Bread Pudding with Southern Bourbon Sauce

Total Time:
1 hr 15 min
25 min
50 min

6 servings


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 23
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

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