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Bourbon Bread Pudding Recipe

Bread pudding is a dessert that has been enjoyed for centuries, with variations found in many different cultures. One popular version in the United States is Bourbon Bread Pudding with Caramel Sauce, which adds a boozy twist to the classic dish. This recipe is perfect for special occasions or for anyone who wants to indulge in a decadent dessert.


  • 1 loaf of day-old French bread (or any bread of your choice)

  • 2 cups whole milk

  • 2 cups heavy cream

  • 1 cup granulated sugar

  • 1/2 cup bourbon

  • 6 large eggs

  • 2 teaspoons vanilla extract

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • 1/2 cup raisins (optional)

  • 1/2 cup chopped pecans (optional)

For the Caramel Sauce:

  • 1 cup granulated sugar

  • 6 tablespoons unsalted butter, cut into pieces

  • 1/2 cup heavy cream

  • Pinch of salt

Kitchen Equipment:

  • 9x13 inch baking dish

  • Large mixing bowl

  • Medium saucepan

  • Whisk

  • Rubber spatula

  • Oven


  1. Preheat the oven to 350°F.

  2. Cut the bread into 1-inch cubes and spread them out on a baking sheet. Toast in the oven for 10-15 minutes, or until the bread is lightly browned and crispy.

  3. In a large mixing bowl, whisk together the milk, heavy cream, sugar, bourbon, eggs, vanilla extract, cinnamon, and nutmeg until well combined.

  4. Add the toasted bread cubes to the bowl, along with the raisins and chopped pecans (if using). Use a rubber spatula to gently mix everything together until the bread is evenly coated in the liquid.

  5. Pour the mixture into a 9x13 inch baking dish, making sure that the bread is evenly distributed.

  6. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the pudding is set.

  7. While the bread pudding is baking, prepare the caramel sauce. In a medium saucepan, heat the sugar over medium heat, stirring constantly with a whisk or wooden spoon. The sugar will start to clump together, but keep stirring until it melts and turns a golden brown color.

  8. Add the butter to the saucepan, stirring until it is completely melted and incorporated.

  9. Slowly pour in the heavy cream, whisking constantly. The mixture will bubble up and thicken, so be careful not to burn yourself.

  10. Add a pinch of salt and continue whisking until the caramel sauce is smooth and creamy.

  11. Once the bread pudding is done baking, remove it from the oven and let it cool for a few minutes.

  12. Serve the bread pudding warm, drizzled with the caramel sauce.

Allergy concerns:

  • If you have a dairy allergy, you can substitute the milk and heavy cream with non-dairy alternatives like almond milk and coconut cream.

  • If you have a nut allergy, you can omit the pecans or replace them with another type of nut or dried fruit.

Spicy level:

  • This recipe does not contain any spicy ingredients.

Healthy alternatives:

  • Bread pudding is generally not considered a healthy dessert, but you can make some substitutions to lighten it up. For example, you can use low-fat milk and cream, reduce the amount of sugar, and omit the raisins and pecans.

  • Alternatively, you can try making a healthier version of caramel sauce using coconut sugar or maple syrup instead of granulated sugar.

Calories intake:

  • The exact calorie count will depend on the specific ingredients used and the serving size, but on average, a serving of Bourbon Bread Pudding with Caramel Sauce contains around 500-600 calories. It is a rich and indulgent dessert, so it should be enjoyed in moderation as part of a balanced diet.

Here are some links to the ingredients and equipment mentioned in the recipe, available on Amazon:

  • French bread:

  • Whole milk:

  • Heavy cream:

  • Granulated sugar:

  • Bourbon:

  • Eggs:

  • Vanilla extract:

  • Ground cinnamon:

  • Ground nutmeg:

  • Raisins:

  • Chopped pecans:

  • Saucepan:

  • Whisk:

  • Rubber spatula:

  • 9x13 inch baking dish:

Happy baking!

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