Bread Pudding with Bourbon Sauce

📍 Missouri, US

A decadent and comforting dessert, Bread Pudding with Bourbon Sauce transforms stale bread into a rich, custardy treat, elevated by a sweet, boozy sauce—a beloved staple, especially in regions with a taste for Southern-influenced comforts like Missouri.

At a Glance

Ingredients

For the Bread Pudding:

• 6 cups (about 1 lb / 450g) stale day-old bread, cut into 1-inch cubes (brioche, challah, or French bread recommended)
• 4 large eggs
• 2 cups (480ml) whole milk
• 1 cup (240ml) heavy cream
• 1 cup (200g) granulated sugar
• 1 tbsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp salt
• Optional: ½ cup raisins or dried cranberries

For the Bourbon Sauce:

• ½ cup (113g) unsalted butter
• ½ cup (100g) granulated sugar
• ¼ cup (60ml) bourbon
• 2 tbsp (30ml) heavy cream
• 1 tsp vanilla extract

Instructions

1. Prepare Baking Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch (23x33 cm) baking dish.
2. Arrange Bread: Scatter the bread cubes evenly in the prepared baking dish. If using, sprinkle the raisins or dried cranberries over the bread.
3. Make Custard: In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
4. Pour Custard Over Bread: Pour the custard mixture evenly over the bread cubes, making sure all the bread is moistened. Gently press down on the bread with a spoon to ensure it soaks up the custard. Let sit for 10-15 minutes.
5. Bake: Bake for 45-55 minutes, or until the pudding is set, golden brown on top, and a knife inserted into the center comes out mostly clean.
6. Make Bourbon Sauce: While the pudding bakes, prepare the sauce. In a small saucepan, melt the butter over medium heat. Stir in the granulated sugar and cook, stirring constantly, until the sugar is dissolved and the mixture is smooth.
7. Add Bourbon & Cream: Carefully remove from heat and slowly whisk in the bourbon, heavy cream, and vanilla extract. Return to low heat and simmer gently for 1-2 minutes, stirring constantly, until slightly thickened. Be careful not to boil.
8. Serve: Let the bread pudding cool for a few minutes before serving. Cut into squares and generously drizzle with the warm bourbon sauce. Serve immediately.

Tips & Variations

• For a richer flavor, toast the bread cubes slightly before adding them to the baking dish.
• Experiment with different types of bread, such as challah or brioche, for a more luxurious texture.
• Add a tablespoon of orange zest to the custard for a bright, citrusy note.
• For a non-alcoholic sauce, replace the bourbon with apple juice or a strong brewed coffee.

🌾 Did You Know?

Bread pudding, with its origins in frugality and resourcefulness, became a beloved dessert across many parts of America, including the Midwest, especially in states like Missouri that share culinary ties with Southern traditions. It's a testament to transforming simple, everyday ingredients (like stale bread) into something extraordinary. The addition of a bourbon sauce elevates this humble dessert into a sophisticated, comforting treat, often a highlight at family gatherings and holiday meals.

📸 Photography note: Rustic farmhouse style. A warm, golden-brown square of bread pudding, glistening with a generous drizzle of rich bourbon sauce. It's served on a simple white dessert plate with a small scoop of vanilla bean ice cream melting alongside. The plate sits on a distressed wooden table, bathed in soft, warm overhead lighting, emphasizing the comforting texture.

⭐ Midwest Nice Rating

4/5 🫕🫕🫕🫕 (Will bring a full pan to your potluck, and quietly make sure there's enough for everyone, even if they claim they're "too full for dessert.")

🥂 Pairs Well With

Pairs well with: A cozy holiday dinner, a special occasion with loved ones, and the comforting feeling of indulging in a truly satisfying sweet treat.

👵 Grandma's Secret: Bread Pudding with Bourbon Sauce

"Grandma Lucille always soaked her raisins (or cranberries!) in a little extra bourbon for about 30 minutes before adding them to the pudding. 'It plumps them up just right,' she'd declare with a wink, 'and adds a little extra zing that makes this pudding truly special!'"