Bread and Butter Pudding with Bourbon Crème

Introduction

Bread and Butter Pudding with Bourbon Crème is a luxurious twist on a classic British dessert that has stood the test of time. Combining humble ingredients like stale bread and butter with the rich, velvety depth of bourbon-infused custard, this decadent treat transforms simplicity into indulgence. Perfect for using up leftover bread, it’s also an ideal dessert for dinner parties, holiday gatherings, or a cozy weekend treat. The addition of bourbon crème elevates the traditional recipe, offering a warm, slightly smoky flavor that lingers beautifully on the palate. Whether you’re a fan of comfort food or looking to impress guests with an elegant yet easy-to-make dessert, this version delivers both nostalgia and sophistication in every spoonful.

The History

The origins of Bread and Butter Pudding can be traced back to medieval England, where frugality in the kitchen was not just a virtue but a necessity. Households would repurpose stale bread, layering it with butter, sugar, and dried fruit before soaking it in a custard made from eggs and milk. This early form of “poor man’s pudding” was baked slowly, often in wood-fired ovens, to create a filling, economical dessert that could feed large families. Over the centuries, the dish evolved alongside changing tastes and available ingredients. By the Victorian era, it had become a staple in British homes, refined with spices like nutmeg and cinnamon and often served during colder months.

The use of alcohol in desserts became more common in the 18th and 19th centuries, particularly in upper-class households where imported spirits were a sign of status. While brandy or sherry were traditionally used, modern interpretations have embraced other liquors—bourbon among them. Bourbon, with its sweet, oaky notes derived from charred American white oak barrels, complements the caramelized top and creamy custard of bread pudding exceptionally well. The fusion of British tradition with American spirit gives rise to the contemporary Bread and Butter Pudding with Bourbon Crème, a transatlantic dessert that honors heritage while embracing innovation.

Ingredients Breakdown

Understanding each ingredient’s role ensures your Bread and Butter Pudding with Bourbon Crème turns out perfectly balanced—creamy, rich, and aromatic without being overly heavy. Here’s a detailed look at what goes into this delightful dessert:

Stale Bread (16 oz / 450g): Preferably brioche, challah, or thick-cut white sandwich bread. Stale bread absorbs the custard better without disintegrating. Fresh bread can be toasted lightly to mimic staleness.
Unsalted Butter (½ cup / 1 stick, softened): Used to spread between slices, adding richness and helping create distinct layers. Unsalted allows control over sodium levels.
Granulated Sugar (¾ cup / 150g): Sweetens the custard base. Can be adjusted depending on desired sweetness and the type of bourbon used.
Large Eggs (4): Provide structure and help set the custard during baking. They contribute to the silky texture when properly tempered.
Whole Milk (2 cups / 480ml): Forms the liquid base of the custard, providing creaminess. Lower fat milk may result in a thinner consistency.
Heavy Cream (1 cup / 240ml): Adds luxurious richness and enhances browning. Can be substituted with half-and-half for a lighter version, though less indulgent.
Bourbon (¼ cup / 60ml): The star of the crème element. Choose a quality small-batch bourbon for deeper flavor. Avoid cheap, harsh varieties that may overpower.
Vanilla Extract (2 tsp): Enhances overall aroma and complements both the bread and bourbon. Pure extract is recommended over imitation.
Ground Cinnamon (1 tsp): Warm spice that pairs beautifully with sweet bread and bourbon. Optional but highly recommended.
Freshly Grated Nutmeg (¼ tsp): Adds a subtle earthy warmth. Always use freshly grated for best flavor impact.
Raisins or Sultanas (½ cup / 75g, optional): Traditional add-ins that plump up during baking. Can be soaked in warm water or bourbon beforehand for extra flavor.
Salt (¼ tsp): Balances sweetness and enhances all other flavors.
Extra Butter (for greasing): Ensures easy release from the baking dish.

