Kentucky Bread Pudding with Bourbon SauceBread Pudding is an old fashioned dessert. It had humble beginnings in 13th century England. It was first known as a “poor man’s pudding” as it was made from stale leftover bread that was just moistened in water, to which a little sugar, spices and other ingredients were added. Today, there are many ways to make this wonderful dessert. While bread pudding is still a way to use up leftover bread, it has gained a reputation as a comfort food and is a featured dessert item in trendy establishments, having shed its humble roots. This is my version. I have yet to serve this scrumptious bread pudding that I did not get raves and lots of requests for the recipe.

6 cold biscuits or 8 to 10  slices cold bread, crumbled (You can use about any kind of bread. A loaf of French bread is great, cut in cubes. Stale bread works good. I sometimes put my cut up bread cubes in oven on 225 about 30 minutes to make them more like stale bread)
1 cup hot water
1  cup sugar
1/4 cup butter melted
1 teaspoon vanilla flavoring
1 teaspoon nutmeg
1 cup raisins soaked in 1/4 cup Kentucky bourbon whiskey (If you leave out the raisins, just soak nuts in the bourbon)
2 eggs beaten
1/2 cup evaporated milk
1 cup pecans or walnuts
Place whole biscuits or crumbled bread (can crumble biscuits, too) in greased or sprayed baking dish. Pour hot water over biscuits or bread and let soak about 10 minutes. Mix remaining ingredients together and pour over bread.  Sprinkle nuts of your choice and raisins on top.  Bake at 350 degrees for 30 to 40 minutes until brown. Makes about 8 servings.


1 cup sugar
6 tablespoons melted butter
1/2 cup buttermilk
1 tablespoon bourbon or whatever amount is good for you.  I use Woodford Reserve, made in Kentucky!
1/2 teaspoon baking soda
1 tablespoon white corn syrup or honey or maple syrup
1 teaspoon vanilla extract
Combine all ingredients and boil for one minute. Either pour the sauce over the pudding and let soak in or serve separately so each person can add their own. I usually pour about half over the pudding and save the other half for sauce.
Pudding can be served hot or cold. Sauce will keep in refrigerator for several days. Sauce can be heated in microwave.
Don’t Forget to Pin!
Kentucky Bread Pudding with Bourbon Sauce

Enjoy!If you like this recipe, you might also like:

Apple Bread Pudding

Chocolate Bread Pudding with Hot Fudge Sauce

Banana Bread Pudding with Rum Sauce

Feel free to “share” with your friends by clicking on the Facebook, Twitter or Pinterest buttons below. You can print by clicking on the printer icon below each post.

e-mail signup TSLC


© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.



Start your own blog.


  1. I had this at a restaurant at My Old KY HOME and it was delicious so glad to get the recipe.

  2. Well I just made this, I elaborated a little bit based off the ingredients on hand. I haven’t cut into it yet, but it baked up nice and firm and fluffy & smells wonderful… But the sauce.. OH MY GOODNESS, IT’S WONDERFUL.. I used 100 proof spiced rum, about 2 tbl, & I cooked everything together over med heat stirring frequently until the sugar dissolved, then slowly added the milk, brought it to a boil and boiled for one minute, stirring, then poured it all over the pudding, its soaking in now. The sauce is soooooooo yummy, there are no words to explain it. I’ll definitley be making that again and pouring over a nice butter rich yellow cake. It is goooooood. Yum Yum

  3. Aloma Rudolph says:

    Just found ur receipes and have checked quite a few out. i will b back and make some to c how i do. so glad to have found u.

  4. Cherie Bruce says:

    Hi Judy from Australia. Have been following and trying your recipes. Family is loving them. I have tried to find an alternative for Corn Syrup here in Oz, but no luck. Is it like maple syrup ? Can you advise if you know an alternative I could use. You mention stick of butter. Can you please advise how much that is. I have a conversion table for ingredients & ovens from USA to Australian, so I am fine there. Keep up the great work. I have passed on your recipes to others and now they are hooked onto your site

  5. Martha Blakley says:

    Is there a substitute for the bourbon?

  6. I don’t have that recipe on the site for Hot Fudge Sundae Cake in the crockpot and have never made it in the crockpot. Here is a Chocolate Pudding Cake recipe that is not made in the crockpot and is so good. Check it out.

We enjoy your comments but due to the large volume we must delete comments often. We try to do this weekly and sometimes more often. Positive comments about a recipe you tried and loved are always welcome. Thank you so much for commenting here.