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Bourbon Bread Pudding

Bread pudding made with a simple custard infused with bourbon. Pecan brown sugar sauce with bourbon for a boozy finish.
Course: Dessert
Keyword: bourbon, bread pudding, dessert
Servings: 8 servings

Ingredients

Bread Pudding

  • 2 (14 oz) loaves of French bread pulled apart into small pieces
  • 2 cups heavy whipping cream (1 pint)
  • 2 cups half and half (1 pint)
  • 6 eggs
  • 1 cup sugar
  • 1 tsp cinnamon
  • 2 tbsp bourbon

Bourbon Sauce

  • 1 stick butter (1/2 cup)
  • cups brown sugar
  • 2 cups heavy whipping cream (1 pint)
  • 2 tbsp bourbon add more to taste, (I use 2tbsp-1/4 cup)
  • ¼-½ cup pecans optional

Instructions

Bread Pudding

  • Preheat oven to 375°
  • Whisk eggs and sugar together. Add heavy cream, half and half, bourbon, and cinnamon. Whisk until thoroughly combined.
  • Add bread to egg mixture and toss until all of the bread has soaked the egg mixture.
  • Spray 9x13 baking dish with cooking spray and add bread mixture.
  • Bake 45-60 minutes until center is cooked through, custard has set, and top is lightly browned.

Bourbon Sauce

  • Melt butter in saucepan and add brown sugar. Whisk until sugar is dissolved.
  • Add heavy cream and bourbon. Whisk until combined.
  • If using pecans, stir them in at the end. Serve on top of warm bread pudding.