Description: Kardea Brown's Not Your Grandma’s Bread Pudding. Keywords: Eggs, Raisins, Cinnamon, Ginger, Sugar, French Bread, Bourbon, Milk.
Recipe courtesy of Kardea Brown

Not Your Grandma’s Bread Pudding

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  • Level: Easy
  • Total: 2 hr 25 min
  • Active: 30 min
  • Yield: 8 to 10 servings


Bread Pudding:

Bourbon Sauce:


  1. For the bread pudding: In a large bowl, whisk together the cream and eggs. Add the brown sugar, raisins, butter, cinnamon, ginger and 1 cup granulated sugar. Mix well. Gently stir the bread cubes into the egg mixture. Refrigerate for 1 hour.
  2. Preheat the oven to 350 degrees F and coat a 9-by-13-inch baking dish with cooking spray.
  3. Pour the bread mixture into the prepared baking dish. If desired, sprinkle the top with the remaining 2 tablespoons of sugar. Bake until a knife inserted into the middle comes out clean, 45 to 50 minutes.
  4. Meanwhile, for the bourbon sauce: Combine the confectioners' sugar, bourbon, butter, milk and cinnamon in a medium saucepan, bring to a simmer over low heat, whisking constantly until thickened and no longer watery, 2 to 3 minutes. Serve with the bread pudding warm, at room temperature or chilled.