Bread Pudding with Bourbon Sauce

Cream and sugar laced with vanilla and cinnamon wrap around nuts and tangy fruit in the heart of this delicious Bread Pudding. Drizzle Bourbon Sauce over the top for a note of sweet punctuation.

A side view of a square-cut slice of Bread Pudding drizzled with Bourbon Sauce.

Something New

Last month, while I was in Paducah, Kentucky, I tried something new. Until I had lunch that beautiful spring day, at the Stranded Cow in Paducah’s Lowertown Arts District, I had never actually eaten Bread Pudding. I guess it was the raisins that always put me off.

That day, though, out and about in the warm Kentucky sunshine, seemed tailor-made for second chances. I wanted to try something new and so I ordered the Bread Pudding for dessert and dug in. Mmmmm! The flavors were luscious. Right away I could see that this was a good move. The taste was cream and sugar soft, with vanilla and cinnamon wrapped around the texture and tang of nuts and fruit. A smooth hint of whiskey added warm punctuation.

The creaminess of that Bread Pudding lingered in my mind. It was exquisite and gracefully balanced by the firm but even texture of the bread. Walnuts added interest and earthy flavor and the dried fruit was plump and, well, chewy(?)…. but never mind about that. I really enjoyed it, raisins and all, and have been eager to try making it at home ever since we left our table.

The Bread Pudding Basics

I asked Grace, owner of the Stranded Cow, if she would share her recipe. She offered what help she could. It seems she cooks like Mammaw often did, with more of a list of basic ingredients than a recipe. She told me that her Bread Pudding was a composition of:

  • Bread
  • Raisins
  • Dried Cranberries
  • Walnuts
  • Brown sugar
  • Cinnamon
  • Vanilla

To that, she told me, she adds enough milk and eggs to make it really moist. Then she bakes it until firm.

Bread Pudding baked in a 9 x 9-inch baking pan.

Adding Some Details

I appreciated Grace’s bread crumbs but I felt like I needed a little more information. When I got home I turned to Epicurious.com for some direction. There I found a recipe for Bread Pudding with Warm Bourbon Sauce and used it as my guide. Still, I made a few adaptations:

  1. The recipe called for day old cinnamon raisin bread. You are not likely to find cinnamon-raisin anything at my house. There is, however, a wonderful cinnamon bread available at my local market which contains no raisins. I used it instead.
  2. To follow Grace’s lead I did actually look around my kitchen for some raisins. I couldn’t find any. (I guess I should have saved that package from the airplane back from Kentucky, the one that came in my purchased snack box the airline offers, instead of discreetly tucking the little package into the magazine pocket in front of me.) I did find dried cranberries though. In hopes of making my raisin substitute even a little less “raisiny,” I plumped them up before assembling the Bread Pudding by soaking them in a mixture of whiskey and orange juice in the refrigerator overnight. That actually made them tasty enough that I was tempted to just eat them on the spot instead of putting them in the recipe, but I did have this post to write…
  3. I also added nuts. I toasted walnuts, but any type of nuts could be used.
  4. I chose to use milk instead of a mixture of milk and cream. To make this dessert richer you could use half whipping cream in the recipe. Generally, I prefer this lower fat version.
  5. I used brown sugar instead of white sugar to enhance the casual southern flavor of the luscious milk and sugar base.

The Final Outline

So here is the recipe I ended up with. It turned out great! I will definitely be making Bread Pudding with Bourbon Sauce again.

What’s more, this is really the kind of recipe that can be adapted to whatever is on hand. It could be made with other dried fruit or nuts or none at all. It could also be made with leftover Challah or French Bread, just add a bit more sugar and cinnamon. Or you could omit the sugar and topping all together and add cheese, fresh herbs and/or other bits and pieces to create a savory bread pudding. You could change the spices and ingredients seasonally. The possibilities are endless. Just sitting here I am thinking how great it would be to make:

I’ll let you know if I come up with anything wonderful!

