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Bread Pudding

Krystel Harrell: "Tasty recipe! Used leftover Hawaiian bread instea…" Read More
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  • 1 loaf french bread (at least a day old, cut into 1-inch cubes, about 6-7 cups)
  • 1 quart milk
  • 3 eggs (large)
  • 2 cups sugar
  • 2 tablespoons vanilla extract
  • 1 cup raisins (soaked an hour or two in bourbon)
  • 1/4 teaspoon allspice
  • 1/2 teaspoon cinnamon
  • 3 tablespoons unsalted butter (melted)
  • 1/2 cup butter (melted)
  • 1 cup sugar
  • 1 egg
  • 1/2 cup bourbon whiskey (Kentucky, less or more to taste)
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    NutritionView More

    Unlock full nutritional details with subscription

    Calories690Calories from Fat180
    Total Fat20g31%
    Saturated Fat11g55%
    Trans Fat
    Calories from Fat180
    Total Carbohydrate108g36%
    Dietary Fiber1g4%
    Vitamin A10%
    Vitamin C4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Krystel Harrell 5 months ago
    Tasty recipe! Used leftover Hawaiian bread instead so cut back slightly on the sugar but still very sweet and delicious! Added crushed pecans also.
    Lori Kosor 6 months ago
    Terrific!!! Will definitely make again!!!!I used Grand Mariner instead if Bourbon!
    Mimi Hayes 6 months ago
    This is very delicious! I make it every few months!
    Conny Tippett 6 months ago
    It was so easy and so delicious. I added a can of peaches and I substituted the milk for pet milk and I used the can peaches juice in place of some of the milk, so I still used a quart. Oh and I was nervous about the sauce with the raw egg but I put it on low heat like she said and it came out amazing plus I used rum since that’s all I had. Yum Yum Yummy
    Great recipe. My boyfriend wanted a bread pudding so I decide to make him one for Valentines Day.
    Liz 10 months ago
    Very delicious!! I cut the sugar to about 3/4 but still a bit too sweet for me so I will cut the sugar more next time. Wonderful though! I will surely make this recipe again.
    Lauren a year ago
    Delicious! I wish I would’ve used less sugar, but it was definitely tasty for a first time try. Next time I will tweak it a bit and I’ll have bourbon on hand.
    Ginger a year ago
    Easy to make and the consistency was perfect my only issue was it was I thought it was tooo sweet which is something for a sugar lover like me I will definitely make this again I will just reduce the sugar
    Artina Anderson a year ago
    If you like that Warm Southern Hospitality Bourbon Bread Pudding then MAKE THIS ONE + exchange the following ingredients [Eight Ol Church Ladies signed off on this recipe!] [1] Milk => Heavy Whipping Cream [2] Sugar => Brown Sugar [3] Allspice => increase to 1 teaspoon [4] Cinnamon => increas to 1 tablespoon [5] Bread = "Country French Bread" from HEB Central Market. I made two pans. one with Challah bread and one with Country French thinly sliced bread. Challah bread did not absorb the Bourbon as well and therefore the Bourbon lingered 'outside' the bread and tasted Significantly stronger. Either way, I used Makers Mark Private Select 46 and everyone who ate a generous serving fell asleep within two hours. Yikes! When the church woke up, they all said how amazing it was!
    Brittany Wilson 2 years ago
    Delicious!!! Have tried several variations depending on the bread I have available. For more flavor, I use Cranberry Walnut or Lemon bread (about 5 cups) and French or Italian bread for the remaining 2-3 cups. I use dried blueberries instead of raisins if I use the lemon bread to soak in bourbon. Have also substituted apple cider for the bourbon in the butter sauce if taking to my office. Easy to make and ALWAYS a hit no matter the variation.
    Perry 3 years ago
    The bread pudding turned out great...finger licking good!
    Geneane B. 3 years ago
    it was delicious ! i will definitely try it again!
    Cassidy Moon 3 years ago
