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Bread pudding in white dish with bourbon sauce on the side
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Bread Pudding with Bourbon Cream Sauce

Prep Time 5 minutes
Cook Time 1 hour
Additional Time 1 hour
Total Time 2 hours 5 minutes
Author Brooke Burks

Ingredients

  • 1/4 cup raisins optional
  • 2 tablespoons bourbon
  • 6.5 cups french bread 12 oz loaf, cubed
  • 2 cups half and half
  • 1 cup milk
  • 3 eggs beaten
  • 1 cup brown sugar
  • 2 teaspoons vanilla
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 pinch salt
  • 1 cup heavy cream
  • 2 tablespoons bourbon
  • 1/2 cup milk
  • 2 egg yolks
  • 1/4 cup sugar
  • 1 pinch salt
  • 1 tablespoon corn starch
  • 1 tablespoon butter
  • 1 teaspoon vanilla

Instructions

  • In a small boiler, heat raisins with bourbon to simmer. Simmer just until raisins puff up and some of alcohol evaporates. Set aside to cool.
    1/4 cup raisins, 2 tablespoons bourbon
  • In a large bowl, mix half and half, milk, eggs and brown sugar. Mix well. Stir in vanilla, cinnamon, nutmeg and salt.
    2 cups half and half, 1 cup milk, 3 eggs, 1 cup brown sugar, 2 teaspoons vanilla, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1 pinch salt
  • Add cubed bread and bourbon/raisin mixture to custard. Stir well to coat bread. Cover and refrigerate at least one hour.
    6.5 cups french bread
  • Preheat oven to 325 degrees fahrenheit. Pour bread pudding mixture in a lightly greased 9 x 13 baking dish. Bake 1 hour. Cool.
  • While pudding is baking make Bourbon sauce. In a saucepan, add heavy cream, milk, and sugar over medium heat. In a small bowl, whisk cornstarch with bourbon and set aside.
    1 cup heavy cream, 1/2 cup milk, 1/4 cup sugar, 1 tablespoon corn starch, 2 tablespoons bourbon
  • In another bowl, whisk egg yolks together and set aside. Add cornstarch and bourbon mixture to cream mixture in saucepan. Bring to a boil and softly boil to reduce to half. About 3 minutes. Take small ladle fulls of cream mixture and temper in egg yolks, doing a small bit at a time as not to cook yolks. Add tempered yolks to cream mixture and cook for 1 minute.
    2 egg yolks
  • Stir in salt, butter and vanilla. Remove from heat and cover until ready to serve over Bread Pudding.
    1 pinch salt, 1 tablespoon butter, 1 teaspoon vanilla

Nutrition(All values are estimates only)

Serving: 1serving | Calories: 584kcal | Carbohydrates: 83g | Protein: 15g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 116mg | Sodium: 805mg | Potassium: 188mg | Fiber: 5g | Sugar: 26g | Vitamin A: 616IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 1mg

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