Bourbon Bread Pudding

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This is the kind of dessert that doesn’t try to be fancy—but ends up stealing the show anyway.

Bourbon bread pudding is warm, rich, and loaded with flavor. It’s soft in the center, slightly crisp on top, and soaked in a custard that turns simple bread into something completely different.

And then there’s the bourbon.

Not overpowering. Not harsh. Just enough to add warmth and depth that makes everything feel a little more grown-up.

Add in raisins, and now you’ve got little bursts of sweetness tucked into every bite. Some people skip them—but honestly, they belong here.

This is comfort dessert at its best. The kind you serve warm, maybe with a drizzle of sauce, and suddenly everyone’s quiet because they’re too busy eating.

In this post...

Why You’ll Love This Bourbon Bread Pudding

This recipe works because it turns basic ingredients into something rich and satisfying.

You’re taking day-old bread—something that would normally get tossed—and soaking it in a custard made from eggs, cream, sugar, and spices.

As it bakes, that custard sets and transforms the bread into something soft, almost creamy in the center, with a slightly crisp top layer.

The raisins add texture and little pops of sweetness that break up the richness.

And the bourbon? It adds depth. It doesn’t scream “alcohol,” but it gives the dessert a warm, slightly caramel-like flavor that makes it feel complete.

It’s simple, but it feels like more than the sum of its parts.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 45–50 minutes
Total Time: About 1 hour 5 minutes
Servings: 6–8

Bourbon bread pudding is made by soaking cubed bread in a rich custard mixture, baking until set, and finishing with a warm bourbon sauce.

Serve warm for the best texture and flavor.

What You’ll Need for Bourbon Bread Pudding

This recipe is simple, but the ingredients matter more than you think.

Bread is the base, and it should be slightly stale. Fresh bread won’t absorb the custard the same way. Brioche or challah works best because they’re rich and slightly sweet.

Eggs are what set the custard and give the pudding structure.

Heavy cream and milk create that rich, smooth texture.

Sugar adds sweetness and helps create that golden top.

Cinnamon and vanilla bring warmth and depth.

Raisins add texture and sweetness throughout the dish.

And bourbon? That’s what takes it from basic to something special.

Everything here has a purpose.

Tools For This Recipe

Mixing bowls
Whisk
Baking dish
Measuring cups and spoons
Spatula

Related: Warm Apple Crumble

Ingredients for Bourbon Bread Pudding

This is one of those recipes where simple ingredients come together in a big way.

You’re building a custard that needs to be balanced, rich, and flavorful.

For the Bread Pudding:

6 cups cubed day-old bread (brioche or challah preferred)
3/4 cup raisins
4 large eggs
2 cups milk
1 cup heavy cream
3/4 cup sugar
1 tablespoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon salt
2 tablespoons melted butter

For the Bourbon Sauce:

1/2 cup butter
1/2 cup brown sugar
1/4 cup heavy cream
2–3 tablespoons bourbon
1 teaspoon vanilla extract

How to Make Bourbon Bread Pudding

Start by preheating your oven to 350°F and lightly greasing a baking dish.

Place the cubed bread into a large bowl. If it feels too fresh, let it sit out for a bit to dry slightly. You want it to be able to absorb the custard without falling apart.

Add the raisins to the bread and toss them together so they’re evenly distributed.

In a separate bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla, cinnamon, and salt.

Take a second here and make sure everything is well combined. You don’t want streaks of egg or uneven sugar.

Now pour the custard mixture over the bread.

Use a spatula or your hands to gently press the bread down so it soaks up the liquid. This step matters. If the bread doesn’t absorb the custard, you’ll end up with dry spots.

Let it sit for about 10–15 minutes. This gives the bread time to fully absorb the mixture.

Transfer everything to your prepared baking dish and spread it out evenly.

Drizzle the melted butter over the top.

Bake for 45–50 minutes.

You’re looking for a set center and a lightly golden top. It should feel firm but still slightly soft in the middle.

Remove from the oven and let it sit for a few minutes before serving.

How to Make the Bourbon Sauce

While the bread pudding is baking, make the sauce.

In a saucepan over medium heat, melt the butter.

Add the brown sugar and stir until it dissolves and becomes smooth.

Pour in the heavy cream and continue stirring. The sauce should start to thicken slightly.

Remove from heat and stir in the bourbon and vanilla.

Let it cool slightly—it will thicken as it sits.

Drizzle over the bread pudding before serving.

Substitutions and Variations

This recipe is flexible, but don’t overcomplicate it.

If you don’t like raisins, you can use dried cranberries or leave them out—but they do add something.

If you want it richer, you can use all cream instead of a mix of milk and cream.

If you prefer a stronger bourbon flavor, you can add a little more to the sauce—but don’t overdo it.

You can also add nuts for extra texture if you want.

The base is strong. Everything else is optional.

What to Serve With Bourbon Bread Pudding

This is best served warm.

The bourbon sauce is a must—it ties everything together.

You can also add a scoop of vanilla ice cream if you want to take it over the top.

Or just serve it as-is. It holds its own.

Related: Sopapilla Cheesecake Recipe

Leftovers and Storage

Store leftovers in the fridge for up to 4 days.

Reheat in the microwave or oven until warmed through.

The texture will soften slightly, but the flavor will still be there.

You can also store the sauce separately and reheat it when needed.

FAQs

Why is my bread pudding dry?

This usually means the bread didn’t absorb enough custard or it was overbaked. Make sure to let the bread soak long enough before baking and avoid cooking it too long.