Desserts
Antoine's bread pudding recipe delivers the perfect balance of creamy custard and crispy edges, elevated with bourbon for depth and warmth. The secret lies in soaking sturdy bread cubes in a rich egg-milk mixture, then baking until golden and tender. I've perfected this version to capture that restaurant-quality texture—soft centers that yield to each spoonful, with a caramelized crust that adds satisfying crunch.
This recipe builds on classic techniques with a modern twist: bourbon swirled into the custard mixture adds layers of complexity without overpowering the vanilla and cinnamon notes.
The key is using a mix of fresh and day-old bread for optimal texture—stale bread absorbs the custard beautifully, while fresh pieces add subtle chew. Baking at 350°F ensures even cooking, with just enough time for the edges to develop that coveted crispness.
What makes this bread pudding truly special is its versatility. Serve it warm with a scoop of vanilla ice cream for a decadent dessert, or drizzle with caramel sauce for extra indulgence. The bourbon infusion creates a sophisticated flavor profile that pairs beautifully with coffee or dessert wine.
For an even richer experience, sprinkle toasted pecans or a dusting of powdered sugar on top before serving.
The result is a dessert that feels both comforting and refined—a perfect way to use up stale bread while creating something restaurant-worthy. With just 10 ingredients and 1 hour of hands-off baking time, this recipe proves that impressive desserts don't require complicated techniques.
Let's get started on making your own version of this beloved classic.
Ingredients for antoine's bread pudding
Ten simple ingredients transform stale bread into restaurant-worthy bourbon-infused dessert.
| Ingredient | Amount | Notes |
|---|---|---|
| Day-Old French Bread Loaf 🍞 | 1 ½ lb | Crust removed, cubed (1-1.5 inch pieces) |
| Large Eggs 🥚 | 6 whole | Room temperature for even mixing |
| Whole Milk 🥛 | 2 cups | Full-fat for creamiest texture |
| Heavy Cream 🥛 | 1 cup | 36% fat for rich custard |
| Granulated Sugar 🍚 | 1 cup | Light brown sugar for caramel notes |
| Bourbon 🥃 | ½ cup | 80-proof or higher for depth |
| Vanilla Extract 🌿 | 2 tsp | Pure Madagascar preferred |
| Ground Cinnamon 🍃 | 2 tsp | Freshly ground for warmth |
| Salt 🧂 | ½ tsp | Diamond Crystal kosher |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for topping |
The bread is non-negotiable—day-old French loaf with a sturdy crust gives the best texture. Breads like baguettes or challah work too, but avoid soft rolls. Cut the crust off first (it gets rubbery), then cube into 1-1.5 inch pieces. For extra flavor, toast the cubes lightly before soaking. The bourbon? Buffalo Trace or Maker's Mark add complexity, but any quality bourbon works. If you're using fresh bread, mix it with day-old cubes for that perfect balance of chew and absorbency.
No bourbon? Dark rum or brandy works in a pinch, though the flavor profile shifts. For a non-alcoholic version, swap with apple cider or extra vanilla extract. The milk and cream should be full-fat—half-and-half won't give the same richness. If you're watching sugar, reduce the granulated sugar by 2 tbsp and add 2 tbsp maple syrup instead. The butter topping? Use European-style butter like Plugrá for higher fat content and better browning. For extra crunch, sprinkle pecan halves on top before baking.
Prep ahead for best results—soak the bread cubes in the custard mixture up to 12 hours in the fridge. The longer they soak, the creamier the final texture. Bake in a 9x13-inch baking dish for even heat distribution. Store leftovers in an airtight container for 4-5 days in the fridge, or freeze for 3 months. Reheat in a 350°F oven for 15-20 minutes to restore that perfect crispy edge.
Why You'll Love This Recipe
- No Stale Ingredients Wasted: I swear by this recipe for turning yesterday’s French bread into today’s star—no sad, dry loaf left in the drawer. Just tear it up, soak it, and watch it transform into something golden and irresistible.
- Creamy, Caramelized Magic: That perfect balance of custardy richness from the eggs and cream, with a crispy top from the oven? It’s like dessert and comfort food had a baby, and honestly, I’ll take it any day.
