Kentucky Bourbon Vanilla Bean Pudding

A glass of Kentucky Bourbon Vanilla Bean Pudding with spoon

Kentucky Bourbon Vanilla Bean Pudding ~ this thick, classic, creamy vanilla pudding spiked with bourbon is an irresistible and comforting adult dessert!

Kentucky Bourbon Vanilla Bean Pudding with a spoon

bourbon vanilla bean pudding is pure comfort

Not all desserts are created equal. There’s gooey pecan pie, sinful chocolate brownies, calorie laden cheesecake, artery clogging ice cream…and then there is this bourbon vanilla bean pudding. It’s innocent, almost angelic. Calorie-wise it’s almost indistinguishable from your after dinner latte. I think of it as a warm dose of calcium in a cup. With a kick.

Kentucky Bourbon Vanilla Bean Pudding in glasses with spoons

‘Plain’ Vanilla is one of the most complex flavors in the world

Vanilla beans are the seed pods of the vanilla orchid, which is originally from Mexico. There are 3 major types of vanilla beans ~ (there is no one ‘best’ type of vanilla bean, they are all good)

  • Madagascar vanilla beans have the most familiar, classic vanilla flavor and the strongest flavor of all the beans.
  • Mexican vanilla beans have a slightly spicy, woodsy characteristic.
  • Tahitian vanilla beans are the plumpest and juiciest, with a slightly milder, floral flavor.

Just to give you an idea of what you are missing when you eat something flavored with artificial vanillin, the fake stuff represents just one of over 200 identified flavor compounds in natural vanilla beans. If that wasn’t bad enough, the USDA has approved the use of “non-plant vanilla flavors extracted from beavers to be labeled as natural flavoring. Yeah.

Vanilla beans

Vanilla is the second most expensive spice in the world (right after saffron).

Vanilla orchid flowers grow on vines in just a few tropical regions in the world, and it’s a super labor-intensive process that must be done by hand, to harvest them. One flower produces just one vanilla seed pod. A vanilla bean can run you up to $6 a piece. Ouch.


vanilla beans

tvfgi recommends: buying bulk vanilla beans6 qt Instant Pot pressure cooker

There’s no denying it, vanilla beans are pricy. But if you love vanilla, there’s no substitute for the beans themselves. I don’t have a specific recommendations for which beans to buy because it will depend on your taste and your budget. I will say that buying in bulk is more cost effective than buying them individually in those little jars in the supermarket. You can usually find bulk beans in varying amounts, some sold by weight, some sold by the number of beans.

I recommend purchasing your vanilla beans from a reputable dealer like Beanilla, Vanilla Queen, or the Boston Vanilla Bean Company, just to name a few.


How to re-use vanilla beans ~

The good news is that a used vanilla bean pod still has lots of life (and flavor!) left in it. First rinse and dry the used bean before re-using it.

  • Add them to a canister of sugar. The beans will infuse the sugar with the subtle flavor for months to come. You can add several beans to the sugar and leave them there as you refill the canister over and over again. Give the sugar a stir from time to time to distribute the flavor.
  • Add them to a canister of ground coffee ~ this will be the best vanilla coffee you’ve ever had because it will be naturally flavored.
  • Add them to a bottle of vodka or whiskey.
  • Use them to infuse milk or cream for any recipe.
  • Add them to your morning oatmeal while it cooks.
  • Let them infuse in lemonade or tea.
  • After a few uses your vanilla beans will probably have lost their potency, so you can toss them.


I have a soft spot for real vanilla, I loaded in on in my Triple Vanilla Pound Cake, I put vanilla extract, paste, AND beans in that one. I add vanilla where you don’t always expect it, too, and I love how it accents my Pink Grapefruit and Vanilla Bean Jam, or my Whipped Kabocha Squash.

Kentucky Bourbon Vanilla Bean Pudding in a glass with spoon

I serve this pudding in small glasses, and it needs no garnish, the creamy texture, full bodied vanilla flavor, and hint of bourbon stand alone.

What brand of bourbon do I use?

I used Bulleit Bourbon, but you can use any brand you happen to have or like.

Can you leave out the bourbon?

Yes, you can easily leave out the bourbon from this recipe, it will still be amazing. I know this because I forgot to add the bourbon to one of my test batches and it was still lovely ๐Ÿ™‚

Can you use vanilla bean paste instead of a vanilla bean?

Yes, you can use 2 teaspoons of paste for this pudding.

Kentucky Bourbon Vanilla Bean pudding in a glass with spoons

making Kentucky Bourbon Vanilla Bean Pudding

TIP: I highly recommend eating this pudding warm, in fact I like it hot, right from the pan. (Definitely scrape the pan with a spoon, it’s the cooks prerogative.)


