Kentucky Bread Pudding

If you’ve ever been to Keeneland, you know their bread pudding is famous. Warm, sweet, drizzled with bourbon sauce—it’s the perfect ending to a fall day at the track. But if you can’t make it to Keeneland, this is my version of Kentucky Bread Pudding so you can enjoy a little piece of the tradition at home.

Why Bourbon?

In Kentucky, bourbon isn’t just for sipping—it finds its way into sauces, marinades, and desserts. Bread pudding is good on its own, but that rich bourbon sauce makes it unforgettable.

A delicious bourbon bread pudding topped with sauce and whipped cream.

A Taste of Keeneland

Visiting Keeneland during the horse racing season is a thrilling experience, but it’s the food that keeps people coming back. In particular, the bourbon bread pudding has its own dedicated spot at the venue for ‘to-go’ orders. This means you can savor it anywhere on the grounds, making it a beloved staple. The combination of warm bread pudding drizzled with bourbon sauce is simply irresistible after a long day of races.

Ingredients

• Bread: 6 cups Schubert rolls, torn into pieces

• Eggs: 4 large eggs.

• Milk: 2 cups whole milk.

• Heavy Cream: 1 cup.

• Sugar: 1 cup granulated sugar, plus extra for topping.

• Bourbon: 1/2 cup of your favorite bourbon.

• Vanilla Extract: 1 tablespoon pure vanilla extract.

• Cinnamon: 1 teaspoon ground cinnamon.

• Butter: 4 tablespoons unsalted butter, melted.

• Optional Toppings: Whipped cream or vanilla ice cream.

  Pro tip: Add a pinch of nutmeg or a handful of raisins if you like.

How to Make It

1. Prep the dish. Preheat oven to 350°F. Grease a 9x13 baking dish with butter.

2. Mix the base. Toss the pieces of rolls with melted butter. In another bowl, whisk together eggs, milk, cream, sugar, bourbon, vanilla, cinnamon, and a pinch of salt. Pour over the bread and let it soak for 30 minutes, stirring now and then.

3. Bake. Transfer to the baking dish, sprinkle sugar on top, and bake 45–50 minutes, until golden brown.

4. Make the sauce. While the pudding bakes, melt ½ cup butter in a saucepan. Stir in 1 cup brown sugar, ½ cup cream, and ½ cup bourbon. Cook on low until smooth and bubbly. Sometimes I double the sauce recipe because that’s my family’s favorite part.

5. Serve. Let the pudding cool about 10 minutes, then drizzle with bourbon sauce. Add whipped cream or ice cream if you want to go all out.

Why I Love This Recipe

For me, this dessert brings Keeneland home. It’s warm, comforting, and reminds me of fall days at the track. Every time I make it, I think of afternoons spent with family, cheering on horses, and finishing with a sweet bite of bread pudding.

If you can’t make it to Keeneland, this recipe is the next best thing.