This is a baked custard pudding made with day-old brioche or challah, whole milk, heavy cream, Grade A maple syrup, and a half cup of bourbon. The bread soaks for 15 minutes before going into a 350°F oven for 45 minutes, and the result is a soft, custardy center with a lightly crisped top. It comes together in about an hour and uses ingredients most bakers already have on hand — that’s the honest reason to make it.
What makes this version work
Two things matter here. First, the 15-minute soak before baking is not optional — it’s what separates a dry, bread-forward pudding from one where the custard is fully absorbed and the texture is even throughout. Press the bread cubes down gently once or twice during that rest so every piece gets coated. Second, pulling the pudding when the center is just set — meaning it has a slight wobble but doesn’t slosh — is the difference between a moist interior and one that’s rubbery or eggy. A toothpick inserted near the center should come out with a few moist crumbs, not raw custard and not bone dry.
Substitutions that actually work
- Brioche or challah: These are genuinely the right choice here — their higher fat and egg content hold up to the custard without turning to mush. A sturdy white sandwich bread will work in a pinch, but the texture will be denser. Avoid sourdough; the tang fights the maple.
- Maple syrup: Use Grade A (formerly called Grade B in older recipes) for the strongest maple flavor. Pancake syrup is not a substitute — it’s mostly corn syrup and won’t give you the same depth.
- Whole milk and heavy cream: This ratio is what gives the custard its body. You can swap the heavy cream for half-and-half if that’s what you have, but the center will be slightly less rich and may set a few minutes faster, so check it early.
Keeping it fresh
Leftovers keep well covered in the fridge for up to 4 days. Reheat individual portions in the microwave for 45–60 seconds, or cover the whole dish with foil and warm it in a 300°F oven for about 15 minutes. For make-ahead prep, you can assemble the soaked bread mixture in the buttered dish, cover it tightly, and refrigerate it overnight — just add 5 minutes to the bake time since it’s going in cold. The pudding also freezes reasonably well: cut it into portions, wrap each one individually, and freeze for up to 6 weeks. Thaw overnight in the fridge before reheating. Skip the ice cream garnish if you’re planning to freeze portions — not worth the extra dish.
Mistakes to avoid
- Using fresh bread: Fresh bread doesn’t absorb the custard as evenly and can make the pudding gummy. If your bread isn’t stale, spread the cubes on a baking sheet and dry them in a 300°F oven for 10 minutes before using.
- Skipping the butter on the dish: The custard will stick and the bottom layer will tear when you serve it. Butter the dish thoroughly, including the corners.
- Whisking the eggs into warm liquid: If your milk or cream is hot when you add the eggs, you’ll scramble them. Mix everything at room temperature.
- Packing the bread in too tightly: The custard needs space to surround each piece. Spread the soaked bread in an even layer without pressing it into a solid block — some air pockets are fine.
- Cutting into it straight from the oven: The custard needs at least 10 minutes to firm up after baking. Cut too soon and it will collapse and pool on the plate.
Maple Bourbon Bread Pudding
Equipment
- 8x8-inch baking dish
- Mixing Bowls
- Whisk
- Oven-safe saucepan
- Measuring cups and spoons
Ingredients
- 5 cups day-old bread, cubed preferably brioche or challah
- 1.5 cups whole milk
- 1 cup heavy cream
- 1 cup maple syrup grade A
- 0.5 cup bourbon
- 4 large eggs well beaten
- 1 teaspoon vanilla extract pure
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the milk, cream, maple syrup, bourbon, eggs, vanilla extract, cinnamon, and salt. Whisk until fully blended and slightly frothy.
- Add the cubed bread into the mixture, gently folding until the bread is thoroughly coated. Allow the mixture to sit for 15 minutes to ensure the bread is fully soaked.
- Butter the inside of your 8x8-inch baking dish. Pour the bread mixture into it, spreading evenly.
- Bake in the preheated oven for 45 minutes or until the center is just set and the pudding is golden on top.
- Allow to cool slightly before serving, ideally warm for the best flavor.
Notes
Tammy’s Tips:
- For added texture, consider adding chopped pecans or dried cranberries before baking.
- For a non-alcoholic version, replace bourbon with an additional 1/2 cup of milk and add a splash of rum extract for flavor.
Nutrition
FAQ
Can I taste the bourbon in the finished pudding?
Yes, mildly — it bakes down but doesn’t disappear entirely. The alcohol cooks off, but a warm, slightly oaky note stays in the background alongside the maple. If you want it more prominent, you can stir a tablespoon of bourbon into the warm pudding right after it comes out of the oven.
How do I know when it’s actually done baking?
The edges should be set and pulling slightly from the sides of the dish, and the center should have just a gentle wobble — not a liquid slosh. A toothpick inserted about an inch from the center should come out with moist crumbs rather than wet custard.
My bread cubes are floating and not soaking evenly — what do I do?
Press them down firmly with a spatula or clean hands every few minutes during the 15-minute soak. If some pieces are still dry on top when you pour the mixture into the baking dish, spoon a little of the remaining custard from the bowl over those spots before baking.
Can I double this recipe for a larger crowd?
Yes — double all ingredients and use a 9×13-inch baking dish. Increase the bake time to 50–55 minutes and start checking for doneness at the 50-minute mark, since a deeper pudding takes longer to set in the center.
What’s the best way to serve this to kids alongside adults who want the full recipe?
Make the full batch as written — the alcohol bakes off during the 45-minute bake time, leaving only flavor. If you prefer to avoid bourbon entirely for younger eaters, replace it with an equal amount of whole milk plus a splash of rum extract, as noted in the recipe card tips.
More sweet things to bake
- Luxurious Almond Croissant Bread Pudding
- Creamy Cardamom Pistachio Rice Pudding
- Sweet Canadian Maple Cream Sandwich Cookies
- Southern Classic Pecan Pie