Kentucky Bourbon Vanilla Bean Pudding in a glass with spoon
3.79 from 37 votes

Kentucky Bourbon Vanilla Bean Pudding

Kentucky Bourbon Vanilla Bean Pudding ~ this thick, classic, creamy vanilla pudding spiked with bourbon is an irresistible and comforting adult dessert!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 5 minutes
Yield 6 servings
Calories 229.77kcal
Author Sue Moran


  • 1 and 2/3 cups whole milk divided
  • 1 cup half and half or light cream
  • 1 vanilla bean
  • 2/3 cup sugar
  • 2 Tbsp cornstarch
  • 1/4 teaspoon salt
  • 2 large eggs
  • 2 tbsp Kentucky Bourbon
  • 1 tsp real vanilla extract


  • Put 1 cup of the milk and the half and half in a saucepan. Run the tip of a sharp knife along the length of the vanilla bean, split it open and use the side of the knife to scrape the seeds into the pan. Add the bean along too. Heat just until it comes to a simmer over medium heat.
  • While that is heating, whisk together the sugar, cornstarch, and salt in a medium heatproof bowl.
  • Whisk in the remaining 2/3 cup whole milk, and then the eggs. Once the milk has just come to a simmer, very gradually drizzle it into the cornstarch mixture in the bowl, whisking the whole time.
  • Return the mixture back into the saucepan, stirring constantly with a rubber spatula or whisk.
  • Once it comes to a simmer, cook it for one minute longer, stirring constantly. Stir in the vanilla extract and bourbon and divide the pudding among 5 or 6 dishes.
  • I like to eat this pudding warm, but you can chill it in the fridge to set it up. Whether you eat it warm or cold, you’ll get the nice follow up warmth of the bourbon in every bite.


Calories: 229.77kcal | Carbohydrates: 29.96g | Protein: 5.43g | Fat: 8.43g | Saturated Fat: 4.67g | Sodium: 166.84mg | Fiber: 0.02g | Sugar: 27.6g
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

Make this bourbon vanilla bean pudding your own ~

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Vanilla bean pudding pin.

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    Leave a Reply

    Please rate this recipe!

  • Reply
    Kathryn Cuming
    May 1, 2021 at 9:18 am

    3 stars
    Cannot get this to print no matter HOW MANY times I have tried. It just keeps opening another tab with the exact same content.

  • Reply
    Cristina SE
    February 24, 2021 at 3:03 am

    Me ha gustado muchas gracias

  • Reply
    January 14, 2021 at 10:20 am

    Can I use powder vanilla? Bought it when I purchased my vanilla beans so I can make my own vanilla. I made three bottles using vodka, and one bottle using bourbon. It just occurred to me, Iโ€™m going to add a little bit of my bourbon vanilla to about a teaspoon of vanilla.

    • Reply
      Sue Moran
      January 14, 2021 at 10:44 am

      Feel free to experiment with it Erika, I haven’t used it myself, but I’m sure it will work.

  • Reply
    October 8, 2020 at 3:24 pm

    Does this recipe double easily ?

  • Reply
    Princess Waring
    August 14, 2019 at 5:39 am

    I would like to know can this Pudding be used as a banana pudding

    • Reply
      August 14, 2019 at 9:24 am

      Do you mean just adding bananas to it? I think that would be great.

  • Reply
    Patricia Guentzler
    February 4, 2019 at 2:44 pm

    I would love to make this but there are only two of us – so can it be reheated or is it just as good cold – of course I guess I could make half a recipe and pig out – please let me know best practices.

    • Reply
      February 4, 2019 at 4:20 pm

      It’s definitely fine cold, Patricia, and this recipe is fairly small, (and the serving sizes are very small,) so two of you would be very happy with the amount, I think.

  • Reply
    Sandra D in Joliet
    February 2, 2019 at 10:39 am

    I love pudding so I plan to try this with and without the bourbon. My vanilla is about 4 months pass the use by date but it still tastes fantastic and I will use it to the last drop! Maybe I should buy a smaller bottle but when they announced the surge in price before it happened I bought a large bottle. Unless it looks funny or tastes off I will use it, I don’t know what is supposed to happen if you don’t use it by that date but so far it still beats anything the grocery store sells. I think I’m going to try the Vanilla Queen company next.

    • Reply
      Sandra D in Joliet
      February 2, 2019 at 10:50 am

      P.S. forget the spoon, I use a spatula to get every last drop from the pan. Just saying

    • Reply
      February 2, 2019 at 11:39 am

      I agree about those use by dates, I take them as just a suggestion ๐Ÿ™‚ I’m going to be posting a diy vanilla extract recipe soon, I think you’ll have fun with that.

  • Reply
    Robert Plata
    February 2, 2019 at 7:27 am

    Your recipes are amazing! I can’t wait to try this one.

    • Reply
      February 2, 2019 at 7:33 am

      This is an oldie but goodie Robert!

  • Reply
    Tricia | Saving Room for Dessert
    February 2, 2019 at 4:39 am

    Oh yes I do love this pudding! Eaten warm – it must be fantastic. LOVE it!

    • Reply
      February 2, 2019 at 7:05 am

      Warm pudding is one of life’s great pleasures ๐Ÿ™‚

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