Bread Pudding with Bourbon Sauce
Submitted by metalquilt
New Orleans-style bread pudding loaded with pecans, raisins, and apple, baked low and slow in spiced custard, then drenched in a rich bourbon butter sauce. Pure Southern indulgence.
YIELD
6 servingsPREP
30 minCOOK
60 minREADY
90 minWell now, if you’ve ever had bread pudding in the French Quarter, you know there’s a before and after. This right here is the real deal.
Stale French bread soaks up a custard spiced with cinnamon and nutmeg, studded with plump raisins, toasty pecans, and chunks of fresh apple. It bakes low and slow until the top gets golden and just a little crunchy, while the inside stays soft and custardy.
But let’s be honest: the bourbon sauce is the main event. Butter, powdered sugar, and a generous pour of bourbon come together into something so sinfully good you’ll want to drink it with a spoon.
Pro Tips
- Use genuine stale French bread, not dried-out sandwich bread. The texture and chew are completely different.
- Don’t skip the 45-minute soak. The bread needs time to absorb all that custard goodness.
- The bourbon sauce thickens as it cools. If it gets too thick, gently rewarm it in a double boiler.
- For a non-alcoholic version, swap the bourbon for strong brewed coffee with a splash of vanilla.
Ingredients
Directions
With an electric mixer, beat eggs until frothy (about 3 minutes).
Add sugar, nutmeg, vanilla and cinnamon, and beat until well blended.
In a sauce, heat the butter and milk until the butter melts (but do not allow it to boil).
In a large bowl, mix together raisins, pecans and bread cubes.
Combine the milk and egg mixtures, pour this over the bread and allow it to soak for 45 minutes.
Preheat oven to 350℉ (180℃).
Lightly grease individual ramekins or a large loaf pan.
Add the apple to the bread pudding, and spoon mixture into the baking container.
Place in oven immediately reduce heat 300℉ (150℃) and bake for 40 minutes.
Increase heat to 425 degrees F and bake for another 15 minutes until nicely browned.
To make bourbon sauce, combine 2 eggs and icing sugar.
Melt butter in a double broiler, whisk in egg mixture and cook, stirring constantly, until sugar has melted and sauce has thickened slightly.
Allow to cool, and add bourbon.
Serve over bread pudding.
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