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Bread Pudding

& Bourbon sauce

INGREDIENTS

PUDDING

BOURBON
SAUCE

  • 1/4 Cup butter

  • 2 Qt. torn stale bread

  • 1/4 Cup raisins

  • 3 Large eggs

  • 3 Egg yolks

  • 1 1/2 Cup sugar

  • 1 Tsp cinnamon

  • 3 1/2 Cup milk

  • 1 Cup heavy cream

  • Pinch of salt 

  • 2 Tsp vanilla 

  • 1/2 Cup heavy cream

  • 1/2 Cup butter

  • 1 Cup brown sugar

  • 3 Tbsp bourbon

Bread Pudding

Prep: Soak raisins in some bourbon for 15 minutes or until plump​​. 

Lightly butter a 3 Qt 3 inch oven-proof dish. ​Preheat oven to 350

  • Melt 1/4 cup of butter. Toss with stale bread in a bowl and mix in the prepared raisins. 

  • Transfer to baking dish and set aside. 

  • In a separate bowl, beat together separate ingredients. Pour the mixture on top of the bread. Cover dish and refrigerate for 1 hour or overnight. 

  • Create a water bath-- by filling water in a baking pan with sides that are high enough. The water should come half way up the sides of the baking dish. 

  • Bake on a lower rack for 45 minutes or until it just set. Cool slightly. 

Bourbon Sauce

While bread is baking you can start on the bourbon sauce

  • In a small sauce pan, bring heavy cream, butter and brown sugar to a boil-- stirring to dissolve the sugar. 

  • Boil to thicken sauce for 3 - 4 minutes. 

  • Let sauce cool slightly and mix in bourbon. 

  • Serve bread pudding with sauce. 

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