Maple Bourbon Bread Pudding Recipe with Vanilla Sauce

The moment the aroma of warm maple syrup and bourbon hits your kitchen, you’ll know you’re in for a treat. Maple Bourbon Bread Pudding with Vanilla Sauce is not just a dessert—it’s the cozy hug you didn’t know you needed. I stumbled on this recipe during a rainy weekend when I wanted comfort food that felt indulgent but also had a touch of sophistication. The maple-bourbon combination brings a deep, caramelized flavor that perfectly complements the custardy bread pudding, and when you drizzle creamy vanilla sauce on top—oh, pure bliss! This is the kind of dessert that impresses guests but is easy enough to whip up for a quiet night at home.

What makes this recipe extra special is its versatility. You can use day-old bread that’s been sitting on your counter, jazz it up with a splash of bourbon, and turn it into something extraordinary. Whether you’re serving it at a holiday dinner or just treating yourself, this Maple Bourbon Bread Pudding recipe with Vanilla Sauce will quickly become your go-to dessert.

Why You’ll Love This Recipe

• Rich and Decadent: The combination of maple syrup, bourbon, and vanilla sauce creates a symphony of flavors that’s absolutely luxurious.
• Simple to Make: Don’t let the fancy name fool you—this recipe is surprisingly easy to prepare and uses basic ingredients you probably already have in your pantry.
• Crowd-Pleasing Dessert: Perfect for holidays, dinner parties, or just because. Everyone will be asking for seconds!
• Customizable: You can tweak the ingredients to suit your preferences, whether you want to skip the bourbon or add a handful of chocolate chips.
• Perfect Use for Stale Bread: Got leftover bread? This recipe is the ultimate way to repurpose it into something magical.
• Memorable and Comforting: This isn’t just a dessert; it’s the kind of dish that feels like a warm hug on a cold day. The flavors are nostalgic yet elevated.

What sets this recipe apart is the depth of flavor—the bourbon adds just the right amount of warmth, while the maple syrup creates a natural sweetness that isn’t overpowering. Combined with the silky vanilla sauce, it’s a dessert that feels like a restaurant-quality treat right in your own kitchen.

Ingredients Needed

This Maple Bourbon Bread Pudding recipe uses simple ingredients that come together to create an irresistible dessert. Here’s everything you’ll need:

• For the Bread Pudding:
• 4 cups day-old bread, cubed (French bread or brioche works best)
• 2 cups whole milk
• 1 cup heavy cream
• 3 large eggs
• 1 cup pure maple syrup (use Grade A for the best flavor)
• 1/3 cup bourbon (optional, but highly recommended for depth)
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• For the Vanilla Sauce:
• 1 cup heavy cream
• 1/4 cup granulated sugar
• 1 tablespoon unsalted butter
• 1 teaspoon vanilla extract
• 1 teaspoon cornstarch (optional, for thicker sauce)

If you don’t have bourbon on hand, you can substitute it with rum or simply skip it for an alcohol-free version. For a dairy-free option, swap out the milk and cream with almond milk or coconut milk.

Equipment Needed

• Baking dish (9×13-inch works well)
• Mixing bowls (at least two)
• Whisk
• Measuring cups and spoons
• Small saucepan (for the vanilla sauce)
• Rubber spatula

A mixing bowl with a spout is handy for pouring the custard over the bread, and if you don’t have a whisk, a fork works in a pinch. For budget-friendly options, you can use a glass baking dish instead of ceramic or invest in reusable measuring cups that last a lifetime.

Preparation Method

1. Prep the bread: Cut your day-old bread into 1-inch cubes and spread them evenly in your baking dish. Let them sit for a few minutes to slightly dry out further.
2. Make the custard: In a large mixing bowl, whisk together the eggs, milk, heavy cream, maple syrup, bourbon, vanilla extract, cinnamon, nutmeg, and salt until fully combined.
3. Combine bread and custard: Pour the custard mixture evenly over the bread cubes, pushing the bread down gently to make sure it soaks up the liquid. Let it sit for 15 minutes to absorb.
4. Bake: Preheat your oven to 350°F (175°C). Place the baking dish in the oven and bake for 40–45 minutes, or until the top is golden brown and the custard is set. A toothpick inserted into the center should come out clean.
5. Prepare the vanilla sauce: While the bread pudding is baking, heat the heavy cream, sugar, and butter in a small saucepan over medium heat, stirring constantly. Once the sugar dissolves, add the vanilla extract and cornstarch (if using) to thicken. Cook for 2–3 minutes and set aside.
6. Serve: Remove the bread pudding from the oven and let it cool for 5–10 minutes. Serve warm with a generous drizzle of vanilla sauce.

