Bourbon Bread Pudding

This Bourbon Bread Pudding recipe is simple to make and impressive to serve. Plus, it’s delicious!

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Somehow this is the first recipe I’ve shared for bread pudding. I have no idea how this is possible! Bread pudding is a favorite here in our house, and this Bourbon Bread Pudding is a great one to share. Laura and I are bourbon collectors, so of course this bourbon themed bread pudding didn’t last long around here. Let’s jump right in!

What is Bread Pudding?

I’ve always found the term ‘bread pudding’ to be a bit confusing. It’s not a creamy, custard recipe like you might think when you hear the word ‘pudding.’ Instead, bread pudding is a dessert made with stale bread. That stale bread soaks in an egg + milk/cream mixture, and then it goes into the oven to bake.

Once baked, bread pudding is soft and creamy on the bottom with bits of crispy bread edges on top. It’s delicious! Many countries have their own variations of bread pudding. I’ve even come across some savory bread puddings, but I haven’t made those at home yet. This version with cinnamon, orange and bourbon is just too good!

Bourbon Bread Pudding

Bourbon whiskey pairs really well with orange. Take the Old Fashioned for example. This simple, but classic cocktail is made with bourbon, sugar, bitters…and an orange peel. Several distilleries have even leaned into the orange theme. Most notably, Penelope and Heaven’s Door both have released whiskies that were finished in Vino de Naranja casks. Both are excellent!

Leaning into that orange flavor, this Bourbon Bread Pudding includes the zest of an orange. That zest gets mixed with the eggs, cream, vanilla and cinnamon. The stale chunks of bread soak in that mixture for an hour before the whole thing gets baked. The flavor of this bread pudding is out of this world!

Best Bread for Bread Pudding

Bread pudding was invented as a way to use stale bread. But bread pudding won’t work with just any bread. Stale sandwich bread? Not so much. You’re looking for a heartier loaf like challah, brioche or French bread. Basically any bread you’d use to make French Toast would be a good choice for bread pudding.

This Bourbon Bread Pudding recipe calls for the stale bread cubes to soak in the spiced egg custard mixture for an hour. This helps make sure the liquid absorbs into the bread. I’ve tried this recipe both ways – and the extra soaking time makes a huge difference!

Best Bourbon for Bread Pudding

When it comes to the bourbon, there are plenty of excellent choices out there. There is a saying that you should never cook with wine that you wouldn’t drink. The same rule applies here. If you wouldn’t drink the bourbon (either straight or in a cocktail), don’t use it in this recipe. In fact, you should probably just throw that bourbon away!

At the same time, there is no need to reach for that fancy top-shelf bottle either. Save that for sipping! Any shelf staple will be a good choice here. Maker’s Mark, Jim Beam and Jack Daniels are all excellent choices, and these bottles should be readily available at any liquor store. Not a fan of bourbon? Try making this recipe with rum instead!

Ingredients for Bread Pudding

• Stale Bread – Any hearty unsliced bread should work well in this recipe. French bread, challah bread or brioche bread are the best options.
• Custard – The spiced egg custard is where all of the flavor comes from! The custard includes eggs, half-and-half, brown sugar and granulated sugar, vanilla extract, bourbon whiskey, orange zest, cinnamon and a tiny bit of salt.
• Pecans – I like the added flavor and texture of the toasted pecans. Feel free to substitute with your favorite nut, or just omit the nuts entirely. For a different twist, add ~¾ cup of raisins, too.
• Coarse Sugar – Before it goes into the oven, a generous sprinkling of coarse sugar goes on top of this bread pudding. Once baked, the result is a crispy, crunchy layer of sugar that is really, really good! Coarser sugars like sparkling sugar or turbinado are recommended.
• Bourbon Glaze – The last piece is a thin glaze that gets poured over the bread pudding once it comes out of the oven. This glaze is made with melted butter, bourbon, powdered sugar and half-and-half.

Storing Leftovers

Leftover bread pudding should be stored in an airtight container in the fridge. To reheat, let the bread pudding come to room temperature and then place in a 350°F oven for 10-15 minutes, or until heated through. (Tip: Cover with foil when reheating so the bread pudding doesn’t dry out. For a crispier top, remove the foil for the last 4-5 minutes of reheating.) The microwave works in a pinch, too – although you won’t get those crispy edges that are so tasty.

If you’re looking for a fantastic bread pudding recipe, then put this one on the list! It can be served as is, or for a real treat, top the bread pudding with a dollop of fresh whipped cream or a scoop of vanilla ice cream. Cheers!

Did you bake this Bourbon Bread Pudding recipe at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!

Bourbon Bread Pudding

This Bourbon Bread Pudding recipe is simple to make and impressive to serve. Plus, it's delicious!

5 from 5 votes

Print Pin Rate

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Resting Time: 1 hour hour 15 minutes minutes

Total Time: 2 hours hours 35 minutes minutes

Servings: 12 servings

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Ingredients

For the Bread Pudding

• 4 large eggs
• 2 cups half-and-half
• ¼ cup unsalted butter melted
• ½ cup light brown sugar
• ¼ cup granulated sugar
• ½ Tbsp pure vanilla extract
• 2 Tbsp bourbon whiskey see note
• 1 Tbsp orange zest
• ½ tsp ground cinnamon
• ¼ tsp kosher salt
• 1 pounds challah or another hearty bread like brioche or French bread, cut into 2” cubes (see note)
• ¾ cup chopped pecans
• coarse sugar such as sanding sugar or demerara

For the Bourbon Sauce

• ¼ cup unsalted butter melted
• 2 Tbsp bourbon whiskey
• 1 cup confectioner’s sugar
• ½ cup half-and-half

Instructions

For the Bread Pudding

• Spray a 9”x13” casserole dish with nonstick cooking spray; set dish aside.
• Using a large bowl, lightly whisk the eggs together.
• Add half-and-half, melted butter, brown sugar, granulated sugar, vanilla extract, bourbon, orange zest, cinnamon and salt; stir until well combined.
• Add challah cubes; toss until well coated.
• Transfer mixture into prepared baking dish. Sprinkle top with sanding sugar.
• Cover dish with aluminum foil and let sit for 60 minutes so the bread can fully absorb the egg mixture.
• Preheat oven to 350°F.
• Bake for 50 minutes. Remove foil and continue baking for 10-15 more minutes or until top is golden brown.

For the Bourbon Sauce

• Using a small bowl, whisk together melted butter, bourbon, confectioner’s sugar and half-and-half.
• Pour glaze over the top of the bread pudding.
• Let sit for 15 minutes before serving.
• Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

Notes

This should be ~6 cups of bread cubes.

There is no need to reach for that rare, top-shelf bottle of bourbon.  Instead, use your favorite, shelf staple – Maker’s Mark, Jim Beam and Jack Daniels are all good choices.

Looking for more bourbon flavored dessert recipes? Check out these other favorites, too: