Dessert

Challah Bread Pudding With Bourbon Sauce Recipe

ByIsabella Vance January 30, 2026January 30, 2026

Introduction

Challah Bread Pudding with Bourbon Sauce is a rich and comforting dessert that transforms soft, slightly sweet challah bread into a luscious custard baked to golden perfection. Topped with a warm, boozy bourbon sauce, this dish makes for an irresistible treat that’s perfect for special occasions or a cozy night in.

The image shows a close-up of two metal pans with a bread pudding dessert inside. The pudding looks soft and chunky, golden brown on top with visible pieces of bread and green raisins inside. There is a smooth, creamy white sauce poured over part of the pudding in each pan. A spoon is resting inside the front pan, partially covered in the dessert. A warm, light brown syrup is being poured from a glass jar, streaming down over the creamy topping and bread pudding, adding a glossy texture. The pans are set on a cool grey surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 loaf Challah bread, sliced and cut into pieces
3 large eggs
1 cup brown sugar
3 cups whole milk
2 teaspoons vanilla bean paste or extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1/2 cup golden raisins, soaked in 1/2 cup bourbon
Optional: serve with ice cream
For the bourbon sauce:

1/2 cup (1 stick) unsalted butter
1/2 cup packed brown sugar
1/4 cup bourbon
2 tablespoons dark corn syrup
2 tablespoons heavy whipping cream
1 teaspoon vanilla extract
1/4 teaspoon kosher salt

Instructions

Step 1: Preheat the oven to 350°F and grease a large 9×13-inch baking dish with cooking spray.
Step 2: Slice the challah bread into bite-sized pieces and spread them evenly in the prepared baking dish.
Step 3: In a large bowl, whisk the eggs together. Add brown sugar, whole milk, vanilla bean paste, ground cinnamon, ground nutmeg, and kosher salt. Whisk until fully combined.
Step 4: Gently pour the custard mixture over the bread pieces, ensuring all bread is soaked.
Step 5: Scatter the bourbon-soaked golden raisins evenly over the top, pressing them gently into the custard and bread with a spoon or your hands.
Step 6: Bake the bread pudding in the preheated oven for 35 to 45 minutes, or until the top is golden brown and the custard is set.
Step 7: While the pudding bakes, prepare the bourbon sauce. In a medium saucepan, combine the butter, brown sugar, bourbon, dark corn syrup, heavy cream, vanilla extract, and kosher salt. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 2 to 3 minutes, stirring constantly.
Step 8: Drizzle the warm bourbon sauce over the baked bread pudding before serving. Optionally, serve with a scoop of ice cream for extra indulgence.

Tips & Variations

For a non-alcoholic version, soak the raisins in orange juice instead of bourbon and omit the bourbon from the sauce.
Use stale challah bread for better absorption of the custard without becoming too mushy.
Add chopped nuts like pecans or walnuts for a crunchy texture contrast.
Serve warm with a scoop of vanilla ice cream or whipped cream for extra richness.

Storage

Store any leftover bread pudding covered in the refrigerator for up to 3 days. Keep the bourbon sauce in a separate airtight container in the fridge for up to one week. To reheat, warm the bread pudding in the oven at 325°F until heated through, and gently warm the bourbon sauce in the microwave as it may harden when chilled.

How to Serve

The image shows a golden brown bread pudding with visible chunks of bread soaked and baked, placed in a white ceramic baking dish at the top. Two small silver pans hold servings of the bread pudding; one pan has a scoop of melting white vanilla ice cream on top, while the other has the pudding alone. A silver spoon rests inside each pan. Nearby, there is a small clear glass pitcher containing a light brown sauce, likely caramel or syrup. Everything is set on a white marbled textured surface that contrasts with the warm tones of the dessert. The overall look is cozy and inviting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of bread?

Yes, while challah is ideal for its texture and slight sweetness, brioche or Texas toast work well as substitutes. Avoid very dense or whole grain breads that won’t soak the custard as nicely.

How do I soak the raisins in bourbon?

Simply place the golden raisins in a small bowl and cover them with bourbon. Let them soak for at least 30 minutes before adding to the pudding to infuse flavor and soften the raisins.