Bourbon Bread Pudding

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  • 1 loaf crusty French bread
  • 3/4 cup golden raisins
  • 3/4 cup pecans, toasted
  • 3 cups whole milk
  • 4 eggs, lightly beaten
  • 1 teaspoon vanilla
  • 3/4 cup granulated sugar
  • 1/4 teaspoon freshly grated nutmeg
  • Bourbon Sauce: 
  • 6 tablespoons butter, melted
  • 1 cup brown sugar
  • 1 cup whipping cream
  • 1/4 cup bourbon
  • 1 teaspoon vanilla
  • 1 teaspoon freshly grated nutmeg



To make pudding, heat oven to 350°F.
Lightly oil a 9x13-inch baking pan. Tear bread into pieces and place in pan. Add raisins and pecans and lightly toss.
In a separate bowl, mix milk, eggs, vanilla, sugar and nutmeg. Pour this custard over the bread mixture and let soak for 30 minutes at room temperature.
Bake for 30 minutes or until knife inserted in center comes out clean.

To make Bourbon Sauce, melt butter over medium heat. Add sugar and stir until dissolved. Slowly whisk whipping cream until sauce is smooth. Gently stir in bourbon, vanilla and nutmeg. Simmer, stirring constantly, for about 15 minutes. Pour over bread pudding after baked.


Recipe from Central Market Poulsbo - Culinary Resource Center
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