Bread pudding with bourbon sauce is an elegant and tasty way to use day-old bread.
Prep Time10 minutesmins
Cook Time50 minutesmins
Soaking Time1 hourhr
Total Time1 hourhr
Course: Cake, Dessert
Cuisine: American
Servings: 6
Calories: 544kcal
Author: Lois Carter Crawford
Ingredients
Drunken Raisins
½cupraisins
⅛ cup Kentucky bourbon whiskey
Bread Mixture
½loaf French Bread(day-old works best, cut into 1-inch cubes, about 3 cups)
2cupsmilk
½stickbutter(melted in the pan)
Egg Mixture
2eggs
1cupturbinado or granulated sugar
1tablespoonvanilla extract
⅛teaspoonground allspice
⅛teaspoonground nutmeg
¼teaspoonground cinnamon
Bourbon Sauce
2tablespoonsunsalted butter(melted)
½cupsugar
1egg
¼cupKentucky bourbon whiskey(whisked in at the end)
Instructions
Drunken Raisins
Soak the raisins in ⅛ cup Kentucky bourbon whiskey for 1-2 hours before preparing the bread pudding.
Prepare Bread
Preheat the oven to 350F degrees.
Put the bread cubes in a large mixing bowl and pour the milk over them.
Squeeze to combine the milk and bread until most of the milk is absorbed.
Add the bourbon-soaked raisins to the bread mixture and gently stir.
In a 5” x 7” glass baking dish, melt 4 tablespoons butter in the microwave and make sure the bottom and sides are coated with the butter.
Dump the bread and raisin mixture into the baking dish.
Prepare Egg Mixture
In a separate bowl, whisk the eggs, add and whisk in the sugar, vanilla, allspice, nutmeg and cinnamon.
When thoroughly blended, pour this mixture over the bread and raisin mixture.
Stir gently, but leave some of the egg mixture on top.
Bake
Bake at 350F degrees for 50-65 minutes, until the liquid has set and the top and sides begin to brown.
The outside should be a little crisp and the inside will be soft and delicious.
Bourbon Sauce
Over low heat, melt the 2 tablespoons butter in a small saucepan.
Whisk in ½ cup of sugar and 1 egg until blended well, and continue stirring while you heat the mixture over low heat.
Whisk in ¼ cup Bourbon and continue cooking over low heat for about 5 minutes. The sauce should be thickened, but thin enough to pour over the bread pudding when serving.