Custard Bread Pudding with Bourbon Sauce

Susan Wong


This is one of my most requested sweet recipes. When this bread pudding bakes. The top of the bread pudding gets a little crispy, the middle is moist and the bottom layer is simply just custardy. It seems as though most, soak their bread, I choose not to soak, because I enjoy the different layers I get when I don't. The buttery bourbon sauce is what makes this dish, so I think it's best to keep this dessert away from the kids :)


★★★★★ 2 votes

20 Min
1 Hr



  • 8 c
    stale french bread & sweet bread (banana or zucchini)
  • 4 c
    half and half
  • 8 large
  • 1/2 c
  • 1 tsp
  • 1 1/2 tsp
    vanilla extract
  • 1 pinch
    kosher salt

  • 1/2 lb
  • 2 Tbsp
  • 1 c
  • 1 pinch
    kosher salt
  • 2 large
  • 1/4 c

How to Make Custard Bread Pudding with Bourbon Sauce


  1. To Make the BREAD PUDDING;
    Cut bread into small cubes.Toss the bread cubes together and place them in a 9 X 13 casserole.
  2. Preheat oven to 325 degrees.
  3. Mix the cream, eggs, sugar, cinnamon and vanilla together well and pour over bread. Press the bread down with a fork to get all the bread coated in the custard.
  4. Place the 9 X13 dish into a large roasting pan and fill roasting pan with boiling water to reach half way up the side of the 9 X 13 dish.
  5. Bake for 55 minutes to an hour or until a knife comes out clean.
    Place the butter, water, sugar and salt in a bowl over a double boiler. Mix with a whisk or wooden spoon until sugar dissolves and the grittiness is gone.
  7. Remove from heat and beat in one egg at a time with a whisk until mixed well.
    Add bourbon and mix to blend.
  8. Return to the double boiler and cook for another 3 – 5 minutes to cook the eggs and some of the alcohol off.The sauce will thicken as it cools. Refrigerate leftover sauce.
  9. To see my original post with more notes and thoughts visit my blog at

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