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Old Fashioned Bread Pudding Recipe with Easy Vanilla Bourbon Sauce

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A cozy, no-fuss dessert featuring tender bread soaked in a rich custard and topped with a silky vanilla bourbon sauce. Perfect for chilly evenings or holiday gatherings.

Ingredients

Scale
  • 4 cups day-old brioche or challah bread, cut into 1-inch cubes
  • 3 large eggs, room temperature
  • 2 cups whole milk (or 1 cup milk + 1 cup heavy cream for extra richness)
  • ¾ cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon freshly grated nutmeg (optional)
  • Pinch of salt
  • 4 tablespoons unsalted butter, melted and slightly cooled
  • ½ cup heavy cream (for sauce)
  • ¼ cup unsalted butter (for sauce)
  • ⅓ cup brown sugar, packed (for sauce)
  • 2 tablespoons bourbon (for sauce)
  • 1 teaspoon pure vanilla extract (for sauce)
  • Pinch of salt (for sauce)

Instructions

  1. Preheat your oven to 350°F (175°C). Butter your 9×9-inch baking dish lightly to prevent sticking.
  2. Place the bread cubes in a large mixing bowl. If your bread is fresher than day-old, toast the cubes lightly in the oven for 5-7 minutes to dry them out just a bit.
  3. In a separate bowl, whisk the eggs until smooth. Gradually add the milk, sugar, vanilla extract, cinnamon, nutmeg, and salt, whisking until all combined. Slowly drizzle in the melted butter while stirring gently.
  4. Pour the custard mixture over the bread cubes. Use a rubber spatula to gently fold and press the bread down, making sure each piece soaks up the custard. Let it sit for about 10 minutes to absorb evenly.
  5. Pour the soaked bread mixture into your prepared baking dish, spreading it out evenly.
  6. Bake for 40-45 minutes, or until the top is golden brown and a knife inserted into the center comes out clean. The pudding should feel set but still moist inside.
  7. While the pudding bakes, combine the heavy cream, butter, and brown sugar in a small saucepan over medium heat. Stir constantly until the butter melts and the sugar dissolves completely.
  8. Remove the pan from heat and stir in the bourbon, vanilla extract, and a pinch of salt. Be careful when adding bourbon—too much heat can cook off the alcohol. Taste and adjust sweetness if needed.
  9. Let the sauce cool for 5 minutes so it thickens a bit. It should be smooth and pourable.
  10. Spoon warm bread pudding onto plates and drizzle generously with vanilla bourbon sauce. Optionally, add a dollop of whipped cream or a sprinkle of toasted pecans.

Notes

Use day-old bread for best texture. Let the bread soak in custard for 10 minutes before baking. Tent with foil if top browns too quickly. Sauce can be made while pudding bakes. For dairy-free, substitute coconut or almond milk and vegan butter. For gluten-free, use gluten-free bread. If pudding is dry, add more sauce. Sauce should be added after reheating leftovers.

Nutrition

Keywords: bread pudding, old fashioned bread pudding, vanilla bourbon sauce, cozy dessert, easy bread pudding, holiday dessert, comfort food

Find it online: https://siennaspoon.com/old-fashioned-bread-pudding-recipe-with-easy-vanilla-bourbon-sauce/