Gingersnap Bread Pudding with Bourbon Butter Sauce
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12-16
I can't think of a more comforting, winter dessert than a warm piece of bread pudding doused in bourbon butter sauce.
  • 1 c. Dried Apricots, cut into strips or diced
  • ½ c. Candied Ginger, cut into strips or diced
  • 3 Tbsp. Bourbon
  • 9-10 c. Challah, cubed or torn
  • 2 c. Gingersnap Cookies, broken into bite-sized pieces, divided
  • 5 Eggs
  • 3 c. Whole Milk
  • 2. c. Heavy Cream
  • ½ c. Sugar
  • ½ tsp. Salt
  • ½ tsp. Cinnamon
  • ¼ tsp. Nutmeg
  • ½ c. Butter
  • 1 c. Brown Sugar
  • ¼ c. Bourbon
  • 2 Egg Yolks
  • Pinch of Salt
  1. Preheat oven to 325°. Butter a 9"x13" baking pan.
  2. Combine apricots and ginger in a small bowl. Add bourbon, stir. Allow to stand while you prep the rest of the bread pudding, stirring occasionally.
  3. In a large bowl, combine bread and 1 c. of gingersnaps. Set aside.
  4. In a medium bowl, whisk together eggs, milk, cream, sugar, salt, cinnamon, and nutmeg. Add the soaked apricots and ginger.
  5. Pour liquid ingredients over the bread and gingersnaps. Evenly mix (your clean hands are the best utensil to accomplish this) and transfer to buttered baking pan. Sprinkle the remaining gingersnaps over the top. Bake until lightly golden and set, 55 minutes to 1 hour. Allow to cool for 20-30 minutes before serving.
  6. While the bread pudding is baking, make the sauce. Melt the butter in a heatproof bowl set over simmering water. Add the brown sugar and bourbon, whisk until the sugar has dissolved. Slowly add the egg yolks while whisking. Cook, whisking constantly, until the sauce has thickened, about 5 minutes. Add a pinch of salt, if desired.
  7. Serve the bread pudding warm with the warm bourbon sauce. Add a scoop of ice cream if your day has been particularly rough.
Bourbon sauce adapted from
Recipe by strawberryplum at