Bread Pudding with Bourbon Sauce

This Bread Pudding with Bourbon Sauce is rich, buttery, warm, and exactly the kind of dessert I want when the weather turns cold. Soft cubes of brioche or challah soak up a sweet custard flavored with brown sugar, vanilla, bourbon extract, orange zest, cinnamon, and nutmeg before everything is baked with chopped pecans and a crunchy sugar topping.

And then there’s the sauce.

A sweet, buttery bourbon glaze gets drizzled all over the warm bread pudding, soaking into all those little crevices and making an already comforting dessert even better.

It’s soft and custardy underneath, golden and slightly crisp on top, buttery throughout, and filled with warm spice and pecans.

Basically, this is comfort food in dessert form.

It’s also a wonderful dessert for Thanksgiving, Christmas, Sunday dinner, or anytime you have a loaf of brioche sitting around and want to turn it into something special.

Why You’ll Love This Bread Pudding

There is so much going on in this bread pudding without it being difficult to make.

• Rich brioche or challah
• Creamy half-and-half custard
• Brown sugar and vanilla
• Warm cinnamon and nutmeg
• Fresh orange zest
• Chopped pecans
• Crunchy coarse sugar topping
• Buttery bourbon glaze
• Soft, custardy center
• Golden, slightly crisp top
• Easy 9×13-inch dessert
• Perfect for the holidays
• Great for making ahead

It looks and tastes like an impressive holiday dessert, but the actual process is surprisingly simple.

Whisk together the custard.

Add the bread.

Let it soak.

Bake.

Whisk together the glaze.

Drizzle.

That’s about it.

What Is Bread Pudding?

Bread pudding is a baked dessert made by soaking pieces of bread in a sweet custard typically made with eggs, milk or cream, sugar, and flavorings.

As it bakes, the bread absorbs the custard and everything sets together into a soft, rich dessert.

The top gets golden while the inside stays moist and custardy.

It’s also one of those wonderful old-fashioned recipes that turns bread into something completely different.

And depending on what you add, you can make endless variations.

For this version, I’m using buttery brioche or challah, pecans, warm spices, orange zest, and bourbon flavor.

Does This Bread Pudding Have Real Bourbon?

This particular recipe uses bourbon extract rather than bourbon whiskey.

You’ll find bourbon extract in both the bread pudding custard and the glaze.

It gives the dessert that warm bourbon-inspired flavor without requiring actual bourbon.

That’s an important distinction if you’re specifically looking for a bread pudding made with liquor.

This recipe gives you the flavor profile of a bourbon bread pudding while keeping the ingredient list simple with bourbon extract.

Ingredients You’ll Need

For the Bread Pudding

Brioche or Challah

You’ll need 1 pound brioche or challah, cut into approximately 2-inch cubes.

Both breads work beautifully for bread pudding.

Brioche is especially rich and buttery, while challah has a soft, tender texture that absorbs custard extremely well.

You want bread that’s sturdy enough to soak up the custard without immediately disintegrating.

Eggs

You’ll need 4 large eggs.

The eggs are essential because they turn the half-and-half mixture into a custard that sets around the bread as it bakes.

Half-and-Half

You’ll need 2 cups half-and-half.

Half-and-half gives the custard plenty of richness without making it quite as heavy as a custard made entirely with heavy cream.

Unsalted Butter

You’ll need ¼ cup melted unsalted butter for the bread pudding.

Butter adds even more richness to the custard and complements the buttery brioche.

Light Brown Sugar

You’ll need ½ cup packed light brown sugar.

Brown sugar gives the bread pudding a deeper sweetness than using granulated sugar alone.

That hint of molasses also pairs beautifully with bourbon flavor, pecans, cinnamon, and nutmeg.

Granulated Sugar

You’ll also need ¼ cup granulated sugar.

Using both brown and granulated sugar gives us a nice balance of sweetness.

Bourbon Extract

One teaspoon bourbon extract gives the custard its bourbon-inspired flavor.

Pure Vanilla Extract

You’ll need 1 teaspoon pure vanilla extract.

Vanilla and bourbon flavors work incredibly well together and give the custard a warm, rounded flavor.

Orange Zest

You’ll need 1 tablespoon orange zest.

Don’t skip this.

The orange isn’t here to make the bread pudding taste like an orange dessert. Instead, that little touch of citrus helps brighten all the rich butter, sugar, pecans, and custard.

