Bread Pudding with Southern Bourbon Sauce

Total Time:
1 hr 15 min
Prep:
25 min
Cook:
50 min

Yield:
6 servings

Ingredients
  • 3 cups stale French bread, cut in 3/4-inch cubes
  • 2 cups milk
  • 2 eggs
  • 1 cup sugar
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 4 tablespoons butter, melted and slightly cooled
  • 1/2 cup sultana raisins
  • Bourbon Sauce:
  • 2 egg yolks
  • 1 stick butter, not margarine
  • 1 cup sugar
  • 1/3 cup bourbon whiskey, to taste
Directions

Preheat oven to 350 degrees F.

Place stale bread in a bowl with milk and squeeze the bread with your hand until well saturated with milk.

With an electric mixer on high speed in a separate bowl, beat eggs with sugar until thick and pale. Stir in the vanilla, cinnamon, nutmeg, butter and raisins to the egg mixture. Add the soaked bread crumbs to the egg mixture and stir well. Let stand for 10 minutes. It is important to allow enough time for the bread to absorb the egg mixture or the bread crumbs will float to the top during baking, leaving a layer of custard on the bottom of the dish.

Transfer the mixture to a greased baking dish. Bake until firm, or until a knife inserted in the middle comes out clean, about 45 to 50 minutes. Let it slightly cool in the dish.

Bourbon Sauce:

Meanwhile, near the end of the baking time, make the sauce. With an electric mixer, beat egg yolks until thick and pale. In a saucepan, melt the butter and sugar. Pour the butter and sugar mixture over the egg yolks, beating constantly with the mixer, until well thickened. Stir in bourbon by hand. Serve the pudding warm with vanilla ice cream if desired. Pass the hot bourbon sauce separately.

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4.8 24
This was the best Bread Pudding EVER!!!  I used a loaf pan and it came out beautifully.  I did have to add a little more bread to absorb the liquid, but it tasted beautifully.  I love bourbon and the sauce was delicious!  Next time I will cut back on the butter and sugar and make about 1/2 the sauce.  <br /> item not reviewed by moderator and published
I'm trying to make this now but can't find where it says what sized baking dish to use. item not reviewed by moderator and published
Very simple and delicious. Cut the sugar in each to 3/4 cup (or maybe even less) and used brown sugar in the sauce. Also added 1/4 cup of heavy cream to the sauce. Next time might try adding a bit of salt to it. My husband had two huge helpings! item not reviewed by moderator and published
I cannot speak to preparation as I was only on the receiving end. I know the whiskey sauce was tweaked a little, but overall... DELICIOUS!!! item not reviewed by moderator and published
Used the bourbon sauce recipe, and used Emerill's "Classic New Orleans Bread Pudding" recipe. The sauce was delicious, although I added 3/4 cup Jim Bear Bourbon/Whiskey. And eyeballed some half-half near the end, after sugar was fully dissolved and bubbly. item not reviewed by moderator and published
VERY SIMPLE AND GOOD. The trick is the stale french bread and Jamson Irish whiskey. I cut the suger to 3/4 cups in both the breadpudding and the sauce. I grind my sugar in the blender first- powdery, not grainy. I Added heavy cream to the sauce - about 1/4 cup. item not reviewed by moderator and published
I LOVE this recipie. Allthough I subed the French bread for homemade (in a bread machaine rasin bread. It comes out perfect every time! I make this for the whole family, and never have left overs! item not reviewed by moderator and published
No doubt this is the best bread pudding I have ever made and I have been around a long time. I was wanting something easy, quick, stuff I would have in my cabinets to use. And gals again, this is the best ever recipe I have ever used. So hands down this is a blue ribbon winner. item not reviewed by moderator and published
I used this recipe for the base of my own bread pudding. However the first time I cooked it I followed the recipe to the letter. The reviews were spectacular. Ultra fine sugar is the key to the sauce. item not reviewed by moderator and published
This has become one of my favorite desserts to make. I usually add my own little variation to it though. For those who think the Bourbon sauce is too gritty, may I suggest using baker's sugar, its ideal for any sort of sauce. item not reviewed by moderator and published
I cut back on the sugar in the sauce and used brown sugar instead of white granulated - no grit and nice flavor. I would cut back on the bourbon just a little bit next time. I also used a water bath because I like a custardy texture. This is one of the best bread puddings I've had! item not reviewed by moderator and published
OMG, this is sinfully good. Definitely holiday fare. I added a few tablespoons of heavy cream to the butter/sugar mix and stirred for 20 minutes before adding to eggs. item not reviewed by moderator and published
I made this dessert for an impromptu dinner party. I didn't have French bread, so I just toasted some white bread, buttered it, cubed it and forged ahead. It was absolutely wonderful - rave reviews all around! My sauce wasn't gritty as I cooked it a bit longer until the sugar was thoroughly dissolved. This recipe is so easy, most of the ingredients are on hand and everyone loved it. All around winner! item not reviewed by moderator and published
This recipe has gotten me rave reviews! item not reviewed by moderator and published
Hey Y'all, there have been some questions as to how to keep the sauce from being gritty...i've concocted this recipe several times and found that once you get the sauce made, keep adding warm water teaspoon by teaspoon until the sugar aint gritty no more. Yeah, it cuts the bourbon/whisky but believe me it don't hurt the taste none. item not reviewed by moderator and published
I found this recipe about 5 years ago and have been making it ever since. Truthfully, I don't make the bourbon sauce but eat it the "down-home" way warm with milk or cream poured over it. I change it up every time I make it by adding nuts, or dried cranberries, or some chocolate chips. If I have a few berries around, I might throw those in too. You'll love it. item not reviewed by moderator and published
Very good, but I'd cut the sugar a bit in both the pudding and the sauce, item not reviewed by moderator and published
Delicious and easy to make. It was a bit on the sweet side. So next time I will cut back on the sugar. Otherwise good. item not reviewed by moderator and published
I served this during the Christmas holidays and everyone enjoyed it. I used rum instead of bourbon and it was very good. I cooked the sugar and butter longer than the receipe called for and it was very smooth. This will be one of my main Christmas desserts in the future. Thank you. item not reviewed by moderator and published
Very good bread pudding but note that recipe says 1/3 cup bourbon "to taste" so dont add so much if you dont like bourbon because its strong I will add less next time. Sauce is gritty but still good. Over a very tasty recipe item not reviewed by moderator and published
I made a double batch of this for our large, extended family recently. They gobbled it up. Instead of the bourbon, I used a Reisling (although, I imagine many different wines could be used) since my great-grandmother made this same sauce with a homemade scuppernong wine. Even the kids loved it and I am not sure that the bourbon would have been as well received. As far as the grainy texture some have complained about in the sauce...mine was smooth as silk, but I whisked it over low heat for about 10 minutes (not continously, but still longer than the recipe suggests.) item not reviewed by moderator and published
Loved this recipe, but our sauce was also gritty from the sugar. Does anyone have a solution to that? Otherwise, just excellent and easy. item not reviewed by moderator and published
very easy and tasty item not reviewed by moderator and published
Excellent dessert to share that is so easy to make. Everyone we've made it for we've also given them the recipe to take home. Also tastes great substituting Kahlua for Bourbon. item not reviewed by moderator and published
Cook it a little longer or use refined sugar. item not reviewed by moderator and published
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