Bourbon Bread Pudding

Total Time:
1 hr 32 min
Prep:
45 min
Inactive:
2 min
Cook:
45 min

Yield:
12 servings
Level:
Easy

Ingredients
  • 1 3/4 loaf day-old French bread, crusts cut off and cubed
  • 1/2 cup raisins
  • 1 apple, peeled, cored and chopped
  • 1 banana, diced
  • 1/2 cup walnuts or pecans, optional
  • 3 eggs
  • 1 cup sugar
  • 1 tablespoon cinnamon
  • 1 1/2 teaspoons nutmeg
  • 1/2 teaspoon ground ginger
  • 1 tablespoon vanilla extract
  • 1 cup milk
  • 1 cup coffee
  • Bourbon Sauce, recipe follows
  • Bourbon Sauce:
  • 16 tablespoons butter
  • 2 cups sugar
  • 2 eggs
  • 2 cups bourbon
Directions

Preheat oven to 350 degrees F.

In a large bowl, place the bread cubes, raisins, apple, banana, and nuts (if using) and toss to combine.

In a medium bowl with a whisk, combine the eggs, sugar, spices, vanilla, milk, and coffee. Pour the egg mixture over the bread cube mixture and let sit 15 minutes. Pour into a 2-inch deep greased baking pan and bake for 45 minutes.

To serve, pour the Bourbon Sauce over the bread pudding. For individual servings, place large spoonfuls of the bread pudding into ovenproof dessert dishes and ladle the sauce over liberally. Place bread pudding under the broiler and broil until bubbly and caramelized.

Bourbon Sauce:

In a mixer with a whip attachment, cream the butter and sugar together then mix in the eggs well. Transfer this to a double boiler and begin to heat it over very low heat. Stir with a wooden spoon until it is loose enough to fall from the spoon. Add the bourbon and stir in. Place the mixture in a heavy saucepan and cook it at a very, very, very low temperature for 2 hours. This maybe more sauce than you will need, but it tastes best cooked in this size.


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    Followed the recipe (replaced sugar with Splenda), used Woodford reserve (I'm a KY girl), best bread pudding EVER!!!! The sauce requires babysitting, but so worth it.
    This recipe is misleading because it only calls for a 45 minute cook time, yet when you get down to the sauce you find out you have to cook it for 2 hours. I tried to expedite the process but he sauce came out more like melted wax. I am sure a sauce like that cannot be rushed but it should be in the cook time as 2 hours. We ending up saving the sauce by using more butter and bourbon but at the point the alcohol was so strong that it was hard to finish serving. The actually bread pudding part is great I wouldu just recommend another type of sauce.
    I really like it because there aren't any ingredients that I don't keep in the house so anytime I have left over bread (or donuts) I can make this without a trip to the store. We use day old donuts (jelly filled - YUM!!) and cook in a large shallow pan to get crispy in every bite. We also cook the alcohol down before adding the butter.
    My family absolutely loved this pudding, but the sauce was a disaster. I'm sure the sauce part was my fault, but in my defense, a chef friend later informed me the sauce recipe is just asking to break (which is apparently what happened to mine). He recommended the bourbon should be cooked down first to reduce the alcohol and concentrate its flavor. Only then should any butter be added, slowly and over low heat. If it foams over, it's a goner.
    I thought the bread pudding was excellent. The hard sauce was VERY alcohol tasting, and I wish is were a more subtle tasting sauce for the top. i added nutmeg to the sauce, and it made it taste great. I would make it again, but try another Hard sauce recipe without all the alcohol.
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