Desserts
This 9x13 bread pudding recipe delivers the perfect balance of cinnamon-infused warmth and rich bourbon caramel drizzle, transforming stale bread into a decadent dessert that feels like a hug in every bite.
The secret lies in soaking thick slices of bread in a spiced custard—vanilla, cinnamon, and a whisper of bourbon—that creates layers of custardy perfection when baked.
Unlike dense versions, this recipe focuses on a light, airy texture with a golden caramelized top, making it the star of holiday tables or cozy weeknight treats.
What sets this recipe apart is the dual-layer technique: first, the bread absorbs the custard mixture completely (no soggy spots!), then it bakes until the edges are tender and the center remains silky-smooth.
The bourbon caramel drizzle isn’t just an afterthought—it’s a game-changer, adding depth and a luxurious finish that turns simple bread into something extraordinary. Even better, it scales perfectly for gatherings, with enough servings to satisfy a crowd without leftovers (unless you’re planning ahead for seconds).
By the time it emerges from the oven, you’ll have a golden, caramelized masterpiece with a cinnamon-kissed aroma that fills your kitchen.
The custard pulls away from the edges just enough to create that signature pull-apart texture, while the bourbon caramel drizzle ties everything together with a sweet, smoky richness. This isn’t just dessert—it’s a showstopper that proves homemade can outshine anything store-bought.
Ready to elevate your dessert game? This recipe is foolproof for beginners but impressive enough for seasoned bakers, with tips to adjust for dietary preferences or seasonal twists. Let’s get started—your taste buds (and your guests) will thank you.
Ingredients for 9x13 bread pudding
Stale bread, rich custard, and bourbon caramel—this crowd-pleaser transforms humble ingredients into golden perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Day-Old Bread 🍞 | 9 cups | Crusts removed, cubed (1-1.5 inch) |
| Large Eggs 🥚 | 6 whole | Room temperature for even mixing |
| Whole Milk 🥛 | 3 cups | Full-fat preferred for creaminess |
| Granulated Sugar 🍚 | 1 ½ cups | White or light brown preferred |
| Pure Vanilla Extract 🌿 | 2 tbsp | High-quality, no imitation |
| Ground Cinnamon 🌶️ | 2 tbsp | Freshly ground for best flavor |
| Bourbon Whiskey 🥃 | ½ cup | 80-proof or higher, good quality |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for custard |
| Diamond Crystal Kosher Salt 🧂 | 1 tsp | Fine grain preferred |
| Granulated Sugar 🍚 | 1 cup | For caramel drizzle |
| Unsalted Butter 🧈 | ¼ cup | Melted for caramel |
| Heavy Cream 🥛 | ¼ cup | For caramel drizzle |
| Pure Vanilla Extract 🌿 | ½ tbsp | For caramel drizzle |
| Diamond Crystal Kosher Salt 🧂 | ¼ tsp | For caramel drizzle |
The bread is non-negotiable here—day-old loaves work best, but fresh works too if you bake it 20 minutes first. Brioche or challah elevates texture, but any crusty bread (like sourdough) adds great flavor. Skip the crusts—they burn faster than the custard sets. For a Costco-sized batch, grab two loaves of French bread or a baguette. If you're using a mix of breads, soak them separately to control texture. The custard relies on room-temperature eggs—cold eggs curdle when mixed with milk. Let them sit out for 30 minutes before starting.
No bourbon? Apple cider or dark rum works in a pinch, but bourbon’s caramel notes are irreplaceable. The vanilla extract matters—imitation vanilla lacks depth. For the caramel drizzle, Trader Joe's vanilla beans are a steal, but pure extract is fine. The custard ratio is precise: too much milk makes it watery, too little makes it dense. If you're concerned about alcohol content, simmer the bourbon first to evaporate some of the alcohol (though it'll still have a subtle kick). For a non-alcoholic version, swap bourbon for extra vanilla and a splash of orange juice. The sugar in the caramel should be superfine if possible—it dissolves faster and creates a smoother drizzle.
This keeps 3 days in the fridge, but honestly? It’s even better the next day when flavors meld. For make-ahead magic, assemble the pudding, refrigerate overnight, then bake straight from the fridge (add 10-15 minutes to baking time). The caramel drizzle can be made 2 days ahead—store it in a jar at room temperature. When reheating, cover loosely with foil to prevent over-browning. Leftovers? Toast slices for breakfast—trust me, it’s a game-changer. For serving, dust with extra cinnamon or a sprinkle of flaky sea salt to cut the sweetness.
Why You'll Love This Recipe
- No Stale Ingredients Needed: I swear by using that slightly dried-out loaf from yesterday—it soaks up the custard like a dream, giving you that perfect chewy texture without extra work. No need to buy anything special; just raid your pantry.
- Creamy Vanilla Bliss: The whole milk and vanilla extract turn this into something almost decadent, like a warm hug in dessert form. That crispy top? Even better with a sprinkle of cinnamon or a drizzle of caramel—because who says bread pudding can’t feel fancy?
