Easy Bread Pudding Recipe with Bourbon Sauce

Bread Pudding Recipe with Bourbon Sauce in a yellow skillet with a serving knife.

You have to try this Easy Bread Pudding Recipe with Bourbon Sauce if you a fan of bread pudding.

Bread pudding is a super easy dessert to make and very thrifty since you can use up stale bread or leftover dried fruit from holiday baking.

I find it’s a terrific way to use up those bread ends that no one seems to want to eat, too.

Making easy bread pudding with bourbon sauce

I’m always on the lookout for a terrific old fashioned bread pudding recipe.

Since it’s my favorite dessert to order when I eat out, I’m always experimenting with different bread pudding recipes at home, like this Pumpkin Bread Pudding.

So for a food blogger recipe challenge, I found two of Kathy of A Spoonful of Thyme’s recipes for bread pudding.

I loved her recipes for San Francisco Bread Pudding and  Bread Pudding with Brandy Sauce.

So I combined them into something unique and delicious by adding my own spin.

A skillet of Easy Bread Pudding Recipe with Bourbon Sauce with glasses of whiskey.

How to make bread pudding allergy free

First, I made A Spoonful of Thyme’s easy bread pudding recipes both dairy free and gluten free.

Indulging in that much cream, milk and gluten would send me to bed with a tummy ache for a week!

Inspired by Kathy sneaking in shredded coconut into her recipes, I used canned coconut cream instead of cream and rice milk instead of milk.

(You can also use unsweetened coconut milk or soy milk.)

I also used leftover gluten free hot dog buns I had in the freezer – waste not, want not! (You can use your favorite gluten free bread.)

Also, instead of sugar I decided to sweeten the bread pudding recipe and bourbon sauce with sorghum syrup, another southern staple.

If you don’t have access to sorghum syrup, you can use honey, maple syrup, or dark agave nectar instead.

A skillet of Bread Pudding with Bourbon Sauce with serving knife, forks, bourbon bottle and glass, and pitcher of sauce.

Making bread pudding with bourbon sauce

Traditional, an old fashioned bread pudding recipe could use rum. However, Kathy made her bread pudding with brandy sauce.

I wanted to try a bread pudding with bourbon sauce. (Or something close!)

So, I used Chattanooga Whiskey that I bought on a trip to Chattanooga, Tennessee.  Feel free to use your favorite brand of bourbon or Southern whiskey.

Also, to keep the sauce dairy free, instead of butter I used a vegan buttery spread .

Finally, Even though my Easy Bread Pudding Recipe with Bourbon Sauce is perfect for folks with food sensitivities to dairy, whey and gluten, it’s by no means a light dessert.

So watch your portions and keep it for special occasions like Easter, Thanksgiving, and Christmas.

More delicious gluten free desserts

If you like cookies, try this M&M Chocolate Chip Cookies Recipe, this Rice Flour Snickerdoodles Cookie Recipe or Peppermint Thumbprint Hershey Kiss Cookies Recipe.

This Fruit Filled Cookie Cups Recipe is made with fruit preserves.

You can use different types of “mix-ins” to make this Gluten Free Oatmeal Cookies Recipe truly unique.

These Gluten-Free Dairy-Free Pine Nut Cookies were inspired by a trip to the Grand Canyon.

For something unique, try Lemon Flavored Meringue Cookies or this Easy Whoopie Pies Recipe.

Yield: 16 SERVINGS

Easy Bread Pudding Recipe with Bourbon Sauce

Easy Bread Pudding Recipe with Bourbon Sauce

On the lookout for a terrific old-fashioned bread pudding recipe? Make this easy bread pudding recipe with bourbon sauce!

Prep Time 40 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes


For the bread pudding:

  • 8 cups gluten free bread, cut up into 1/2 inch cubes
  • 2 cups unsweetened rice milk, coconut milk, or soy milk
  • 1 14-ounce can coconut cream
  • 1 cup sorghum syrup
  • 4 eggs
  • 1 cup dried cranberries
  • 1/2 cup shredded coconut
  • 2 tablespoons gluten free vanilla
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg

For the whiskey sauce:

  • 1 14-ounce can coconut cream
  • 1/2 cup unsweetened rice milk, coconut milk, or soy milk
  • 1/2 cup sorghum syrup
  • 2 tablespoons rice starch
  • 1/2 cup bourbon, divided
  • Pinch salt
  • 2 tablespoons non-dairy buttery spread


For the bread pudding:

  1. In a large bowl, combine all ingredients and blend well. Let sit for 20 minutes so the bread absorbs the liquid.
  2. Preheat oven to 350 degrees.
  3. Pour into a greased 11 3/4 inch oven-safe skillet or similarly large baking dish.
  4. Bake for 50 minutes until set. The pudding is done when it is puffy and golden brown. Serve warm with the whiskey sauce.

For the whiskey sauce:

  1. Combine coconut cream, rice milk, and sorghum syrup in a one-quart saucepan and set over medium heat.
  2. In a small mixing bowl, blend the rice starch and 1/4 cup of the whiskey to make a slurry.
  3. Pour the slurry into the coconut cream and rice milk mixture and bring it to a boil.
  4. Reduce the heat and simmer, stirring occasionally, for 5 minutes.
  5. Remove the sauce from the heat, add the salt, buttery spread, and the remaining whiskey.
  6. Serve the easy bread pudding warm.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 503Total Fat: 20gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 47mgSodium: 202mgCarbohydrates: 76gFiber: 2gSugar: 62gProtein: 5g

Nutritional information is automatically calculated per the ingredients list. Serving size may not be accurate. Please double-check with your preferred nutritional app for the most accurate information.

Originally published on October 14, 2013. Updated with new pictures and information.

14 thoughts on “Easy Bread Pudding Recipe with Bourbon Sauce

  1. Shelley C

    That looks and sounds absolutely fantastic. I love the flavor combination, I love the whiskey sauce… I love pretty much everything about it!! Great choice.

  2. SeattleDee

    What a will-power testing recipe! Thanks for noting your adaptations – this will be useful when preparing this recipe for DI and GI friends.

    1. Anne-Marie Nichols Post author

      The kids are eating it for breakfast. I’m pretending not to notice. Or care. Because I want to eat it for lunch!

  3. Kate

    Bread pudding of any kind is heavenly, isn’t it? I love that you added cranberries and that you used coconut cream…mmmmm…. I am happy that you were able to make adjustments for your dietary needs…just sitting here wishing I could have a bowl for breakfast! Great SRC choice!!


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