Bread Pudding with Bourbon Sauce

Course: DessertCuisine: AmericanDifficulty: Easy
Servings

9

servings
Prep time

15

minutes
Cooking time

50

minutes
Chilling Time

3

hours

Ingredients

  • Bread Pudding:
  • 4 large eggs

  • 2 cups whole milk

  • 1/4 cup brown sugar

  • 1 or 2 teaspoons vanilla extract

  • 1/4 teaspoon cinnamon

  • pinch of salt

  • 5 cups day old cinnamon bread, cut into ½ inch pieces

  • 1/2 cup dried cranberries (soaked in 2 Tablespoons whiskey or orange juice)

  • 1/2 cup toasted nuts

  • whipped cream

  • Bourbon Sauce:
  • 1/4 cup unsalted butter

  • 1/2 cup sugar

  • 3 tablespoons whipping cream

  • 2 tablespoons bourbon whiskey

  • Pinch of salt

Directions

  • Bread Pudding:
  • Prepare an 8-inch square baking dish by buttering the sides and bottom of the pan.
  • Whisk together the eggs, milk, brown sugar, vanilla, cinnamon and salt.
  • Mix the bread, soaked cranberries and toasted nuts and arrange in the prepared pan.
  • Pour the milk mixture over the top of the bread and let stand for five or ten minutes pressing any dry bread on the top gently down into the custard mixture.
  • Refrigerate the mixture for several hours or until ready to bake.
  • Bake at 375F for approximately 50 minutes, or until pudding is puffy and golden.
  • Remove from the oven and cool slightly.
  • Serve warm topped with Bourbon Sauce and whipped cream.
  • Bourbon Sauce:
  • In a small saucepan, melt the butter over medium heat.
  • Add the remaining ingredients, whisking until well combined.
  • Simmer, whisking often, until thickened, approximately 3 minutes.
  • Cool slightly and serve over warm Bread Pudding.

Notes

  • I think this Bourbon Sauce might also be great over butter pecan ice cream, or as a topping for cheesecake.
  • For a simpler, stronger, Bourbon Sauce that doesn’t need to be cooked try: 1 stick melted butter, 3 cups powdered sugar and 1/2 cup whiskey. Mix until well combined. Adjust quantities to achieve the consistency (and potency) you desire.

12 Comments

  1. Hi Lisa, Thank you for sharing this recipe. I’m new to making bread pudding but love it. I want to have more so is it ok to double all ingredients and use a 9×13 cake pan? If that’s ok, it would mean using 8 eggs. Does that sound ok? I’ve looked on-line for bread pudding recipes and yours sounded the best. I just need to omit the nuts and cranberries but I didn’t think that would affect the outcome (?).
    I can’t wait to try this over the weekend.
    Thank you again.

  2. Katie – Thank you for sharing your comments!
    Using biscuits, as you describe, sounds delicious. I know from experience that biscuits make a great Bread Pudding. I have also been wanting to try a variation with croissants. Thanks for the reminder.

    There are so many great ways to approach this thrifty and practical dessert. I still can't believe it took me so long to get around to trying it!

  3. Bread pudding is one of my favorites and this recipe is quite similar to my own 'method'(meaning that I do not use a real recipe but incorporate what is on hand with the basic ingredients) My very, very best version uses leftover, homemade biscuits that have been split, buttered and toasted…add some dried peaches cut into small pieces, the plumped cranberries, toasted nuts and usually a chopped apple. The bourbon sauce is a must–mine is the second version with powdered sugar and I usually use Southern Comfort instead of bourbon cause that's what I keep for sore throats. #2 Try making bread pudding from butter croissants..get them marked down at the bakery dept and cut into pieces–I let them sit out on countertop overnight before stirring up the pudding. You gotta' try these two if you love BP!

  4. Gourmet Mama

    I frequently make bread pudding, but usually add fresh fruit (apples, peaches, etc.). And I've never used a water bath . . . I just bake it straight. Always turns out luscious! Definitely need to try the bourbon sauce though. 😀

  5. Mmmmm… I love the sound of this, the sauce goes really well with it too! Thanks for sharing!

  6. Grace – Glad you like the post. My visit to Lowertown was an inspiration to me in many ways. I do hope to come back soon….. And the necklace is great!

    Sylvie – The bourbon sauce has a great flavor, in fact it is worth doubling the recipe so that you have some on hand for other uses.

    Rivka – I hope you try it. If you do, let me know how it turns out.

    Patricia – Me too, now that you mention it! The pan I made didn’t last long…

    Stef – Thanks! I can’t wait to try another version.

    Southern Hostess – Thank you! It really was delicious.

    Thank you all for stopping by!

  7. the southern hostess

    This sounds so rich and incredible!

  8. I love bread pudding! You’re right, there are so many great ways to make it! Yours looks fantastic!

  9. Patricia Scarpin

    That is the type of decadent dessert I wish I could have right now, Lisa!

  10. This recipe sounds ridiculous! I’m a little excited to try it, myself…thanks for sharing!

  11. What a great looking bread pudding and the bourbon sauce just gotta be perfect with it!

  12. Anonymous

    Lisa,

    You need to know how much this tickles me! Blog on and come back soon.

    Grace

    P.S. how wonderful do you feel wearing your new necklace?

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