Bread Pudding with Bourbon Sauce

Southern-style approach using crusty French bread baked in a rich custard with bourbon-soaked raisins and brown sugar, drizzled with a warm bourbon sauce

Bread Pudding with Bourbon Sauce
Bread Pudding with Bourbon Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Pudding:

  • 1/2

    C raisins

  • 3

    T bourbon

  • 6

    large eggs

  • 1 1/2

    C light brown sugar, firmly packed

  • 3

    C heavy cream

  • 2

    tsp vanilla extract

  • 1

    tsp nutmeg

  • 1

    tsp cinnamon

  • 1

    lb day-old crusty French bread, broken into 1-inch cubes

  • 6

    oz butter, melted

  • Sauce:

  • 3

    T butter

  • 1/4

    C light brown sugar

  • 1

    C heavy cream

  • 1/4

    C Steen’s cane syrup

  • 3

    T bourbon

Directions

Pudding: Warm raisins and bourbon in a saucepan over low heat for 5 minutes; remove from heat and reserve at room temperature. In a large mixing bowl, whisk together eggs and sugar. Whisk in cream, vanilla, nutmeg and cinnamon. Place bread cubes into egg and cream mixture. Press lightly. Stir gently, cover and let stand in refrigerator for 1 hour. Preheat oven to 350° (176°C) and grease a 13"x9" baking dish. Remove from refrigerator; add raisin bourbon mixture and half of butter, stirring gently. Place in greased baking dish, and bake 35-45 minutes until set. Test by inserting a knife into the center; pudding is done when the knife comes out clean. Brush top with remaining butter. Serve warm with warm sauce. Sauce: Melt butter in a small saucepan. Whisk in sugar until incorporated, then add cream and cook 3-5 minutes until thickened. Blend in cane syrup and bourbon. Prep time: 20 minutes Cook time: 35-45 minutes Makes 12 servings.

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