Decadent Bread Pudding with Irresistible Bourbon Sauce: The Ultimate Holiday Dessert Recipe
Prepare to be enchanted by this utterly decadent Bread Pudding with Bourbon Sauce. It’s a dessert that transcends expectations – moist, wonderfully dense yet surprisingly light, and infused with a symphony of classic warm spices. But what truly elevates it to an over-the-top indulgence is the rich, velvety bourbon sauce. This isn’t just a dessert; it’s an experience, a masterpiece perfect for making any occasion, especially the holidays, unforgettable.
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Why You’ll Adore This Bread Pudding Recipe
This easy bread pudding recipe with homemade bourbon sauce is guaranteed to leave a lasting impression on everyone who tastes it, particularly your holiday guests. Prepare for annual requests! I’ve spent considerable time researching and refining countless bread pudding recipes to create what I believe is the absolute perfect version for everyone to enjoy. I started with a classic, comforting base and infused it with my unique touches, both in the pudding itself and, most notably, in the accompanying bourbon sauce. Seriously, once you try this, it will quickly become your ultimate go-to dessert for any special occasion.
The bourbon sauce, in particular, is nothing short of addictive. Its rich, buttery, and subtly boozy notes complement the tender bread pudding beautifully, creating a harmonious balance of flavors and textures. The aroma alone as it simmers on the stove is enough to make mouths water! This bread pudding isn’t just a dish; it’s a centerpiece, a conversation starter, and a sweet memory in the making. It’s also incredibly versatile and surprisingly simple to prepare, especially since it’s an ideal make-ahead dessert. You can assemble it the night before, letting the flavors meld and the bread perfectly absorb the custard, making for a stress-free baking day.
Looking for more delightful desserts to serve during the festive season or any time of year? Explore our other fantastic options like Easy Pumpkin Cheesecake, the exquisite Gramercy Tavern Gingerbread, a comforting Pumpkin Bread Pudding, or a soulful Southern Sweet Potato Pie.
Understanding Bread Pudding: A Classic Dessert
At its heart, traditional bread pudding is a humble yet exquisite dessert crafted from cubed bread immersed in a rich, simple custard mixture—typically made from eggs, milk, and sugar—then baked until it achieves a beautiful golden-brown hue. It’s a remarkably easy dessert to assemble, relying on very basic, accessible ingredients. Originating as a clever way to utilize stale or leftover bread, it has evolved into a beloved comfort food cherished across cultures for its warming qualities and adaptable nature.
While there are countless regional and modern variations of bread pudding, from savory versions to those laden with fruits or nuts, there’s truly something uniquely satisfying about the classic preparation. The magic lies in the transformation of ordinary bread into a moist, custardy treat, a testament to culinary ingenuity. This recipe focuses on that timeless, comforting classic, enhanced by a truly special sauce.
The Essential Role of Stale Bread in Bread Pudding
Ever wonder what to do with that slightly hardened loaf of bread? Make bread pudding, of course! Using stale bread is not just a tradition; it’s a fundamental technique that ensures the success of your bread pudding.
Since bread forms the very foundation of this dessert, selecting a good quality loaf is crucial. You need bread that possesses the structural integrity to hold up gracefully when soaked in the rich custard, preventing your final dish from becoming a soggy, mushy mess. Beyond its structural role, the bread itself should contribute excellent flavor and texture, enhancing the overall deliciousness of the dessert. High-quality ingredients are paramount for crafting a truly exceptional bread pudding.
When bread becomes stale, it loses moisture, making it much more absorbent. This allows the bread cubes to soak up the custard mixture thoroughly without disintegrating, resulting in a perfectly moist interior with a delightful chew. Fresh bread, on the other hand, contains too much moisture and tends to become overly soft and pulpy when soaked. For this recipe, a day-old French bread works wonders due to its robust crust and open crumb structure. I once used a New Orleans-style French bread that had been frozen and then thawed, rendering it perfectly stale and ready to soak up the pudding base flawlessly, proving that even frozen bread can find new life in this incredible dessert.
Key Ingredients for an Unforgettable Bread Pudding
Crafting the perfect bread pudding begins with understanding the role of each key ingredient. Here’s a closer look at what makes this recipe shine:
- French Bread: Opt for a day-old loaf. The staleness is vital because it allows the bread to soak up the custard without becoming mushy, ensuring a delightful texture. Cut it into approximately 1-inch pieces for optimal custard absorption and a hearty bite. If your bread is fresh, a quick bake in a low oven can help it achieve the desired dryness.
