Bourbon Street Bread Pudding

Decadent and upscale, this boozy bread pudding is fun to serve in a traditional rocks glass—just like a nip of bourbon would be. To lend a bit of sturdiness to the brioche, let it sit for a day or two before starting with the recipe.
Prep Time
Cook Time

Bourbon Bread Pudding

  •  3 Tablespoons Danish Creamery Butter, plus more for pan
  •  1 (1 pound) loaf brioche, cut into 1-inch cubes
  •  2½ cups whole milk
  •  ⅔ cup brown sugar
  •  ½ teaspoon kosher salt
  •  4 eggs
  •  2 Tablespoons Bourbon
  •  1 Tablespoon vanilla extract
  •  whipped cream, for serving

Bourbon Sauce

  •  ¾ cup granulated sugar
  •  6 Tablespoons Danish Creamery Butter, cubed
  •  ½ cup heavy cream
  •  2 Tablespoons bourbon
  •  Kosher salt


  • Preheat oven to 350°F. Generously butter a 2-quart baking dish and fill with bread cubes. Set aside.
  • Heat 3 tablespoons of butter, milk, brown sugar, and salt in a medium saucepan over medium heat. Bring to a boil, whisking often, then reduce to a gentle simmer and cook for about a minute, or until sugar is fully dissolved.
  • Meanwhile, whisk eggs together in a large bowl. Whisk about ½ cup of the hot milk mixture into the eggs. Add another ½ cup of hot milk and whisk to combine. Pour in the remaining hot milk and whisk smooth. Stir in Bourbon and vanilla.
  • Pour mixture over bread cubes. Let sit 5 minutes, gently pressing down a few times to help the bread soak up the custard.
  • Bake, uncovered, for about 45 minutes, or until the top is browned and the custard is set.
  • While the bread pudding bakes, make the Bourbon sauce. Heat sugar in a small heavy-bottomed saucepan over medium-low heat. Cook, stirring and scraping the pot with a rubber spatula, until the sugar clumps and then melts completely and turns an amber color. Add butter and whisk until melted and combined.
  • Carefully whisk in heavy cream (the mixture will sputter). Gently simmer for 10-12 minutes until thickened (sauce will continue to thicken as it cools). Remove from heat and stir in Bourbon and a pinch of salt.
  • To serve Bourbon Bread Pudding, pour a thin layer of bourbon sauce into the bottom of a rocks glass. Spoon in a layer of warm bread pudding, drizzle with more bourbon sauce, and top with whipped cream. Serve immediately.

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