Bourbon Bread Pudding Recipes

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BOURBON BREAD PUDDING



Bourbon Bread Pudding image

Use day-old bread in this decadent dessert recipe from Cheryl and Griffith Day, owners of Savannah's Back in the Day Bakery, for best results. If you don't have any on hand, dry out fresh bread in the oven for about 10 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Puddings & Custards     Bread Pudding Recipes

Number Of Ingredients 12

12 tablespoons (1 1/2 sticks) unsalted butter, plus more for baking dish
1 1/2 pound ciabatta, brioche, or challah, cut into 1 1/2-inch cubes (9 cups)
4 cups half-and-half
1 cup packed light-brown sugar
1/2 cup granulated sugar
3 tablespoons pure vanilla extract
5 large eggs, lightly beaten
1 cup golden raisins
4 tablespoons unsalted butter
2 tablespoons bourbon
1 cup confectioners' sugar
1/2 cup heavy cream

Steps:

  • Make the pudding: Preheat oven to 350 degrees with a rack set in the lower third of the oven. Lightly butter and 9-by-13-inch baking dish; set aside.
  • Place bread in a large bowl. Add half-and-half and toss to soak. Set aside at room temperature.
  • In a medium saucepan, melt butter over medium heat. Remove from heat and add both sugars and vanilla; stir until smooth and well combined.
  • In a medium bowl, whisk eggs. Whisk in butter mixture until smooth and well combined. Pour over bread tossing until well combined.
  • Pour bread mixture into prepared baking dish, spreading evenly. Sprinkle raisins over top and gently work into pudding, making sure liquid covers the bread. Cover baking dish with parchment paper-lined aluminum foil. Transfer to oven and bake for 55 minutes. Remove foil and continue baking until bread pudding is golden brown, 10 to 15 minutes.
  • Make the glaze: Melt butter in a medium saucepan over medium heat. Remove from heat and add bourbon and confectioners' sugar, stirring until incorporated. Add cream and mix until smooth. Pour glaze over top of bread pudding and let stand 15 minutes before serving. Bread pudding is best served warm, but can be kept refrigerated, tightly covered, for up to 4 days.

BREAD PUDDING WITH BOURBON SAUCE



Bread Pudding with Bourbon Sauce image

There's nothing better than this comforting bread pudding recipe on a cold, wintry day. The bourbon sauce makes the dessert taste special, but it's so easy to prepare-the slow cooker does most of the work! -Hope Johnson, Youngwood, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 3h15m

Yield 6 servings.

Number Of Ingredients 14

3 large eggs
1-1/4 cups 2% milk
1/2 cup sugar
3 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
4-1/2 cups day-old cubed brioche or egg bread
1-1/4 cups raisins
BOURBON SAUCE:
1/4 cup butter, cubed
1/2 cup sugar
1/4 cup light corn syrup
3 tablespoons bourbon

Steps:

  • In a large bowl, whisk together first seven ingredients; stir in bread and raisins. Transfer to a greased 4-qt. slow cooker. Cook, covered, on low 3 hours. (To avoid scorching, rotate slow cooker insert one-half turn midway through cooking, lifting carefully with oven mitts.) , For sauce, place butter, sugar and corn syrup in a small saucepan; bring to a boil, stirring occasionally. Cook and stir until sugar is dissolved. Remove from heat; stir in bourbon. Serve warm sauce over warm bread pudding.

Nutrition Facts : Calories 477 calories, Fat 12g fat (6g saturated fat), Cholesterol 130mg cholesterol, Sodium 354mg sodium, Carbohydrate 84g carbohydrate (59g sugars, Fiber 2g fiber), Protein 8g protein.

BREAD PUDDING WITH BOURBON SAUCE



Bread Pudding with Bourbon Sauce image

A classic recipe for bread pudding lovers everywhere!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 8

Number Of Ingredients 12

2 cups milk
1/4 cup butter or margarine
1/2 cup granulated sugar
1 teaspoon ground cinnamon or nutmeg
1/4 teaspoon salt
2 eggs, slightly beaten
6 cups dry bread cubes (8 slices)
1/2 cup raisins, if desired
1 cup packed brown sugar
1/2 cup butter or margarine
2 tablespoons whipping cream
3 to 4 tablespoons bourbon or 2 teaspoons brandy extract

Steps:

  • Heat oven to 350°F. In 2-quart saucepan, heat milk and 1/4 cup butter over medium heat until butter is melted and milk is hot.
  • In large bowl, mix granulated sugar, cinnamon, salt and eggs with wire whisk until well blended. Stir in bread cubes and raisins. Stir in milk mixture. Pour into ungreased 8-inch square (2-quart) glass baking dish or 1 1/2-quart casserole. Place casserole in 13x9-inch pan; pour boiling water into pan until 1 inch deep.
  • Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge of baking dish comes out clean.
  • In 1-quart heavy saucepan, heat all sauce ingredients to boiling over medium heat, stirring constantly, until sugar is dissolved. Serve sauce over warm bread pudding. Store in refrigerator.

