Not Your Grandma’s Bread Pudding

Topped with a creamy bourbon sauce, you won't believe how good this comforting bread pudding recipe is.

  • Prep Time30 min
  • Cook Time45 min
  • Total Time1 hr 15 min
  • Yield9x13
  • Serving Size150g
  • Energy1,560 cal
  • Cooking Method
    • Baking


Bread Pudding

  • 4 cups heavy cream
  • 6 large eggs
  • 2 cup packed dark brown sugar
  • 1 1/2 cups raisins
  • 2 sticks (16 tablespoons) unsalted butter, melted
  • 1 tablespoon ground cinnamon
  • 2 teaspoons ground ginger
  • 2 cups plus 2 tablespoons granulated sugar
  • 2 loaves French bread, cut into 1-inch cubes (about 13 cups)
  • Nonstick cooking spray

Bourbon Sauce:

  • 2 cups confectioners' sugar
  • 1/3 cup bourbon
  • 3 tablespoons unsalted butter
  • 1 tablespoon whole milk
  • 1/2 teaspoon ground cinnamon


For the bread pudding:


In a large bowl, whisk together the cream and eggs. Add the brown sugar, raisins, butter, cinnamon, ginger and 1 cup granulated sugar. Mix well. Gently stir the bread cubes into the egg mixture. Refrigerate for 1 hour.

Preheat the oven to 350 degrees F and coat a 9-by-13-inch baking dish with cooking spray.
Pour the bread mixture into the prepared baking dish. If desired, sprinkle the top with the remaining 2 tablespoons of sugar. Bake until a knife inserted into the middle comes out clean, 45 to 50 minutes.

Meanwhile for the bourbon sauce:


Combine the confectioners’ sugar, bourbon, butter, milk and cinnamon in a medium saucepan, bring to a simmer over low heat, whisking constantly until thickened and no longer watery, 2 to 3 minutes.

Final steps:


Serve with the bread pudding warm, at room temperature or chilled.

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Comments (37)

  • I would love to print your recipe but don’t want to print everyone’s comments. Possible?
    Thanks. It looks delish!

    Phyllis McGuirk
    • Ms. Phyllis: On your computer or other device just select the recipe text. Then select “Copy”. Open a Notepad, Wordpad (if on a PC), or other note taking APP. Tap or “Paste” the text into the note or document. Save the file (where you keep your different recipes folder 🙂 ) then just print the file. Enjoy!

  • You are a wonderful and gifted Chef with a beautiful personality. You make your meals look easy to make and to create as well. I love your show and how close you are to your family. Thank you for sharing your wonderful tasty meals.

    Tonya Hannibal
  • Your prestation of your recipes are great and a plus is your personality

  • I would love to have this recipe but can not print it nor do I belong to any of the social media. How can I get it?

    Judith Burkhardt
    • Is there a misprint on the amount of white sugar in this recipe? It calls for 2 cups + 2 tbsp’s in the ingredients, but uses only 1 cup + 2 tbsp’s?
      Thank you!

  • if you do not drink ,what can you use in place of bourbon. Thank You

    patricia washington
    • The alcohol cooks out, you’ll have the Rum taste with no alcohol effects nothing but goodness.

  • My dream has come true. Headed to Charleston in 2 weeks. I think I will pass out if we cross paths!
    Love your show and food.

    Mimi Hemphill
  • I have made your bread pudding recipe twice, and I’m so in love with food as it is, this is the best bread pudding recipe ever. I swear I just got done eating a bowl of it!

    Francisca Z Sanchez
  • Wonderful job right here. I seriously enjoyed what you had to say. Keep going because you undoubtedly bring a new voice to this subject. Not many people would say what youve said and still make it interesting. Properly, at least Im interested. Cant wait to see far more of this from you.
  • Old lady…BIG FAN! Thank you for sharing your gift with the world. Keep on shining!

    Arnette Storey
  • Cooking is a hobby of mine but it is also my way of relaxing creating a meal that not only looks good but taste good. I am always looking for new meals and ways of preparation. I really enjoy meals that I learned from my grandfather who cooked old school meals although basic they were the best I remember.

    Robert A Moore
  • Hi. I just love your cooking shows and your home and its beautiful setting. Each Sunday, i set aside time to watch your show. Someday,when travel resumes, i would love to come to your area. You are so relatable to your audience. By the time your show finishes, I just want to rush out to grocery store, buy ingredients that are in your menu and get back home to make my favourite recipe of the day.
    I see foodnetwork is having you as guest on other shows . You are so talented. I’d love to have you as a sister.
    Congrats on a beautifully arranged show that takes the viewers in your kitchen and outdoors.

