Bread Pudding With Warm Bourbon Sauce

BEST BREAD PUDDING WITH VANILLA SAUCE



Best Bread Pudding with Vanilla Sauce image

We found this recipe tucked inside my mom's Bible when going through her things. It has become a family tradition on the first snow day of the year and if that doesn't happen, which can be the case here in central Virginia, we know it'll be the featured dessert at Easter and anytime a comfort food is in order.

Recipe From allrecipes.com

Provided by Gail Cobile

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h25m

Yield 8

Number Of Ingredients 16

3 eggs, beaten
1 ½ cups white sugar
2 tablespoons light brown sugar
½ teaspoon ground cinnamon
¼ cup butter, melted
3 cups whole milk
10 slices hearty farmhouse-style bread, toasted and cut into cubes
1 cup raisins
½ cup light brown sugar
1 tablespoon all-purpose flour
1 pinch ground cinnamon
1 egg
2 tablespoons butter, melted
1 ¼ cups whole milk
1 pinch salt
1 tablespoon vanilla extract
Calories546.3 calories
Carbohydrate91.7 g
Cholesterol128.8 mg
Fat16.5 g
Fiber1.6 g
Protein10.5 g
SaturatedFat8.9 g
Sodium387.3 mg
Sugar72.4 g

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
  • In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
  • Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
  • For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.

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.

Recipe From food.com

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.

BREAD PUDDING WITH BOURBON SAUCE



Bread Pudding with Bourbon Sauce image

A classic recipe for bread pudding lovers everywhere!

Recipe From bettycrocker.com

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
Calories450
Carbohydrate56 g
Cholesterol110 mg
Fat4 1/2
Fiber0 g
Protein6 g
SaturatedFat13 g
ServingSize1 Serving
Sodium430 mg
Sugar43 g
TransFat1 g

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.

SHYLA'S BREAD PUDDING WITH BUTTERY BOURBON SAUCE



Shyla's Bread Pudding With Buttery Bourbon Sauce image

Need an impressive and easy holiday dessert? Try this bread pudding recipe. It's one of the best we've ever had. The texture is firm without being dry. Adding raisins and pecans gives the pudding texture and adds flavor. The cinnamon and nutmeg are subtle leaving the main flavor from the buttery bourbon sauce. Warm and buttery...

Recipe From justapinch.com

Provided by Shyla Michelle

Categories     Puddings

Time 1h

Number Of Ingredients 19

BREAD PUDDING
1 loaf French bread, 14 oz (day old)
3 1/4 c milk
3/4 c granulated sugar
3 eggs, lightly beaten
2 tsp vanilla
1/4 tsp cinnamon
1/4 tsp nutmeg
1 dash(es) salt
1/2 c raisins
1/4 c pecans (optional)
BUTTERY BOURBON SAUCE
1 c granulated sugar
6 Tbsp butter, melted
1/2 c buttermilk
1 1/2 Tbsp bourbon (or more to taste)
1/2 tsp baking soda
1 Tbsp light corn syrup
1 tsp vanilla

Steps:

  • 1. Begin this recipe by preheating your oven to 350 degrees F. Cut the bread into cubes, about ½ inch each. Place the bread cubes in a large bowl.
  • 2. Add the sugar, cinnamon, nutmeg, and dash of salt.
  • 3. Mix the milk, eggs, and vanilla extract in a bowl.
  • 4. Add to the bread mixture.
  • 5. Mix well.
  • 6. Place 1/2 of the bread mixture in a casserole dish.
  • 7. Now you can layer the pecans and raisins on top of the bread mixture if used.
  • 8. Top the layers in the casserole dish with the remaining bread mixture.
  • 9. Bake at 350 degrees F for 30 minutes or until lightly brown. Serve the pudding warm with buttery bourbon sauce.
  • 10. For the buttery bourbon sauce, in a saucepan combine all the ingredients. Stir well and bring the mixture to a boil for 1 minute. Remove from the heat.
  • 11. Serve warm over bread pudding.

