Drunken Bourbon Bread Pudding
This Drunken Bourbon Bread Pudding is a warm, comforting dessert made with French bread, cinnamon custard, raisins, and a rich buttery bourbon sauce. It is soft, sweet, and perfect for holidays, dinner parties, or cozy weekend baking.
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Servings: 6
Ingredients
Bread Pudding
- 1 large loaf French bread
- 4 cups milk
- 3 large eggs
- 2 teaspoons vanilla
- 2 cups granulated sugar
- 1/2 to 1 cup raisins
- 1/2 teaspoon cinnamon
Sauce
- 3 tablespoons bourbon
- 1 stick unsalted butter
- 1 large egg beaten well
- 1 cup granulated sugar
Instructions
Prepare the Bread Pudding
Preheat the oven.
- Preheat the oven to 350°F. Lightly grease a 9x9 baking pan with nonstick spray.
Prepare the bread.
- Tear the French bread into pieces and arrange them evenly in the prepared baking pan.
Soak the bread.
- Pour the milk over the bread. Place the pan in the refrigerator and allow the bread to soak for 1 hour.
Prepare the custard mixture.
- In a mixing bowl, whisk together the eggs, vanilla, and granulated sugar. Stir in the raisins and cinnamon.
Combine the pudding mixture.
- Pour the custard mixture over the soaked bread and stir lightly to combine.
Bake the pudding.
- Bake for 1 hour, or until the pudding is set and lightly golden.
Cool slightly.
- Remove the bread pudding from the oven and allow it to cool slightly before serving.
Prepare the Bourbon Sauce
Combine the sauce ingredients.
- In a saucepan over medium heat, combine the bourbon, butter, beaten egg, and granulated sugar.
Cook the sauce.
- Continue cooking until the butter has melted and the sugar has fully dissolved.
Serve
Finish and serve.
- Slice the bread pudding and spoon the warm bourbon sauce over the top before serving.
Notes
To make this recipe gluten free, replace the French bread with a sturdy certified gluten-free loaf that can absorb the custard without falling apart too quickly. Also confirm that the vanilla extract, bourbon, and any other packaged ingredients are labeled gluten free or free from cross-contact concerns, since some brands may vary. Because gluten-free bread can behave differently from traditional bread, monitor the soaking time and texture closely so the pudding does not become overly soft before baking.