This Old Fashioned Bread Pudding Recipe with Bourbon Sauce is the perfect comfort food dessert.
As we prepare for Easter, you should add this Old Fashioned Bread Pudding Recipe with Bourbon Sauce to your dessert options.
It is amazing how as you get older your taste buds change. I remember the first time I’ve heard of the concept of Bread Pudding and I thought it was gross! I mean, who wants to eat soggy bread. For the longest time, I wasn’t open to the idea of Bread Pudding until I had it for the first time at Pappadeaux Seafood Kitchen (one of my favorite restaurants). I’m not sure what made me change my mind to become open to trying Bread Pudding, but the opportunity presented itself so I took advantage. Let-me-tell-y’all-something…it was amazing!!!!!! Oh my goodness, it was so good. It was soggy bread, but it didn’t’ taste like soggy bread. Does that make sense?
I guess the best way I can describe the texture is smooth and soft. Is it almost like really warm Pumpkin Pie (I know that is a weird comparison)? That is the best way I can describe the texture. In addition to its warm and cozy flavor, it also has raisins and typically served with a Bourbon Sauce that is to DIE for. I am typically not a fan of raisins in desserts, but it works in this Bread Pudding recipe. In my recipe for this Old Fashioned Bread Pudding Recipe with Bourbon Sauce, I soaked my raisins overnight in Bourbon. You don’t have to soak them that long, at least 30 minutes.
I can feel through the blog waves of the universe there are still a few skeptics out there. Let me tell you, I get it. The concept of Bread Pudding is a difficult idea to digest. For me, Tapioca Pudding is a recipe that is difficult for me. In fact, I am willing to go on record and say I will never try Rice Pudding AKA Tapioca Pudding. It does not look good. A dish could actually be great, but if I can’t get around the way it looks, I will never know how great it really is. If you are feeling that way about Bread Pudding, let me offer you something that may help you reshape the way you think of Bread Pudding. Bread Pudding is kind of like French Toast Casserole but with Bourbon and Raisins. Does that help?
Historically Bread Pudding is a dessert that was created for frugality purposes. Instead of throwing away old pieces of bread, cooks would take the remaining pieces, add a little sugar, milk, and cream and that is how Bread Pudding was made. I’ve often heard the elders in my family rave about Bread Pudding in all its glory. I know it has been a dessert that isn’t as popular as current desserts, but we shouldn’t give up on the desserts of our past because they are amazing and great. If you like this Old Fashioned Bread Pudding Recipe with Bourbon Sauce, you will also love me Peach Bread Pudding with Vanilla Ice Cream Sauce as well. Happy eating!
Bourbon Sauce partially adapted from Emeril Lagasse
- 1 loaf stale French Bread, cubed
- 4 eggs
- 3 c. milk
- ½ tbsp. Cinnamon
- ½ tsp. Nutmeg
- 1 tbsp. Vanilla extract
- 2 c. sugar
- 1 c. Raisins, soaked in Bourbon
- BOURBON SAUCE
- 2 c. heavy cream
- ½ c. whole milk
- ½ c. sugar
- 2 tbsp. Cornstarch
- ¾ c. Bourbon
- Pinch of salt
- 2 tbsp. Butter
- 1 tbsp. Vanilla extract
- Place the raisins in a bowl and pour Bourbon over the raisins just until submerged. Soak for, at least, 1 hour or longer.
- Cut the French Bread into large cubes and place them in a large bowl.
- In a separate bowl, whisk together the eggs and milk until well mixed. Add the cinnamon, nutmeg, vanilla extract, and sugar. Whisk until all ingredients are mixed. Add the raisins including the remaining Bourbon and stir. Pour the liquid over the bread and allow to soak for 5-7 minutes. Preheat oven to 350 Degrees.
- Pour bread mixture in a 9X13 casserole dish. Bake in preheated oven uncovered for 35 minutes. Remove from oven and cover with aluminum foil until ready to serve.
- For Sauce: Add cream, milk, and sugar to a medium saucepan over medium heat. In a small bowl add the cornstarch and ¼ cup of Bourbon and mix together until cornstarch has dissolved and pour in the heavy cream mixture and bring to a simmer. Whisk constantly to avoid scorching. The mixture will thicken. Remove from heat and add the salt, butter, vanilla extract and the remaining ½ cup of Bourbon. Whisk ingredients. Pour over the Bread Pudding or serve on the side for individual serving.