Bourbon-Infused Bread Pudding with Vanilla Bean
A classic dessert where stale bread soaks in a creamy bourbon-spiked custard, finished with a hint of vanilla bean for timeless elegance. This american-inspired desserts ready in about 70 minutes layers cubed stale brioche, whole milk, heavy cream into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 380 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 cups, cubed stale brioche
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 1/4 cup bourbon
- 1, split vanilla bean
- 1/2 cup brown sugar
- 1/4 tsp cinnamon
- 1/4 tsp salt
Instructions
- Step 1: Preheat oven to 350°F. In a large bowl, whisk together 2 cups whole milk, 1 cup heavy cream, 4 large eggs, 1/4 cup bourbon, 1/2 cup brown sugar, 1/4 tsp cinnamon, and 1/4 tsp salt until fully combined and smooth.
- Step 2: Scrape the seeds from 1 split vanilla bean into the custard mixture, then add the pod for flavoring (discard after cooking).
- Step 3: Add 4 cups cubed stale brioche to the custard, pressing down gently to submerge all cubes. Let sit for 20 minutes, stirring once, until bread absorbs most liquid and becomes slightly softened.
- Step 4: Pour the mixture into a greased 9x13-inch baking dish, smoothing the top. Place the dish in a larger pan filled with 1 inch of hot water (bain-marie) for even baking.
- Step 5: Bake for 45-50 minutes until the center is set but still slightly jiggly, with a golden-brown top and edges pulling away from the dish.
- Step 6: Let cool for 30 minutes before serving, optionally topped with whipped cream or a drizzle of extra bourbon syrup.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Bourbon-Infused Bread Pudding with Vanilla Bean take to make?
Total time is about 70 minutes (20 min prep + 50 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Bourbon-Infused Bread Pudding with Vanilla Bean?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Bourbon-Infused Bread Pudding with Vanilla Bean?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Bourbon-Infused Bread Pudding with Vanilla Bean for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Bourbon-Infused Bread Pudding with Vanilla Bean?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