- Custard Base: This rich and creamy foundation is made from a blend of large eggs, luxurious heavy cream, and wholesome whole milk. The eggs provide structure and richness, while the combination of heavy cream and whole milk delivers an unparalleled creamy texture and flavor that is essential for a truly decadent pudding.
- Flavorings: These are the soul of the bread pudding, bringing warmth and aromatic depth. We use pure vanilla extract for its classic sweetness, freshly grated nutmeg for its intense, spicy notes (far superior to pre-ground!), fragrant ground cinnamon for that quintessential dessert spice, and a touch of kosher salt to balance and enhance all the sweet flavors, preventing the pudding from tasting flat.
Crafting Your Decadent Bread Pudding with Bourbon Sauce: Step-by-Step
Bread Pudding Preparation
- Begin by preparing your bread. Cut the day-old French bread into uniform 1-inch cubes. If your bread is fresh, spread the cubes on a large baking sheet and dry them in a 300°F (150°C) oven for 15-20 minutes until slightly firm and dry to the touch. Place the dried bread cubes in a very large mixing bowl. Allow them to sit out for at least a day if they are fresh to ensure maximum staleness and absorbency.
- Lightly butter a 9×13 inch baking dish. This prevents sticking and helps create a beautiful golden crust. Set it aside.
- In a separate large bowl, whisk the large eggs until they are well combined and slightly frothy. Then, add the whole milk, heavy whipping cream, granulated sugar, pure vanilla extract, ground cinnamon, freshly grated nutmeg, and kosher salt. Whisk vigorously until all ingredients are thoroughly blended and the sugar has dissolved.
- Pour the prepared custard mixture evenly over the bread cubes in the large bowl. Gently stir to ensure every piece of bread is thoroughly coated and begins to absorb the liquid. Transfer the bread pudding mixture into your buttered 9×13 baking dish. At this stage, you have a choice: you can gently press down the mixture to create a more uniform, compressed bread pudding with a softer texture throughout, or you can leave it loosely arranged for crustier, chewier edges on top after baking. We personally prefer ours more compressed and soft. Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, though ideally overnight. Allowing it to soak overnight truly maximizes flavor absorption and results in the most delectable texture, making it an excellent make-ahead dessert.
- Once the pudding has sufficiently soaked, preheat your oven to 350°F (175°C). Uncover the baking dish and place it in the preheated oven. Bake for approximately 1 hour and 15 minutes, or until the bread pudding is beautifully puffed up, golden brown on top, and a knife inserted into the center comes out clean. An instant-read thermometer should register 160°F (71°C) when inserted into the center. Remember, the pudding will settle and fall slightly as it cools, which is completely normal. Serve it warm for the best experience.
Bourbon Sauce Ingredients: Simple Elegance
The bourbon sauce is the crowning jewel of this dessert, delivering a luxurious finish. Its richness comes from a few key ingredients:
- Unsalted butter: The foundation of this velvety sauce, providing richness and a smooth texture.
- Heavy cream: Adds an incredible creaminess and mouthfeel, essential for a truly indulgent sauce.
- Orange peel: Three long slices, carefully removed without the bitter white pith, infuse the sauce with a bright, citrusy aroma that beautifully cuts through the richness and complements the bourbon.
- Dark brown sugar: Contributes deep, molasses-rich sweetness and helps achieve that desirable caramel-like color and flavor.
- Good quality bourbon: This is non-negotiable! The quality of your bourbon directly impacts the sauce’s flavor. Don’t go for the cheapest option; invest in a bourbon you’d enjoy drinking. We highly recommend Four Roses Small Batch for its smooth and complex notes.
- Kosher salt: A tiny pinch balances the sweetness and enhances all the other flavors, making the sauce truly pop.
Mastering the Art of Bourbon Sauce
As mentioned, a good quality bourbon is absolutely essential to make this sauce shine! Skimping on the bourbon will compromise the depth and richness of the flavor. We enthusiastically recommend Four Roses Small Batch for its smooth, nuanced profile that perfectly complements the sweetness of the pudding.
While your bread pudding is cooling slightly after baking, it’s the perfect time to prepare this sensational bourbon sauce. In a small saucepan, melt the unsalted butter over medium heat. Once melted, whisk in the dark brown sugar, heavy whipping cream, good quality bourbon, the three long slices of orange peel (ensuring no bitter white pith is included), and a small pinch of kosher salt. Bring the mixture to a gentle simmer, whisking frequently, until it thickens to a luscious, pourable consistency. This usually takes about 3-5 minutes. The sauce will continue to thicken slightly as it cools. Remove the orange peels before serving.
