Bread Pudding with Bourbon Sauce
Bread pudding from Grandma ZachBourbon sauce from The Spruce Eats
Ingredients
For 8×8-inch pan
- 3-4 cups bread cubes
- 2 cups milk, scalded
- 3 eggs
- ⅓ cup sugar
- 5 Tbsp butter
- 1 tsp cinnamon
- Raisins
For 9×13-inch pan
- 6-8 cups bread cubes
- 3 cups milk, scalded
- 5 eggs
- ⅔ cup sugar
- ½ cup butter
- 2 tsp cinnamon
- Raisins
Bourbon Sauce
- 1 cup sugar
- 6 Tbsp butter, melted
- ½ cup buttermilk
- 1 Tbsp (or more) bourbon
- ½ tsp baking soda
- 1 Tbsp white corn syrup
- 1 tsp vanilla
Instructions
Bread Pudding
- Scald milk; works best in the microwave (forms a scum).
- Temper eggs by adding milk 1 tablespoon at a time and mixing between additions.
- Add remaining ingredients. Bake at 350°F for 45 minutes or until knife inserted near the center comes out clean.
Bourbon Sauce
- In a sauce pan mix all ingredients. Bring to a boil and continue boiling for 1 minute. Serve warm.
Notes
A great dish for Mardi Gras.