Bread Pudding with Southern Bourbon Sauce Recipe

Bread Pudding with Southern Bourbon Sauce

Recipe provided by Barbara Garrett

• Yield: 6 servings
• Nutritional Information (per serving): Calories 688; Total Fat 29 g; Saturated Fat 10 g; Carbohydrates 94 g; Dietary Fiber 1 g; Sugar 79 g; Protein 8 g; Cholesterol 131 mg; Sodium 334 mg
• Total time: 1 hour 15 minutes
• Preparation time: 25 minutes
• Cooking time: 50 minutes

• 3 cups stale French bread, cut into 3/4-inch cubes
• 2 cups milk
• 2 eggs
• 1 cup sugar
• 1 tablespoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 4 tablespoons butter, melted and slightly cooled
• 1/2 cup sultana raisins

Bourbon Sauce:

• 2 egg yolks
• 1 stick butter (not margarine)
• 1 cup sugar
• 1/3 cup bourbon whiskey, adjust to taste

1. Heat oven to 350 degrees F.
2. Place the stale bread in a bowl and pour the milk over it, pressing with your hands until the bread is fully soaked.
3. In a separate bowl, beat the eggs and sugar on high with an electric mixer until thick and pale. Add vanilla, cinnamon, nutmeg, melted butter, and raisins; mix well. Combine the soaked bread cubes with this egg mixture and stir thoroughly. Let rest 10 minutes so the bread soaks up the mixturethis helps prevent crumbs from rising and keeps a custard layer from forming at the bottom.
4. Pour into a buttered baking dish and bake 4550 minutes, or until set and a knife inserted in the center comes out clean. Let cool slightly in the pan.

Bourbon Sauce Preparation:

5. Near the end of baking, beat the egg yolks until thick and pale. In a saucepan, melt the butter with the sugar. Slowly pour the hot butter-and-sugar mixture into the beaten yolks while mixing continuously until the sauce thickens.
6. Gently fold in the bourbon. Serve the bread pudding warm, optionally with vanilla ice cream, and serve the warm bourbon sauce on the side.

This recipe was shared by a viewer or show guest who may not be a professional chef, and it has not been tested for home cooking accuracy.