Now, sit back and revel in the “ohs” and “ahs” as everyone eagerly devours this stunning, flavorful dessert! While this bread pudding is exquisite on its own, you can certainly customize it. Feel free to add dried fruits like raisins or even chocolate chips, but we highly recommend experiencing it in its pure, unadulterated form first to truly appreciate its classic charm.
Essential Tips for Perfect Bread Pudding
To ensure your bread pudding turns out perfectly every time, keep these helpful tips in mind:
- Drying Fresh Bread: If you’re starting with fresh bread, it’s crucial to dry it out first. Cut it into 1-inch cubes, spread them in an even layer on a large baking sheet, and toast them in a 300°F (150°C) oven for about 15-20 minutes. This process removes excess moisture, allowing the bread to properly absorb the custard without becoming soggy.
- Warming Leftover Bourbon Sauce: If you have any leftover bourbon sauce, it might crystallize slightly or thicken too much in the refrigerator. Before serving, gently warm it in a small saucepan over low heat, stirring constantly, until it returns to its smooth, pourable consistency. Be careful not to overheat.
- Overnight Soak for Best Flavor: While 3-4 hours of soaking is acceptable, allowing the bread pudding to soak overnight in the refrigerator truly makes a difference. This extended period gives the bread ample time to fully absorb the custard, resulting in a deeper flavor and a more consistent, tender texture throughout the pudding.
- Doneness Test: Besides the knife test (coming out clean) or checking the internal temperature (160°F / 71°C), look for visual cues. The top should be puffed and deeply golden brown, and the edges should be slightly caramelized.
Exciting Variations to Customize Your Bread Pudding
While our classic recipe is divine, bread pudding is wonderfully versatile, inviting creative additions:
- Alternative Breads: Don’t limit yourself to French bread! This recipe works beautifully with other sturdy, day-old breads such as Italian bread, rich brioche, eggy challah, flaky croissants, sweet cinnamon raisin bread, or even our homemade panettone. Each will lend a slightly different texture and flavor profile.
- Add Dried Fruits: For a touch of fruity sweetness and chewiness, feel free to toss in about 1 cup of raisins, dried cranberries, chopped dried apricots, or a mix of your favorite dried fruits along with the bread cubes.
- Chocolate Indulgence: Transform this into a chocolate lover’s dream by adding about 1 cup of chocolate chips (dark, milk, or white) to the bread mixture before soaking. The chocolate will melt into gooey pockets throughout the pudding.
- Nutty Crunch: Introduce a delightful crunch and nutty flavor by folding in about 1 cup of chopped pecans, walnuts, or almonds. Toasting the nuts lightly before adding them will enhance their flavor even further.
- Alcohol-Free Options: If you prefer an alcohol-free version, simply omit the bourbon sauce. Instead, top your warm bread pudding with a dollop of freshly whipped cream, a scoop of creamy vanilla ice cream, a drizzle of homemade caramel sauce, or a generous pour of pure maple syrup. Each option offers a wonderful complement to the spiced pudding.
Frequently Asked Questions (FAQ) About Bread Pudding
Absolutely! Making bread pudding ahead of time actually enhances its flavor significantly. Follow the instructions up to the point of soaking the bread overnight. Cover the unbaked bread pudding tightly with plastic wrap and refrigerate for up to 24 hours before baking. This allows the bread to fully absorb the custard, resulting in a more uniform and delicious texture.
While this recipe specifically calls for thick, cubed bread like French bread, you can technically attempt it with regular sliced bread. However, you would likely need a significantly larger quantity of sliced bread to achieve the same volume and desired texture, as regular sliced bread is much thinner and tends to get mushy more easily. For best results, stick to sturdier, day-old loaves.
You’ll know your bread pudding is done when a knife or a thin skewer inserted into the center comes out clean, with no wet batter clinging to it. Another reliable method is to use an instant-read thermometer; the internal temperature should register 160°F (71°C) when tested in the thickest part of the pudding.
Yes, you absolutely can! While bourbon provides a distinct and wonderful flavor, feel free to use any other brown or amber-colored, grain-based alcohol you prefer. Brandy and rum are excellent choices and will yield a rich, albeit different, flavor profile. Clear alcohols like vodka or gin can be used but will contribute far less flavor to the sauce compared to their darker counterparts.
