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Classic Bread Pudding with Bourbon Vanilla Sauce

A slice of creamy bread pudding being drizzled with rich vanilla sauce.
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A comforting dessert made with day-old bread, a creamy custard, and a rich bourbon vanilla sauce. This recipe ensures a creamy texture without a soggy center.

Ingredients

Scale
  • 8 cups cubed day-old bread (brioche or challah recommended)
  • 4 large eggs
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • For the Bourbon Vanilla Sauce:
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1/2 cup granulated sugar
  • 2 egg yolks
  • 2 tablespoons bourbon
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
  2. Arrange the bread cubes in the prepared baking dish.
  3. In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
  4. Pour the custard mixture evenly over the bread cubes, ensuring all pieces are moistened. Gently press down on the bread to help it absorb the custard. Let it soak for at least 20 minutes, or up to 1 hour for a creamier texture.
  5. Bake for 45-55 minutes, or until the bread pudding is set and golden brown on top. A knife inserted into the center should come out clean.
  6. While the bread pudding bakes, prepare the sauce. In a medium saucepan, combine the heavy cream, milk, and sugar. Heat over medium heat until the sugar dissolves and the mixture is warm, but not boiling.
  7. In a separate bowl, whisk the egg yolks. Gradually temper the egg yolks by slowly whisking about half a cup of the warm cream mixture into the yolks.
  8. Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly, until the sauce thickens enough to coat the back of a spoon. Do not boil.
  9. Remove the sauce from the heat and stir in the bourbon and vanilla extract.
  10. Serve the warm bread pudding with the bourbon vanilla sauce poured over the top.

Notes

  • For make-ahead, assemble the bread pudding and refrigerate it, covered, for up to 24 hours before baking. You may need to add a few extra minutes to the baking time.
  • To reheat, cover the bread pudding with foil and warm in a 300°F (150°C) oven until heated through.
  • You can make the sauce ahead of time and gently reheat it on the stovetop or in the microwave.

Nutrition

Find it online: https://blissbatter.com/bread-pudding-bourbon-vanilla-sauce/