Step-by-Step Recipe

Preheat Oven: Set your oven to 350°F (175°C). Position rack in the center for even heat distribution.
Prepare Baking Dish: Generously butter a 9×13-inch (23×33 cm) glass or ceramic baking dish. This prevents sticking and promotes golden edges.
Butter the Bread: Spread one side of each bread slice with softened butter. Use about ½ tablespoon per slice. Trim crusts if preferred for a more refined presentation.
Layer the Bread: Arrange a single layer of buttered bread slices in the dish, buttered side up. Overlap slightly if needed. If including raisins, sprinkle a portion evenly over this layer.
Add Second Layer: Place another layer of buttered bread on top, again with buttered side facing up. Repeat with raisins if using. You should have two full layers; reserve remaining bread for patching gaps.
Make the Custard: In a large mixing bowl, whisk together eggs and granulated sugar until smooth and slightly pale. Do not over-whisk to avoid incorporating too much air.
Incorporate Liquids: Slowly pour in the milk, heavy cream, bourbon, vanilla extract, cinnamon, nutmeg, and salt. Whisk gently until fully combined. For optimal results, strain through a fine-mesh sieve to remove any egg bits or froth.
Infuse with Bourbon (Optional Enhancement): Let the custard sit for 15 minutes to allow the bourbon flavor to meld. Stir occasionally.
Pour Over Bread: Slowly ladle the custard mixture over the layered bread, ensuring even coverage. Gently press down with a spatula to help absorption. Allow the mixture to soak for 20–30 minutes at room temperature. Rotate the dish halfway through for uniform saturation.
Final Touches: If any dry spots remain, tuck in smaller pieces of buttered bread. Dot the top with small pieces of extra butter (about 1 tbsp) to encourage browning.
Bake: Place the dish in the preheated oven. Bake for 45–55 minutes, or until the top is deep golden brown, the center is just set (a knife inserted should come out mostly clean), and the custard no longer jiggles excessively.
Cool Slightly: Remove from oven and let rest for 15–20 minutes before serving. This allows the custard to firm up slightly for cleaner slicing.
Serve: Ladle warm portions into bowls. Optionally drizzle with additional bourbon crème sauce or serve with whipped cream, vanilla ice cream, or a dusting of powdered sugar.

Tips

Use Quality Bourbon: Since bourbon is a key flavor component, choose one you’d enjoy sipping. A smooth, medium-bodied bourbon like Maker’s Mark or Buffalo Trace works beautifully.
Don’t Rush Soaking Time: Allowing the bread to absorb the custard thoroughly ensures a creamy interior rather than a soggy bottom or dry top.
Avoid Overbaking: The pudding continues to cook slightly after removal from the oven due to residual heat. Remove it when the center still has a slight wobble—it will set as it cools.
Chill Before Baking (Optional): For deeper flavor infusion and improved texture, cover and refrigerate the assembled pudding for up to 8 hours (or overnight) before baking. Add 5–10 minutes to baking time if starting cold.
Water Bath (Bain-Marie) Option: For ultra-smooth, custard-like texture, place the baking dish inside a larger pan filled with hot water halfway up the sides. This gentle steaming prevents cracking and curdling.
Check Bread Thickness: Thicker cuts like brioche or challah hold up better than thin sandwich bread, which may become mushy.
Uniform Layers Matter: Ensure even distribution of bread and custard to prevent undercooked sections.
Let It Rest: Serving immediately can cause the pudding to collapse. A brief rest improves sliceability and intensifies flavor.

Variations and Customizations

This versatile recipe welcomes creativity. Here are several ways to personalize your Bread and Butter Pudding with Bourbon Crème:

Fruit Variations: Swap raisins for dried cranberries, chopped apricots, cherries, or fresh berries like blueberries or raspberries. Apples sautéed in butter and cinnamon make a fall-inspired twist.
Nutty Crunch: Add ½ cup of toasted pecans, walnuts, or almonds between layers or sprinkle on top before baking for added texture.
Chocolate Twist: Sprinkle chocolate chips or chunks between layers for a gooey surprise. Dark chocolate pairs especially well with bourbon.
Spice It Up: Add a pinch of cloves, allspice, or cardamom to the custard for a more complex profile. A strip of orange zest can brighten the flavor.
Different Alcohol Options: Replace bourbon with dark rum, cognac, Irish whiskey, or Grand Marnier. Each brings its own character—rum adds tropical sweetness, while cognac offers floral depth.
Dairy-Free Version: Use full-fat coconut milk instead of whole milk and coconut cream instead of heavy cream. Opt for plant-based butter and ensure bread is vegan-friendly.
Gluten-Free Adaptation: Use gluten-free bread—ideally one designed for baking, as some brands turn gummy. Let it dry out slightly for better absorption.
Mini Individual Puddings: Prepare in ramekins or muffin tins for elegant single servings. Reduce baking time to 25–35 minutes.
Savory-Sweet Option: Reduce sugar by half, omit vanilla, and add a touch of smoked paprika or black pepper for a brunch-friendly version served with crème fraîche.
Topper Ideas: Finish with a caramelized sugar crust (à la crème brûlée), a bourbon-spiked whipped cream, or a warm sauce like butterscotch or chocolate ganache.

