Bread Pudding with Bourbon Sauce

The first spoonful should hold together, but still look glossy with custard—not dry or firmly cut like cake. That’s the texture I aim for in this bread pudding with bourbon…

By Brad
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November 10, 2026
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Reading time: 8 min

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The first spoonful should hold together, but still look glossy with custard—not dry or firmly cut like cake. That’s the texture I aim for in this bread pudding with bourbon sauce: a golden top, a soft center, and a warm brown-sugar sauce that settles into the bread. The bourbon goes in at the end, so its aroma stays clear against the butter and cream.

Challah or brioche gives the custard a tender, rich base without making the pudding feel dense. I cube the loaf evenly, whisk eggs and whole milk with vanilla and warm spices, then let the bread absorb the mixture before it goes into the oven. The sauce simmers while the pudding bakes and thickens just enough to coat a spoon. It should pour easily over each serving, not sit in a stiff layer.

Why Day-Old Challah Keeps the Custard From Turning Soggy

Fresh, soft bread starts with more moisture already in it. Once it meets the egg-and-milk custard, it can soften quickly and lose the sturdy bite that makes bread pudding pleasant. A day-old loaf has had time to dry slightly, so its cubes take up the custard while holding their shape. That’s what gives you a tender center instead of a uniform, mushy texture.

Cutting the loaf into even 1-inch cubes matters, too. Smaller pieces can collapse sooner, while oversized chunks leave less surface area to absorb the custard. After you pour the mixture over the bread, let it stand for the full 20 minutes. The cubes should feel heavier and look moist throughout, with no large dry patches sitting above the custard. If a few pieces are on top, press them gently into the mixture so they get a chance to soak.

There’s no need to stir the bread around once it’s arranged in the baking dish; keeping the cubes in place helps the top bake up golden while the center stays soft. The short soak and the day-old loaf work together, but they do different jobs: one lets the custard move into the bread, and the other gives the cubes enough structure to keep that texture.

What Challah, Whole Milk, and Bourbon Each Contribute

• Challah or brioche — Either enriched loaf gives the pudding a soft, rich crumb. Day-old bread is the better choice because it absorbs the custard without falling apart. Use whichever loaf you can find; challah tends to give a slightly more structured bite, while brioche makes the center feel especially tender.
• Eggs and whole milk — Eggs set the custard as it bakes, and whole milk keeps it creamy without making it heavy. If you only have 2% milk, use the same quantity; the finished pudding will be a little less rich. I wouldn’t swap out the eggs, since they’re what hold the custard together.
• Cinnamon and nutmeg — These ground spices bring warmth without covering up the bread or bourbon. Good pantry versions work well here. If you’re out of nutmeg, leave it out rather than adding extra cinnamon; you’ll lose a little depth, but the pudding will still bake properly.
• Heavy cream and brown sugar — Together with butter, they make the sauce smooth and full-bodied. Half-and-half works in place of heavy cream in the same quantity, but the sauce will be less rich; the cornstarch still helps it cling to the pudding.
• Bourbon — Its caramel and oak notes round out the brown sugar. There’s no need to use an expensive bottle for this sauce; choose one you enjoy drinking, or use the bourbon-free variation below.

Getting the 20-Minute Soak and Custard Bake Right

Arrange the Cubes and Give Them Time

Heat the oven to 350°F and coat a 9×13-inch baking dish with nonstick cooking spray. Arrange the 1-inch bread cubes in the dish, then whisk the eggs, milk, granulated sugar, vanilla, cinnamon, nutmeg, and salt until combined. Pour the custard evenly over the bread and let it stand for 20 minutes. Pour slowly so the liquid reaches the cubes across the whole dish, not just the center.

Bake Until the Center Sets

Bake for 45 to 55 minutes, until the top is golden and the center is set. A thermometer inserted in the center should read 160°F; the middle shouldn’t look like liquid custard when you move the dish gently. If the top is already golden before the center is set, keep baking and use the temperature reading as your guide. Once it’s out of the oven, let it rest for 15 minutes before serving.

Build a Smooth Brown-Sugar Base

While the pudding bakes, melt the butter in a small saucepan over medium heat. Stir in the brown sugar and heavy cream, then let the mixture reach a gentle simmer as the sugar dissolves. Keep the heat moderate; a hard boil isn’t needed for this sauce. The base should look glossy and smooth before you add the thickener.

Thicken the Sauce, Then Add Bourbon

Stir the cornstarch and cold water together until smooth, then whisk that slurry into the simmering sauce. Simmer for 1 minute, watching for the sauce to turn slightly thicker without becoming pasty. Stir in the bourbon and simmer for 1 more minute. Serve the sauce warm over the rested pudding while it still pours easily.

Three Useful Ways to Adapt the Bread and Sauce

Answers to the Bread Pudding Problems That Come Up Most

Bread Pudding with Bourbon Sauce

Bread pudding with bourbon sauce pairs custardy challah or brioche with a warm, gently thickened bourbon cream sauce. Baked until golden with a set center, it rests before serving for a comforting dessert with soft bread and a rich top.

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Prep Time 15 minutes mins

Cook Time 55 minutes mins

Standing and resting 35 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

For the bread pudding

• 1 loaf (1 lb) challah or brioche day-old, cut into 1-inch cubes (about 10 cups)
• 1 nonstick cooking spray as needed
• 4 eggs large
• 3 cups whole milk
• 0.75 cup granulated sugar
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• 0.25 tsp ground nutmeg
• 0.5 tsp kosher salt

For the bourbon sauce

• 4 tbsp unsalted butter
• 0.5 cup light brown sugar packed
• 0.5 cup heavy cream
• 1 tsp cornstarch
• 1 tbsp cold water
• 2 tbsp bourbon

Equipment

• 1 9x13-inch baking dish

Method

 

Make the bread pudding

1. Heat the oven to 350°F.
2. Coat a 9x13-inch baking dish with nonstick cooking spray and arrange the bread cubes in the dish.
3. In a large bowl, whisk the eggs, whole milk, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and kosher salt until combined.
4. Pour the egg mixture evenly over the bread and let it stand for 20 minutes so the bread absorbs the custard.
5. Bake for 45 to 55 minutes, until the top is golden, the center is set, and a thermometer inserted in the center reads 160°F.
6. Rest for 15 minutes.

Make the bourbon sauce

1. While the pudding bakes, melt the unsalted butter in a small saucepan over medium heat.
2. Stir in the light brown sugar and heavy cream until the sugar dissolves and the mixture comes to a gentle simmer.
3. Stir the cornstarch and cold water together, whisk the mixture into the saucepan, and simmer for 1 minute until slightly thickened.
4. Stir in the bourbon and simmer for 1 more minute, then serve warm over the pudding.

Notes

For the best custardy texture, use day-old bread so it absorbs the custard well. Refrigerate leftovers for 3 to 4 days; freezer storage is suitable. For a gluten-free variation, use sturdy gluten-free bread.