Recipe courtesy of Colman Andrews

Bourbon Bread Pudding

  • Level: Easy
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2/3 cup bourbon

4 cups milk

1 1/4 cups sugar

5 large eggs

1 1/2 teaspoons vanilla extract

18 cups loosely packed cubes of stale bread, crusts removed

3/4 cup golden raisins

1 teaspoons cinnamon

1/2 teaspoon nutmeg


Bourbon Sauce:

3 tablespoons unsalted butter

1 teaspoons vanilla extract

1/2 cup confectioners' sugar

1/2 cup bourbon


Preheat oven to 350 degrees F. Whisk together the bourbon, milk, sugar, eggs, and vanilla. Pour mixture into a bowl over the cubes of bread and allow bread to soak for 30 minutes. (If mixture is too dry, add a little more milk.) Transfer soaked bread mixture to a buttered 8 by 8 dish. Sprinkle with raisins, cinnamon, and nutmeg and bake for 1 hour, or until golden, puffed up, and crusty on top. Allow pudding to cool to room temperature.

For the Bourbon Sauce: Heat the butter, vanilla, and confectioners' sugar in a saucepan over medium-low heat. When butter is melted and sugar is dissolved, remove from heat and add bourbon. Serve sauce warm over bread pudding.

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