Health Considerations and Nutritional Value

While undeniably delicious, Bread and Butter Pudding with Bourbon Crème is a calorie-dense dessert best enjoyed in moderation. Here’s a nutritional overview per serving (based on 8 servings):

Nutrient	Amount per Serving
Calories	~380–420 kcal
Total Fat	22–26g
Saturated Fat	13–16g
Cholesterol	140–160mg
Sodium	280–320mg
Total Carbohydrates	38–42g
Dietary Fiber	1–2g
Sugars	24–28g
Protein	8–10g
Alcohol (from bourbon)	~1.5–2g pure ethanol

Health Notes:

High in Saturated Fat and Sugar: Due to butter, cream, and sugar content, this dessert may not suit low-fat or diabetic diets. Consider reducing sugar by 25% or using a natural alternative like maple syrup (though texture may vary).
Egg Safety: The custard reaches safe internal temperatures (>160°F/71°C) during baking, making it safe for most individuals. However, pregnant women or immunocompromised persons may prefer pasteurized eggs as a precaution.
Lactose Intolerance: Contains dairy. Substitute with lactose-free milk and cream alternatives if necessary.
Alcohol Content: Most alcohol cooks off during baking (~70–85%), but trace amounts remain. Not suitable for children, recovering alcoholics, or those avoiding alcohol for religious reasons. Non-alcoholic versions can use bourbon extract or skip entirely.
Portion Control: Serve in smaller portions (e.g., 6 servings instead of 8) to reduce caloric intake while still enjoying the experience.
Balanced Meal Pairing: Best served after a light meal rich in vegetables and lean protein to balance overall dietary load.

Ingredients

16 oz (450g) stale bread (brioche, challah, or white sandwich bread)
½ cup (1 stick / 113g) unsalted butter, softened + extra for greasing
¾ cup (150g) granulated sugar
4 large eggs
2 cups (480ml) whole milk
1 cup (240ml) heavy cream
¼ cup (60ml) bourbon (preferably small-batch)
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
½ cup (75g) raisins or sultanas (optional)
¼ teaspoon salt

Directions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
Spread each bread slice on one side with softened butter. Trim crusts if desired.
Layer half the bread slices in the dish, buttered side up. Sprinkle with half the raisins if using.
Add a second layer of buttered bread slices, again buttered side up. Top with remaining raisins.
In a large bowl, whisk eggs and sugar until blended.
Gradually whisk in milk, heavy cream, bourbon, vanilla, cinnamon, nutmeg, and salt. Strain through a sieve for smoothness.
Pour custard evenly over bread layers. Press down gently to submerge. Let soak for 20–30 minutes.
Dot top with small pieces of extra butter. Place in oven.
Bake 45–55 minutes until golden brown and center is just set.
Let cool 15–20 minutes before serving. Serve warm with optional toppings.

FAQ

Can I make this ahead of time?
Yes! Assemble the pudding (without baking) and refrigerate for up to 24 hours. Bake straight from the fridge, adding 5–10 minutes to cooking time.

Can I freeze Bread and Butter Pudding?
Yes, though texture may soften slightly upon thawing. Cool completely, wrap tightly, and freeze for up to 2 months. Reheat in oven at 325°F (160°C) until warmed through.

Why is my pudding runny?
Possible causes include insufficient baking time, too much liquid, or under-soaked bread. Ensure the center reaches 160°F (71°C) and let it rest before serving.

Can I use fresh bread?
Yes, but stale bread absorbs custard better. If using fresh, toast slices lightly in the oven (at 300°F for 10 minutes) to dry them out first.

Is there a non-alcoholic substitute?
Yes. Replace bourbon with 2 tablespoons maple syrup + 2 tablespoons water + ½ teaspoon bourbon extract, or simply omit it and boost vanilla to 1 tablespoon.

Can I double the recipe?
Yes, but use two separate dishes rather than one oversized pan to ensure even cooking. Do not stack layers too high.

What’s the best bread to use?
Brioche, challah, or French bread work best due to their soft, eggy texture and ability to hold structure. Avoid very dense or whole grain breads unless preferred.

How do I store leftovers?
Cover and refrigerate for up to 4 days. Reheat in microwave or oven until warm. Add a splash of cream if drying out.

Summary

Bread and Butter Pudding with Bourbon Crème is a sumptuous reimagining of a timeless classic, blending tender layers of buttered bread with a luxuriously spiced, bourbon-kissed custard.

Baked to golden perfection, this comforting dessert offers a harmonious balance of warmth, sweetness, and sophistication—ideal for special occasions or treating yourself on ordinary days.