Drunken Bourbon Bread Pudding with French bread, milk, eggs, sugar, cinnamon, raisins, butter, and a boozy bourbon sauce.

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You ever have one of those nights where the fridge looks empty but somehow you manage to pull off something kind of magical? That’s basically how this Drunken Bourbon Bread Pudding was born. I had this half-stale loaf of French bread on the counter (honestly, it was practically giving me side-eye at that point) and a bottle of bourbon leftover from Christmas that had been hiding behind the orange juice. My grandma used to make bread pudding when I was little, and hers was always wholesome, cozy, and sober. But me? I thought, why not give dessert a little splash of rebellion?

So I did. And I’ll be honest, I wasn’t sure if it was genius or a kitchen disaster waiting to happen. But the moment I poured that buttery bourbon sauce over the warm bread pudding, it was game over. Suddenly, this wasn’t just bread pudding anymore—it was like a holiday hug with a wink. My family’s reaction? Let’s just say the pudding disappeared faster than my New Year’s resolutions.

Why You’ll Love This Drunken Bourbon Bread Pudding Recipe?

Now, look—I’m not gonna say this is the best bread pudding you’ll ever have, because tastes are personal, right? But this Drunken Bourbon Bread Pudding has something special going on. It’s warm, it’s custardy, the top has that golden crust that’s just the right amount of chewy. And the bourbon sauce? Oh man. Sweet, buttery, and a little boozy—it’s the sauce equivalent of putting on your favorite playlist and realizing every song hits.

Also, can we agree that some desserts look fussy and intimidating? Not this one. This recipe is super forgiving. Tear the bread, whisk a few things, pour, bake. Even if you forget a step (I’ve definitely forgotten the raisins before), it still turns out delicious.

Ingredient Notes:

Let’s be real: most of these ingredients are the kind of things you already have hanging out in your kitchen. But here’s where they shine in this Drunken Bourbon Bread Pudding:

• French bread: Stale bread is your friend here. Fresh bread can get mushy. If yours isn’t stale yet, leave it out on the counter for a bit. (Hey, finally an excuse for forgetting about bread on the counter.)

• Milk: Whole milk gives the best texture, but I’ve made it with 2% when that’s all I had, and it worked fine.

• Eggs: These guys do all the heavy lifting—binding everything into custard instead of soup.

• Vanilla: A splash of warmth, kind of like background music you don’t notice until it’s gone.

• Sugar: Yep, we need a good amount here, but balance is everything. The sauce brings extra sweetness, too.

• Raisins: Totally optional. Sometimes I swap them for dried cranberries or even chocolate chips if I’m feeling rebellious.

• Cinnamon: That cozy, holiday vibe in one spice.

• Bourbon: The star of the show. Doesn’t need to be the fancy stuff, but don’t use the cheap stuff that tastes like regret either.

• Butter: Because dessert without butter just feels… sad.

How To Make Drunken Bourbon Bread Pudding?

Making bread pudding feels like one of those cozy weekend projects, except it only takes a little over an hour.

Step 1: Prep the dish.
Heat your oven to 350°F and grease a 9×9 baking pan. Trust me, you’ll thank yourself later when you’re not chiseling pudding off the edges.

Step 2: Soak the bread.
Tear your bread into chunks, toss them in the pan, and pour milk over the top. Let it sit in the fridge for about an hour. The bread soaks up the milk like a sponge—it’s kind of satisfying to see.

Step 3: Make the custard.
Whisk together the eggs, vanilla, sugar, cinnamon, and raisins. Honestly, it smells like French toast batter, which is always a good sign.

Step 4: Put it all together.
Pour the custard over the bread, stir gently, and bake for about an hour. You’ll know it’s ready when the top is golden brown and your whole kitchen smells like nostalgia.

Step 5: Bourbon sauce magic.
While the pudding cools a bit, grab a saucepan. Melt butter with sugar, beaten egg, and bourbon. Cook until smooth. Warning: the smell will make you want to eat it straight from the spoon.

Step 6: Serve.
Slice up the pudding, drown it in that bourbon sauce, and serve it warm. If you sneak a spoonful before calling everyone to the table—don’t worry, your secret’s safe with me.

