Antoine's Bread Pudding Recipe: Bourbon-Infused Crème Brûlée Twist

Antoine’s bread pudding isn’t just dessert—it’s a warm, boozy hug in custard form, with layers of brioche soaked in vanilla-infused custard and a bourbon caramel twist that’ll make your taste buds sing. 💛 The secret?

A splash of bourbon in the custard and a crème brûlée-inspired caramelized sugar top that cracks into golden shards when torched. I’ve been perfecting this version for years, and it’s become my go-to for dinner parties because it’s rich, comforting, and feels fancy without being complicated.

What sets this apart is the rum-soaked bread—not just any stale loaf, but brioche or challah cubes tossed in bourbon and vanilla extract before baking. The custard, spiced with cinnamon and nutmeg, soaks into the bread while baking, creating a tender, custardy center with a crispy, caramelized top.

It’s the kind of dessert that tastes even better the next day, when the flavors meld into pure decadence.

By the time it’s done, you’ll have a golden, bubbling pudding with a crackly sugar crust that’s impossible to resist.

Serve it warm with a scoop of vanilla ice cream or a drizzle of bourbon caramel sauce for the full Antoine’s experience—it’s the kind of dessert that makes everyone ask for the recipe. Ready to make it?

The best part? Leftovers reheat beautifully, so you can make it ahead and enjoy it all week. Here’s how to nail every step—from soaking the bread to torching the sugar top.

Ingredients for antoine's bread pudding

Six servings of golden, custardy perfection—where bourbon meets brioche in a warm, boozy embrace.

The bread is the soul of this pudding. Brioche or challah gives you that buttery, tender texture—day-old works best (the store-bought kind is fine, but Whole Foods or local bakeries have the good stuff). Look for a loaf with visible butterflecks if you're buying brioche. If you can't find either, Italian bread or sourdough will still work, but it won't be as rich. Cube it into roughly 1-inch pieces—no need to be precise, but try to keep them even so they bake uniformly. Soak them in the bourbon mixture for at least 30 minutes before baking (or overnight if you're prepping ahead).

Bourbon is non-negotiable here—it's what gives this dessert its signature depth. Maker's Mark or Buffalo Trace are my go-tos, but any good bourbon will work. No bourbon? Brandy or rum at half the amount gets you close, but the flavor won't be quite the same. The vanilla extract should be pure—Nestlé or a small-batch brand from the baking aisle. For the custard, full-fat dairy is key: heavy cream instead of light makes all the difference. Want to cut back on sugar? Reduce the granulated sugar by 2 tablespoons and add 1 teaspoon of maple syrup—it balances the boozy notes beautifully. The custard mixture should be thick but pourable; if it's too thin, add 1 more egg yolk.

This dessert tastes even better the next day, so make it ahead if you can. Store leftovers covered in the fridge for up to 4 days. To reheat, cover with foil and warm at 350°F for 15-20 minutes until bubbly. The caramelized sugar topping is best torched right before serving—a kitchen torch or broiler on high works. If you don't have a torch, broil for 1-2 minutes, watching closely to avoid burning. The pudding freezes surprisingly well too: wrap tightly in plastic and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Step-by-step instructions for Antoine's bourbon bread pudding

Here's how to transform day-old brioche into a decadent custard with a caramelized crème brûlée twist.

Preheat your oven to 350°F and grease a 9x13-inch baking dish with 2 tablespoons of the melted butter. Tear the 12 oz brioche or challah bread into 1-inch cubes—you want pieces that'll soak up the custard but still hold their shape. Arrange them in a single layer in the prepared dish, leaving no gaps.

In a large bowl, whisk together the 6 whole large eggs, 2 cups whole milk, 1 cup heavy cream, 1 cup granulated sugar, 2 teaspoons vanilla extract, 0.5 cup bourbon whiskey, 1 teaspoon ground cinnamon, 0.5 teaspoon ground nutmeg, and 0.5 teaspoon salt until completely smooth. The bourbon will mellow out as it cooks, but it adds that signature depth of flavor.

Pour the custard mixture evenly over the bread cubes, pressing down gently so they absorb the liquid. Let it sit for 15-20 minutes—you'll see the bread soak up the custard and start to soften. This resting period ensures even cooking and prevents a dry center.

While the bread soaks, melt the remaining 2 tablespoons butter and set it aside. After the soaking time, give the bread pudding a gentle stir to redistribute any custard that might have pooled at the bottom. The mixture should look like a thick, creamy batter with bread cubes suspended throughout.

Transfer the baking dish to the preheated oven and bake for 45-50 minutes until the edges are golden brown and the center just sets when gently shaken. You're aiming for a custard that's firm but still slightly jiggly—it'll continue setting as it cools. If the top browns too quickly, tent it loosely with foil.

About 10 minutes before the pudding is done, sprinkle the 0.5 cup granulated sugar evenly over the top. This will create our caramelized crème brûlée finish. The sugar should melt and form a thin, even layer—watch it carefully so it doesn't burn before the pudding is fully set.

Remove the bread pudding from the oven and let it cool at room temperature for 30 minutes. This resting period allows the custard to fully set and the flavors to meld together. The contrast between the warm, spiced pudding and cool ice cream is what makes this dish truly special.

Serve the bread pudding warm, topped with 1.5 cups vanilla ice cream. Use a kitchen torch to caramelize the sugar topping if you like an extra crispy texture—just hold the flame about 2 inches away and move it in small circles until the sugar melts into a glossy, amber crust. The combination of warm custard, crispy sugar, and cold ice cream creates an unforgettable dessert experience.

Flavor customization for this antoine's bread pudding

Spiced Variations

Swap the cinnamon and nutmeg for cardamom and cloves for a Middle Eastern twist—just ½ teaspoon each—and add a splash of orange blossom water (about ½ teaspoon) to the custard. The floral note pairs beautifully with bourbon, creating a complex, aromatic profile.

For a Mexican-inspired version, use ½ teaspoon chili powder and ¼ teaspoon cayenne alongside the cinnamon, then top with a sprinkle of tajin seasoning before torching the sugar. 🌶️

Fruit Infusions

Brighten the custard with ½ cup pureed berries—raspberries or blackberries work best—folded into the custard mixture. For a tropical twist, stir in 2 tablespoons mango purée and add 1 teaspoon lime zest to the custard.

Alternatively, fold ½ cup chopped dried apricots or figs into the soaked bread for a jammy, caramelized texture that pairs perfectly with the bourbon. 🍓

Boozy Alternatives

No bourbon? No problem. Swap it for ½ cup rum (dark or spiced) for a classic Caribbean vibe, or use ½ cup brandy for a richer, more complex flavor. For a non-alcoholic version, replace the bourbon with ½ cup apple cider and add 1 teaspoon vanilla bean paste for depth.