New Orleans Bread Pudding with Bourbon Sauce

My friend’s partner made this one night. I normally don’t go for bread pudding, but I had seconds of this.

  • ¼ cup raisins
  • 2 T bourbon
  • cups 2% reduced-fat milk
  • ½ cup sugar
  • 1 T vanilla extract
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • Dash of salt
  • 3 large eggs, lightly beaten
  • cups, ½-inch cubed French bread (about 8 ounces)
  • Cooking spray
Sauce Ingredients
  • ½ cup sugar
  • ¼ cup light-colored corn syrup
  • ¼ cup butter
  • ¼ cup bourbon
  • Preheat oven to 350 degrees
  • To prepare pudding, combine raisins and 2 T 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
  • Spoon mixture into an 8-inch square baking dish coated with cooking spray
  • Sprinkle evenly with raisins, pressing gently into bread mixture
  • Cover with foil; chill 30 minutes or up to 4 hours
  • Place dish in a 13×9-inch baking pan; add hot water to pan to a depth of 1 inch
  • Bake, covered, at 350 degrees for 20 minutes
  • Uncover and bake an additional 10 minutes, or until a knife inserted in center comes out clean
  • To prepare sauce, combine ½ 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 ¼ cup bourbon
  • Serve each bread pudding piece warm with about 1 T sauce

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