5 Star bread pudding with bourbon sauce Joy

Hi, I’m Carla, and let me tell you, some nights you just need a hug in a bowl, right? That’s exactly what happens when I pull this Classic New Orleans style bread pudding with bourbon sauce out of my oven. This isn’t some light, airy fluff; we are talking about serious, decadent comfort food here. I’ve tweaked this recipe over many weekends in my home kitchen until I nailed that deeply custardy texture underneath a perfectly golden top, all bathed in a truly rich, boozy homemade bourbon sauce. If you’re looking for the ultimate indulgence, you’ve definitely found it! For more delicious baked treats, check out my roundup of other favorite desserts here on Carla’s Cooking.

Why This Bread Pudding with Bourbon Sauce is a Southern Dessert Recipe Must-Have

If you’re looking for true Southern dessert recipes that nail that decadent comfort food feeling, stop scrolling right now. This isn’t just a recipe; it’s an experience that tastes like tradition. We’re making the absolute best bread pudding you’ve ever tried, guaranteed.

• It delivers that unbelievably soft, custardy bread pudding interior that melts in your mouth.
• The top gets that gorgeous, golden-brown crunch while the inside stays perfectly warm and moist.
• It’s the perfect holiday baking idea because it travels well and tastes amazing when served warm.

Trust me, once you try this, you won’t want to go back to those sad, dry boxed puddings. This is what sweet, cozy indulgence is all about!

Achieving the Perfect Custardy Bread Pudding Texture

The secret to that signature texture is twofold: we use heavy cream instead of just milk, which enriches the custard base significantly. Then, we let that French bread soak its heart out for a good 20 minutes. That long soak is what turns hard bread into that luscious, creamy base you see in the best New Orleans style baking.

The Homemade Bourbon Sauce Difference

You absolutely cannot skip making the sauce from scratch—it’s what sets us apart! This isn’t just a splash of whiskey in syrup; we’re building a rich, buttery caramel base first. That careful process results in a truly memorable homemade bourbon sauce that elevates this dish into an elegant homemade dessert.

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Ingredients for Classic Bread Pudding with Bourbon Sauce

Okay, gathering your ingredients is half the battle won! Since we are going for that ultra-rich feeling, we need some quality ingredients, especially for the custard and that incredible sauce. Don’t substitute the heavy cream here—it’s what gets us that decadent texture. I’ve listed everything out for you below. If you’re looking for another special treat after this, be sure to check out my recipe for the Banana Cream Cheesecake!

Remember, Stale French bread is your secret weapon for absorbing all that wonderful custard!

• 1 loaf (about 1 pound) day-old French bread, cut into 1-inch cubes
• 4 large eggs
• 1 cup granulated sugar
• 2 cups whole milk
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch of salt
• 1/2 cup raisins (optional)
• 1/4 cup bourbon (for the pudding soak)
• 1/2 cup (1 stick) unsalted butter
• 1 cup packed light brown sugar
• 1/2 cup heavy cream (for the sauce)
• 1/4 cup bourbon (for the sauce)
• 1 teaspoon vanilla extract

Step-by-Step Instructions for Your Bread Pudding with Bourbon Sauce

Now for the fun part! While this recipe feels incredibly fancy, the actual hands-on time is super easy. We’re moving quickly here, but don’t rush the soaking—that’s where the magic happens for a truly rich comfort dessert. Once this is in the oven, the house starts smelling like a proper Southern holiday gathering. If you love sweet rolls, you should definitely try my chocolate cinnamon rolls recipe next!

Preparing the Bread and Custard Soak

First things first, preheat that oven to 350 degrees F and get your baking dish ready by buttering it lightly. Pop your bread cubes and raisins (if you’re using them—I usually do!) into your bowl. Now, whisk up that custard base really well. You want the eggs, sugars, milk, and cream completely smooth before you pour it over the bread. Here’s my expert tip: use day-old French bread, not fresh, soft stuff! Stale bread soaks up the custard perfectly without getting totally mushy.

Pour that lovely liquid over the bread. You must let it soak for 20 minutes. Press it down a few times gently so every piece gets coated. Right before it goes into the pan, stir in that first quarter cup of bourbon. Then, pour everything evenly into your prepared dish.

Baking the Custardy Bread Pudding

Into the oven it goes! Bake this beauty for about 45 to 55 minutes. You’re looking for a top that’s beautifully golden brown, but critically, the center needs to be set. You can gently tap the edges to see if it jiggles slightly, but the best test is inserting a knife near the middle. It should come out mostly clean—moist crumbs are great, but runny batter means you need five more minutes! Wait until it’s mostly set before you start on the sauce, so everything is ready at the same time.

