Classic Southern Bread Pudding with Bourbon-Caramel Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A warm, comforting Southern bread pudding made with custardy eggs, milk, and cinnamon-soaked bread cubes, finished with a rich bourbon-infused caramel sauce. This southern american-inspired desserts ready in about 80 minutes layers whole milk, heavy cream, large eggs 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 450 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.

Prep: 20 min Cook: 60 min Serves 8 Southern American cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 350°F. Place 8 cups of 1-inch cubed day-old French bread into a large mixing bowl.
  2. Step 2: In a medium saucepan, combine 2 cups whole milk, 1 cup heavy cream, and 4 tbsp unsalted butter. Heat over medium heat until butter melts and mixture is warm but not boiling, about 5 minutes.
  3. Step 3: In a separate bowl, whisk together 4 large eggs, 1 cup granulated sugar, 2 tsp vanilla extract, 1 1/2 tsp ground cinnamon, and 1/4 tsp salt.
  4. Step 4: Slowly pour the warm milk mixture into the egg mixture, whisking constantly to temper and combine.
  5. Step 5: Pour the custard over the bread cubes, stirring gently to coat all pieces. Let soak for 15 minutes to absorb.
  6. Step 6: Transfer the soaked bread and custard mixture to a greased 9x13-inch baking dish and bake for 50-60 minutes, until the top is golden brown and the custard is set but still slightly jiggly in the center.
  7. Step 7: While baking, prepare bourbon caramel sauce by combining 1/2 cup brown sugar, 1/4 cup bourbon whiskey, and 2 tbsp unsalted butter in a small saucepan. Cook over medium heat, stirring until sugar dissolves and sauce thickens slightly, about 5 minutes.
  8. Step 8: Serve warm bread pudding topped with generous spoonfuls of bourbon caramel sauce.

Equipment for this recipe

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Frequently asked questions

How long does Classic Southern Bread Pudding with Bourbon-Caramel Sauce take to make?

Total time is about 80 minutes (20 min prep + 60 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 Classic Southern Bread Pudding with Bourbon-Caramel Sauce?

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 Classic Southern Bread Pudding with Bourbon-Caramel Sauce?

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 Classic Southern Bread Pudding with Bourbon-Caramel Sauce 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 Classic Southern Bread Pudding with Bourbon-Caramel Sauce?

Southern 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.

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