- Five-Ingredient Magic: Eggs, sugar, milk, bread, and vanilla. That’s it. No fancy techniques, no last-minute grocery runs—just toss, bake, and let the oven do the heavy lifting. Even my "I can’t cook" friend made this successfully.
Step-by-step instructions for cinnamon-infused bread pudding
Here's how to create layers of custardy perfection with a bourbon caramel drizzle.
Prepare the Bread and Mix the Custard Base
Preheat your oven to 350°F and grease a 9x13-inch baking dish generously with some of the unsalted butter. Arrange the 9 cups of day-old bread cubes in an even layer, leaving no gaps. This creates the perfect foundation for even baking and custard absorption.
In a large mixing bowl, whisk together the 6 whole large eggs, 3 cups whole milk, 1.5 cups granulated sugar, 2 tablespoons pure vanilla extract, 2 tablespoons ground cinnamon, 0.5 cup bourbon whiskey, and 1 teaspoon diamond crystal kosher salt. The whiskey adds depth while cooking off, leaving behind rich vanilla notes. Whisk until completely smooth—no lumps should remain. This mixture should be thick enough to coat the back of a spoon but still pourable.
Combine and Layer in the Baking Dish
Pour the custard mixture evenly over the bread cubes, pressing down gently to ensure each piece absorbs the liquid. The bread should be completely saturated but not swimming in custard. If some pieces remain dry, gently press them down with a spatula to encourage absorption. This step is crucial for achieving that signature custardy texture throughout every bite.
Dot the top with the remaining 0.5 cup cubed unsalted butter, pressing some pieces into the bread. The butter will melt into the custard during baking, creating a luscious, golden-brown crust on top. Sprinkle an additional 1 tablespoon ground cinnamon over the top for extra warmth and visual appeal. This layering technique ensures maximum flavor penetration and a beautiful presentation.
Bake to Golden Perfection
Bake uncovered for 50-60 minutes until the edges are golden brown and the center has just set. You'll know it's ready when the top springs back slightly when pressed gently with a finger—no jiggle should remain. The internal temperature should read 165°F at the center. If the top browns too quickly, tent loosely with aluminum foil during the last 15 minutes of baking to prevent over-browning.
Real talk: Don't overbake. The pudding will continue cooking slightly as it rests, and overbaking leads to dryness. I've learned this the hard way—trust the visual cues over the clock. Let it rest for 10 minutes before serving, allowing the custard to set properly and making it easier to slice.
Make the Bourbon Caramel Drizzle
While the pudding bakes, prepare the caramel drizzle by combining 1 cup granulated sugar, 0.25 cup melted unsalted butter, 0.25 cup heavy cream, 0.5 tablespoon pure vanilla extract, and 0.25 teaspoon diamond crystal kosher salt in a small saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until the sugar dissolves completely.
Continue cooking until the mixture thickens slightly and turns a deep amber color—about 5-7 minutes. Be patient; this is where the magic happens. The caramel should coat the back of a spoon but still be pourable. Remove from heat immediately and let it cool for 5 minutes before drizzling over the warm pudding. The contrast of warm pudding and cool caramel creates an irresistible texture combination.
Serve Warm with Caramel Drizzle
Transfer the bread pudding to a serving platter and let it cool for 5 minutes before drizzling with the caramel. The warm pudding will make the caramel run beautifully, creating elegant rivers of flavor. Serve immediately while still warm—this dessert is best enjoyed fresh from the oven. Each slice should reveal a perfectly custardy center with crispy edges and that signature cinnamon warmth.
For an extra touch, dust with additional cinnamon or serve with a dollop of whipped cream. The bourbon caramel drizzle adds a sophisticated finish that elevates this classic dessert to restaurant-quality status. Don't forget to save some for leftovers—it reheats beautifully in the microwave with a quick 20-second burst.
Pro Tips For Making 9x13 Bread Pudding
- Prep Bread Like a Pro: Tear the day-old bread into 1-inch chunks—no smaller, or it’ll turn to mush. Toss it with the milk immediately after tearing so it doesn’t dry out while you’re mixing the custard. (Yes, even if you’re impatient like me.)
- Whisk Eggs Until Silky: Beat those eggs with sugar until the mixture is pale and thick—about 3-4 minutes with a hand mixer. This ensures a smooth custard, not a lumpy one. (I learned this the hard way after scraping egg bits out of my teeth.)
- Skip the Overmixing: Fold in the soaked bread gently—just until combined. Overmixing makes the pudding dense. Think "marry, don’t beat it." (Your future self will thank you.)
- Bake at 350°F Covered First: Start the bread pudding in the oven covered with foil for 25 minutes—this traps steam and keeps the center moist. Then uncover for the last 15-20 minutes to get that golden crust. (Sounds weird, but it works.)
Regional styles of these flavors
Southern Comfort Classic
This recipe’s roots run deep in the American South, where bread pudding became a staple after church services. The original version relied on day-old cornbread soaked in a custard of eggs, milk, and sugar, often studded with raisins or pecans.
