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Bread Pudding with Bourbon Sauce

1 cup sugar
8 tablespoons (1 stick) butter, softened
5 eggs, beaten
1 pint heavy cream
Dash of cinnamon
1 tablespoon vanilla extract
1/2 cup raisins
12 (1-inch-thick) slices fresh French bread

Preheat oven to 350º.  In a large bowl, cream together sugar and butter.  Add eggs, cream, cinnamon, vanilla, and raisins, mixing well.  Pour into a 9x9-inch-square pan.  Arrange bread slices flat in egg mixture and let stand 5 minutes to soak.  Turn bread over and let stand 10 minutes longer.  Then push bread down so that most of it is covered.  Set pan in a larger pan filled with water 1/2 inch from the top.  Cover with aluminum foil.  Bake 45 to 50 minutes.  Uncover pudding for the last 10 minutes to brown the top.  When done, the custard should be soft not firm.

1 cup sugar
1 cup heavy cream
1 dash cinnamon
1 tablespoon unsalted butter                                                                                                               
1/2 teaspoon cornstarch
1/4 cup additional water
1 tablespoon bourbon

Combine sugar, cream, cinnamon, and butter.  Bring to a boil.  Add cornstarch mixed with 1/4 cup water and cook, stirring, until sauce is clear.  Remove from heat and stir in bourbon.  Serves 8 to 10.

Contributed by Bealer’s Restaurant

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