Description

Warm, Southern Comfort in Every Bite This classic New Orleans-style bread pudding is rich, creamy, and infused with warm cinnamon, nutmeg, and vanilla. Made with heavy cream and baked to perfection, it’s topped with a decadent buttery bourbon sauce that soaks into every bite. Whether served warm for dessert or as an indulgent brunch treat, this bread pudding is pure Southern comfort at its finest.

Ingredients

For the Bread Pudding:

6 (heaping) cups day-old bread, cubed (French bread, challah, or brioche) I used Nature’s Own Perfectly Crafted Thick Sliced White Bread and it worked perfectly!
2 cups whole milk
1 cup heavy cream
3 large eggs
2 cups granulated sugar
2 teaspoons vanilla extract
1 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ cup salted butter, melted, plus 2 teaspoons of salted butter, divided
For the Bourbon Sauce:
- ½ cup unsalted butter
- 1 cup granulated sugar
- ½ cup heavy cream
- 3 to 4 tablespoons bourbon (I used 4 tablespoons or ¼ cup)
- 1 teaspoon vanilla extract

Instructions

Prep and Soak:

Preheat your oven to 350°F. Grease a square 8×8 baking dish.
Place the cubed bread in a large bowl. In a separate bowl, whisk together the milk, cream, eggs, sugar, vanilla, cinnamon, nutmeg and ¼ cup melted butter.
Pour the milk mixture over the bread cubes and gently toss to coat. Let soak for 10-15 minutes, stirring occasionally to ensure even absorption.

2. Assemble and Bake:

Transfer the soaked bread mixture to the prepared baking dish. Drizzle the remaining 2 tablespoons melted butter over the top.
Bake for 50 to 60 minutes, or it could take a little over an hour. Make sure that the top is puffed up and is golden brown and the center is set. Note: I sprinkle a little cinnamon and sugar over the bread pudding when it comes out of the oven. Mix together 1 tablespoon of granulated white sugar and ½ teaspoon of cinnamon.

3. Make the Bourbon Sauce:

In a saucepan over medium heat, melt the butter. Stir in the sugar and cream, and bring to a gentle boil. Cook for 2–3 minutes, stirring constantly.
Remove from heat and stir in the bourbon and vanilla.

4. Serve

Drizzle the warm bourbon sauce over the bread pudding. Serve with whipped cream, ice cream, or enjoy on its own.

Notes

Freezing Tips:

Freeze Before or After Baking Unbaked: Assemble the bread pudding, cover it tightly with plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw overnight in the fridge and bake as directed.

Baked: Let the bread pudding cool completely before wrapping it in plastic wrap and foil. Freeze for up to 3 months.
Freezing Bourbon Sauce: The bourbon sauce also freezes well! Store it in an airtight container and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove over low heat, stirring occasionally.

Best Way to Reheat Frozen Bread Pudding:

From frozen: Reheat in a 325°F oven for 25–30 minutes, covered with foil to prevent drying out.
From thawed: If thawed in the fridge overnight, bake at 300°F for 15–20 minutes or microwave individual slices for 30–60 seconds.
Add extra sauce! Drizzle additional bourbon sauce over the warm pudding to refresh the flavors and moisture.

Nutrition

Serving Size: 1 Cup
Calories: 450
Sugar: 35 g
Fat: 22 g
Saturated Fat: 13 g
Carbohydrates: 55g
Protein: 6 g