Low Sugar Bread Pudding with Bourbon Sauce

Total time1 hr 50 min

Prep time25 min

Cook time55 min

Low Sugar Bread Pudding with Bourbon Sauce

Cubes of rich brioche or challah soak up a warm custard laced with vanilla, cinnamon, and a whisper of nutmeg until every piece is soft and custardy in the middle with a deep golden top. The bourbon sauce that gets spooned over each portion is silky and boozy, tempered slowly on the stove until it turns glossy and pourable. Baked in a big dish and cut into squares, this is the kind of comforting, spoon-worthy dessert that feels like a special occasion even on a regular weeknight. It's a solid choice if you're keeping an eye on added sugar, letting the warm spice and bourbon do the flavor work instead of leaning on excess sweetness. Serve it warm straight from the oven for the best contrast between the tender crumb and that rich, warm sauce running through every bite.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

8 servings

For the bread pudding

1 lb day-old brioche or challah, cut into 1-inch cubes (about 10 cups)
3 cups whole milk
a2 Milk Whole Milk - Half Gallon Organic Valley Grassmilk Organic Whole Milk Horizon Organic Shelf Stable Whole Milk - 12-8 Fl. Oz.Horizon Organic Whole Milk - 6pk/8 fl oz Boxes Maple Hill 100% Grass fed Organic Whole Milk 59 fl oz
See all
1 cup heavy cream
4 large eggs
¾ cup granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
2 tsp vanilla extract
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
2 tbsp unsalted butter, melted

For the bourbon sauce

½ cup unsalted butter
1 cup powdered sugar, sifted
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.
1 large egg yolk
3 tbsp bourbon
¼ tsp vanilla extract

Instructions

1
Preheat the oven to 350°F (175°C). Butter a 9x13-inch baking dish. Spread the bread cubes in an even layer in the prepared dish.
2
In a large mixing bowl, whisk together the milk, heavy cream, eggs, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt until fully combined and the sugar is dissolved. Pour the custard evenly over the bread cubes, pressing the bread down gently so every piece is submerged. Let the bread soak for 30 minutes at room temperature, pressing down once or twice, until the cubes have absorbed most of the custard.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!