Can I use a different type of bread other than French Bread?

Yes! You can use Challah or Brioche bread. Just make sure it is a day-old and stale so it doesn’t get too soggy.

Can I make this bread pudding into single serving sizes?

Sure! You can bake this into a large baking dish or individual dessert dishes such as ramekins. This is a great way for people to serve themselves and top their bread pudding with bourbon sauce or their favorite brand of vanilla ice cream.

Can I make the Bourbon Sauce without the Bourbon?

Yep! Instead of Bourbon you can turn this into a vanilla butter sauce by adding 2 ½ tablespoons of vanilla extract instead of Bourbon and serving over the warm pudding.

Old-Fashioned Bread Pudding Recipe with Bourbon Sauce

Description

This Old Fashioned Bread Pudding Recipe with Bourbon Sauce is made with Bourbon soaked raisins and topped with a delicious Bourbon Sauce!

Ingredients

Units Scale

1 loaf stale French Bread, cubed
4 eggs
3 c. milk
1/2 tbsp. Cinnamon
1/2 tsp. Nutmeg
1 tbsp. Vanilla extract
2 c. sugar
1 c. Raisins, soaked in Bourbon
BOURBON SAUCE
2 c. heavy cream
1/2 c. whole milk
1/2 c. sugar
2 tbsp. Cornstarch
3/4 c. Bourbon
Pinch of salt
2 tbsp. Butter
1 tbsp. Vanilla extract
Garnish: Vanilla Ice Cream, Powdered Sugar, mixed fruit

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Instructions

Place the raisins in a bowl and pour Bourbon over the raisins just until submerged. Soak for at least 1 hour, preferably, overnight.
Cut the French Bread into large cubes and place them in a large mixing bowl.
In a separate bowl, combine milk until and the eggs until well-mixed. Add the cinnamon, nutmeg, vanilla extract, and sugar. Whisk until all ingredients are mixed. Add the raisins including the Bourbon and stir. Pour milk mixture over the bread and allow it to soak for 10-15 minutes. Preheat oven to 350 Degrees.
Pour the bread mixture into a 2-quart 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 until the cornstarch has dissolved 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.

Prep Time: 25 mins
Cook Time: 35 mins
Category: Dessert
Method: Bake
Cuisine: American