Real Recipes From Real Home Cooks ®

bread pudding with bourbon sauce

Recipe by
Francine Lizotte
Surrey South, BC

With a nice crispy top and an amazing soft texture, this elevated version is absolutely delicious!

yield 8 servings
prep time 15 Min
cook time 50 Min
method Bake

Ingredients For bread pudding with bourbon sauce

  • 1/2 c
    thompson raisins
  • 1/4 c
  • 1/2 c
    unsalted butter, plus more to grease the baking dish
  • 4 lg
    free-range eggs, beaten
  • 2 c
  • 1 c
  • 1/2 c
    granulated sugar
  • 1/2 tsp
    ground himalayan sea salt
  • 2 tsp
    pure vanilla extract
  • 1 tsp
    ground cinnamon
  • 1/4 tsp
    freshly ground nutmeg
  • 14 c
    (15 oz.) bread such as challah, brioche, hawaiian or french loaf, cut into 1-inch cubes
  • 1 Tbsp
    confectioners' sugar, or as needed for dusting
  • 2 Tbsp
    unsalted butter
  • 2 Tbsp
    unbleached all-purpose flour
  • 2 c
    whole milk
  • 1/2 c
    granulated sugar
  • 1/4 c
  • 1 pinch
    ground himalayan sea salt

How To Make bread pudding with bourbon sauce

  • 1
  • 2
    In a small saucepan over medium-low heat, add the raisins and pour over the bourbon. Stir to coat and when it’s about to simmer, remove from the heat; let the fruit macerate for 30 minutes.
  • 3
    Scoop up the soaked raisins into a bowl using a slotted spoon and reserve the liquid for later.
  • 4
    Preheat oven to 350º and grease a 3-quart baking dish with butter; set aside.
  • 5
    In a medium saucepan over medium-heat, add butter, half-and-half, milk, sugar and ground sea salt.
  • 6
    Stir until the sugar dissolves and heat the mixture until the bubbles begin to form around the edges and the milk starts to steam – make sure it doesn’t simmer.
  • 7
    Remove from the heat and temper the beaten eggs by slowly adding a little amount of the hot mixture at a time, whisking constantly.
  • 8
    When the egg temperature is brought up, add the mixture to the saucepan, whisking continuously.
  • 9
    To this, add pure vanilla extract, ground cinnamon, freshly ground nutmeg and the reserved bourbon. Whisk the ingredients until nicely blended and set aside.
  • 10
    Add half of the bread cubes to the prepared baking dish and half of the soaked raisins; repeat the layers.
  • 11
    Pour over half of the custard. Press down gently with clean hands to compact the bread mixture before pouring the rest of the custard over.
  • 12
    Transfer the casserole to the preheated oven and bake for 40 minutes.
  • 13
    About 25 to 30 minutes through cooking, cover with foil to prevent the top from getting too dark; continue baking for the remaining time.
  • 14
  • 15
    While the pudding is baking, make the sauce. In a small saucepan over medium heat, melt butter before adding flour; whisk constantly for 2 minutes.
  • 16
    Pour in a small amount of milk while whisking continuously and continue adding until it’s all in and the mixture is smooth without any lumps; whisk for 2 minutes.
  • 17
    Add sugar, bourbon and ground sea salt. Whisk constantly for 2 to 3 minutes.
  • 18
    Remove bread pudding from the heat and sprinkle on confectioners’ sugar. Serve warm with a generous spoonful of hot bourbon sauce.
  • 19
    To view this incredible dessert on YouTube, click on this link >>>