Pro tip: If your bread pudding looks too dry midway through baking, cover it loosely with foil to prevent over-browning. The vanilla sauce can also be made ahead and stored in the fridge until ready to use—just gently reheat it before serving.

Cooking Tips & Techniques

• Use the right bread: Brioche or French bread works best because they soak up the custard while maintaining structure. Avoid overly soft bread like sandwich bread, as it can become mushy.
• Don’t skip the resting time: Allowing the bread to soak in the custard ensures every bite is full of flavor.
• Adjust sweetness: Taste your custard before pouring it over the bread. If you prefer a sweeter dessert, add a bit more maple syrup.
• Keep the sauce smooth: Stir continuously while making the vanilla sauce to avoid lumps. If it thickens too much, add a splash of milk to loosen it.
• Make it your own: Add a handful of raisins, chocolate chips, or chopped nuts for extra texture and flavor.

One lesson I learned the hard way: don’t overbake! Bread pudding should be moist and custardy, not dry. Keep an eye on it during the last 10 minutes of baking.

Variations & Adaptations

• Dairy-Free: Substitute the milk and cream with almond milk or oat milk, and use vegan butter for the vanilla sauce.
• Alcohol-Free: Skip the bourbon entirely or replace it with apple juice for a subtle sweetness.
• Seasonal Twist: Add pumpkin puree and a pinch of pumpkin spice to the custard for a fall-inspired version.
• Extra Indulgence: Sprinkle chocolate chips or caramel chunks over the bread before baking for added richness.
• Nut-Free: If you’re adding extras, stick to dried fruits like raisins instead of nuts to keep it allergen-friendly.

My personal favorite variation? Adding a layer of sliced bananas between the bread cubes for a tropical flair. It’s a game-changer!

Serving & Storage Suggestions

Maple Bourbon Bread Pudding is best served warm, straight from the oven, with a generous drizzle of vanilla sauce. For a polished presentation, sprinkle powdered sugar or add a dollop of whipped cream on top. Pair it with a cup of coffee or a glass of bourbon for the ultimate dessert experience.

To store leftovers, cover the baking dish tightly with plastic wrap or transfer the pudding to an airtight container. It will keep in the refrigerator for up to 3 days. The vanilla sauce can be stored separately in the fridge for up to a week.

For reheating, simply pop a portion in the microwave for 30–45 seconds or warm it in the oven at 300°F (150°C) for about 10 minutes. The flavors deepen over time, so don’t be surprised if it tastes even better the next day!

Nutritional Information & Benefits

This recipe serves approximately 8 people, with each serving containing:

• Calories: 350
• Protein: 6g
• Fat: 16g
• Carbohydrates: 41g

The maple syrup provides a natural sweetness, while the eggs and milk contribute protein and calcium. Opting for whole grain bread can add fiber to the dish. If you’re watching your sugar intake, consider using a lower-sugar maple syrup alternative.

Conclusion

If you’re ready to wow your family or friends with a dessert that’s both comforting and indulgent, this Maple Bourbon Bread Pudding with Vanilla Sauce is the recipe for you. I love how versatile it is—you can make it as fancy or as simple as you want. Plus, it’s a great way to use up leftover bread and create something truly memorable.

Don’t forget to share your variations or tips in the comments below! I’d love to hear how you make this recipe your own. Go ahead, grab your favorite bread, and let’s make some magic in the kitchen. You’ve got this!

FAQs

Can I make this recipe ahead of time?

Absolutely! Prepare the bread pudding and custard, let it soak, and refrigerate overnight. Bake it the next day when you’re ready to serve.

What kind of bread works best for bread pudding?

Brioche, French bread, or challah are ideal because they hold their shape and absorb the custard well.

Can I freeze bread pudding?

Yes, you can freeze it! Wrap it tightly in plastic wrap and foil and store for up to 2 months. Thaw it overnight in the fridge and reheat before serving.

Is the bourbon flavor strong?

No, the bourbon adds a subtle warmth and depth of flavor but doesn’t overpower the dish. You can skip it for an alcohol-free version.

How do I make the vanilla sauce thicker?

Add a teaspoon of cornstarch mixed with a tablespoon of water to the sauce while cooking, and stir until it reaches your desired consistency.

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