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Bourbon and Coke Bread Pudding


  • Syrup 2 liters Coke
  • 1 Tbsp bourbon, or to taste
  • Pudding 1 C sugar
  • 5 large eggs, beaten
  • 2 C milk
  • 2 tsp vanilla
  • 1 Tbsp Coke syrup
  • 3 cups bread cubes (about 8 oz)


To make syrup:

pour Coke into a large saucepan or stockpot and bring to a boil.

Boil over medium heat until the mixture reduces to 3/4 cup (30 to 60 minutes).

Cool. Stir in bourbon.

For the pudding:

beat sugar, eggs, milk, vanilla, and Coke syrup in a large bowl.

Add bread cubes and allow to stand 10 minutes (for fresh bread) or refrigerate several hours.
Heat oven to 350°.

Grease an 8-1/2 by 4-1/2 inch loaf pan.

Pour bread mixture into loaf pan and bake 35–45 minutes or until golden brown.

Let rest at least 10 minutes before scooping.

Serves 8. Serve with a little Coke syrup. The Coke syrup will keep up to three weeks in the refrigerator, covered.
• Save pieces of bread that have become stale by putting them in your freezer. You can use them in a multitude of recipes, including bread stuffing, breakfast stratas, bread pudding, gazpacho, bruschetta, panzanella, and for making breadcrumbs to top casseroles.
• If your bread is very stale, you can certainly use it for bread pudding. You might want to add more milk to the mix, and certainly allow it to stand overnight (refrigerated) to make sure the bread is saturated.
• Feel free to add dried fruits, including raisins, craisins, or dried cherries, to bread pudding. Refrigerate a couple of hours to give fruit time to plump.


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