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Classic Old-Fashioned Southern Bread Pudding Recipe with Easy Warm Bourbon Sauce

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A soulful Southern bread pudding with a rich custard texture and a warm, velvety bourbon sauce that brings comfort and nostalgia to your table.

Ingredients

Scale
  • 6 cups day-old bread, cubed (white sandwich bread or brioche preferred)
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 cup granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • 2 tablespoons unsalted butter, melted
  • 1/2 cup raisins or currants (optional)
  • 1/2 cup unsalted butter (1 stick) for bourbon sauce
  • 1 cup packed brown sugar for bourbon sauce
  • 1/2 cup heavy cream for bourbon sauce
  • 1/4 cup bourbon whiskey
  • 1 teaspoon vanilla extract for bourbon sauce
  • Pinch of salt for bourbon sauce

Instructions

  1. Cut or tear day-old bread into roughly 1-inch cubes (about 6 cups). Place in a large mixing bowl. If bread is fresh, toast cubes lightly in oven at 350°F for 5-7 minutes until dry but not browned.
  2. In a separate bowl, whisk together 4 large eggs, 2 cups whole milk, 1 cup heavy cream, 1 cup granulated sugar, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, 1/4 teaspoon nutmeg, and a pinch of salt until sugar dissolves and mixture is smooth and slightly frothy (about 3-4 minutes).
  3. Pour custard over bread cubes. Add 2 tablespoons melted unsalted butter and 1/2 cup raisins or currants if using. Gently fold to soak all bread pieces. Let sit for at least 30 minutes or cover and refrigerate overnight for best texture.
  4. Preheat oven to 350°F. Butter a 9×13-inch baking dish lightly to prevent sticking.
  5. Pour soaked bread mixture into prepared baking dish. Spread evenly and press down gently to compact.
  6. Bake uncovered for 50-60 minutes until top is golden brown and a knife inserted in center comes out mostly clean but slightly moist. Tent with foil if top browns too quickly.
  7. While pudding bakes, melt 1/2 cup unsalted butter in a small saucepan over medium heat. Stir in 1 cup packed brown sugar and cook until sugar melts and mixture bubbles (3-4 minutes). Slowly whisk in 1/2 cup heavy cream, then add 1/4 cup bourbon, 1 teaspoon vanilla extract, and a pinch of salt. Simmer gently for 5 minutes until sauce thickens slightly but remains pourable. Remove from heat.
  8. Let bread pudding cool for 10 minutes before serving. Spoon warm bourbon sauce generously over each portion. Sauce can be reheated gently if needed.

Notes

For best texture, soak bread overnight. Use sturdy bread like brioche or French bread to avoid sogginess. Tent pudding with foil if browning too fast. Broil for last 2 minutes for a crispier top but watch carefully. For dairy-free, substitute milk and cream with coconut or almond milk. Non-alcoholic bourbon sauce alternatives include apple cider or strong brewed coffee.

Nutrition

Keywords: bread pudding, southern dessert, bourbon sauce, classic bread pudding, comfort food, easy dessert, old-fashioned dessert

Find it online: https://lenatable.com/classic-old-fashioned-southern-bread-pudding-recipe-with-easy-warm-bourbon-sauce/