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:
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.
Preheat the oven to 350°F.
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.
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.
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.
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.
Pour the bread pudding mixture into the baking pan along with all of the liquids.
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.
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.
Whisk in the bourbon to taste until you have a smooth, creamy sauce.
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.
This Bread Pudding recipe is a delicious pudding with a New Orleans kick! Best eaten on the day it is made, try it out soon and come back to leave a comment below.
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