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Bread Pudding

Phillip Dillon

For Dessert


Published on

Serves 8-10


Bourbon Sauce:

* 1/2 cup (1 stick) butter, melted
* 1 cup sugar
* 1 egg
* 1 cup Kentucky bourbon whiskey

Bread Pudding:

* 1 loaf French bread, at least a day old, cut into 1-inch squares (about 6-7 cups)
the mini's are a french type hybrid bread
* 1 qt milk
* 3 eggs, lightly beaten
* 2 cups sugar
* 2 Tbsp vanilla
* 1 cup raisins (soaked overnight in 1/4 cup bourbon)
* 1/4 teaspoon allspice
* 1/4 to 1/2 teaspoon cinnamon
* 3 Tbsp unsalted butter, melted


Bourbon Sauce:

In a saucepan, melt butter; add sugar and egg, whisking to blend well. Cook over low heat, stirring constantly, until mixture thickens. (Do not allow to simmer, or it may curdle.) Whisk in bourbon to taste. Remove from heat. Whisk before serving. The sauce should be soft, creamy, and smooth.

Bread Pudding:

1 Preheat oven to 350°F.

2 Soak the bread in milk in a large mixing bowl. Press with hands until well mixed and all the milk is absorbed. In a separate bowl, beat eggs, sugar, vanilla, and spices together. Gently stir into the bread mixture. Gently stir the raisins into the mixture.

3 Pour butter into the bottom of a 9x13 inch baking pan. Coat the bottom and the sides of the pan well with the butter. Pour in the bread mix and bake at 350°F for 35-45 minutes, until set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan. Can also make in individual ramekins.

Serve with bourbon whiskey sauce on the side; pour on to taste. Best fresh and eaten the day it is made.


Best fresh and eaten the day it is made like many desserts. If you make a new sauce the dessert will have you hooked for days. Will keep at room temp for 3 days.


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