Making the Rich Homemade Bourbon Sauce

This sauce separates this recipe from the pack. Grab a small saucepan and melt that stick of butter over medium heat. Toss in your brown sugar and just stir until it’s dissolved; this takes about three minutes. Do NOT let this burn! Once it’s smooth, take the whole pan *off* the heat. This is vital: if it’s bubbling hot, the bourbon might evaporate too fast or curdle the cream.

Quickly whisk in that heavy cream, the second dose of bourbon, and the vanilla. Keep whisking until you have a perfectly smooth, rich, homemade bourbon sauce. It will look thin at first, but it thickens beautifully as it cools just a bit. Now, serve that warm pudding right away, drowning it in that boozy sauce!

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Expert Tips for the Best Bread Pudding with Bourbon Sauce

Making a show-stopping bread pudding with bourbon sauce means following a few little non-negotiables I’ve learned over the years. Following these small steps ensures you get that ultimate, decadent comfort food result every single time, and nobody ends up with a sad, sunken dessert. We want happy faces around the table!

Choosing the Right Bread for Your Bread Pudding

Seriously, skip the soft sliced sandwich bread; it dissolves into paste instead of that beautiful, creamy custard texture we are aiming for. You desperately need sturdy bread—my go-to is always day-old French bread or maybe a crusty Challah if I have some lying around. That sturdy crumb soaks up all the rich custard while still holding its shape once baked. It’s all about structure to keep it from turning into soup!

Tips for Serving This Warm Dessert Recipe

As noted earlier, this is definitely a warm dessert recipe! Although it’s fine to eat cold, it shines when it’s warm. Allow it to cool for about 15 minutes after it comes out of the oven before slicing and plating. This lets the center firm up just enough. When you drizzle that buttery sauce on top, make sure the pudding is still steaming a little bit so the sauce coats those little nooks and crannies perfectly. For an extra special touch, try my easy recipe for Stuffed French Toast sometime—it has a similar cozy vibe!

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Make Ahead & Freezer Tips for Your Bread Pudding with Bourbon Sauce

I know life is crazy sometimes, so listen up—this bread pudding is a baker’s dream because you can totally prep parts of it ahead of time! If you want to make tomorrow easier, mix the bread cubes and custard soak together tonight, cover the whole dish, and just pop it in the fridge for up to 12 hours. Just remember this important adjustment: if you bake it straight from the fridge, you need to add about 10 to 15 extra minutes to that baking time, okay?

You can also freeze it after it’s baked! Cool it completely, wrap it tight in plastic wrap and then foil, and pop it in the freezer for up to a month. When you reheat it, give it a good soak with a splash of milk before warming it up in the oven. Speaking of things you can plan ahead for, you should definitely check out my list of favorite make ahead desserts for holidays!

Variations on This Classic American Dessert

Even though this bread pudding with bourbon sauce is basically perfect as is, I love tinkering just a little bit, especially when I know I’m serving it to big crowds. You want to keep that rich, custardy texture, so we stick to adding ingredients that won’t mess with the soak time. If you’re making my Bananas Foster, you know I love adding little flair!

Here are a few simple swaps that still keep this firmly in the realm of Southern dessert recipes:

• Add Some Nutty Crunch: Stir in about a half-cup of toasted pecans right along with the raisins before you pour the custard over the bread. They give a wonderful texture contrast!
• Spice it Up: If you want a deeper, earthier aroma than cinnamon and nutmeg, try swapping those out for a full teaspoon of ground allspice. It leans into that classic American dessert vibe perfectly.
• Citrus Zest: Add the zest of one orange to the custard mix. The brightness cuts through the richness of the butter and bourbon sauce beautifully without changing the baking structure at all.

Storage and Reheating Instructions for Leftover Bread Pudding with Bourbon Sauce

We always have leftovers, because this recipe makes a huge, generous pan! Store any extra bread pudding with bourbon sauce tightly covered in the fridge for up to four days. It’s best to keep the leftover sauce separate, stored in the fridge in an airtight container.

To reheat, I love setting a slice on a small baking sheet at 350°F for about 10 minutes so the edges get nice again. If you’re in a real rush, the microwave works, but just warm it gently so the custard doesn’t get rubbery. If you need to use up leftovers in a creative way, check out my tips when it comes to repurposing baked goods!

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Frequently Asked Questions About Bread Pudding with Bourbon Sauce

It’s funny how everyone’s kitchen quirks come out when we bake, right? I get a lot of questions about this recipe because folks want that perfect, custardy bread pudding feeling every time. Don’t worry about making mistakes; that’s how we learn! Here are some common things I hear when people are making this decadent southern dessert.

Can I substitute the bourbon in the sauce?

