Get ready to indulge in a slice of pure bliss with this Bread Pudding with Bourbon Sauce recipe. This classic comfort dessert takes ordinary ingredients like day-old French bread and transforms them into a decadent delight that will leave you craving more. With hints of vanilla, cinnamon, and allspice melding together with plump bourbon-soaked raisins, each spoonful is a journey to dessert paradise. Topped with a luscious Bourbon Sauce, this bread pudding is sure to become a staple on your dessert menu.
In our home, Bread Pudding with Bourbon Sauce is synonymous with special occasions and cherished family gatherings. It all started years ago when my grandmother passed down her beloved recipe, a secret concoction that had been handed down through generations. I remember the first time I made it for my family—it was met with wide eyes and eager forks, and soon became a requested favorite for birthdays, holidays, and Sunday suppers. Now, as I prepare this dessert in my own kitchen, I can’t help but feel a sense of nostalgia and warmth, knowing that each bite carries with it a legacy of love and tradition.
Why This Bread Pudding with Bourbon Sauce Recipe Stands Out
- Irresistible Flavor Fusion: This bread pudding combines the rich flavors of vanilla, cinnamon, and allspice with the sweet indulgence of bourbon-soaked raisins, creating a symphony of taste that will captivate your palate.
- Easy Preparation: With simple ingredients and straightforward instructions, this recipe is perfect for both novice and experienced bakers alike.
- Versatile Serving Options: Whether served warm with a drizzle of Bourbon Sauce on the side or drenched in sauce and topped with a dollop of whipped cream, this bread pudding offers endless possibilities for presentation and enjoyment.
- Perfect for Sharing: Whether you’re hosting a dinner party or simply craving a cozy dessert at home, this recipe is guaranteed to delight and impress your guests with its irresistible aroma and decadent taste.
Ingredients:
- 1 loaf French bread, preferably day-old, cut into 1-inch cubes (about 6-7 cups)
- 1 quart (946ml) milk
- 3 large eggs
- 2 cups (400g) sugar
- 2 tablespoons (30ml) vanilla extract
- 3/4 cup (120g) raisins, soaked in bourbon for at least an hour
- 1/4 teaspoon allspice
- 1/4 to 1/2 teaspoon cinnamon
- 3 tablespoons (42g) unsalted butter, melted
Bourbon Sauce:
- 1/2 cup (113g) butter
- 1 cup (200g) sugar
- 1 egg
- 1/2 cup (120ml) Kentucky bourbon whiskey, to taste
Directions:
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a large mixing bowl, pour milk over the cubed French bread and press the bread into the milk until absorbed.
- In a separate bowl, whisk together eggs, sugar, vanilla extract, allspice, and cinnamon. Pour this mixture over the bread and milk, then add the bourbon-soaked raisins. Gently stir to combine.
- Pour melted butter into the bottom of the prepared baking pan, brushing it along the sides and bottom. Transfer the bread mixture into the pan.
- Bake for 35-45 minutes, until the pudding is set and the edges are lightly browned.
- While the pudding is baking, prepare the Bourbon Sauce. In a medium saucepan, melt butter over low heat. Add sugar and egg, whisking until well blended. Cook over low heat, stirring constantly, until thickened. Remove from heat and whisk in bourbon to taste.
- Serve the warm bread pudding with Bourbon Sauce on the side or poured generously over the top. Enjoy this indulgent dessert straight away for the best flavor experience.
Notes: For a non-alcoholic version, you can substitute the bourbon in the sauce with bourbon extract or simply omit it altogether. Be sure to allow the raisins to soak in the bourbon for at least an hour for optimal flavor. Leftovers can be stored in the refrigerator and reheated before serving, though the pudding is best enjoyed fresh on the day it’s made.
