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Boozy Bread Pudding Served with Sugared Cranberries for a PIN

Boozy Bread Pudding

Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 8 -10 Servings
Author Creative Culinary


For the Bread Pudding:

  • 1 loaf crusty Italian bread or other Artisanal loaf I had a loaf of bread with sesame seeds and it was perfect
  • 3 eggs
  • 2 cups milk
  • 1 cup half and half
  • 1 Tbsp vanilla
  • 2 cups sugar
  • ¼ cup one-half stick butter melted plus additional for the pan
  • ½ cup pecans chopped
  • For the Sauce:
  • ½ cup 1 stick butter
  • ½ cup sugar
  • ¾ cup heavy cream
  • ¼ cup bourbon original recipe called for rum but I used Belle Meade Bourbon


  • Preheat your oven to 325 degrees Fahrenheit.
  • Generously butter a baking dish.
  • Cut the bread into 1 inch cubes; you should have 8-10 cups of bread cubes.
  • Whisk together eggs, milk, half and half and vanilla.
  • Add the sugar and whisk to combine.
  • Add the melted butter and whisk it into the egg mixture.
  • Put the cubed bread into your buttered baking dish and pour the egg mixture over the bread cubes.
  • Sprinkle the pecans over the top and bake in the oven for 1 hour until a nice golden brown.

For the Boozy Sauce:

  • While the bread pudding is baking, make the sauce by combining the butter, sugar, heavy cream and bourbon in a medium saucepan over medium heat.
  • Bring to a boil; turn down to low and let simmer for 10-15 minutes; remove from heat and set aside.
  • Drizzle some of the sauce over the bread pudding when it first comes out of the oven and serve the rest in a small pitcher to drizzle over individual slices.


Serving: 1grams