Oh, that’s a great question, especially if you’re making this for a crowd where not everyone wants alcohol! You absolutely can substitute it. If you want to keep that deep, rich flavor profile, I’d recommend swapping in a dark rum or even a high-quality vanilla or caramel extract mixed with a little extra milk or water. Just know that nothing beats the unique warmth of that bourbon in the sauce, but these substitutions still lead to a wonderful, warm dessert.

What kind of bread is best for a custardy bread pudding?

Listen, this is critical for getting the right texture! For the best bread pudding with bourbon sauce, you need bread that has some backbone! Stale, sturdy bread is your friend here. I always grab slightly dry French bread or Challah. If your bread is too fresh and soft, the custard will just turn everything into a heavy, dense brick instead of that light yet rich texture we’re aiming for. Day-old is perfect!

How do I prevent my bread pudding from sinking?

Sinking usually happens for two big reasons. First, make sure your eggs and cream are well-whisked into the sugar so you have a stable base. Second, and this is sneaky, don’t open that oven door before twenty minutes have passed! When that heat rushes in early, it shocks the rising custard and causes it to deflate right in the middle. Patience during baking is key for a great rise!

If you want to check out another one of my simple, tested recipes, might I suggest my best homemade white pizza recipe? It’s proof that simple ingredients make the best food!

Sharing Your Decadent Comfort Food Creation

Now that you’ve created this amazing bread pudding with bourbon sauce, I really want to hear about it! Did that rich bourbon sauce turn out exactly how you pictured it? Please come back and leave a comment below telling me how it went, and drop a star rating if you loved it. If you snap a picture of your beautiful dessert, tag me! I just love seeing my recipes land on your table. Happy baking, and come visit my main blog page anytime!

Classic New Orleans Bread Pudding with Rich Bourbon Sauce

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This recipe delivers a truly decadent, custardy bread pudding, a Southern classic, drenched in a rich, buttery homemade bourbon sauce. It is the ultimate warm comfort dessert for any special occasion.

• Author: Carla Davis
• Prep Time: 25 min
• Cook Time: 55 min
• Total Time: 80 min
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 loaf (about 1 pound) day-old French bread, cut into 1-inch cubes
• 4 large eggs
• 1 cup granulated sugar
• 2 cups whole milk
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch of salt
• 1/2 cup raisins (optional)
• 1/4 cup bourbon (for the pudding soak)
• 1/2 cup (1 stick) unsalted butter
• 1 cup packed light brown sugar
• 1/2 cup heavy cream (for the sauce)
• 1/4 cup bourbon (for the sauce)
• 1 teaspoon vanilla extract

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Instructions

1. Preheat your oven to 350 degrees F. Lightly butter a 9×13 inch baking dish.
2. Place the bread cubes in a large bowl. Sprinkle the raisins over the bread, if using.
3. In a separate bowl, whisk together the eggs, granulated sugar, milk, 1 cup heavy cream, 1 teaspoon vanilla extract, cinnamon, nutmeg, and salt until well combined.
4. Pour the custard mixture evenly over the bread cubes. Gently toss to coat. Let the bread soak for 20 minutes, pressing down occasionally to ensure all pieces absorb the liquid. Stir in 1/4 cup bourbon.
5. Pour the soaked bread mixture into the prepared baking dish.
6. Bake for 45 to 55 minutes, or until the pudding is set in the center and the top is golden brown. A knife inserted near the center should come out mostly clean.
7. While the pudding bakes, prepare the bourbon sauce. In a small saucepan, melt the butter over medium heat.
8. Add the brown sugar and stir until it dissolves, about 3 minutes. Bring the mixture to a gentle simmer.
9. Remove the pan from the heat. Carefully whisk in the 1/2 cup heavy cream, 1/4 cup bourbon, and 1 teaspoon vanilla extract. Whisk until the sauce is smooth.
10. Let the sauce cool slightly. Serve the warm bread pudding drizzled generously with the homemade bourbon sauce.

Notes

• You can prepare the bread and custard soak the night before. Cover the dish and refrigerate for up to 12 hours. Add 10 to 15 minutes to the baking time if baking straight from the refrigerator.
• For a stronger bourbon flavor in the sauce, use a higher proof bourbon.
• If you prefer a less boozy sauce, reduce the bourbon to 2 tablespoons and add 2 tablespoons of water or milk.

Nutrition

• Serving Size: 1 slice
• Calories: 550
• Sugar: 45g
• Sodium: 350mg
• Fat: 30g
• Saturated Fat: 18g
• Unsaturated Fat: 12g
• Trans Fat: 0.5g
• Carbohydrates: 65g
• Fiber: 2g
• Protein: 12g
• Cholesterol: 180mg