- Weeknight to Holiday Hero: Make it for a lazy Tuesday dinner or bring it to a potluck—no one will guess it’s just eggs, milk, and a little sugar doing all the work. (Yes, even on a Tuesday night.)
- Budget-Friendly Luxury: You’re basically making a fancy dessert for pennies. Heavy cream and eggs feel indulgent, but the French bread? That’s just repurposed. My wallet and my taste buds win every time.
Step-by-step instructions for bourbon-infused bread pudding
Here's how to create Antoine's signature bread pudding with perfect texture and rich flavors.
Prepare the Bread Base
Remove the crust from the 1.5 lb day-old French bread loaf using a serrated knife, then cut it into 1-1.5 inch cubes. Arrange the cubes in a 9x13-inch baking dish, overlapping slightly but not crowding. The bread should fit snugly—this ensures even baking and maximum surface area for soaking up the custard.
Lightly spray the bread cubes with nonstick spray or brush with 2 tablespoons melted butter to prevent sticking. Place the baking dish in a 350°F oven for 5 minutes to warm the bread slightly. This step prevents a soggy bottom and helps the bread absorb the custard more evenly once it's added.
Whisk the Custard Mixture
In a large mixing bowl, whisk together the 6 whole large eggs, 2 cups whole milk, 1 cup heavy cream, 1 cup granulated sugar, 0.5 cup bourbon, 2 teaspoons vanilla extract, 2 teaspoons ground cinnamon, and 0.5 teaspoon salt until fully combined. The mixture should be smooth with no visible streaks of flour or sugar.
I like to whisk for about 2-3 minutes to ensure the sugar fully dissolves and the eggs are completely incorporated. This step is critical—uneven mixing can lead to a grainy texture or pockets of uncooked egg. The custard should be pale yellow and slightly thick, like a well-emulsified batter.
Soak the Bread Thoroughly
Remove the warm bread from the oven and immediately pour the custard mixture evenly over the cubes. Use a rubber spatula to press the bread down gently, ensuring every piece is fully saturated. Let it sit for 10 minutes at room temperature—this allows the bread to absorb as much liquid as possible before baking.
Here's the thing—don't rush this step. The longer the bread soaks, the creamier the final texture. If you're worried about the bread becoming too soggy, add the custard in two batches, letting it absorb halfway through. The goal is a moist but not watery pudding with a perfect crumb.
Bake to Golden Perfection
Return the baking dish to the 350°F oven and bake for 45-50 minutes, until the top is golden brown and the edges are set. The center should still have a slight wobble when gently shaken—this indicates it's creamy inside but fully cooked.
To test doneness, insert a toothpick into the center. It should come out with a few moist crumbs but no liquid egg. If the top browns too quickly, tent it loosely with aluminum foil after 30 minutes to prevent over-browning while the center finishes cooking.
Finish with Butter and Rest
Remove the pudding from the oven and immediately dot the top with 0.5 cup cold cubed unsalted butter. The butter will melt slightly, creating a rich, caramelized crust. Let the pudding rest for 10-15 minutes before serving—this allows the custard to set slightly and makes slicing easier.
Serve warm with a dusting of powdered sugar or a drizzle of warm maple syrup. The contrast between the crispy butter-topped crust and the creamy, boozy custard is what makes this bread pudding truly special. Each bite should deliver a perfect balance of textures and flavors, with the bourbon adding depth and warmth.
Pro Tips For Making Antoine'S Bread Pudding
- Soak the Bread Right: Tear the French bread into 1-inch chunks—no need for perfection—and soak them in the warm milk-cream mixture for at least 20 minutes. I learned this the hard way: skipping the soak leaves you with dry, gummy bread instead of that custardy, melt-in-your-mouth texture.
- Whisk Eggs Like a Pro: Beat the eggs and sugar together until the mixture is pale yellow and slightly thickened—about 2 minutes with a whisk. This ensures the pudding sets smoothly and doesn’t turn out like a watery egg custard. (Yes, even if you’re impatient like me.)
