This bourbon-infused bread pudding is a comforting, indulgent dessert that transforms simple ingredients into a luxurious treat.
The combination of eggs and whole milk makes it rich in protein, while the use of challah or brioche adds satisfying texture and a touch of fiber.
A hint of cinnamon and bourbon elevates the flavor profile, making each bite warm and aromatic.
Nutritionally, it provides a balanced mix of good fats from butter and moderate carbohydrates from bread and sugar, offering both energy and satiety.
Quick to assemble and forgiving if prepared in advance, this recipe is ideal for everyday cooking, holiday meals, or make-ahead gatherings.
Its freezer-friendly nature and simple steps make it a practical, crowd-pleasing option that doesn’t compromise on taste or comfort.
Must-Have Tools for Perfect Results
2-Quart Baking Dish
Perfect for evenly baking the bread pudding, ensuring a golden, puffy top. Ideal for casseroles and desserts in any home kitchen.
Large Mixing Bowl
Essential for whisking eggs, milk, sugar, and spices together. Its versatility makes it perfect for salads, batters, and marinating ingredients.
Whisk
Ensures smooth, lump-free custard and even incorporation of flavors. A whisk is invaluable for sauces, dressings, and egg-based dishes.
Nonstick Cooking Spray
Guarantees effortless release of the pudding while preventing sticking. Its convenience extends to greasing pans for all baking needs.
Measuring Cups and Spoons
Ensures precise ingredient portions, critical for baking consistency. Great for everyday recipes, from soups to baked goods.
Puffy Bread Pudding
Equipment
- 2-quart baking dish
- Large Mixing Bowl
- Whisk
- Measuring cups and spoons
- Nonstick cooking spray
Ingredients
- 4 large eggs
- 2 cups whole milk
- 1 cup sugar
- 3 tablespoons unsalted butter melted and slightly cooled
- 2 tablespoons bourbon
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 4 cups challah or brioche cubed (about 9 oz)
- Vanilla ice cream for serving
Instructions
- Prepare the Baking Dish: Lightly spray a 2-quart baking dish with nonstick cooking spray to prevent sticking and ensure easy serving. Make sure the spray covers the entire interior, including corners, so the bread pudding can bake evenly and lift out effortlessly after baking.
- Whisk the Custard Base: In a large mixing bowl, combine the eggs, whole milk, sugar, melted butter, bourbon, cinnamon, vanilla extract, and salt. Use a whisk to thoroughly blend all ingredients until the mixture is smooth, uniform, and slightly frothy, which guarantees an evenly textured custard.
- Incorporate the Bread Cubes: Gently fold the challah or brioche cubes into the custard mixture, making sure each piece is fully coated. Allow the bread to soak for at least one hour (or refrigerate overnight) so the custard is absorbed, resulting in a soft, rich, and flavorful pudding.
- Preheat and Bake: Preheat your oven to 350°F (175°C) and position a rack in the center. Pour the soaked bread and custard mixture into the prepared baking dish, spreading it evenly. Bake for 55–60 minutes until the top is golden brown, puffed, and the center is set but still slightly creamy.
- Serve Warm with Ice Cream: Once baked, remove the pudding from the oven and allow it to cool slightly. Serve warm, ideally with a scoop of vanilla ice cream on top, and optionally drizzle with caramel sauce for added indulgence. Enjoy immediately for a cozy, comforting dessert
Notes
- Use day-old challah or brioche for the best texture; slightly stale bread absorbs the custard more evenly.
- Allow the bread to soak in the custard for at least 1 hour, or refrigerate overnight for deeper flavor and softer texture.
- Substitute bourbon with rum, brandy, or a non-alcoholic vanilla extract for a family-friendly version.
- For extra richness, stir in a handful of chocolate chips, raisins, or toasted nuts.
- Serve immediately with ice cream, whipped cream, or caramel sauce for a fully indulgent experience.
Chef’s Secrets For Creamy Texture
The secret to a perfect bread pudding lies in properly soaking the bread cubes.
Using challah or brioche with a slightly firm crumb ensures that the custard penetrates without making the pudding mushy.
Always whisk the eggs and milk mixture thoroughly, incorporating a small amount of air for lightness.
Slightly cooling the melted butter before adding it to the custard prevents cooking the eggs prematurely, ensuring a smooth, creamy texture.
Finally, bake until the edges are golden while the center remains custardy, giving the pudding its signature soft yet structured bite.
Serving Suggestions To Impress Guests
This warm, bourbon-spiked bread pudding pairs beautifully with a scoop of creamy vanilla ice cream or lightly whipped cream.
Drizzle with caramel or chocolate sauce for an extra indulgent touch.
For festive occasions, sprinkle with toasted pecans or a dusting of cinnamon sugar.
It also works well as a brunch item, served alongside fresh berries or a compote.
Offering a small shot of bourbon on the side can elevate the experience for adult guests.
The dessert is versatile enough to serve in individual ramekins or as a family-style dish straight from the baking pan.
Storage Tips For Make-Ahead Convenience
Bread pudding is highly freezer-friendly, making it a practical dessert for busy schedules.
After baking, allow it to cool completely before wrapping tightly in foil or airtight containers.
Refrigerated portions will keep for up to 4 days, while frozen batches can last up to 3 months.
Thaw overnight in the refrigerator and reheat gently at 300°F until warm.
For optimal texture, avoid microwaving directly from frozen, as it may result in uneven heating and soggy edges.
Always store ice cream separately to serve fresh.
Frequently Asked Questions Answered Clearly
1. Can I use other breads? Yes, challah or brioche gives the softest, richest
texture, but white sandwich bread or even croissants can work. Just avoid overly dense or whole-grain loaves, which absorb too little custard.
2. Is bourbon necessary for flavor? Bourbon adds depth, but you can substitute
rum, brandy, or a splash of vanilla extract for a non-alcoholic version without compromising taste.
3. How do I prevent soggy pudding? Ensure bread cubes soak evenly but not
excessively. Bake until the edges are set and golden; slightly underbaking can leave the center overly wet.
4. Can I add mix-ins? Absolutely! Chocolate chips, raisins, dried fruits, or toasted
nuts can add texture and flavor. Fold them in just before baking.
5. Can I prepare it ahead? Yes, you can assemble the pudding up to a day in
advance and refrigerate, or freeze fully baked portions. Reheat gently before serving for best results.
This recipe has been adapted and simplified from the original version by onceuponachef. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
