Bourbon Bread Pudding
Bourbon Bread Pudding
Serves: 14 to 18
The Bourbon Sauce is heavenly and is delicious as a dessert fondue served with strawberries and pound cake or poured over ice cream.
- 7 tablespoons unsalted butter, melted
- 1/4 cup unsalted butter, melted
- 3 large eggs
- 11/2 cups sugar
- 2 tablespoons vanilla extract
- 1 teaspoon freshly grated nutmeg
- 11/2 teaspoons ground cinnamon
- 3 cups half & half
- 3/4 cup golden raisins
- 1/2 cup bourbon
- 3/4 cup flaked coconut
- 1 cup roughly chopped pecans, lightly toasted
- 16 cups lightly packed, day old egg bread cubes, approximately 1 pound (2 loaves), crust removed
- Bourbon Sauce (recipe follows)
- Preheat the oven to 350°F.
- In a small bowl, combine the raisins and bourbon.
- Pour the 7 tablespoons butter into 13 x 9-inch baking pan and swirl it around to coat bottom and sides.
- Pour the excess butter and additional 1/4 cup butter into a small bowl, set aside.
- In a large bowl, beat the eggs and sugar with an electric mixer until thickened and light in color, about 3 to 4 minutes.
- Add the vanilla, nutmeg, cinnamon, half & half, raisins with bourbon, coconut, pecans and reserved butter, beat on low speed to combine.
- Place 1 layer of bread cubes in the buttered baking dish.
- Pour half the liquid mixture over bread in the dish, distributing nuts, coconut and raisins evenly.
- Continue to layer the bread cubes and liquid mixture.
- Press the bread down into liquid often to make sure all cubes are covered.
- Set pan aside until the bread has absorbed all of the liquid, about 30 to 45 minutes.
- Bake until crusty and golden brown on top, 45 to 60 minutes.
- Cool the bread pudding to lukewarm, then poke the pudding with a fork all over and pour the Bourbon Sauce over the top.
- Serve warm or at room temperature.
- 1 cup unsalted butter, room temperature
- 2 cups sugar
- 1 pint heavy whipping cream
- 1 cup bourbon
- In heavy saucepan, over medium heat, combine the butter and sugar, stirring until the butter is melted and sugar is dissolved.
- Add the cream and bourbon and cook stirring constantly until silky smooth and light in color, about 15 minutes.
Recipes are from the The Bourbon Country Cookbook and That’s Entertaining by Tim Laird, America’s CEO – Chief Entertaining Officer, both available on Amazon and in local bookstores.
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