Recipe courtesy of Kardea Brown

Not Your Grandma’s Bread Pudding

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  • Level: Easy
  • Total: 2 hr 25 min
  • Active: 30 min
  • Yield: 8 to 10 servings
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Bread Pudding:

4 cups heavy cream

6 large eggs 

2 cup packed dark brown sugar 

1 1/2 cups raisins 

2 sticks (16 tablespoons) unsalted butter, melted 

1 tablespoon ground cinnamon 

2 teaspoons ground ginger 

2 cups plus 2 tablespoons granulated sugar 

2 loaves French bread, cut into 1-inch cubes (about 13 cups) 

Nonstick cooking spray

Bourbon Sauce:

2 cups confectioners' sugar

1/3 cup bourbon

3 tablespoons unsalted butter

1 tablespoon whole milk

1/2 teaspoon ground cinnamon


  1. For the bread pudding: In a large bowl, whisk together the cream and eggs. Add the brown sugar, raisins, butter, cinnamon, ginger and 1 cup granulated sugar. Mix well. Gently stir the bread cubes into the egg mixture. Refrigerate for 1 hour.
  2. Preheat the oven to 350 degrees F and coat a 9-by-13-inch baking dish with cooking spray.
  3. Pour the bread mixture into the prepared baking dish. If desired, sprinkle the top with the remaining 2 tablespoons of sugar. Bake until a knife inserted into the middle comes out clean, 45 to 50 minutes.
  4. Meanwhile, for the bourbon sauce: Combine the confectioners' sugar, bourbon, butter, milk and cinnamon in a medium saucepan, bring to a simmer over low heat, whisking constantly until thickened and no longer watery, 2 to 3 minutes. Serve with the bread pudding warm, at room temperature or chilled.