Bourbon Bread Pudding with Variations
Indulge in the ultimate comfort dessert with this Bourbon Bread Pudding, a rich and decadent treat perfect for any occasion. Made with day-old bread like challah, brioche, or French loaf, this timeless recipe transforms simple pantry staples into a luxurious dessert scented with vanilla, cinnamon, and a splash of bourbon for a sophisticated twist. With creamy custard soaking through every cube of bread and optional add-ins like raisins or chocolate chips, this bread pudding is endlessly versatile to suit your cravings. Topped with powdered sugar and served warm with whipped cream or vanilla ice cream, it’s an irresistible crowd-pleaser. Whether you’re preparing it for a holiday feast or a cozy weeknight indulgence, this recipe delivers easy preparation, bold flavors, and endless customization options!
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Recipe Information
Ingredients
- 8 cups (cubed) day-old bread (French, brioche, or challah)
- 2 tablespoons (melted) unsalted butter
- 4 large eggs
- 1 cup granulated sugar
- 0.5 cup (packed) brown sugar
- 2 cups whole milk
- 1 cup heavy cream
- 1 tablespoon vanilla extract
- 0.25 cup bourbon
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.5 cup raisins or chocolate chips (optional)
- 1 tablespoon powdered sugar (for garnish)
- for serving whipped cream or vanilla ice cream (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or non-stick spray.
Spread the cubed bread evenly in the prepared baking dish. Drizzle the melted butter over the bread, ensuring even coverage.
In a large mixing bowl, whisk together the eggs, granulated sugar, and brown sugar until well combined.
Slowly whisk in the whole milk, heavy cream, vanilla extract, bourbon, cinnamon, and nutmeg until the mixture is smooth and fully incorporated.
Pour the custard mixture evenly over the bread cubes, ensuring all pieces are soaked. Gently press down the bread with a spatula to help absorb the liquid.
If desired, sprinkle raisins or chocolate chips over the top and gently fold them into the bread for even distribution.
Allow the mixture to sit for 10-15 minutes to ensure the bread fully absorbs the custard.
Bake the bread pudding in the preheated oven for 45-50 minutes, or until the top is golden brown and the custard is set. A knife inserted into the center should come out clean.
Remove the bread pudding from the oven and let it cool slightly before serving.
Optional: Dust with powdered sugar and serve with whipped cream or vanilla ice cream for an extra indulgent touch.
Nutrition Facts
Calories |
636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 433 mg | 19% | |
| Total Carbohydrate | 89.0 g | 32% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 57.5 g | ||
| Protein | 12.6 g | 25% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 152 mg | 12% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 321 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