Once your bread pudding has completely cooled, cover the baking dish tightly with plastic wrap or transfer individual servings to an airtight container. It will keep well in the refrigerator for up to 3 days. To reheat, preheat your oven to 350°F (175°C). Cover the dish with aluminum foil and bake for 20-30 minutes, or until thoroughly heated through (timing depends on whether it’s coming straight from the fridge and the size of the portion). Individual servings can also be reheated quickly in the microwave for about 1 minute.
To freeze bread pudding, allow it to cool completely after baking. Then, wrap the entire baking dish tightly first in plastic wrap, and then in aluminum foil to prevent freezer burn. It can be frozen for up to 2 months. When you’re ready to enjoy it, thaw the pudding overnight in the refrigerator before reheating as instructed above.
More Decadent Dessert Recipes You’ll Love
Carrot Cake Cheesecake
Eggnog Cheesecake with Gingersnap Crust
Old-Fashioned Pecan Pie Recipe (without corn syrup)
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Bread Pudding with Bourbon Sauce Recipe
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Ingredients
Bread Pudding
- 8 large eggs
- 3 1/2 cups whole milk
- 1 1/2 cups heavy whipping cream
- 1 1/2 cups granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon kosher salt
- 1 pound loaf of day-old French bread, cut into 1″ cubes (about 8 cups)
Bourbon Sauce
- 1/2 cup unsalted butter
- 3/4 cup dark brown sugar
- 1/4 cup heavy whipping cream
- 1/4 cup good quality bourbon
- 3 long slices orange peel, without pith
- 1 pinch kosher salt
Instructions
Bread Pudding
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Cut the day-old bread into 1-inch cubes and place them in a very large bowl. If using fresh bread, spread it on a baking sheet and dry it in a 300°F oven for 15-20 minutes before placing in the bowl. Allow to sit out for 24 hours (or at least 4 hours covered in the fridge after custard is added).1 pound loaf of day-old French bread, cut into 1″ cubes
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Lightly butter a 9 x 13 baking dish. Set aside.
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In a large bowl, whisk the eggs until well blended. Add the whole milk, heavy whipping cream, granulated sugar, vanilla extract, ground cinnamon, freshly grated nutmeg, and kosher salt. Whisk thoroughly until all ingredients are combined.8 large eggs, 3 1/2 cups whole milk, 1 1/2 cups heavy whipping cream, 1 1/2 cups granulated sugar, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, 1/2 teaspoon freshly grated nutmeg, 1/2 teaspoon kosher salt
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Pour the egg mixture over the bread cubes and stir to coat evenly. Pour the mixture into the buttered baking dish. You can press down for a more uniform, softer bread pudding, or leave it loose for crustier edges. Cover and refrigerate for at least 4 hours, or ideally overnight, to allow the bread to fully soak.
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Preheat the oven to 350°F (175°C). Uncover the pudding and bake for approximately 1 hour and 15 minutes, or until puffed up, golden brown, and a knife inserted into the center comes out clean (internal temperature 160°F / 71°C). The pudding will settle as it cools.
Bourbon Sauce
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In a medium saucepan over medium heat, melt the unsalted butter. Whisk in the dark brown sugar, heavy whipping cream, good quality bourbon, the three long slices of orange peel (without pith), and a pinch of kosher salt. Simmer, whisking frequently, until the sauce thickens, about 3-5 minutes. Remove orange peels before serving. Cool slightly before pouring over warm bread pudding.1/2 cup unsalted butter, 3/4 cup dark brown sugar, 1/4 cup heavy whipping cream, 1/4 cup good quality bourbon, 3 long slices orange peel, without pith, 1 pinch kosher salt
Notes
Make Ahead: This bread pudding benefits greatly from being made ahead! Prepare the bread pudding as instructed up to the soaking step (Step 3). Cover the unbaked bread pudding tightly and refrigerate for at least 4 hours, or up to 24 hours, before baking.
Storing: Let the baked bread pudding cool completely. Cover it tightly with plastic wrap and refrigerate for up to 3 days.
Reheating: To reheat, preheat the oven to 350ºF (175°C). Cover the dish with aluminum foil and reheat for 20-30 minutes, or until heated through (time varies based on size and starting temperature). Individual servings can be reheated in the microwave for about 1 minute.
Freezing: Once the pudding is completely cooled, wrap the baking dish tightly in plastic wrap, then an additional layer of aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.