Nutrition Facts : Calories 450, Carbohydrate 56 g, Cholesterol 110 mg, Fat 4 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 43 g, TransFat 1 g

BREAD PUDDING WITH BOURBON SAUCE



Bread Pudding With Bourbon Sauce image

This Southern Bread Pudding is luscious. Be sure to serve the bourbon sauce while it is slightly warm. Quite often, this is our family's choice of holiday desserts. This came from an old southern cookbook many years ago.

Provided by NoSpringChicken

Categories     Dessert

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 11

1 loaf French bread, cut into 1 inch cubes (16 oz.)
4 cups milk
3 large eggs, beaten
2 cups sugar
1 cup raisins
3 tablespoons butter
2 tablespoons pure vanilla extract
1/2 cup butter, softened
1 cup sugar
1 large egg, well beaten
2 tablespoons Bourbon

Steps:

  • Combine bread and milk in a large mixing bowl; set aside for 5 minutes.
  • Add eggs, sugar, raisins, butter and vanilla; stir well.
  • Spoon mixture into a greased 3 quart casserole.
  • Bake, uncovered, at 325°F for 1 hour or until firm.
  • Cool in pan at least 20 minutes before serving.
  • Spoon into individual serving bowls; serve with Bourbon Sauce.
  • Bourbon Sauce: Combine butter and sugar in a small saucepan; cook over medium, stirring frequently, until sugar dissolves.
  • Add egg, stirring briskly with a wire whisk until well blended.
  • Cook over medium heat 1 minute.
  • Remove from heat, cool slightly; stir in bourbon.

BOURBON BREAD PUDDING



Bourbon Bread Pudding image

Provided by Pat Neely

Categories     Bourbon     Milk/Cream     Egg     Dessert     Bake     New Year's Eve     Winter     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 10

Number Of Ingredients 12

2 tablespoons butter, plus more for greasing
10 cups cubed brioche bread (from a 1-pound loaf)
1 cup chopped pecans
4 cups half-and-half
1 cup whole milk
5 eggs, beaten
1 cup packed dark-brown sugar
3 tablespoons bourbon
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon grated nutmeg

Steps:

  • Butter a 13 by 9-inch baking dish, and put the cubed brioche in it. Sprinkle with the pecans.
  • Whisk together the half-and-half, milk, eggs, butter, brown sugar, bourbon, vanilla, cinnamon, salt, and nutmeg in a large bowl.
  • Pour the custard mixture over the bread in the baking dish, giving the bread a stir to make sure it's coated. Let the pudding sit for 1 hour, so the bread can fully absorb the milk.
  • Preheat the oven to 350 degrees F. Once it is ready, put the dish in the oven and bake for 50 minutes, or until puffy and set. Remove, and let stand 10 minutes before serving. This is absolutely lovely when served with some fresh whipped cream.

BREAD PUDDING WITH WARM BOURBON SAUCE



Bread Pudding with Warm Bourbon Sauce image

This signature dessert from New Orleans is a classic Creole dish.

Categories     Bourbon     Dairy     Egg     Dessert     Bake     Mardi Gras     Fall     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

4 large eggs
1 cup whole milk
1 cup whipping cream
1/4 cup sugar
1 teaspoon vanilla extract
Pinch of salt
4 cups day-old cinnamon-raisin bread with crusts, cut into 1/2-inch pieces
1/2 cup pecans, toasted, chopped
Bourbon Sauce

Steps:

  • Butter 8-inch square baking dish. Whisk first 6 ingredients in medium bowl. Place bread and pecans in prepared dish. Pour milk mixture over and let stand 5 minutes. Push down bread into custard. Refrigerate 2 hours, pushing bread into custard occasionally.
  • Preheat oven to 375°F. Place bread pudding in large metal baking pan. Add enough boiling water to baking pan to come 1 inch up sides of dish with bread pudding. Bake until pudding is puffed and golden brown on top, approximately 50 minutes. Remove dish with bread pudding from water and cool slightly. Cut into squares. Serve bread pudding warm with sauce.

BREAD PUDDING WITH SOUTHERN BOURBON SAUCE



Bread Pudding with Southern Bourbon Sauce image

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 6 servings

Number Of Ingredients 13

3 cups stale French bread, cut in 3/4-inch cubes
2 cups milk
2 eggs
1 cup sugar
1 tablespoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
4 tablespoons butter, melted and slightly cooled
1/2 cup sultana raisins
2 egg yolks
1 stick butter, not margarine
1 cup sugar
1/3 cup bourbon whiskey, to taste

Steps:

  • Preheat oven to 350 degrees F.
  • Place stale bread in a bowl with milk and squeeze the bread with your hand until well saturated with milk.
  • With an electric mixer on high speed in a separate bowl, beat eggs with sugar until thick and pale. Stir in the vanilla, cinnamon, nutmeg, butter and raisins to the egg mixture. Add the soaked bread crumbs to the egg mixture and stir well. Let stand for 10 minutes. It is important to allow enough time for the bread to absorb the egg mixture or the bread crumbs will float to the top during baking, leaving a layer of custard on the bottom of the dish.
  • Transfer the mixture to a greased baking dish. Bake until firm, or until a knife inserted in the middle comes out clean, about 45 to 50 minutes. Let it slightly cool in the dish.
  • Meanwhile, near the end of the baking time, make the sauce. With an electric mixer, beat egg yolks until thick and pale. In a saucepan, melt the butter and sugar. Pour the butter and sugar mixture over the egg yolks, beating constantly with the mixer, until well thickened. Stir in bourbon by hand. Serve the pudding warm with vanilla ice cream if desired. Pass the hot bourbon sauce separately.

