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Black Marble
  • Writer's pictureTammy

Bread Pudding with Bourbon Sauce

There’s a ton of room for customization, made with left over bread and basic pantry ingredients you already have on hand!

"This recipe is proof-positive that leftover bread can easily be converted to dessert without much work. Consider adding fresh or dried fruit or a combination of spices like cinnamon, nutmeg, allspice and cardamom. Bread pudding makes a great brunch dish, served with a fresh fruit compote. Or add a handful of chocolate chips before baking for a decidedly more decadent outcome."

Bread Pudding

Servings – 12 Prep Time – 20 Minutes Cook Time – 45 Minutes


Bread Pudding:

  • 6 slices day-old bread, torn into small pieces (my favorite is Italian, Challah, or Brioche)

  • 2 tablespoons unsalted butter, melted

  • 2 tablespoons bourbon

  • 1/2 cup raisins (optional)

  • 1/2 cup walnuts, chopped (optional)

  • 1/2 cup mini chocolate chips (optional)

  • 2 cups milk

  • 3/4 cup white sugar

  • 4 large eggs, beaten

  • 1 teaspoon ground cinnamon

  • 1 teaspoon vanilla extract

Sauce: (optional)

  • 1/2 cup (1 stick) butter, melted

  • 1 cup sugar

  • 1 large egg

  • 1/4 - 1/2 cup bourbon whiskey (less or more to taste - Use left over bourbon from soaked raisins to equal 1/4 to 1/2 cup. (Depending on your preference)


Bread Pudding:

Preheat the oven to 350 degrees F.

Soak raisins if using in 2 table spoons of bourbon. Set aside for 15 minutes while preparing the bread pudding. (Do not discard bourbon. Set aside)

Place bread pieces into an 8-inch square baking pan. Drizzle melted butter over bread.

Whisk milk, sugar, eggs, cinnamon, and vanilla together in a medium mixing bowl until well combined. Sprinkle in raisins. Pour mixture over bread, and lightly push down with a fork until all bread is covered and soaking up the liquid. Let sit for 5 minutes to soak up all (most of) the liquid.

Top with chopped walnuts and mini chocolate chips if using. Press in slightly.

Bake in the preheated oven until golden brown and the top springs back when lightly pressed, about 45 minutes.

Bourbon Sauce:

While the bread pudding is cooking make the bourbon sauce.

Melt the butter in a medium saucepan on low heat.

Add the sugar and egg and whisk to blend well.

Slowly cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, then remove from heat. Do not allow the mixture to simmer or the sauce will curdle. (By the way, if your sauce curdles, just take it off the heat and blend it smooth in a blender.)

Whisk in bourbon to taste. Whisk again before serving. The sauce should be soft, creamy, and smooth.

Drizzle over the top of loaf or individual slices.


Calories: 165kcal | Carbohydrates: 27g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 140mg | Potassium: 150mg | Fiber: 1g | Sugar: 19g | Vitamin C: 0mg | Calcium: 81mg | Iron: 1mg

"My friends and family love this bread pudding so when I make this recipe, I double it and bake it in a 9x13-inch dish. Made with basic pantry ingredients and some day-old bread (try a rich egg bread or a moist white loaf), this easy recipe can be served for breakfast or dessert with milk poured over top or a scoop of vanilla ice cream."
"Every home cook needs a go-to bread pudding recipe. This traditional version is decadent, delicious, and easy to make with basic ingredients. It will quickly find a permanent home in your recipe box."

CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

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