Classic Bread Pudding with Bourbon Sauce

12-14 cups of 1 inch cubes of day old French bread.
1 tablespoon unsalted butter
2 cups heavy cream
4 cups whole milk
6 large eggs
1/3/4 cups plus 2 tablespoons light brown sugar
4 ½ teaspoons pure vanilla extract
1 ½ teaspoons ground cinnamon
½ teaspoon grated nutmeg
¼ teaspoon salt
½ cup raisins – I use golden
Confectioners’ sugar for garnish
Whiskey/Bourbon Sauce (recipe below)

Preheat oven to 350 degrees Place the bread in a large bowl. Grease a 9 x 13 inch casserole dish with the tablespoon of butter, set aside.

Combine the heavy cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, salt and raisins in a large bowl. Whisk to mix. Pour the cram mixture over the bread, stir to combine. Allow the mixture to sit at room temperature for 30-45 minutes.

Transfer the bread mixture to the casserole dish and bake until the center of the bread pudding is set, 50-60 minutes.

Garnish the bread pudding with confectioners’ sugar and serve warm with the Warm Whiskey/Bourbon sauce.

Whiskey/Bourbon Sauce:

2 cups heavy cream
½ cup whole milk
½ cup white sugar
2 tablespoons cornstarch
¾ - 1 cup bourbon or other whiskey
Pinch of salt
2 tablespoons unsalted butter

In a 1 quart saucepan set over medium heat, combine the cream, milk and sugar. Place the cornstarch and ¼ of the bourbon in a small mixing bowl and whisk to thicken. Pour the bourbon mixture into the cream mixture and bring to a boil. 


Once the sauce begins to boil, reduce the heat to a gentle simmer and cook, stirring occasionally, for 5 minutes. Remove the sauce from the heat, add the salt, and stir in the butter and remaining bourbon. Serve warm.

( The bread pudding and sauce warms up nicely in the microwave oven, if you would like to make up ahead of time. Just be sure to stir the sauce, it will be very hot)
This is the basic recipe, every time I make it, I add new things such as pecans, sometimes candied cherries, and chocolate chunks can be added. Fun recipe to make your own!



Shared by Vicki Lewman Terra



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