My grandmother’s version called for a dash of nutmeg and a sprinkle of brown sugar on top before baking. The Southern touch? A whiskey-soaked bread layer—using Elijah Craig bourbon—that adds depth without overpowering the custard. 🥃
For an authentic Southern twist, swap the brioche for homemade cornbread and fold in ½ cup chopped pecans before baking. Serve with a side of vanilla bean ice cream to balance the richness.
The key to Southern-style bread pudding is patience: let it rest for at least 30 minutes before slicing to achieve that perfect pull-apart texture.
New England Spiced Twist
Up north, bread pudding gets a cozy, spiced makeover with maple syrup and cinnamon sticks. In Vermont, I’ve seen versions where the custard includes 1 cup pure maple syrup (reduced by half) and 1 tsp ground cardamom for warmth.
The bread? Crusty sourdough cubes with dried cranberries folded in for tartness. The caramel drizzle here is maple-bourbon, blending ¼ cup bourbon with ½ cup maple syrup and 1 tbsp butter for a sticky-sweet finish.
For a New England-inspired batch, replace the bourbon caramel with maple glaze: simmer ½ cup maple syrup with 1 tbsp butter and 1 tsp vanilla until thickened. Drizzle over the pudding and sprinkle with toasted walnuts for crunch.
The maple adds a caramel-like sweetness without needing extra sugar, making it a hit with families who prefer a lighter dessert.
Texas-Style Boozy Upgrade
Texas takes bread pudding to the next level with mesquite-smoked brioche and a mezcal caramel drizzle. The custard here gets a kick from ½ cup mezcal (instead of bourbon) and 1 tsp smoked paprika, while the bread is lightly toasted with mesquite powder before soaking.
The caramel drizzle? Mezcal caramel made with ½ cup mezcal, ½ cup brown sugar, and 2 tbsp butter, reduced until syrupy. 🌶️
For a Texas-style version, use challah bread for extra richness and fold in ½ cup chopped dates for chewiness. After baking, torch the top with a kitchen blowtorch for a smoky aroma.
Serve with salted caramel sauce on the side—Texans love their desserts with a sweet-salty contrast. This version is bold enough for a holiday feast but simple enough for a weeknight treat.
Modern Fusion Variations
For a global twist, try a Japanese-inspired matcha bread pudding: replace the cinnamon with 1 tbsp matcha powder in the custard and top with white chocolate shavings and red bean paste.
The caramel drizzle becomes black sugar caramel (using 1 cup dark brown sugar and 1 tsp soy sauce for umami depth). This fusion balances earthy matcha with sweet caramel for a sophisticated dessert.
Or go Mexican-style with churro bread pudding: use piloncillo sugar (1 cup) in the custard, add 1 tsp cinnamon and ½ tsp chili powder, and roll the baked pudding in cinnamon sugar before serving.
The caramel drizzle becomes piloncillo caramel—simmer ½ cup piloncillo with ¼ cup water and 2 tbsp butter until sticky. This version is spicy-sweet and perfect for Cinco de Mayo celebrations.
Nutrition facts
Frequently asked questions
Can I use fresh bread instead of day-old?
Yes, but bake the bread first! Toast 10-15 minutes at 350°F to dry it out, then cube. Fresh bread absorbs custard too quickly, making the pudding watery. For extra insurance, let the cubed bread cool completely before soaking. Pro tip: French bread or brioche work best with fresh bread since they hold up better.
How do I make this recipe without alcohol?
Simply replace the bourbon with ½ cup apple cider or orange juice for sweetness, plus 1 extra teaspoon vanilla extract for depth. The custard won't have the same complexity, but it'll still be delicious. For extra richness, add 1 tablespoon melted butter to the custard mixture. The caramel drizzle can use extra vanilla or a splash of maple syrup instead.
Why did my bread pudding come out dense instead of custardy?
This usually happens from overmixing the custard or not soaking the bread long enough. Whisk just until combined—no lumps, but don't overbeat. Let the bread sit in the custard for 15-20 minutes before baking to ensure full absorption. Also, check your oven temperature—if it's too hot (375°F+), the custard sets too quickly, trapping moisture. Try baking at 350°F for 50-60 minutes next time.
Can I make this in a different-sized pan?
For a 8x8-inch pan, reduce baking time by 15-20 minutes (watch closely). For a 9x13-inch pan, this recipe is perfect. If using a round 9-inch pan, bake 30-35 minutes instead. The key is to maintain the same height of bread (about 1.5 inches) and adjust time based on pan size. Always use an oven thermometer to ensure accurate temperature—home ovens often run hot or cold.
How can I reheat leftovers without drying it out?
Microwave in 20-second bursts on medium power, covered with a damp paper towel. For oven reheating, cover with foil and bake at 300°F for 10-15 minutes. The best method? Reheat slices in a 350°F oven for 5-7 minutes with a splash of milk or cream drizzled over them—this restores moisture perfectly. Avoid the microwave door (uneven heating) and never reheat uncovered.