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Bread Pudding With Bourbon Sauce

User Rating 5 Star Rating (4 Reviews)

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Bread Pudding With Bourbon Sauce

This wonderful bread pudding is one of the Beaumont Inn's favorite desserts. The warm bourbon sauce makes the perfect topping.

From Chef Nick:
This is a favorite at our Sunday Brunch.

Ingredients:

  • 1 pound French style bread (the firmer the better)
  • 3 1/4 cups milk
  • 3 eggs
  • 2 teaspoons vanilla
  • 3/4 cup granulated sugar
  • 1/4 teaspoon cinnamon
  • 1/4 cup pecans
  • 1/4 cup raisins (optional)
  • Bourbon Sauce, recipe follows

Preparation:

Tear bread into medium pieces. Add sugar and cinnamon. Mix milk, lightly beaten eggs, and vanilla. Add to bread mixture. Place 1/2 mix in casserole. Layer pecans and raisins, if used. Top with the rest of the mix. Bake at 350° for 30 minutes or until lightly brown. Serve warm with Bourbon sauce (below).

Bourbon Sauce

  • 1 cup granulated sugar 6 tablespoons butter, melted 1/2 cup buttermilk 1 tablespoon (or more!) Bourbon 1/2 teaspoon baking soda 1 tablespoon white corn syrup 1 teaspoon vanilla
In a sauce pan mix all ingredients. Bring to a boil for 1 minute. Serve warm.

 

User Reviews

Reviews for this section have been closed.

 5 out of 5
Best Bread Pudding...ever!, Member G_RaRu

Easy to make and gets rave reviews. I substituted Challah bread for the French bread and added extra pecans, (no raisins). Bourbon sauce gives this dessert amazing flavor.

9 out of 10 people found this helpful.

See all 4 reviews

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