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Bread Pudding with Bourbon Sauce Recipe

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This recipe for Bread Pudding with Bourbon Sauce is from The Bake Shop, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Pudding:
1/4 cup raisins
2 tablespoons bourbon or rum
1 1/4 cups milk 1/2 cup sugar
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash of salt
3 large eggs, lightly beaten
4 1/2 cups (1/2-inch) cubed French bread (about 8 ounces)
Cooking spray
Sauce:
1/2 cup sugar
1/4 cup light-colored corn syrup
1/4 cup butter
1/4 cup bourbon
Directions:
Directions:
To prepare pudding:
1. Combine the raisins and 2 tablespoons bourbon in a bowl. Let stand 30 minutes. Drain mixture in a sieve over a bowl, reserving liquid.
2. Combine reserved liquid, milk, and next 6 ingredients (milk through eggs) in a large bowl, stirring well with a whisk. Add bread, tossing gently to coat. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Sprinkle evenly with raisins, pressing gently into bread mixture. Cover with foil; chill 30 minutes or up to 4 hours.
3. Preheat oven to 350°.
4. Place dish in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake, covered, at 350° for 20 minutes. Uncover and bake an additional 10 minutes or until a knife inserted in center comes out clean.

To prepare sauce:
Combine 1/2 cup sugar, corn syrup, and butter in a small saucepan over medium heat. Bring to a simmer; cook 1 minute, stirring constantly. Remove from heat; stir in 1/4 cup bourbon. Serve each bread pudding piece warm with about 1 tablespoon sauce. Serves about 8.
Personal Notes:
Personal Notes:
I usually skip making the sauce, but serve the pudding warm with a scoop of vanilla ice cream. I’ve also substituted the raisins with Craisins and the bourbon with Grand Marnier.

 

 

 

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