- Skip the Overmixing: Once you fold the soaked bread into the egg mixture, stop as soon as it’s just combined. Overmixing incorporates too much air, which can make the pudding dense or even collapse in the oven. Think "gentle but thorough," not "beat it into submission."
- Bake at 325°F, Not Hotter: The oven should be at 325°F—no higher. I was skeptical when I first read this, but baking it any hotter risks a dry top or a center that’s still raw. The slow heat lets the custard set evenly, giving you that perfect creamy interior. (Your future self will thank you.)
Serving suggestions for this antoine's bread pudding
Classic Ice Cream Pairing
Warm bourbon bread pudding pairs perfectly with vanilla bean ice cream—the creamy cold contrasts the warm custard beautifully. I recommend Häagen-Dazs Vanilla or Ben & Jerry's for that rich, smooth texture.
Scoop a generous portion alongside each slice, or layer them in a glass for a deconstructed dessert. For extra indulgence, drizzle warm caramel sauce over both before serving. 🍦
Coffee or Dessert Wine
A small cup of hot coffee—especially dark roast—enhances the bourbon notes in the pudding, creating a sophisticated after-dinner experience. If you prefer wine, a sweet Moscato or Port complements the dessert’s caramelized crust and boozy depth.
I often serve this with a glass of Chardonnay for a lighter contrast. 🍷
Toasted Pecans or Walnuts
For added crunch, sprinkle toasted pecans or walnuts on top before baking or serve them on the side. Toss ½ cup pecans in 1 tablespoon melted butter and 1 teaspoon brown sugar, then toast in a 350°F oven for 5-7 minutes until golden.
The nutty flavor balances the sweetness and adds texture. 🌰
Whipped Cream & Berries
Top your serving with homemade whipped cream and a few fresh raspberries or blackberries for a bright, tangy contrast. Whip 1 cup heavy cream with 1 tablespoon powdered sugar until soft peaks form. The berries cut through the richness, making each bite feel fresh and vibrant. 🍓
Maple or Caramel Drizzle
Finish with a drizzle of warm maple syrup or salted caramel sauce for extra decadence. I love Mrs. Dash’s Caramel Sauce for its perfect balance of sweetness and salt. A light dusting of powdered sugar adds a final touch of elegance. 🍁
Make It a Brunch Star
Serve slices of bread pudding alongside scrambled eggs, crispy bacon, and fresh fruit for a hearty brunch. The bourbon-infused dessert adds a surprising twist to morning meals. Pair it with orange juice to cleanse the palate between bites. ☕
Nutrition facts
Frequently asked questions
Can I use fresh bread instead of day-old bread?
Fresh bread works, but the texture won't be as perfect. Use a mix of half fresh and half day-old bread cubes to balance chewiness and absorbency. The day-old bread soaks up custard beautifully, while fresh pieces add subtle texture. If using all fresh, toast the cubes lightly first to help them hold their shape.
How do I make this recipe without bourbon?
Swap the bourbon with 0.5 cup dark rum or brandy for a similar depth, or use 0.5 cup apple cider + 1 extra tsp vanilla extract for a non-alcoholic version. The key is adding 1 tsp extra sugar to compensate for the missing alcohol's sweetness. The custard will still be rich, just with a different flavor profile.
Why did my bread pudding turn out too dry?
Overbaking or insufficient custard are the most common causes. Ensure your bread cubes are fully saturated before baking, and check doneness with a toothpick at 45 minutes—it should have moist crumbs, not liquid. If using a smaller baking dish, reduce oven temp to 325°F to prevent over-browning while the center cooks.
Can I make this ahead of time?
This dessert actually improves overnight. Assemble the bread pudding up to 12 hours ahead and refrigerate uncovered. Before baking, let it sit at room temperature for 30 minutes to even out temperatures. For best results, bake straight from the fridge (add 5-10 minutes to baking time) to prevent a soggy center.
What's the best way to reheat leftovers?
Reheat slices in a 350°F oven for 15-20 minutes with a sprinkle of water on top to restore moisture. For microwave reheating, cover with a damp paper towel and heat in 30-second bursts until warm. The butter topping may lose crispness—re-bake briefly if needed to restore that perfect texture contrast.