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creole bread pudding with bourbon sauce

(2 ratings)
Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

This recipe is positively delicious and quite good as a plain bread pudding (without the added sauce). But the Bourbon sauce is really the je ne sais quoi finish that makes this stand out far above all the others I've tried. For those who don't care for alcohol, the Bourbon Sauce is not really "boozy" (it's not detected at all, in fact) but is more of a creamy sauce with a slight caramel flair to it.

►
(2 ratings)
yield 10 -12
prep time 30 Min
cook time 45 Min
method Bake

Ingredients For creole bread pudding with bourbon sauce

  • BREAD PUDDING
  • 24 oz
    evaporated milk
  • 6 lg
    eggs
  • 1 c
    water
  • 1 tsp
    ground cinnamon
  • 16 oz
    loaf day-old french bread, cubed
  • 8 oz
    can crushed pineapple, drained
  • 1 lg
    red delicious apple, unpeeled and grated
  • 1 1/2 c
    granulated sugar
  • 1 c
    raisins
  • 5 Tbsp
    vanilla extract
  • 1/4 c
    butter, cut into 1/2-inch cubes and softened
  • BOURBON SAUCE:
  • 3 Tbsp
    butter
  • 1 Tbsp
    all-purpose flour
  • 1 c
    whipping cream
  • 1/2 c
    granulated sugar
  • 2 Tbsp
    bourbon
  • 1 Tbsp
    vanilla extract
  • 1 tsp
    ground nutmeg

How To Make creole bread pudding with bourbon sauce

  • 1
    Preheat oven to 350°F.
  • 2
    In a large mixing bowl, whisk together the evaporated milk, eggs, water and cinnamon until well blended. Add bread cubes, stirring to coat thoroughly. Stir in pineapple, grated apple, sugar, raisins and vanilla extract. Stir in melted butter, blending well.
  • 3
    Pour into a greased 13x9-inch baking dish. Bake at 350° for 35 to 45 minutes or until set and crust is golden. Remove from oven, and let stand 2 minutes.
  • 4
    For the Bourbon Sauce (which I prepared while the bread pudding was baking), melt butter in a small saucepan over medium-low heat; whisk in flour, and cook, whisking constantly, for 5 minutes. Stir in cream and sugar; cook, whisking constantly, for 3 minutes or until thickened. Stir in bourbon, vanilla, and nutmeg; cook, whisking constantly, 5 minutes or until thoroughly heated.
  • 5
    Spoon Bourbon Sauce over each serving of Creole Bread Pudding.
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