How sweet is too sweet?

There is nothing better than a boozy desert. Pair that with loads of butter and you have my heart.

Bread pudding has been a southern staple for generations, but adding the world’s most popular spirit puts this dessert to the moon.


  • 1 oz. Kentucky Bourbon
  • 1 1/2 Pounds of Brioche bread cut into 2-inch squares
  • 4 Cups of Half & Half
  • 12 Tbsp of Unsalted Butter
  • 1 Cup of Light Brown Sugar
  • 1/2 Cup of Sugar
  • 3 tsp of Vanilla
  • 5 Large Eggs, Lightly Beaten
  • 1 Cup of Golden Raisins
  • 1 Cup of Walnuts
  • 4 Tbsp of Unsalted Butter
  • 2 oz. of Kentucky Bourbon
  • 1 Cup of Confectioners Sugar
  • 1/2 Cup of Heavy Cream
  1. Move oven rack to lower third and preheat to 350 degrees.
  2. Lightly butter a 9 by 13 baking dish
  3. Put bread in a large mixing bowl and add the half and half over, tossing gently to soak the bread. Let it set.
  4. To make the custard, heat a medium saucepan and melt the butter over medium heat.
  5. Remove from heat and slowly add the brown sugar, bourbon, white sugar and vanilla then stir vigorously.
  6. In another mixing bowl, whisk the eggs and then add the butter-sugar mixture string well.
  7. Pour the custard mixture over the bread, tossing until well-combined.
  8. Pour everything into the baking dish spreading evenly.
  9. Sprinkle raisins and Walnuts throughout and cover with foil.
  10. Bake for 55 minutes.
  11. Remove foil and bake for another 15 minutes until golden brown.
  1. Melt butter in a saucepan over medium heat. Remove and add the bourbon and confectioners sugar, stirring well.
  2. Add cream and mix until smooth.
  3. Pour glaze over top of bread pudding at least 15 minutes before serving.
Ok, how do you not give this dessert a five out of five? This pudding has everything a sweet tooth junkie needs. Boozing it up enhances the flavor by 100.

The brioche bread soaks up the pudding allowing every bite to be moist and satisfying. I have not used other pieces of bread, but I can not imagine it changing the taste that much.

The bourbon glaze is where it’s at! I didn’t wait 15 minutes as suggested. I recommend you do the same. The warm glaze is so much better dripping over the bread warm, not to say it was bad the next day or the next.

I cannot suggest enough that they make this dish for brunch or to indulge in a southern favorite.

This a make at 5/5 Barrels