It’s one of those small ingredients that makes the finished dessert more interesting.

Cinnamon

½ teaspoon ground cinnamon gives us that familiar warm spice.

Nutmeg

⅛ teaspoon ground nutmeg adds another layer of warmth without overpowering the bread pudding.

Kosher Salt

¼ teaspoon kosher salt balances the sweetness and brings out all the other flavors.

Pecans

You’ll need ¾ cup chopped pecans.

The pecans add a buttery, nutty flavor and a little texture against the soft bread pudding.

Coarse Sugar

You’ll need 2 tablespoons coarse sugar, such as sanding sugar or demerara sugar.

Sprinkling this over the bread pudding before baking helps create a lightly crunchy top.

That little bit of texture is especially good against the soft custardy center.

Bourbon Glaze Ingredients

The glaze is incredibly easy.

You’ll need:

• ¼ cup unsalted butter, melted
• 1 teaspoon bourbon extract
• 1 cup powdered sugar
• ½ cup half-and-half

Whisk everything together and you’ve got a sweet, buttery bourbon-flavored glaze that’s perfect for drizzling over warm bread pudding.

Tools for this recipe

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How to Make Bread Pudding with Bourbon Sauce

Step 1: Prepare the Baking Dish

Lightly grease a 9×13-inch baking dish with nonstick cooking spray.

Set it aside while you prepare the bread pudding.

Step 2: Make the Custard

Add 4 large eggs to a large mixing bowl.

Whisk until smooth.

Then add:

• 2 cups half-and-half
• ¼ cup melted unsalted butter
• ½ cup packed light brown sugar
• ¼ cup granulated sugar
• 1 teaspoon bourbon extract
• 1 teaspoon pure vanilla extract
• 1 tablespoon orange zest
• ½ teaspoon ground cinnamon
• ⅛ teaspoon ground nutmeg
• ¼ teaspoon kosher salt

Whisk everything together until evenly combined.

You want the eggs completely incorporated and the sugars distributed throughout the custard.

Why Use Half-and-Half in Bread Pudding?

Bread pudding is all about that rich custard.

You need enough liquid for the bread to absorb while still having enough fat to give the finished dessert a creamy texture.

Half-and-half gives you a nice middle ground.

It’s richer than regular milk without being as heavy as using all heavy cream.

Step 3: Add the Bread

Cut your brioche or challah into approximately 2-inch cubes.

Add the bread cubes directly to the custard mixture.

Gently toss until all the bread has been coated.

Take your time here.

You don’t want one section of bread completely saturated while another remains dry.

The goal is to expose as much of the bread as possible to that custard.

Step 4: Add the Pecans

Sprinkle ¾ cup chopped pecans over the soaked bread.

Gently stir them through the mixture.

Don’t aggressively stir or mash the bread.

You want the cubes to maintain some of their structure.

Step 5: Transfer to the Baking Dish

Pour the soaked bread and remaining custard into your prepared 9×13-inch baking dish.

Spread everything into an even layer.

If you notice any pieces of bread that still look dry, gently press them down so they make contact with the custard.

Step 6: Add the Coarse Sugar

Sprinkle 2 tablespoons coarse sugar evenly over the top.

This is going to give you a little sparkle and a lightly crisp texture once the bread pudding bakes.

Step 7: Let the Bread Pudding Rest

Cover the baking dish loosely with foil.

Let it sit at room temperature for 45–60 minutes.

This isn’t wasted time.

The resting period gives the bread time to absorb the custard before it goes into the oven.

And that makes a big difference in the finished texture.

Why Does Bread Pudding Need to Soak?

Think about what we’re asking the bread to do.

We don’t simply want custard surrounding dry pieces of bread.

We want the custard inside the bread.

Allowing everything to rest gives the half-and-half and egg mixture time to work its way into those brioche or challah cubes.

That’s what helps create a bread pudding that’s moist and custardy all the way through.

Do I Need Stale Bread for Bread Pudding?

Slightly stale or dry bread can be great for bread pudding because it readily absorbs the custard.

But you don’t necessarily need to leave your bread sitting out for days before making this recipe.

The 45–60 minute soaking period gives the bread plenty of time to absorb the liquid.

If your bread is extremely fresh and soft, you can cube it ahead of time and let it sit uncovered for a little while to dry slightly.

What Is the Best Bread for Bread Pudding?

