Indulge in the ultimate comfort dessert with our irresistible Bread Pudding with Bourbon Sauce recipe! This classic treat gets a sophisticated upgrade with a rich, velvety, and incredibly easy-to-make bourbon sauce that will have everyone asking for seconds. Perfect for cozy evenings, holiday gatherings, or simply satisfying your sweet tooth, our homemade bread pudding combines tender, custardy bread with a hint of cinnamon, all generously drizzled with a decadent, boozy glaze. Discover how to create this crowd-pleasing dessert that's both elegant and wonderfully nostalgic. Get ready to bake the best bread pudding you've ever tasted!
Here are the ingredients that come together to make our Bread Pudding with Bourbon Sauce recipe so popular.
Bread Pudding Ingredients
Milk: Provides the liquid base for the custard, softening the bread and creating a creamy texture.
Butter: Adds richness, flavor, and moisture to the bread pudding. It also contributes to a tender crumb.
Granulated Sugar: Sweetens the bread pudding and helps create a delicate, caramelized crust.
Ground Cinnamon or Nutmeg: Adds warmth and aromatic spice, enhancing the overall flavor profile.
Salt: Balances the sweetness and enhances the other flavors in the bread pudding.
Large Eggs: Act as a binder, holding the bread pudding together. They also contribute to the custard-like texture and richness.
Dry Bread Cubes: The foundation of the bread pudding. Dry bread absorbs the custard mixture, creating a soft and flavorful base. Stale bread works best.
Raisins (optional): Add sweetness, chewiness, and a touch of fruity flavor.
Bourbon Sauce Ingredients
Packed Brown Sugar: Provides sweetness and a deep, molasses-like flavor that complements the bourbon. It also helps create a thick, syrupy sauce.
Butter: Adds richness, flavor, and a smooth, velvety texture to the sauce.
Whipping Cream: Contributes to the creamy texture and helps emulsify the sauce.
Bourbon or Brandy Extract: Adds a distinctive boozy flavor that elevates the sauce. Bourbon provides a warm, caramel-like note, while brandy extract offers a non-alcoholic alternative.
Here are some important tips for making Bread Pudding with Bourbon Sauce, see the full recipe below for easy step by step instructions.
Heat milk and butter in a saucepan until butter is melted. Don't boil the milk; just heat until the butter is melted.
In a large bowl, whisk together sugar, cinnamon, salt, and eggs. Whisk well to ensure the eggs are fully incorporated for a smooth custard.
Stir in bread cubes and raisins (optional), then pour in the warm milk and butter mixture. Make sure the bread is dry/stale so it absorbs the liquid well without becoming mushy. Transfer mixture to your baking dish, set in a 13x9-inch pan, and add boiling water to the pan to reach 1 inch deep (water bath). The water bath helps the pudding cook gently and evenly, preventing it from drying out or curdling.
Bring ingredients to a boil, stirring constantly to prevent the sugar from burning. Remove from heat and serve warm over bread pudding.
Here's how to properly store your Bread Pudding with Bourbon Sauce to maintain its deliciousness.
Bread Pudding
Allow the bread pudding to cool completely to room temperature. Cover the baking dish tightly with plastic wrap or transfer the bread pudding to an airtight container. Bread pudding can be stored in the refrigerator for up to 4 days.
To reheat, you can warm individual portions in the microwave for about 30-60 seconds on medium-high (80%). Alternatively, you can reheat the entire dish in a 350°F oven for about 15-20 minutes, or until heated through.
Bourbon Sauce
Let the bourbon sauce cool to room temperature. Transfer it to an airtight container or a jar with a lid. Bourbon sauce can be stored in the refrigerator for up to 1 week.
The sauce will thicken as it cools. To reheat, warm it gently in a saucepan over low heat, stirring occasionally, until it returns to a smooth, pourable consistency. You can also microwave it in short intervals, stirring in between, to prevent it from splattering.
Heat oven to 350°F.
In 2-quart saucepan, heat milk and 1/4 cup butter over medium heat until butter is melted and milk is hot.
In large bowl, mix granulated sugar, cinnamon, salt and eggs with wire whisk until well blended.
Stir in bread cubes and raisins. Stir in milk mixture.
Pour into ungreased 8-inch square (2-quart) glass baking dish or 1 1/2-quart casserole. Place baking dish in 13x9-inch pan; pour boiling water into pan until 1 inch deep.
Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge of baking dish comes out clean.
In 1-quart heavy saucepan, heat all sauce ingredients to boiling over medium heat, stirring constantly, until sugar is dissolved. Serve sauce over warm bread pudding.
Substitute 8 slices of cinnamon-raisin bread for the dry bread cubes and omit the 1/2 cup raisins in this Bread Pudding with Bourbon Sauce recipe.
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Trans Fat | 1g | % Value Not Available |
| Monounsaturated Fat | 6g | % Value Not Available |
| Polyunsaturated Fat | 1&½g | % Value Not Available |
| Omega-3 | 0g | % Value Not Available |
| Cholesterol | 110mg | 36% |
| Sodium | 430mg | 18% |
| Total Carbohydrate | 56g | 19% |
| Dietary Fiber | 0g | 0% |
| Soluble Fiber | 0g | % Value Not Available |
| Insoluble Fiber | 0g | % Value Not Available |
| Sugars | 43g | % Value Not Available |
| Protein | 6g | % Value Not Available |
| Vitamin D | Value Not Available | 10% |
| Calcium | Value Not Available | 15% |
| Iron | Value Not Available | 10% |
| Potassium | 240mg | 7% |
| Vitamin A | Value Not Available | 15% |
| Vitamin C | Value Not Available | 0% |
| Vitamin E | Value Not Available | 4% |
| Thiamin | Value Not Available | 10% |
| Riboflavin | Value Not Available | 15% |
| Niacin | Value Not Available | 6% |
| Vitamin B6 | Value Not Available | 4% |
| Folic Acid | Value Not Available | 10% |
| Vitamin B12 | Value Not Available | 8% |
| Pantothenic Acid | Value Not Available | 6% |
| Phosphorus | Value Not Available | 10% |
| Magnesium | Value Not Available | 6% |
| Zinc | Value Not Available | 4% |
| Manganese | Value Not Available | 15% |
| Selenium | Value Not Available | 15% |
| Copper | Value Not Available | 8% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
