Bread Pudding With Warm Bourbon Sauce Recipes

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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.

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.

BREAD PUDDING WITH WARM BOURBON SAUCE



Bread Pudding With Warm Bourbon Sauce image

Make and share this Bread Pudding With Warm Bourbon Sauce recipe from Food.com.

Provided by Juenessa

Categories     Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 13

4 large eggs
1 cup whole milk
1 cup whipping cream
1/4 cup sugar
1 teaspoon vanilla extract
1 pinch salt
4 cups cinnamon-raisin bread (day old bread with crusts, cut into 1/2-inch pieces)
1/2 cup pecans, toasted, chopped
1/4 cup unsalted butter
1/2 cup sugar
3 tablespoons whipping cream
2 tablespoons Bourbon
1 pinch salt

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.
  • To make the bourbon sauce:.
  • Melt butter in small saucepan over medium heat.
  • Whisk in remaining ingredients.
  • Simmer until thickened, whisking often, about 3 minutes.
  • Cool slightly.
  • Place some of the sauce on top of a square of bread pudding.
  • **Cook time does not include refrigeration time of 2 hours.

Nutrition Facts : Calories 479.1, Fat 36.3, SaturatedFat 18.1, Cholesterol 230, Sodium 133.7, Carbohydrate 29.8, Fiber 0.9, Sugar 27.9, Protein 7.4

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.

BEST EVER BREAD PUDDING



Best Ever Bread Pudding image

Let's face it, bread pudding is wildly underrated. And I honestly believe it's because so often, the bread pudding we've experienced in restaurants or even at potlucks more closely resembles a sweetened bread cinder block than a rich, custardy pudding. This recipe is here to give you a new lease on the classic dessert. It's almost too easy, but yields utterly decadent results. The key is in the ratio of bread to custard base; this recipe calls for quite a bit of bread, but also has an adequate amount of liquid components to balance it out.

Provided by Darcy Lenz

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Yield 12

Number Of Ingredients 19

4 large eggs
4 cups whole milk
1 cup white sugar
1 cup light brown sugar
¾ cup heavy cream
4 tablespoons unsalted butter, melted and cooled
2 tablespoons vanilla extract
½ teaspoon salt
1 (16 ounce) loaf sourdough bread
14 ounces brioche
2 tablespoons white sugar
2 tablespoons light brown sugar
¾ teaspoon ground cinnamon
1 large egg
½ cup heavy cream
1 cup white sugar
½ cup unsalted butter
2 tablespoons bourbon
¼ teaspoon salt

Steps:

  • Prepare the pudding. Whisk eggs in a large mixing bowl to beat lightly. Whisk in milk, 1 cup white sugar, 1 cup brown sugar, heavy cream, butter, vanilla extract, and salt until evenly combined.
  • Tear sourdough and brioche breads into bite-sized pieces. Add both breads to the custard mixture and stir with a rubber spatula until well coated. Allow to stand at room temperature and soak for 20 to 30 minutes, stirring occasionally.
  • Meanwhile, preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish with butter.
  • After soaking, spoon bread mixture into the prepared baking dish.
  • Bake in the preheated oven for 55 minutes.
  • Meanwhile, whisk together the remaining 2 tablespoons white sugar, remaining 2 tablespoons brown sugar, and cinnamon in a small bowl.
  • Remove the pudding from the oven and sprinkle the cinnamon-sugar mixture evenly over the top. Increase oven temperature to 450 degrees F (230 degrees C).
  • Return pudding to the oven and bake until firm with a lightly crisped top, about 6 minutes. Cool at least 20 minutes before slicing.
  • While pudding cools, prepare the sauce. Beat egg in a small mixing bowl. Whisk in the heavy cream.
  • Combine sugar and butter in a medium saucepan over medium heat. Cook, stirring frequently, until butter melts and sugar dissolves. Remove saucepan from heat. While rapidly whisking the butter and sugar mixture, slowly pour in the beaten egg and cream mixture, whisking until entirely incorporated. Whisk in bourbon and return to medium heat. Cook, whisking constantly, for 1 to 2 minutes. Whisk in salt.
  • Cut the pudding into squares and serve with warm bourbon sauce.

Nutrition Facts : Calories 716.2 calories, Carbohydrate 97 g, Cholesterol 180.9 mg, Fat 30.5 g, Fiber 1.4 g, Protein 13.5 g, SaturatedFat 16.3 g, Sodium 601.3 mg, Sugar 63.3 g

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.

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

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.

Nutrition Facts : Calories 546.3 calories, Carbohydrate 91.7 g, Cholesterol 128.8 mg, Fat 16.5 g, Fiber 1.6 g, Protein 10.5 g, SaturatedFat 8.9 g, Sodium 387.3 mg, Sugar 72.4 g

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