For this recipe, my top choices are brioche and challah.

Brioche

Brioche is rich, buttery, and tender.

It makes an especially decadent bread pudding.

Challah

Challah is soft and eggy and absorbs custard beautifully.

Either works.

If I’m going for maximum richness, I’m probably reaching for brioche.

Step 8: Preheat the Oven

Toward the end of the resting period, preheat your oven to 350°F.

Keeping the bread pudding covered with foil for the first part of baking allows the custard to cook without the top becoming too dark too quickly.

Step 9: Bake Covered

Bake the covered bread pudding for 50 minutes.

At this point, much of the custard should be set, but we’re not done yet.

Step 10: Remove the Foil

Carefully remove the foil.

Return the bread pudding to the oven and bake uncovered for another 10–15 minutes.

You’re looking for a top that’s beautifully golden brown and slightly crisp.

The coarse sugar should help give you some additional texture.

How Do You Know When Bread Pudding Is Done?

The top should be golden brown and the center should look set rather than liquid.

Remember that bread pudding is supposed to be moist.

Don’t continue baking until the entire dessert looks dry.

The custard should be cooked through while the interior remains soft.

How to Make the Bourbon Glaze

While the bread pudding is baking, prepare the glaze.

In a small bowl, combine:

• ¼ cup melted unsalted butter
• 1 teaspoon bourbon extract
• 1 cup powdered sugar
• ½ cup half-and-half

Whisk until completely smooth.

That’s it.

No saucepan and no complicated sauce-making technique.

Is This a Bourbon Sauce or Bourbon Glaze?

I think of this particular topping as somewhere between the two.

It has the powdered sugar and buttery sweetness of a glaze, but it’s thin enough to drizzle generously over the warm bread pudding like a dessert sauce.

Most importantly, it adds even more bourbon-inspired flavor and moisture to every serving.

What If My Bourbon Glaze Is Too Thin?

The consistency can change slightly depending on how you measure your powdered sugar and the temperature of your ingredients.

If you want a thicker glaze, add additional powdered sugar a little at a time.

Whisk and check the consistency before adding more.

What If the Glaze Is Too Thick?

Add a very small amount of half-and-half.

Start with a teaspoon or so rather than pouring in a large amount.

A small amount of liquid can change glaze consistency surprisingly quickly.

Step 11: Glaze the Warm Bread Pudding

When the bread pudding comes out of the oven, drizzle the bourbon glaze over the top while the pudding is still warm.

Let it settle into all those golden pieces of brioche and around the chopped pecans.

Then—and I know it’s tempting to immediately grab a spoon—give it a little time.

Step 12: Let It Rest Before Serving

Allow the glazed bread pudding to sit for approximately 10–15 minutes before slicing.

This gives the dessert a chance to settle slightly and allows some of that glaze to soak into the bread.

Then slice and serve warm.

Why Orange Zest Works So Well Here

Orange zest might not be the first ingredient you expect in a bourbon bread pudding, but it works.

This dessert has a lot of rich ingredients:

Butter.

Half-and-half.

Eggs.

Brown sugar.

Brioche.

Pecans.

Powdered sugar.

The fresh orange zest cuts through some of that richness and gives the bread pudding a subtle brightness.

It also pairs beautifully with cinnamon, nutmeg, vanilla, and pecans.

You don’t need orange juice.

The zest alone gives us plenty of citrus aroma without adding unnecessary liquid to the custard.

Why Add Pecans to Bread Pudding?

Texture.

Bread pudding is naturally very soft.

The chopped pecans give you little bits of crunch throughout the dessert while adding their own rich, buttery flavor.

They’re especially good with brown sugar and bourbon flavor.

If you love that combination, you’ll probably also love pecan pie.

Can I Leave Out the Pecans?

Yes.

If you don’t like nuts or need to leave them out, the bread pudding can still be made without them.

You’ll lose some of the texture, but the custard, spices, orange zest, and bourbon glaze provide plenty of flavor on their own.

Can I Toast the Pecans First?

Absolutely.

Toasting pecans before adding them can deepen their nutty flavor.

Just be careful not to overtoast them since they’re going to spend additional time in the oven as the bread pudding bakes.

Can I Add Raisins?

If you love raisins in traditional bread pudding, you can add them.

They’re not included in this particular version because I wanted the pecans, bourbon flavor, orange zest, and warm spices to stand out.

But bread pudding is incredibly adaptable.

