Bread Pudding with Bourbon Sauce

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The decadent bourbon glaze mixed with cinnamon, pecans and raisins from the pudding is absolute heaven.

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Ingredients

  • 1 lb. French style bread (the firmer the better)
  • 3 1/4 C. milk
  • 3 eggs
  • 2 tsp. vanilla
  • 3/4 C. granulated sugar
  • 1/4 tsp. cinnamon
  • 1/4 C. pecans
  • 1/4 C. raisins (optional)
  • Bourbon Sauce:
  • 1 C. granulated sugar
  • 6 Tbs. butter, melted
  • 1/2 C. buttermilk
  • 1 Tbs. (or more!) Bourbon
  • 1/2 tsp. baking soda
  • 1 Tbs. white corn syrup
  • 1 tsp. vanilla

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Directions

Tear bread into medium pieces. Add sugar and cinnamon. Mix milk, lightly beaten eggs, and vanilla. Add to bread mix. Place 1/2 mix in casserole. Layer pecans and raisins, if used. Top with the rest of the mix. Bake at 350 degrees for 30 minutes or until lightly brown. Serve warm with Bourbon sauce.

To make sauce, in a sauce pan mix all ingredients. Bring to a boil for 1 minute. Serve warm.

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