightly beat the eggs using a whisk.

    Step 2: Create the base of the custard by slowly pouring the heavy cream into the bowl with the eggs and whisking quickly. The custard base should thicken slightly as you whisk the eggs and heavy cream together.

    bread cubes soaking in custard mixture (left), pecans added on the right.

    Step 3: Add the milk, sugar, cinnamon, nutmeg, salt and both types of sugars to the custard-mixture and continue to whisk until combined. Pour this mixture over the cubed bread, then fold in the pecans and let sit for 45 minutes at room temperature.

    unbaked bread pudding in an oval baking dish on the left, baked bread pudding shown on the right.

    Step 4: Transfer the bread pudding to a greased 2.5 quart baking dish. Sprinkle some extra pecans and remaining brown sugar on top. Bake the bread pudding for 50 minutes, uncovered.

    Step 5: Remove the bread pudding from the oven. The edges should be firm and the center should jiggle slightly. Let the bread pudding cool while you make the bourbon sauce.

    Make the bourbon sauce

    light brown bourbon sauce in a saucepan on the stovetop.
    1. Whisk the egg yolks, heavy cream, brown sugar and vanilla together in a small saucepan.
    2. In a small bowl or cup, create a slurry by whisking together the cornstarch and bourbon.
    3. Add the slurry to the pan and bring to a simmer over medium-low heat. Let the sauce cook until thickened.

    💭 Tips and Tricks

    • If you don’t have time to wait around for bread to get stale, spread the bread cubes on a baking sheet and heat them in the oven at 225°F for 10-15 minutes. Check the texture every few minutes, the bread should feel dry but not hard!
    • Toasting the pecans for 5 minutes at 350°F helps to release some of the natural oils, which intensifies the flavor. Make sure to let the pecans cool fully before adding them to the custard mixture or you’ll run the risk of scrambling the eggs.
    • Make sure you let the bread soak for a full 45 minutes at room temperature. The bread needs time to soak up the custard or else you’ll end up with too much liquid in your bread pudding.
    • Never leave bread pudding sitting at room temperature for more than 2 hours. The combination of milk and eggs makes this dessert super-moist, and it can spoil quickly if left out.

    🥄 Serving suggestions

    bread pudding in a round baking dish topped with bourbon sauce and whipped topping.
    • Serve the warm bread pudding by the spoonful or cut it into squares.
    • Use a spoon to drizzle the bourbon sauce over the bread pudding.
    • For even more indulgence, top the bread pudding with vanilla ice cream or whipped topping.

    ❓Recipe FAQ’s

    What is the best way to store leftover bread pudding?

    Wrap leftovers in plastic or place in an airtight container. Store in the refrigerator for up to 3 days. Never leave bread pudding sitting at room temperature for longer than 2 hours.

    How do I reheat bread pudding?

    Reheat bread pudding in the oven at 350° degrees for 10-15 minutes, or until it becomes warm in the center. There’s no need to cover it while reheating.

    What does bourbon do in baking?

    Bourbon is mainly added to sauces and baked goods for flavor. Many bourbons have notes of caramel and vanilla, which add warmth and complexity to sweet desserts. As long as the bourbon is cooked, it should be safe for non-drinkers to consume.

    ⭐ Other recipes you’ll love

    • chocolate chip pecan cookies on white plate with chocolate chips scattered in background.
      Chocolate Chip Pecan Cookies
    • sliced sweet potato pie with graham cracker crust in a glass pie plate.
      Sweet Potato Pie with Graham Cracker Crust
    • easy classic tiramisu recipe- slice on white plate with strawberry garnish
      Classic Tiramisu Recipe – Easy!
    • Key-Lime Pie with Butter-Pecan Crust

    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & consider scrolling down and leaving me a review if you REALLY liked it. Thanks!

    bread pudding in a round baking dish topped with bourbon sauce and whipped topping.

    Bread Pudding with Bourbon Sauce

    Crystal DaCruz
    This easy brioche bread pudding with bourbon sauce is baked in a rich, delicious custard with cinnamon, vanilla, nutmeg and scrumptious pecans. It's best served warm and drizzled with lots of creamy bourbon sauce!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 55 mins
    Cook Time 50 mins
    Total Time 1 hr 45 mins
    Course Dessert
    Cuisine Soul Food/Southern
    Servings 9 servings
    Calories 646 kcal

    Equipment

    • 1 2.25 quart baking dish

    Ingredients
      

    Bread pudding

    • 6 cups stale brioche bread cut into cubes
    • 2 cups heavy cream
    • 1 cup milk
    • 4 large eggs
    • ½ cup granulated sugar
    • ½ cup light brown sugar plus ¼ cup for topping
    • 2 teaspoon vanilla extract
    • ½ teaspoon salt
    • 1 teaspoon nutmeg
    • 1 teaspoon cinnamon
    • ⅓ cup chopped pecans plus extra for topping

    Bourbon sauce

    • 2 egg yolks
    • 1 cup heavy cream
    • 1 cup light brown sugar
    • 1 tsp vanilla extract
    • ⅓ cup bourbon or dark rum
    • ½ teaspoon cornstarch

