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Bread Pudding With Bourbon Sauce

User Rating 5 Star Rating (4 Reviews)


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.


  • 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


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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