Old Fashioned Bread Pudding with Bourbon Recipe

Old fashioned bread pudding with bourbon is a comforting, rich dessert that combines tender bread soaked in a sweet custard, infused with a splash of bourbon for depth and warmth. This timeless recipe is perfect for using up day-old bread and delivering a cozy, indulgent treat that’s sure to impress family and guests alike.

Ingredients

• 6 cups day-old bread, cubed (white bread, brioche, or challah work well)
• 4 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• ½ cup bourbon
• Optional: ½ cup raisins or chopped nuts for added texture

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch baking dish with butter or non-stick spray.
2. Place the bread cubes in a large mixing bowl. If using raisins or nuts, sprinkle them evenly over the bread.
3. In a separate bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
4. Stir in the bourbon into the custard mixture.
5. Pour the custard evenly over the bread cubes, pressing down gently to ensure all the bread absorbs the mixture. Let sit for 10-15 minutes to allow the bread to soak up the custard.
6. Transfer the soaked bread mixture into the prepared baking dish, spreading it evenly.
7. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the custard is set in the center (a toothpick inserted in the middle should come out clean).
8. Remove from oven and let cool slightly before serving. For extra flavor, drizzle with caramel sauce or a dollop of whipped cream if desired.

Tips

• Use day-old bread or slightly dried bread for best absorption; fresh bread may become too soggy.
• If you prefer a stronger bourbon flavor, add an extra tablespoon or two, but be mindful of the balance with sweetness.
• For a dairy-free version, substitute coconut milk and coconut cream, and skip the heavy cream.
• Make ahead: Prepare the pudding up to the soaking stage, cover, and refrigerate for up to 24 hours before baking.

Serving Suggestions

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat. A dusting of powdered sugar or a drizzle of caramel sauce can elevate the presentation and flavor. Pair with a cup of coffee or a glass of bourbon for a complete dessert experience.

Variations

• Chocolate Bread Pudding: Add ½ cup of chopped chocolate or chocolate chips into the custard mixture for a decadent twist.
• Apple Cinnamon: Incorporate diced apples and extra cinnamon into the bread before soaking for a fruity variation.
• Spiced Rum Version: Swap bourbon for spiced rum for a different flavor profile.
• Vegan Version: Use plant-based milks, vegan bread, and omit eggs or replace with flaxseed meal mixed with water.

Storage and Reheating

Leftover bread pudding can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individual servings for 30-60 seconds until warmed through, or reheat the entire dish in the oven at 350°F (175°C) for about 15 minutes. For best results, cover with foil to prevent drying out. The pudding can also be frozen for up to 2 months; thaw overnight in the refrigerator and reheat as described.

Frequently Asked Questions

Can I use fresh bread for this recipe?

While day-old or slightly dried bread is ideal for bread pudding because it absorbs the custard better, you can use fresh bread if you toast or dry it out slightly beforehand. This helps prevent the pudding from becoming overly soggy.

Is bourbon necessary in this recipe?

Bourbon adds a warm, complex flavor that enhances the overall taste, but you can omit it if you prefer a non-alcoholic version. You could substitute with vanilla extract or omit the liquid altogether, though the flavor profile will change slightly.

Can I make this ahead of time?

Absolutely. You can prepare the pudding up to the soaking stage, cover, and refrigerate for up to 24 hours before baking. This allows the flavors to meld and saves time on the day of serving.

What if I want a dairy-free version?

Use coconut milk and coconut cream instead of dairy milk and heavy cream. Skip the butter and consider adding extra spices or flavorings to compensate for the richness of dairy.

How do I prevent the pudding from drying out?

Ensure the pudding is well-soaked before baking, and do not overbake. Covering the dish with foil during baking can help retain moisture. Reheat gently to avoid drying out leftovers.

Can I add fruit or nuts?

Yes, adding raisins, chopped nuts, or diced fruits like apples or berries can enhance texture and flavor. Incorporate them into the bread before soaking for even distribution.

This old fashioned bread pudding with bourbon is a classic dessert that’s both comforting and sophisticated. With simple ingredients and straightforward steps, it’s a perfect way to end a hearty meal or serve at a special gathering. Enjoy the warm, spiced flavors and the subtle kick of bourbon that make this dish truly memorable.

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