    Instructions
     

    Bread pudding

    • Preheat oven to 350°F. Place the cubed bread in a large bowl and set aside. In a separate mixing bowl, lightly beat the eggs using a whisk.
    • Create the base of the custard by slowly pouring the heavy cream into the bowl with the eggs and whisking quickly. The custard base should thicken slightly as you whisk the eggs and heavy cream together.
    • Add the milk, sugar, cinnamon, nutmeg, salt and both types of sugars to the custard-mixture and continue to whisk until combined. Pour this mixture over the cubed bread, then fold in the pecans and let sit for 45 minutes at room temperature.
    • Transfer the bread pudding to a greased 2.5 quart baking dish. Sprinkle some extra pecans and remaining brown sugar on top. Bake for 50 minutes, uncovered.
    • Remove the bread pudding from the oven. The edges should be firm and the center should jiggle slightly. Let the bread pudding cool while you make the bourbon sauce.
    • Make the bourbon sauce by whisking egg yolks, heavy cream, brown sugar and vanilla together in a small saucepan. In a small bowl or cup, create a slurry by whisking together the cornstarch and bourbon. Add the slurry to the pan and bring to a simmer over medium-low heat. Let the sauce cook until thickened.
    • Spoon the bourbon sauce directly over the bread pudding or slice it into squares first and top each square with a spoonful of sauce and a scoop of ice cream or whipped topping.

    Notes

    • Wrap leftovers in plastic or place in an airtight container and store in the refrigerator for up to 3 days.
    • Never leave bread pudding sitting at room temperature for longer than 2 hours.
    • Reheat bread pudding in the oven at 350° degrees for 10-15 minutes, or until it becomes warm in the center. There’s no need to cover it while reheating.
     

    Nutrition

    Serving: 1 sliceCalories: 646kcalCarbohydrates: 70gProtein: 11gFat: 37gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.02gCholesterol: 209mgSodium: 382mgPotassium: 268mgFiber: 2gSugar: 53gVitamin A: 1377IUVitamin C: 1mgCalcium: 182mgIron: 2mg
    Tried this Recipe?Let us know how it was!
    Recipe Rating
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    473 shares

    About Crystal DaCruz

    Crystal DaCruz is the recipe developer, writer and food photographer behind Crumb-Snatched. Since 2019 she's been sharing recipes from Cape Verde and other cultures with a shared Portuguese language or similar cuisines.

    Reader Interactions

    Comments

    1. Debbie’s says

      January 11, 2023 at 6:32 pm

      Made this for a Christmas Eve get together with friends. It was delicious. The host’s husband called me a few days later and asked if I would make one just for him!

       
      Reply
      • Crystal DaCruz says

        January 12, 2023 at 11:27 am

        Hi Debbie! That makes me so happy to hear! I hope you enjoy it again and again!

         
        Reply
    2. Irma Vandercolff says

      March 16, 2023 at 7:54 pm

      Hi, this is my first time making a bread pudding and without thinking any Fort her I pour the sauce over before I put it in the oven!!! Did I just ruined the pudding??

       
      Reply
    3. Kitchen Lady says

      February 08, 2024 at 8:48 am

      5 stars
      This is a very easy recipe, no matter your skill level , you can make these bakery tasting delights. I couldn’t resist to modify just a bit, we added added 3/4 cups of golden raisins, soaked in a cup of warm water for and increased the pecans to 3/4 cup. all other ingredients as written in recipe.
      I do a fair amount of cooking and several events a year with 2-102 guests and sit down dining serving 60-80. I don’t cook everyday but it’s a great way of giving back without feeling bad about spending a day playing in my kitchen! My final little ditty about myself…I’m a Kitchen & Bath Designer and you may have seen some of my work on Facebook, and/or Google, and/or Trend, and/or LUXE-Texas, and/or This Old House, or a number of other home magazines.

       
      Reply
      • Crystal DaCruz says

        February 12, 2024 at 7:03 pm

        That’s awesome! I am so glad you found my blog and I’m happy you enjoyed this recipe. Thank you so much for the kind words!

         
        Reply

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    Hello, I'm Crystal!

    I’m bringing Cape Verdean comfort food to the table! This is where I share easy-to-follow recipes from Cape Verde and cultures with similar cuisines!

    More about me →

    Recipes We Love

    • Close up of golden flaky Cape Verdean pastel that has been bitten to show flaky seasoned tuna on the inside.
      Cape Verdean Pastel Recipe – Pastel de Atum
    • shrimp mozambique shown in dish garnished with lemon and cilantro
      Traditional Shrimp Mozambique
    • Collard Greens with Smoked Turkey
    • Bistec Encebollado (Steak and Onions)

    Sign up for weekly emails!

    We keep your data private and share your data only with third parties that make this service possible. See our Privacy Policy for more information.

    Check your inbox or spam folder to confirm your subscription.

    Seasonal Recipes

    • bowl of caldo verde in a white bowl
      Easy Caldo Verde Recipe (Portuguese Soup with Greens)
    • dutch-oven chili in a white bowl garnished with shredded cheddar cheese, fresh cilantro, sour cream, red chili flakes and sliced jalapeños.
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    • Roasted Tomato Basil Soup with Sweet-Bread Croutons
    • Bowl of Cape Verdean canja surrounded by parsley, a cloth napkin and a cold beverage
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    Top Recipes

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