Bread Pudding With Bourbon Sauce(Recipe Is From My Late Mother-In-Law, Sonya Byrom)
A rich bread pudding infused with vanilla and raisins, topped with a bourbon sauce, perfect for comforting dessert gatherings or family dinners.
Ingredients
Instructions
- Break up the French bread into small pieces.
- Soak the bread in milk until soft.
- Using your hand, crush and mix the soaked bread.
- Add beaten eggs, sugar, vanilla, and raisins to the bread mixture and mix well.
- Pour melted butter into the bottom of a 12 x 7-inch baking dish.
- Pour the egg mixture into the prepared baking dish.
- Bake at 300°F for 1 hour or until the pudding is very firm.
- Allow to cool slightly before pouring bourbon sauce over the top.
Tips & Substitutions
For a richer flavor, consider using challah or brioche instead of French bread. You can also substitute half of the milk with cream for a creamier texture. If you prefer a bit of spice, add a pinch of nutmeg or cinnamon to the egg mixture. For a non-alcoholic version, use a bourbon flavoring extract in place of the bourbon sauce.
Serving Suggestions
Serve warm with a drizzle of bourbon sauce over the top for an indulgent dessert. It pairs beautifully with a scoop of vanilla ice cream or whipped cream. For added texture, consider serving alongside Peanut Cereal Cookies for a delightful contrast. A sprinkle of chopped nuts can also enhance the presentation and flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, warm individual portions in the microwave or place the entire dish in a preheated oven at 350°F until heated through. Avoid overheating to maintain the pudding's texture.
Nutrition & Diet Analysis (per serving)
Each serving of Bread Pudding With Bourbon Sauce(Recipe Is From My Late Mother-In-Law, Sonya Byrom) contains roughly 648 calories, with 10g protein, 118g carbohydrates, and 12g fat. It is an excellent source of vitamin C (54% of the Daily Value), iron (23% of the Daily Value), and calcium (23% of the Daily Value), and a good source of potassium and vitamin A. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this bread pudding in advance?
Absolutely! You can prepare the mixture a day ahead and let it sit in the fridge overnight. Just bake it the next day for a fresh-out-of-the-oven treat. This also allows the flavors to meld beautifully. If you do this, remember to adjust the baking time slightly if it's coming straight from the fridge.
What can I use instead of raisins?
If you're not a fan of raisins, you can substitute them with dried cranberries, chopped dried apricots, or even chocolate chips for a sweeter twist. These alternatives will add a unique flavor profile and texture to the bread pudding, making it a fun variation on the classic recipe.
Is it possible to make this recipe gluten-free?
Yes, you can make this bread pudding gluten-free by using gluten-free bread. Look for a dense, hearty variety to ensure it holds up well in the pudding. The cooking times and methods remain the same, so you can enjoy a delicious gluten-free dessert with ease.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).