    PatW.from Canada
  • was getting bored with this lockdownppandemic and i never watch the food channels but a couple of weeks ago I did AND YOU WERE ON SOOOO GOOOOD iV DONE TWO OF YOUR RECIPES AND THEY ARE OCIOUS (thats awesome and delicious wrapped up in one word) i just did a batch of your pecan candy munchies while watching you show delicious eating and viewing IM A BIG FAN
    Marilyn from Canada

  • My coworker told me about you. Oh my goodness. I’m from Myrtle Beach, SC and live in Georgia now. Once I heard about Gullah cooking I’ve wanted to bring it to Georgia because I’m in the process of starting my catering business and I want to do a different style of cooking. Growing up I remember the Gullah style food my mom cooked. I would love if you could point me in the right direction. Have a blessed day.

    Melinda Richardson
  • Love your style of cooking. I am a college foods major and you totally impress me with ingrediencies and techniques.

  • I thought you were canceled😢 I’m so happy that you are still on the Food Network😀 However, I am annoyed at them for moving your day and time. My Saturday mornings were not complete until I saw what you were cooking 😋You bring something totally different that the network was missing. Continuous 🙏🏾🙌🏽

  • the first time I watched your show was 1/31/21 with Nancy. I fell in love with the show immediately. I don’t watch a lot of food network anymore, but you drew me in to your show. so excited to be trying some of your recipes. So proud of you….can’t wait to see what else you have in store… be blessed

    percilla west
  • I would like to have subcribe instead cooking book because too much cook books in our cabinet… use website… i love to watch you how to cook.. you are so excellent talent cooking…smile

    teresa channey
  • Keeping those recipes alive! They looks so delish! The Saturday mornings, I am home you are one of the top priorities on the agenda.
    Love your stories, recipes. Your home also, is wonderful. What a dream. Thank you for sharing.

  • I have written down and made several of your recipes. I’ve made the pimento cheese spread several times and shared it with others. I’m looking for the Buffalo Style Pimento Cheese recipe from the Jan 31, 2021 show and don’t find it. I could experiment with your basic pimento cheese, but I’m a measure and follow directions cook. Even though I’m allergic to shell fish I love so many of the dishes you cook.

    Sue Merkel
  • Love your show! I think the recipes are great and user friendly. Your personality is contagious and such a bright spot in my day.
    May God bless you and your family, Miss Brown.

    Peggy Tim
  • I watched your show today with Nancy Fuller, fantastic. Need the recipes from today, not listed here or on the Food Network site. Please share the candie pecans & cheese dip especially – thank you

    Helen D Olander-Frank
  • Love your show—you, your food, the Gullah style , the
    beautiful place where you live, your family, etc. Do you have a cookbook? If not, when?

  • I love your cooking show, the recipes are very much how my mother cooked. Could you turn down the music when you are talking.

  • Loved your show today It was the first time I had seen it. Do you have a cook book. If so where can I buy it

    Shelby Lacy
  • Hi. I just watched your show today with Nancy Fuller. I tried to fine the Buffalo chicken dip you made. I truly want the recipe but I am not able to fine it. Could I get a copy.

  • I am trying to find your recipe that you made for Nancy when she came to your house. It is the pimento cheese spread you made her with the blue cheese and the egg salad with the bacon. Thank you in advance, love your show.

    Norma Cok
  • My Mother and I love watching you thrown down weekly the recipes and the food always look delish..I prepared you shrimp pasta dish..Omg so good. I wish you were on more often. Cook book coming?

  • Do you have a hardcover cookbook?? I love many of your recipes and are simple to make. My mom would make everything by scratch, but didn’t write everything down. I have a few great-nieces that are interested in baking and cooking, I am a 5 time cancer survivor and do not entertain and cook like I used to. I enjoy baking and cooking around the holidays and everyone asked for my recipes, but I do not measure, just do it by taste, texture, and color. I was born in 1946 and raised in California all my life, my Mother is from Louisiana, my Father from Texas. I love your recipes, when I saw you Mom using a paper bag making steak fries, it bought back so many many memories of me growing up. I have a 8 year old niece that loves to bake with me. Would love to buy your cookbook for her and myself. Be careful and stay safe. Enjoy .

    Carol wood
  • I throughly have enjoyed your shows. The first show I saw was just recently featuring she-crab soup. The recipes you’re using are refreshing. At last some Actual food being prepared for the viewer to make and not some kind of contest! Great job!

    Chris Smelley
  • We enjoyed watching your show for the first time this am.
    Trying to find a recipe book???
    Can you please help??
    All Gods’ best,

    Timothy and Candace Horton
    • On the website – at the top – click on: “The Way Home”.

  • that looks very good ms girl i would love to try it!

    russell perlmutter
  • I love your cooking show and came across you making chocolate chip cookies with cake flour. I would love to make them some time.

    Thank you,
    Sharyn Farrow

  • Why am I just seeing you on Food Network?
    Loved watching your segment on how to fry those shrimp and catfish.
    You have it down , just right !!

    Shirley Berry

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