Bourbon Bread Pudding

Bourbon Bread Pudding
Staff Writer

Ben Fink

Here we go back to New Orleans again, with Bourbon Street flair. Southern bourbon-soaked brioche bread makes a hearty Creole-style dessert.


Butter a 13-by-9-inch baking dish, and put the cubed brioche in it. Sprinkle with the pecans.

Whisk together the half-and-half, milk, eggs, butter, brown sugar, bourbon, vanilla, cinnamon, salt, and nutmeg in a large bowl.

Pour the custard mixture over the bread in the baking dish, giving the bread a stir to make sure it's coated. Let the pudding sit for 1 hour, so the bread can fully absorb the milk. 

Preheat the oven to 350 degrees. Once it is ready, put the dish in the oven and bake for 50 minutes, or until puffy and set. Remove, and let stand 10 minutes before serving. This is absolutely lovely when served with some fresh whipped cream.


Reprinted with permission from The Neely's Celebration Cookbook by Pat Neely, Gina Neely, and Ann Volkwein, copyright © 2011. Published by Knopf, a division of Random House, Inc.


Calories per serving:

677 calories

Dietary restrictions:

Vegetarian, Peanut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Kosher

Daily value:



  • Fat 35g 54%
  • Carbs 72g 24%
  • Saturated 14g 70%
  • Fiber 3g 13%
  • Trans 0g
  • Sugars 36g
  • Monounsaturated 13g
  • Polyunsaturated 5g
  • Protein 17g 34%
  • Cholesterol 210mg 70%
  • Sodium 546mg 23%
  • Calcium 286mg 29%
  • Magnesium 53mg 13%
  • Potassium 424mg 12%
  • Iron 3mg 19%
  • Zinc 2mg 16%
  • Phosphorus 322mg 46%
  • Vitamin A 253µg 28%
  • Vitamin C 1mg 2%
  • Thiamin (B1) 0mg 33%
  • Riboflavin (B2) 1mg 42%
  • Niacin (B3) 4mg 20%
  • Vitamin B6 0mg 10%
  • Folic Acid (B9) 102µg 26%
  • Vitamin B12 1µg 15%
  • Vitamin D 2µg 0%
  • Vitamin E 1mg 6%
  • Vitamin K 3µg 4%
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