Easy Bread Pudding with Bourbon Cream Sauce

This easy bread pudding with bourbon cream sauce is a rich and comforting dessert.


– White bread – Raisins – Eggs – Whole milk – Granulated sugar – Melted butter – Cinnamon + sea salt – Heavy cream – Bourbon

Preheat the oven to 350 degrees Fahrenheit. Grease an 8×8-inch baking dish with butter. Place the torn bread into the baking dish and sprinkle the raisins over the top.


In a medium-sized bowl, whisk the eggs, whole milk, sugar, melted butter, cinnamon, and sea salt.


Pour the milk mixture over the bread and lightly press down on the bread with a spatula to make sure the bread is covered with the milk.


Bake in the oven for 35-45 minutes, or until the edges are browned. (The center will still look soft.) Serve warm or at room temperature with the bourbon cream sauce over the top.


Put the heavy cream in a small pot and sprinkle with the flour. Whisk until it is combined then bring it to a boil over medium-high heat.


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