Storage Options:

Leftovers? Honestly, that’s optimistic, but sure—it happens. Pop them in the fridge and they’ll keep for up to four days. Reheat in the microwave if you’re impatient (like me) or in the oven if you want to feel fancy. Freezer? Yep, it works. Wrap slices tightly, freeze up to two months, and thaw overnight in the fridge. Pro tip: drizzle on extra bourbon sauce when reheating. It brings the pudding back to life like caffeine on a Monday morning.

Variations and Substitutions:

The fun of bread pudding is how easy it is to make it your own. For this Drunken Bourbon Bread Pudding, you’ve got options:

• Bread swaps: Brioche or challah make it richer. Croissants take it to “extra.”

• Raisin alternatives: Dried cranberries, cherries, or even chocolate chips (yes, it works).

• Milk upgrade: Go with cream or half-and-half for a decadent twist.

• Booze swap: Not a bourbon fan? Try rum, brandy, or Irish cream.

• Spices: Nutmeg, cloves, or cardamom can sneak in for extra holiday vibes.

What to Serve with Drunken Bourbon Bread Pudding?

This dessert can stand on its own, but if you’re like me, you’ll want to pile on the extras:

• Vanilla ice cream (because warm + cold = happiness).

• Whipped cream, the homemade kind if you’ve got time.

• A drizzle of caramel sauce if you’re feeling extra indulgent.

• Coffee or espresso to cut through the sweetness.

• Or hey, why not another glass of bourbon on the side? Cheers.

Frequently Asked Questions:

Can I make it ahead?
Yep. Assemble the pudding the night before, cover it, and bake the next day. Just make the sauce fresh—it’s worth it.

Can I switch up the bread?
Totally. Croissants, brioche, even leftover dinner rolls—bread pudding doesn’t discriminate.

Is the bourbon sauce safe for kids?
Most of the alcohol cooks off, but if you’re not sure, just make a caramel or vanilla sauce instead.

And there you have it: Drunken Bourbon Bread Pudding. It’s cozy, a little boozy, and exactly the kind of dessert that makes people think you spent hours in the kitchen when really—you just used up that sad loaf of bread on the counter. What do you think—are you keeping the bourbon, or would you try your own twist?

Keep the Flavor Coming – Try These:

Cheesy Smoked Sausage Skillet

Chicken Mozzarella Pasta

Cheesy Spinach and Mushroom Quiche

Drunken Bourbon Bread Pudding

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

A rich and comforting Drunken Bourbon Bread Pudding made with French bread, milk, eggs, cinnamon, raisins, and topped with a buttery bourbon sauce.

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6 Servings

Ingredients

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For the Bread Pudding:

• 1 large loaf French bread torn into pieces
• 4 cups milk
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 cups granulated sugar
• ½ to 1 cup raisins
• ½ teaspoon ground cinnamon

For the Bourbon Sauce:

• 3 tablespoons bourbon
• 1 stick unsalted butter
• 1 large egg well beaten
• 1 cup granulated sugar

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Instructions

 

Prepare the baking dish

1. Preheat the oven to 350°F (175°C). Lightly grease a 9x9-inch baking dish with nonstick spray or butter to prevent sticking.

Soak the bread

1. Arrange the torn bread pieces evenly in the prepared baking dish. Pour the milk over the bread and refrigerate for one hour to allow the bread to fully absorb the liquid.

Prepare the custard mixture

1. In a mixing bowl, whisk together the eggs, vanilla extract, and sugar until well combined. Stir in the raisins and ground cinnamon.

Assemble and bake

1. Pour the custard mixture over the soaked bread. Stir lightly to incorporate without breaking down the bread completely. Bake for approximately 1 hour, or until the top is golden brown and the pudding is set in the center.

Make the bourbon sauce

1. While the pudding cools slightly, prepare the sauce. In a medium saucepan over medium heat, combine the bourbon, butter, beaten egg, and sugar. Stir continuously until the butter is melted and the sugar is dissolved into a smooth sauce.

Serve

1. Slice the bread pudding, drizzle with the warm bourbon sauce, and serve immediately.

Notes

To make this recipe gluten free, substitute the French bread with a certified gluten-free bread. Ensure that all other ingredients, particularly the bourbon and vanilla, are labeled gluten free. The flavor and texture will remain indulgent and satisfying.

Bitty

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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