Drunken Bourbon Bread Pudding
A rich and comforting Drunken Bourbon Bread Pudding made with French bread, milk, eggs, cinnamon, raisins, and topped with a buttery bourbon sauce.
6 Servings
Ingredients
For the Bread Pudding:
- 1 large loaf French bread torn into pieces
- 4 cups milk
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups granulated sugar
- ½ to 1 cup raisins
- ½ teaspoon ground cinnamon
For the Bourbon Sauce:
- 3 tablespoons bourbon
- 1 stick unsalted butter
- 1 large egg well beaten
- 1 cup granulated sugar
Instructions
Prepare the baking dish
- Preheat the oven to 350°F (175°C). Lightly grease a 9x9-inch baking dish with nonstick spray or butter to prevent sticking.
Soak the bread
- Arrange the torn bread pieces evenly in the prepared baking dish. Pour the milk over the bread and refrigerate for one hour to allow the bread to fully absorb the liquid.
Prepare the custard mixture
- In a mixing bowl, whisk together the eggs, vanilla extract, and sugar until well combined. Stir in the raisins and ground cinnamon.
Assemble and bake
- Pour the custard mixture over the soaked bread. Stir lightly to incorporate without breaking down the bread completely. Bake for approximately 1 hour, or until the top is golden brown and the pudding is set in the center.
Make the bourbon sauce
- While the pudding cools slightly, prepare the sauce. In a medium saucepan over medium heat, combine the bourbon, butter, beaten egg, and sugar. Stir continuously until the butter is melted and the sugar is dissolved into a smooth sauce.
Serve
- Slice the bread pudding, drizzle with the warm bourbon sauce, and serve immediately.
Notes
To make this recipe gluten free, substitute the French bread with a certified gluten-free bread. Ensure that all other ingredients, particularly the bourbon and vanilla, are labeled gluten free. The flavor and texture will remain indulgent and satisfying.