Can I Add Chocolate Chips?

You can, although that takes the dessert in a different direction.

Dark or semi-sweet chocolate would pair particularly well with the orange zest and pecans.

Again, I recommend making the original recipe first before loading it with additional mix-ins.

There’s already a lot of flavor happening here.

Can I Make Bread Pudding Ahead of Time?

Bread pudding is a great dessert to prepare ahead.

You can assemble the bread and custard in the baking dish and let everything soak in the refrigerator rather than at room temperature if you’re preparing it well in advance.

When you’re ready to bake, allow a cold glass or ceramic baking dish to lose some of its refrigerator chill before putting it into a hot oven, following the manufacturer’s temperature-change guidance for your specific dish.

You may also need a little additional baking time if the mixture is still cold.

For the recipe exactly as written, the 45–60 minute room-temperature soak works perfectly.

Can I Serve Bread Pudding Cold?

You can, but I think this particular bread pudding is much better warm.

Warm bread pudding gives you that soft, comforting custard texture, and the bourbon glaze melts into the bread beautifully.

It’s especially good on a cold fall or winter evening.

What to Serve With Bread Pudding

This dessert is rich enough to stand completely on its own.

But if you want to make it even more decadent, try serving it with:

• Vanilla ice cream
• Whipped cream
• Extra bourbon glaze
• Toasted pecans
• A light dusting of powdered sugar

A scoop of cold vanilla ice cream over warm bread pudding is especially good.

You get warm and cold, soft and creamy, all in the same bite.

Is Bread Pudding a Holiday Dessert?

It absolutely can be.

This version especially feels made for the holidays.

You’ve got:

• Cinnamon
• Nutmeg
• Pecans
• Brown sugar
• Orange zest
• Vanilla
• Bourbon flavor

Those flavors fit beautifully into a Thanksgiving or Christmas dessert spread.

And because it makes a full 9×13-inch baking dish, there’s plenty to share.

Bread Pudding for Thanksgiving

If your family already has plenty of pies on the Thanksgiving table, bread pudding gives you something a little different.

You still get those warm brown sugar, cinnamon, nutmeg, and pecan flavors that feel right at home next to traditional holiday desserts.

And that bourbon glaze makes it feel special enough for the occasion.

Bread Pudding for Christmas

This is also a wonderful Christmas dessert.

The warm spices and orange zest make the kitchen smell incredible while it bakes.

You can serve it warm after Christmas dinner with vanilla ice cream or whipped cream.

It’s cozy, rich, and made for a cold December night.

How to Store Bread Pudding

Because bread pudding contains eggs and dairy, leftovers should be refrigerated.

Allow the bread pudding to cool, then transfer leftovers to an airtight container or cover the baking dish tightly.

Refrigerate for up to 5 days.

How to Reheat Bread Pudding

Individual portions can be reheated gently in the microwave.

You can also reheat several portions in the oven.

The goal is simply to warm the pudding without drying it out.

If you have additional bourbon glaze, add a little after reheating to bring back some moisture.

Can You Freeze Bread Pudding?

Yes.

Let the bread pudding cool completely, then portion it into freezer-safe containers.

For the best results, I prefer freezing the bread pudding without additional glaze poured over individual portions.

Thaw overnight in the refrigerator and reheat gently.

You can make fresh bourbon glaze for serving if desired.

Why Is My Bread Pudding Dry?

There are a few likely causes.

It Didn’t Soak Long Enough

Give the bread the full 45–60 minutes to absorb the custard.

There Was Too Much Bread

This recipe is designed around approximately 1 pound of brioche or challah.

Adding considerably more bread means there may not be enough custard to saturate it.

It Was Overbaked

Bread pudding should remain moist inside.

Don’t keep baking simply because the center isn’t dry.

We’re making bread pudding—not croutons.

Why Is My Bread Pudding Soggy?

There’s a difference between moist, custardy bread pudding and bread pudding that’s genuinely undercooked.

If the center still looks very liquid, it needs additional baking time.

Make sure you’re also using the correct amount of bread.

Bread pudding needs enough bread to absorb and support the custard.

Why Is the Top of My Bread Pudding Getting Too Dark?

That’s exactly why we keep it covered for the first 50 minutes.

The foil protects the top while the custard cooks.

We remove it only for the final 10–15 minutes so the bread can become golden and slightly crisp.

If your particular oven browns aggressively, keep an eye on it during those final minutes.

