Preheat the oven: 350°F (175°C). Grease a 9×13-inch baking dish.
Prepare the bread pudding:
In a large bowl, whisk eggs, milk, cream, sugar, vanilla, cinnamon, and nutmeg until smooth.
Stir in melted butter.
Add bread cubes and raisins (if using), tossing to coat well. Let sit 10–15 minutes so the bread absorbs the custard.
Bake:
Pour mixture into the prepared baking dish.
Bake 45–55 minutes until the pudding is set and golden on top. A knife inserted in the center should come out clean.
Make the bourbon sauce:
In a saucepan over medium heat, melt butter.
Stir in sugar and cream, cooking until sugar dissolves and sauce thickens slightly (~5 minutes).
Remove from heat and stir in bourbon and vanilla.
Serve:
Cut the bread pudding into squares or scoop portions.
Drizzle generously with warm bourbon sauce.
💡 Tips for extra indulgence:
Add toasted pecans or walnuts for crunch.
Sprinkle a pinch of cinnamon on top of each serving.
If you like it extra boozy, brush a little bourbon over the bread before baking.
If you want, I can also give you a “secret trick” to make this bread pudding ultra-creamy and custardy, the way Southern grandmas do it. It’s a game-changer. Do you want me to share it?
