Viola's Bourbon Sauced Bread Pudding

Sheri Raleigh-Yearby


This is an updated version of my mother Viola's time honored dish. She used carnation milk and black raisins. I am using golden raisins and half and half for a creamier texture.


☆☆☆☆☆ 0 votes

20 Min
50 Min


  • 1
    french bread loaf, stale
  • 16 oz
    pineapple tidbits
  • 16 oz
    golden raisins
  • 1 tsp
  • 1 tsp
    pure vanilla extract
  • 2 c
  • 3 large
    eggs, beaten
  • 1 qt
    half and half
  • 1 stick

How to Make Viola's Bourbon Sauced Bread Pudding


  1. Preheat oven at 400 degrees. Cube stale French bread and set aside.
  2. Beat eggs and half and half until well blended. Add vanilla and cinnamon.
  3. Gradually add in sugar until well blended.
  4. Take t and tablespoons of butter coat the bottom of the baking dish. Melt the remaining butter and drizzle over the bread.
  5. Saturate the bread with the milk mixture. Fold in the raisins and pineapple. Let stand for a few minutes before baking.
  6. Bake for 50 minutes at 400 degrees. Serve warm with bourbon sauce.

Printable Recipe Card

About Viola's Bourbon Sauced Bread Pudding

Course/Dish: Puddings
Main Ingredient: Bread
Regional Style: Cajun/Creole

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