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Bread Pudding
Bread Pudding
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
115 minutes
Easy and delicious bread pudding made with soaked bread cubes in a mixture of eggs, sugar, and milk, baked to perfection. Enhanced with bourbon-infused raisins and spices for a special touch, this classic New Orleans dessert is perfect for any festive occasion.
Ingredients:
  • For the Bread Pudding:
  • 1 cup raisins
  • 1 loaf French bread, at least a day old, cut into 1-inch cubes (about 6-7 cups)
  • 1 quart milk
  • 3 large eggs
  • 2 cups sugar
  • 2 tablespoons vanilla extract
  • 1/4 cup Kentucky bourbon whiskey
  • 1/4 teaspoon allspice
  • 1/4 to 1/2 teaspoon cinnamon
  • 3 tablespoons butter, melted
  • For the Bourbon Sauce:
  • 1/2 cup (1 stick) butter, melted
  • 1 cup sugar
  • 1 large egg
  • 1/2 cup Kentucky bourbon whiskey (less or more to taste)
Instructions:
  • Infuse the raisins: Mix the raisins with 1/4 cup of bourbon in a bowl. Allow them to soak for 1 to 2 hours until plump and bourbon-infused.
  • Preheat the oven to 350°F.
  • Place cubed bread in a large mixing bowl, pour milk over it, and gently press the bread into the milk until fully saturated, remembering that not all milk may be absorbed.
  • Combine whisked eggs, sugar, vanilla, allspice, and cinnamon in a separate bowl. Pour the egg mixture over the bread and milk. Gently stir in the bourbon-soaked raisins.
  • Prepare and bake: Pour the melted butter into the bottom of a 9x13 baking pan, ensuring to coat the bottom and sides well. Add the bread, milk, and egg mixture to the pan. Bake at 350°F for 35 to 45 minutes until the mixture has set. Look for slightly browned edges and the pudding to pull away from the pan's edge to ensure it's done.
  • Prepare the bourbon sauce: While the bread pudding bakes, melt butter in a medium saucepan over low heat. Combine sugar and egg in the saucepan, whisk until smooth. Cook on low, stirring constantly until the mixture thickens to coat the back of a spoon. Remove from heat, being careful not to let it simmer to prevent curdling. If the sauce curdles, blend in a blender until smooth off the heat. Whisk in bourbon to your liking. Before serving, give it a final whisk to ensure a soft, creamy, and smooth texture.
  • To serve, present the bread pudding with bourbon sauce on the side for a customizable drizzle. Enjoy immediately after baking for peak freshness. Store any extras in the fridge for up to 5 days, and reheat individual portions in the microwave in 1-minute intervals until heated through. Serve with warmed sauce either on top or on the side. Please refrain from freezing the bread pudding. If you enjoyed this dish, kindly leave a rating and comment below!

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