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Loading...A classic Southern-style bread pudding baked into a soft, custardy square and finished with a warm, buttery bourbon sauce. Stale bread soaks up a vanilla-cinnamon custard, then gets drizzled generously with the sweet boozy caramel that makes this dessert iconic across the United States.
Prep Time20 mins
Cook Time55 mins
Total Time75 mins
Servings8
Yield8 servings
Nutrition Facts
Per serving (estimated)
- 520 kcalCalories
- 24 gFat
- 13 gSaturated Fat
- 62 gCarbs
- 2 gFiber
- 42 gSugar
- 9 gProtein
- 380 mgSodium
- 195 mgPotassium
- 130 mgCalcium
- 2 mgIron
- 1 mgVitamin C
- 750 mcgVitamin A
Ingredients
For the bread pudding
- 1 lb (about 8 cups) day-old French bread or brioche, cut into 1-inch cubes
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 4 tbsp unsalted butter, melted
- 2 tsp pure vanilla extract
- 1 1/2 tsp ground cinnamon
- 1/2 tsp freshly grated nutmeg
- 1/4 tsp fine sea salt
For the bourbon sauce
- 1/2 cup (1 stick) unsalted butter
- 1 cup granulated sugar
- 1/2 cup heavy cream
- 1/3 cup bourbon
- 1 tbsp light corn syrup
- 1 tsp pure vanilla extract
- 1/4 tsp fine sea salt
- 1 tsp cornstarch mixed with 1 tbsp cold water (optional, for thicker sauce)
Directions
- Preheat the oven to 350°F (175°C) and butter a 9×13-inch baking dish. Spread the cubed bread in an even layer in the dish and lightly toast in the oven for 8-10 minutes until just dry but not browned.
- In a large bowl, whisk the eggs, whole milk, heavy cream, granulated sugar, brown sugar, melted butter, vanilla, cinnamon, nutmeg, and salt until smooth and fully combined.
- Pour the custard evenly over the bread cubes, gently pressing down so every piece is submerged. Let the mixture soak for at least 20 minutes at room temperature, or cover and refrigerate up to 4 hours.
- Bake the pudding uncovered for 40-45 minutes, until the top is golden brown and the center is just set with a slight jiggle. If the top browns too quickly, tent loosely with foil for the last 15 minutes.
- While the pudding bakes, make the bourbon sauce: melt the butter in a medium saucepan over medium heat, then whisk in the sugar, heavy cream, bourbon, corn syrup, and salt. Bring to a gentle simmer and cook 5-6 minutes, whisking constantly, until the sugar dissolves and the sauce thickens slightly.
- Stir the cornstarch slurry into the sauce if a thicker consistency is desired, simmer 1 more minute, then remove from heat and whisk in the vanilla. Keep warm until ready to serve.
- Let the bread pudding rest for 10 minutes after baking to firm up, then cut into squares and plate. Spoon 2-3 tablespoons of warm bourbon sauce over each serving and serve immediately.
Cook’s Notes
- Use day-old or slightly stale bread; fresh bread turns gummy and won't soak up the custard properly. Brioche makes a richer pudding while French bread gives a more traditional texture.
- Press the bread down gently during soaking and stir once halfway through to ensure every cube absorbs the custard evenly without dry pockets.
- For a non-alcoholic version, substitute the bourbon with 1/3 cup apple juice plus 1 teaspoon vanilla extract and 1/2 teaspoon rum extract.
- Toast the bourbon in a small saucepan for 2-3 minutes before adding to the sauce to cook off the raw alcohol bite while keeping the deep caramel flavor.
- Serve with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream for an extra-indulgent presentation.
