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Chef Shares: Bread Pudding Recipe For Fall

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Chef Shares: Bread Pudding Recipe For Fall


Bread Pudding RecipeThis homestyle bread pudding recipe uses simple ingredients to create bold warm flavors. This classic comfort food dish is sure to be a tasty favorite this autumn season.


  • Bread Pudding with Bourbon Marinated Dried Fruits
  • 1/2 cup dried apricots, diced 1/2 cup dried cranberries
  • 1/2 cup golden raisins, diced 2 cups bourbon
  • 1 cup water
  • 1 quart milk
  • 1 pint heavy cream
  • 2 cups sugar
  • 6 eggs
  • 1 teaspoon cardamom
  • 1 teaspoon ground cinnamon 1 loaf egg-based dough, like brioche or challah, diced


  • Begin in a small saucepot, add all the dried fruits and bourbon with water and cook for 20 minutes until all the fruit has absorbed the bourbon. Set aside.
  • In another small saucepot, bring the milk, heavy cream and sugar to a scald about 15 minutes. Let cool. In a large mixing bowl whisk in the eggs with cardamom, cinnamon until well beaten. Add the cooled milk mixture to the eggs and whisk further.
  • In a¬†buttered baking dish, scatter the diced bread and distribute the dried fruit evenly on top of the bread. Add the milk-egg mixture to the bread and fruit.
  • Bake in a 325-degree oven for 25 minutes until golden brown on the outside.


Once you’ve mastered this recipe,¬†“This is the best bread pudding ever!” will be the refrain from your guest as you serve a slice of this of bread pudding with a scoop of cinnamon ice cream at the Thanksgiving table. Cheers!