CINNAMON BREAD PUDDING WITH WARM VANILLA BOURBON SAUCE RECIPE - (4.1/5)



Cinnamon Bread Pudding with Warm Vanilla Bourbon Sauce Recipe - (4.1/5) image

Recipe From keyingredient.com

Provided by newlywedcook

Number Of Ingredients 20

8 slices cinnamon raisin bread cubes, crusts removed (an equivalent amount of day old whole wheat baguette works well too)
1/4 cup raisins
1 tbsp butter
1/2 cup mini chocolate chips
3/4 cup brown sugar
1/4 cup sugar
1 cup low fat evaporated milk
3/4 cup skim milk
1/4 cup butter
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
2 eggs, beaten
dash of rum
Warm Vanilla Bourbon Sauce
1 tablespoon butter
1 teaspoon ground cinnamon
1/4 cup sugar
1/2 cup milk and 3 tbsp milk mixed with 2 tsp cornstarch
1 tablespoon Bourbon whiskey
1 tablespoon vanilla

Steps:

  • 1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a round 9 inch cake pan. 2. Cut cinnamon raisin bread into medium sized cubes and arrange evenly in cake pan. 3. In a small frying pan over medium heat, sauté the raisins with a dash of cinnamon in a tbsp of butter until soft. Toss raisins and chocolate chips with bread cubes. 4. In a small saucepan over medium heat, combine sugars, milk, 1 tbsp cinnamon and butter. Stir until butter is melted. Allow to cool slightly and stir in vanilla. Temper the eggs by adding a few tablespoons of the butter sauce to the eggs. (This step raises the temperature of the eggs to prevent 'scrambling!') Add eggs to butter mixture and pour over bread cubes. 5. Create a water bath by filling a large baking pan with sides with ½ inch of water. Place cake pan in water bath & cover cake pan with foil. Bake in preheated oven 40 minutes. Remove foil and bake another 10 minutes uncovered. Vanilla Bourbon Sauce 6. After replacing the bread pudding in the oven to finish cooking, prepare the Bourbon sauce. 7. Whisk together 3 tbsp milk and cornstarch in a small bowl. Melt butter in a small saucepan over medium heat. Once butter is melted, add Bourbon and sugar and stir constantly until boiling. Slowly add cornstarch mixture to thicken the sauce. Continue cooking until thick, stirring constantly. Remove from heat when thick. 8. After removing bread pudding from oven, pour Bourbon sauce over the bread pudding. Let sit 5 minutes before serving to allow sauce to flavor the bread pudding. The sauce will continue to thicken and form a beautiful glaze over the bread pudding.

BREAD PUDDING WITH WARM BOURBON SAUCE



Bread Pudding with Warm Bourbon Sauce image

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

Recipe From epicurious.com

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.

COCONUT CREOLE BREAD PUDDING WITH BOURBON SAUCE



Coconut Creole Bread Pudding with Bourbon Sauce image

Recipe From epicurious.com

Categories     Bourbon     Dairy     Egg     Fruit     Nut     Dessert     Bake     Mardi Gras     Coconut     Winter     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 17

For pudding
3/4 pound baguette
1 cup canned crushed pineapple
1 cup pecans
3 large eggs
3/4 cup sugar
1 cup milk
1 1/2 cups heavy cream
1 teaspoon vanilla
2 tablespoons unsalted butter
1 cup sweetened flaked coconut
For sauce
2 tablespoons cornstarch
1/3 cup bourbon
1 cup heavy cream
1 cup milk
1/4 cup sugar

Steps:

  • Make pudding:
  • Discard crust from bread and cut enough bread into 1/2-inch cubes to measure 6 cups. In a large baking pan dry bread, uncovered, at room temperature 12 hours. (Alternatively, dry bread in a 250°F oven 1 hour.)
  • Butter a 1 1/2-quart shallow baking dish.
  • Drain pineapple well. Chop pecans and toast golden. In a bowl toss together bread, pineapple, and half of pecans and transfer to baking dish. In bowl whisk together eggs, sugar, milk, cream, and vanilla and pour slowly and evenly over bread mixture. Chill pudding, covered, at least 1 hour and up to 1 day.
  • Preheat oven to 350°F.
  • Sprinkle remaining pecans over pudding. Cut butter into bits and dot pudding with it. Bake pudding in middle of oven 20 minutes. Remove pudding from oven and drop walnut-size mounds of coconut decoratively on top. Bake pudding until coconut is golden brown, about 20 minutes more.
  • In a small bowl stir together cornstarch and bourbon. In a small heavy saucepan bring cream, milk, sugar, and a pinch salt to a boil, stirring until sugar is dissolved. Whisk cornstarch mixture and whisk into cream mixture. Boil sauce gently, whisking, 1 minute, or until thickened. Keep sauce warm, covered.
  • Serve pudding warm or at room temperature with sauce.

BREAD PUDDING WITH SOUTHERN BOURBON SAUCE



Bread Pudding with Southern Bourbon Sauce image

Recipe From foodnetwork.com

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.

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