Shyla's Bread Pudding with Buttery Bourbon Sauce
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|1 lb||french bread (day old)|
|3 1/4 c||milk|
|3/4 c||granulated sugar|
|3||eggs, lightly beaten|
|1/4 c||pecans (optional)|
|BUTTERY BOURBON SAUCE|
|1 c||granulated sugar|
|6 Tbsp||butter, melted|
|1 1/2 Tbsp||bourbon (or more to taste)|
|1/2 tsp||baking soda|
|1 Tbsp||light corn syrup|
Chicago, IL (pop. 2.7M)
Member Since May 2010
This is a dessert sure to disappear off your table.. I own a catering company and this is by far the most requested dessert on my menu.. I hope you and your family enjoy it as much as my family and customers do!
Begin this recipe by preheating your oven to 350 degrees F. Cut the bread into cubes, about ½ inch each. Place the bread cubes in a large bowl and add the sugar, cinnamon, nutmeg, and dash of salt. Add the milk, eggs, and vanilla extract into the bread mixture, mix well. Place ½ of the bread mixture in a casserole dish. Now you can layer the pecans and raisins on top of the bread mixture, if used. Top the layers in the casserole dish with the remaining bread mixture. Bake at 350 degrees F for 30 minutes or until lightly brown. Serve the pudding warm with buttery bourbon sauce.
For the buttery bourbon sauce.. In a sauce pan combine all the ingredients. Stir well and bring the mixture to a boil for 1 minute. Remove from the heat and serve warm over bread pudding.