Bread Pudding with Bourbon Cream Sauce

Easy Bread Pudding with Bourbon Cream Sauce

  • Author: Kristen Stevens
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: North American


This Easy Bread Pudding with Bourbon Cream Sauce is absolutely delicious and so easy to make it is ridiculous. And, you can’t go wrong with Bourbon!



  • 4 packed cups (200 grams/ 6 ¾ ounces) white bread or buns, torn into pieces
  • Butter, to grease the pan
  • 2 large eggs
  • 1 ½ cups whole milk
  • ¾ cup sugar
  • 2 tablespoons bourbon
  • ½ teaspoon cinnamon
  • ¼ teaspoon allspice
  • ⅛ teaspoon freshly grated nutmeg
  • ⅛ teaspoon sea salt
  • Optional: 1 tonka bean, grated
  • ½ cup raisins

For the bourbon cream sauce:

  • 1 cup heavy cream
  • 1 ½ tablespoon flour
  • 2 tablespoons bourbon
  • ⅓ cup sugar
  • ¾ teaspoon sea salt


  1. Preheat the oven to 350 degrees. Place the torn bread into a large bowl. Grease an 8×8 inch baking dish.
  2. In a medium sized bowl whisk together the eggs, whole milk, sugar, bourbon, cinnamon, allspice, nutmeg, sea salt and optional grated tonka bean. Pour the sauce over the bread, add the raisins and mix everything together well.
  3. Pour the bread into the prepared baking dish and bake in the oven for 35-45 minutes, or until the edges are browned. (The centre will still look soft.)

For the bourbon cream sauce:

  1. Put the heavy cream in a small saucepan and sprinkle with the flour. Whisk until it is combined then bring to a boil over medium high heat. Boil for 1 minute, or until it has thickened. Remove it from the heat and whisk in the sugar, bourbon and sea salt. (If you are serving this to anyone who cannot have alcohol add the bourbon at the beginning so that the alcohol will burn off when it boils.)

To serve:

  1. Serve the bread pudding in small bowls with the bourbon cream sauce poured over top.