Irresistible Bourbon Bread Pudding

Irresistible Bourbon Bread Pudding


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Here's a classic baked recipe that can serve as either a tasty breakfast or a dessert. Add a bit of an extra boost with the addition of bourbon.

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Time needed

1hr10 min preparation + 50 min cooking

Serving Size / Yield

4-6 servings


  • Bread Pudding:
  • 1 loaf French bread cut into 1-inch squares (6-7 C.)
  • 4 C. milk
  • 3 eggs
  • 2 C. sugar
  • 2 Tbs. vanilla extract
  • 1 C. raisins (soaked an hour or 2 in ¼ C. bourbon)
  • ¼ tsp. allspice
  • ½ tsp. cinnamon
  • 3 Tbs. butter, melted
  • Powder sugar
  • Bourbon Sauce:
  • ½ C. butter, melted
  • 1 C. sugar
  • 1 egg
  • 1 C. bourbon whiskey

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An hour before making, soak raisins in a bowl of bourbon. Preheat oven to 350 degrees F. In a large mixing bowl, place the milk and bread that has been cut into squares. Press the bread into the milk with your hands until milk is absorbed. In a separate bowl, whisk the eggs. Then whisk in sugar, vanilla, allspice, and cinnamon. Pour mixture over the bread mixture. Add the raisins and stir gently. In the bottom of a 9x13 inch pan, pour the melted butter in and coat bottom and sides with it. Pour egg and bread mixture into pan. Place in oven and bake 35-45 minutes or until liquid has set and edges start to get a bit brown and pull away from edge of pan. For the sauce, melt ½ C. butter in a medium saucepan over a low heat. Add sugar and egg and whisk till blended. Slowly cook over a low heat, stirring constantly, until mixture thickens. Do not allow mixture to simmer. Stir in bourbon. Slice a piece of bread pudding, drizzle bourbon sauce and powder sugar on top, and serve.

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