More Bread Pudding and Pecan Desserts From Krystel’s Cooking

If you love this recipe, try my Easy Apple Bread Pudding next. It combines brioche with tender apples, brown sugar, cinnamon, and apple pie spice for another cozy bread pudding that’s especially good during fall.

For an even more seasonal variation, my Pumpkin Bread Pudding combines brioche with real pumpkin puree, cinnamon, nutmeg, and cloves. It’s an easy choice when you’re looking for a Thanksgiving-ready pumpkin dessert.

And if the pecans are your favorite part of this recipe, you’ll want to try my Easy Pecan Pie Bars. They’re made with a shortbread-style crust and a rich pecan filling with brown sugar, maple syrup, butter, cream, vanilla, and bourbon.

My Classic Southern Pecan Pie is another great choice when you’re craving a traditional pecan dessert for Thanksgiving, Christmas, or Sunday dinner.

Frequently Asked Questions

What is bread pudding made of?

Bread pudding is typically made with bread soaked in an egg-and-dairy custard with sugar and flavorings, then baked until set.

What bread is best for bread pudding?

Rich, sturdy breads such as brioche and challah are excellent choices because they absorb custard while maintaining some structure.

Does this bread pudding contain bourbon?

This recipe uses bourbon extract rather than bourbon whiskey.

What does bourbon extract taste like?

Bourbon extract is designed to provide bourbon-like flavor without requiring bourbon whiskey in the recipe.

Can I use brioche?

Yes. Brioche is one of my favorite choices for this recipe because it’s rich and buttery.

Can I use challah?

Absolutely. Challah also absorbs the custard beautifully.

Does bread need to be stale for bread pudding?

Slightly stale or dried bread absorbs custard particularly well, but the 45–60 minute soaking period in this recipe also gives the bread plenty of time to absorb the liquid.

Why does the bread pudding rest before baking?

Resting gives the bread time to absorb the egg and half-and-half custard, creating a more consistent texture throughout the pudding.

What size baking dish should I use?

Use a 9×13-inch baking dish.

What temperature do you bake bread pudding?

This recipe bakes at 350°F.

How long does bread pudding bake?

Bake it covered for 50 minutes, then uncover and continue baking for approximately 10–15 minutes.

How do I know when bread pudding is done?

The top should be golden and slightly crisp, and the custard in the center should be set rather than liquid.

Can I leave out the pecans?

Yes.

Can I add raisins?

Yes, if you enjoy raisins in your bread pudding.

Can I make this ahead?

Yes. Bread pudding is a good make-ahead dessert. If soaking for an extended period, keep it refrigerated rather than leaving the egg-and-dairy custard at room temperature.

Should bread pudding be refrigerated?

Yes. Leftovers should be stored in the refrigerator.

How long does bread pudding last?

Store leftovers in an airtight container in the refrigerator for up to 5 days.

Is bread pudding served warm or cold?

Either is possible, but I strongly prefer this bread pudding warm, especially with the bourbon glaze.

Can I serve it with ice cream?

Absolutely. Vanilla ice cream is especially good over warm bread pudding.

Final Thoughts

This Bread Pudding with Bourbon Sauce is one of those desserts that feels special without actually being difficult.

It starts with buttery brioche or challah soaked in a rich custard made with eggs, half-and-half, brown sugar, vanilla, bourbon extract, orange zest, cinnamon, and nutmeg.

Then we add pecans.

And a crunchy sugar topping.

And because apparently that wasn’t enough, we finish the whole thing with a buttery bourbon glaze while the bread pudding is still warm.

Every bite has something a little different going on.

You get those soft, custardy pieces of bread underneath, golden and slightly crisp pieces along the top, crunchy pecans throughout, little bursts of orange zest, warm cinnamon and nutmeg, and sweet bourbon flavor tying everything together.

It’s cozy enough for Sunday dinner but special enough for Thanksgiving or Christmas.

And if you’re serving it warm with a scoop of vanilla ice cream melting over the top?

Even better.

Sometimes the best desserts really are the old-fashioned ones.

Give me a pan of warm bread pudding, plenty of pecans, and extra sauce for drizzling, and I’m happy.serving a dish that not only tastes like a slice of heaven but also stirs up a feeling of nostalgia and comfort. So, why wait? Let’s make your next dessert experience not just about the food, but about creating warm, joyous memories around the table.