BOURBON BREAD PUDDING



Bourbon Bread Pudding image

A sweet bourbon bread pudding for large get-togethers. My family requests that I bring this every holiday!

Provided by BugNBear

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h5m

Yield 16

Number Of Ingredients 12

4 cups milk
½ cup butter
1 cup white sugar
4 large eggs, beaten slightly
2 teaspoons ground cinnamon
¼ teaspoon salt
12 cups dry bread cubes
½ cup raisins
¼ cup finely chopped hazelnuts
2 cups packed brown sugar
1 cup butter
½ cup bourbon whiskey

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat milk and 1/2 cup butter in a saucepan over medium heat until butter is completely melted, 3 to 5 minutes.
  • Mix sugar, eggs, cinnamon, and salt together in a large mixing bowl with a whisk until well blended. Stir in milk mixture. Stir in bread cubes, raisins, and hazelnuts. Let sit for 5 minutes. Pour into an ungreased 9x13-inch baking dish.
  • Bake, uncovered, until a toothpick inserted into the center comes out clean, 40 to 45 minutes.
  • While pudding is baking, heat brown sugar, 1 cup butter, and bourbon whiskey in a pot over medium heat, stirring constantly, until boiling and sugar is dissolved, about 5 minutes. Set aside.
  • Pour sauce over bread pudding when done.

Nutrition Facts : Calories 469.6 calories, Carbohydrate 59.9 g, Cholesterol 97.1 mg, Fat 21.9 g, Fiber 1.2 g, Protein 6.3 g, SaturatedFat 12.4 g, Sodium 388.5 mg, Sugar 46 g

BOURBON BREAD PUDDING



Bourbon Bread Pudding image

Here we go back to New Orleans again, with Bourbon Street flair. Southern bourbon-soaked brioche bread makes a hearty Creole-style dessert. SERVES 10

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Number Of Ingredients 12

2 tablespoons butter, plus more for greasing
10 cups cubed brioche bread (from a 1-pound loaf)
1 cup chopped pecans
4 cups half-and-half
1 cup whole milk
5 eggs, beaten
1 cup packed dark-brown sugar
3 tablespoons bourbon
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon grated nutmeg

Steps:

  • Butter a 13 by 9-inch baking dish, and put the cubed brioche in it. Sprinkle with the pecans.
  • Whisk together the half-and-half, milk, eggs, butter, brown sugar, bourbon, vanilla, cinnamon, salt, and nutmeg in a large bowl.
  • Pour the custard mixture over the bread in the baking dish, giving the bread a stir to make sure it's coated. Let the pudding sit for 1 hour, so the bread can fully absorb the milk.
  • Preheat the oven to 350 degrees F. Once it is ready, put the dish in the oven and bake for 50 minutes, or until puffy and set. Remove, and let stand 10 minutes before serving. This is absolutely lovely when served with some fresh whipped cream.

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Top Asked Questions

How do you make bourbon bread pudding sauce?
To prepare sauce, combine 1/2 cup sugar, corn syrup, and butter in a small saucepan over medium heat. Bring to a simmer; cook 1 minute, stirring constantly. Remove from heat; stir in 1/4 cup bourbon. Serve each bread pudding piece warm with about 1 tablespoon sauce.
How to make bourbon pudding with raisins?
To prepare pudding, combine raisins and 2 tablespoons bourbon in a bowl. Let stand 30 minutes. Drain mixture in a sieve over a bowl, reserving liquid. Combine reserved liquid, milk, and next 6 ingredients (milk through eggs) in a large bowl, stirring well with a whisk. Add bread, tossing gently to coat.
What is a good recipe for bread pudding?
A classic recipe for bread pudding lovers everywhere! Heat oven to 350°F. In 2-quart saucepan, heat milk and 1/4 cup butter over medium heat until butter is melted and milk is hot. In large bowl, mix granulated sugar, cinnamon, salt and eggs with wire whisk until well blended. Stir in bread cubes and raisins.
What can I use instead of Bourbon in bread pudding?
Bread Pudding Recipe. Use 1/2 cup of water mixed with 1 Tbsp vanilla extract and 2 Tbsp of cider or white vinegar in place of the bourbon called for in the sauce recipe. Get the raisins soaking in bourbon before you start anything with this recipe. You can even soak them a day or two ahead. The bread you use should be a little dry.

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