Bread Pudding with Bourbon Sauce
This old fashioned Southern dessert is simple to make and is perfect for Mardi Gras! An easy custard, raisins, and cinnamon add lots of flavor, and you’ll love every drop of the creamy bourbon sauce poured on top.
Servings: 5 ½ cups
Calories: 819kcal
Ingredients
For the Bread Pudding
- ½ cup raisins
- ½ cup golden raisins
- ¼ cup bourbon whiskey
- Brown sugar for sprinkling
- 2 cups whole milk
- 1¼ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 4 large eggs
- 8 cups French bread cubed
For the Bourbon Sauce
- 1 cup heavy cream
- 1 cup whole milk
- 2 teaspoons vanilla extract
- ⅓ cup granulated sugar
- 1 pinch salt
- 5 teaspoons cornstarch
- 3 tablespoons bourbon whiskey
Instructions
- Stir together the raisins and bourbon, cover, and let stand at room temperature for 2 hours, until most of the bourbon is absorbed. Stir occasionally.
- Preheat the oven to 350°F. Butter a 9x13-inch cake pan or casserole dish, then sprinkle with brown sugar and melt the sugar for a few minutes in the oven.
- Put the cubes in a large bowl and pour the milk over top. Stir and let stand until all the milk is absorbed, about 10 minutes.
- Whisk together the eggs, sugar, vanilla extract, and spices until smooth, then pour into the bread mixture. Add the soaked raisins and mix until well blended.
- Dump the custard mixture into the buttered pan and bake at 350°F for 35 minutes, until the edges are browned and the custard is set. There should only be a slight wiggle in the center when you shake the pan, and a toothpick or knife inserted into the center should come out clean.
- Heat the cream and milk until warm, whisking in the sugar and vanilla until dissolved. Make a slurry with the cornstarch and bourbon, then add to the milk mixture and bring to a simmer. Cook until thickened, about 2-5 minutes. You should have 1¾ cups of sauce.
- Enjoy the pudding while it's warm, and drizzle each ½ cup serving with about 2 tablespoons of the bourbon sauce.
Notes
- Use a blend of raisins for a variation of color and flavor. If you're not a fan of raisins, try cranberries, currants, or another dried fruit you like, or add cup of chopped pecans or walnuts.
- Be sure to use stale bread to help it absorb the most liquid.
- Soaking the bread longer will give you a softer, more custard like texture.
- Want to make ahead? Assemble it the night before, cover, and refrigerate for up to 1 day. Bake it fresh right before serving, as it tastes best warm.
- Keep the sauce on medium-low heat, as high heat may cause it to curdle or separate.
- Lumps in the sauce? Simply pour it through a mesh sieve to strain them out.
Nutrition
Serving: 0.5cup | Calories: 819kcal | Carbohydrates: 141g | Protein: 25g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 1053mg | Potassium: 454mg | Fiber: 5g | Sugar: 41g | Vitamin A: 513IU | Vitamin C: 1mg | Calcium: 182mg | Iron: 7mg
