Drunken Bourbon Bread Pudding – New Orlean’s bread pudding!

There’s something incredibly comforting about a warm bread pudding, especially one that carries the rich, soulful notes of New Orleans. This isn’t just any bread pudding; it’s a deeply flavorful, custardy dessert infused with bourbon, making each bite an experience that feels both indulgent and utterly familiar. It’s the kind of dish that begs to be made for special occasions, yet is simple enough to bring a little bit of magic to any ordinary evening.

I still remember the first time I truly fell in love with bread pudding, and it was a New Orleans-style one, not unlike this recipe. My husband, bless his heart, isn’t typically one for desserts, but he has a real weakness for anything with a hint of bourbon. One chilly evening, after a particularly long week, I decided to try my hand at a classic bourbon bread pudding. The aroma of cinnamon, vanilla, and that distinctive oaky bourbon started to fill the kitchen as it baked, and he kept wandering in, asking “What is that incredible smell?” When it finally came out of the oven, golden and bubbling, and I drizzled it with that warm, buttery bourbon sauce, he took one bite and his eyes just lit up. From that moment on, it became our go-to comfort dessert, a sweet tradition we often turn to when we need a little warmth and joy in our home.

Behind the Recipe

What I’ve really come to appreciate about making bread pudding is how it celebrates simplicity. It feels like a very old-soul recipe, passed down through generations. The biggest “aha!” moment for me was realizing just how crucial stale bread is—it’s not a suggestion, it’s the secret to that perfectly custardy interior without being mushy. People often get tripped up by under-soaking or over-soaking the bread, or not giving it quite enough time in the oven for the custard to properly set. The small touches that truly elevate this dish are using good quality bourbon, allowing the custard to truly penetrate the bread cubes, and not skipping that luscious bourbon sauce at the end. It’s the crowning glory that brings everything together.

Shopping Tips

• Bread: Seek out a good quality, day-old French bread, challah, or brioche. Stale bread is essential for soaking up the custard without turning soggy, so don’t be afraid to buy it a day or two in advance.
• Dairy: You’ll want full-fat whole milk and heavy cream for the richest, most decadent custard. Check expiry dates to ensure freshness.
• Bourbon: Choose a bourbon you genuinely enjoy drinking, as its flavor will shine through. A mid-range bourbon is perfect here, no need for the most expensive bottle.
• Eggs: Fresh large eggs are the backbone of the custard. Look for eggs with strong shells, which often indicate fresher stock.
• Dried Fruit: Plump raisins are traditional, but feel free to swap for dried cranberries or cherries if you prefer. Look for varieties without added sugars or oils.
• Spices: Freshly grated nutmeg and good quality ground cinnamon make all the difference. Spices lose their potency over time, so give them a sniff test!

Prep Ahead Ideas

You can cube your bread and leave it out to dry for a day in advance.
Whisk together the custard base (eggs, milk, cream, sugars, vanilla, spices, bourbon) and store it covered in the fridge for up to 24 hours.
Soak the bread in the custard mixture several hours before baking, even overnight. Just cover it well and keep it in the refrigerator.

Time-Saving Tricks

If you’re short on time for drying bread, you can spread the cubes on a baking sheet and toast them lightly in a 250°F (120°C) oven for 15-20 minutes until slightly dry but not browned.
Use a stand mixer with a whisk attachment to quickly whip up the custard, ensuring it’s smooth and well combined.
Prepare the bourbon sauce while the bread pudding is baking during its last 15-20 minutes, so it’s warm and ready to pour immediately.

Common Mistakes

One common mistake is using fresh bread instead of stale bread. Fresh bread will turn mushy when soaked, leading to a gummy texture. Always use day-old or lightly toasted bread. Another pitfall is not letting the bread soak long enough; the cubes need to fully absorb the custard for a rich, uniform consistency. Conversely, overbaking can lead to a dry bread pudding, so keep an eye on it—it should still have a slight jiggle in the center when removed from the oven.

What to Serve It With

This decadent bourbon bread pudding is absolutely divine on its own, especially with a generous drizzle of that warm bourbon sauce. If you want to elevate it further, a scoop of good quality vanilla bean ice cream or a dollop of freshly whipped cream makes a perfect accompaniment. For a special touch, a sprinkle of toasted pecans adds a lovely crunch.

✔Tips & Mistakes

Storage Tips

Store in airtight containers in the fridge. It reheats beautifully, but if you sneak a bite cold straight from the container, it still works.

Variations and Substitutions

While the classic New Orleans style with raisins and bourbon is truly a winner, there are fun ways to play with this recipe. You could swap the raisins for dried cranberries or chopped dried apricots for a different fruity note. For a nuttier twist, fold in a cup of toasted pecans or walnuts. If you prefer a different spirit, rum or even a spiced apple brandy could be used instead of bourbon, though the bourbon lends a particular character that’s hard to beat. For a truly decadent twist, add some white chocolate chips to the custard mixture for an extra layer of sweetness.

Frequently Asked Questions

Drunken Bourbon Bread Pudding – New Orlean’s bread pudding!

A rich, custardy New Orleans–style bread pudding soaked in bourbon and topped with a warm rum-butter sauce. Comforting, boozy, and perfect served warm with ice cream.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings 8

Calories 120 kcal

Ingredients

  

1x2x3x

Main Ingredients

• 1.5 lb day-old French bread, torn into 1-inch pieces
• 4 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• 0.75 cup granulated sugar
• 0.5 cup packed light brown sugar
• 0.5 cup bourbon adjust to taste
• 0.25 cup unsalted butter, melted
• 2 tsp vanilla extract
• 0.5 tsp ground cinnamon
• 0.25 tsp salt
• 0.5 cup golden raisins (optional)

Instructions

 

Preparation Steps

• Preheat oven to 350°F (175°C). Butter a 9x13-inch baking dish.
• Place torn bread pieces in a large bowl.
• In a separate bowl, whisk together eggs, milk, heavy cream, granulated sugar, brown sugar, melted butter, bourbon, vanilla, cinnamon, and salt until smooth.
• Pour the custard mixture over the bread and gently press down so the bread soaks up the liquid. Stir in raisins if using. Let sit for 10 minutes.
• Transfer soaked bread and custard to the prepared baking dish, spreading evenly.
• Bake in preheated oven for 55–65 minutes, or until the center is set and the top is golden (a knife inserted near the center should come out mostly clean). If the top browns too quickly, tent with foil.
• Remove from oven and let cool slightly on a rack for 10–15 minutes before serving.
• Serve warm on its own or with vanilla ice cream or whipped cream. For extra sauce, drizzle warmed bourbon-rum sauce over each portion.

Notes

For best flavor, use day-old slightly stale bread. Adjust bourbon amount depending on how pronounced you want the boozy flavor; always cook responsibly.

Nutrition

Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg

Tried this recipe?Let us know how it was!