For the bread pudding:
- 1 cup Raisins
- 1 loaf French Breadat least a day old, cut into 1-inch cubes (about 6-7 cups)
- 1 quart Milk
- 3 Large eggs
- 2 cups Sugar
- 2 tbsp Vanilla extract
- ¼ cup Kentucky bourbon whiskey
- ¼ tsp Ground Allspice
- ¼ to ½ tsp Cinnamon
- 3 tbsp Buttermelted
For the Bourbon sauce:
- ½ cup (1 stick) Buttermelted
- 1 cup Sugar
- 1 Large eggs
- ½ cup Kentucky bourbon whiskeyto taste
Bread Pudding Recipe
This Bread Pudding recipe is based on the bread pudding which was served to me in the Bon Ton Café in downtown New Orleans last time I visited that wonderful city. Their bread pudding was absolutely delicious – raisins, and French bread cooked in a Bourbon laced custard style sauce – what is not to love?
This recipe requires soaked raisins so make sure you get those ready before you start baking. The raisins need a minimum of one hour soaking time, but you can prep them up to two days in advance. Combine the raisins with soaked bread mixed with a custard style egg mixture and bake in the oven. As the pudding cooks, make a sauce from butter, sugar, egg and yet more bourbon!
To make Bread Pudding, you will need the following ingredients:
Steps to make Bread Pudding Recipe
1 | Soak the raisins | 1h |
Pour ¼ cup of bourbon over 1 cup of raisins in a small bowl. Cover the bowl and leave to soak for 1 to 2 hours. | ||
2 | Heat the oven | 5 |
Preheat the oven to 350°F. | ||
3 | Soak bread in milk | 3 |
Place the bread cubes in a large bowl and pour over 1 quart of milk. Press the bread into the milk until it is fully absorbed. | ||
4 | Prepare the egg mixture | 5 |
Whisk three eggs in a separate bowl. Gradually add 2 cups of sugar, 2 tablespoons of vanilla, ¼ teaspoon of allspice and ¼ - ½ teaspoon of cinnamon, whisking constantly. | ||
5 | Mix eggs mixture with bread | 3 |
Pour the whisked egg mixture over the milk soaked bread. Mix in the soaked raisins (with or without the remaining bourbon, depending on your taste) and stir gently to incorporate the raisins. | ||
6 | Prepare a baking pan | 2 |
Pour 3 tablespoons of melted butter into the bottom of a 9 x 13 inch baking pan. Swirl the pan to ensure the bottom and the sides of the pan are well coated. | ||
7 | Place the pudding in the pan | 2 |
Pour the bread pudding mixture into the baking pan along with all of the liquids. | ||
8 | Bake | 40 |
Bake in the preheated oven for about 35-45 minutes. When the pudding is done, the liquid will be set and the edges will start to go a bit brown and come away from the edge of the pan. | ||
9 | Make bourbon sauce | 2 |
In a medium saucepan, melt ½ a cup of butter over low heat. Add a cup of sugar and 1 large egg and whisk until fully blended. Slowly heat over low heat, stirring constantly, until the mixture is thick enough to coat the back of a spoon. Remove the sauce from the heat before it simmers. | ||
10 | Add bourbon | 3 |
Whisk in the bourbon to taste until you have a smooth, creamy sauce. | ||
11 | Serve | |
Serve the bread pudding with the bourbon whiskey sauce in a jug on the side. Allow your guests to pour the sauce over the pudding to taste. | ||