    This was excellent! I ended up using about 8c of seeded, multigrain bread. I subbed ground cloves for the allspice and added ~1/2Tbsp cardamom. I ran out of vanilla so 1Tbsp was vanilla almond milk. I baked it for about 55min. The sauce was great! I definitely could have cooked it a bit longer. I cooked it for ~15 min. I used the full 1/2 cup whiskey and it was definitely a boozy sauce, reminiscent of Mardi Gras! This I will making again!
    Lisa Mannion 3 years ago
    This was amazing!! Accident and left it cooking for 1 hour - it was as ok! Very spongy and packed with flavor!!! New family recipe fav!!
    elizabeth r. 3 years ago
    came out great! it's a family must have on Thanksgiving
    7 3 years ago
    Delicious. Added extra cinnamon and nutmeg. Left out the raisins, not a fan.
    Margaret P. 3 years ago
    it was great. i left out the raisins though not a big fan of them. the crust was the best.
    Erika Carmona 4 years ago
    Ohhhh soooo good! Perfect Bread Pudding!
    Janelle 4 years ago
    This bread pudding came out really really good I used fresh French baguettes because I didn’t have stale bread. It ends up tasting like a banana bread pudding with the sauce. Really good.
    Kristina Barnard 4 years ago
    I made this with cranberry bread and substituted the raisins for dried cherries I also added some sweetened condensed milk that I had left over from making fudge. This recipe came out delicious! For the bourbon sauce I substituted crown royal salted Carmel and it added a nice balance to the sweetness of the dish. So many ways to make this recipe your own!
    Chantilly McKinnon 4 years ago
    Amazing!!!!! I could eat this for weeks!
    Trinigyul 4 years ago
    Turned out great. I used 1 pint half and half, and 1 pint cream. I also used rum to soak the raisins and rum for the sauce. Next time I will put less alcohol as half cup was a bit strong. It was not too sweet though even with the cup of sugar in the sauce. I took it to a friend’s house and the hosts and other guests loved it, even those who didn’t put the sauce on it. It was just perfect!
    Jazzy Mami 4 years ago
    Delicious but, I reduced the sugar content (1c light brown & 1/4 c white) on the advice of other reviewers and I am glad I did! Not overly sweet and the sauce makes up for the removal of the sugar in the pudding. Used evaporated milk instead of whole. The raisins were boozy when marinating (Maker's Mark) but in the pudding they were just plump, a bit boozy, sweet and perfect. Added chopped toasted pecans (1c) for crunch. Cooked for 20 minutes exactly. The bourbon sauce gave me some trouble, though. The sugar would not dissolve into the butter and egg no matter how long I whisked (15 min) on low heat. Once the bourbon was added it became smoother but still had some sugar granules. It was super yummy regardless of the sandy texture. Would make it again and plan to make it on my next hootenanny!
    Bob O. 4 years ago
    Honestly the best bread pudding Ive ever had. I like more moist bread pudding which this turned out to be great!
    Trudian Clarke 4 years ago
    Great. Used less sugar and vodka and rum cream instead of the bourbon
    Leigh B. 4 years ago
    As my sister would say "Oh my Lawd!" This was wonderful I had a loaf of cinnamon swirl bread that was a few days old so I was looking for a good use boy, this was it!
    Kramer 4 years ago
    Amazing recipe, wowed my family
    Roy Knight 4 years ago
    Very good. I made glaze on the side and cut the recipe in half since I'm cooking for 4 people. I have my own recipe but I like to try others to see what I can incorporate to make mine better; this recipe is spot on. A+ very good. Suit it to your tastes and you're even more golden.
    Carol B. 4 years ago
    The bread pudding was very good. Used left over rolls and bisquits. Baked in a 2 1/2 quart casserole dish. Only used small portion of the bourbon in the sauce which was also very tasty.
    Ruth S Lee 5 years ago
    i added chocolate chips and pecans. Everyone loved it. The recipe makes a lot of sauce, so I'd cut it in half and reduce the butter to 3 Tbsp.