Bread Pudding with Bourbon Sauce Recipe | Club Foody

 

Every child has their own list of favorite desserts. Back then, mine was Tarte au Sucre, Chocolate Éclairs, Chocolate Cake, Mille-feuille, Pecan Pie, Butterscotch Pudding, Bûche de Noël (Yule Log), Fruitcake, and Lemon Meringue Pie. Now, my list is even longer, lol! I’m not kidding you! I think of a nice Pavlova, Black Forest Cake, Baklava, Crème Brûlée, Baked Alaska, Lava Cake, Cannoli, and I can go on and on…
 
There is a dessert that I grew up with and have never been a fan of until I decided to elevate it in my 30s’. After tweaking it, I finally got it just right! I’m talking about my Bread Pudding with Bourbon Sauce and it’s simply incredible! With a nice crispy top and an amazing soft texture inside, this sweet casserole is pure deliciousness! To make it even more decadent, a rich and tasty sauce is spooned over… this is certainly not the dessert I grew up with!
 
When there’s stale bread around, people think of making this featured dessert. Pouring a flavorful custard over and soaking it revives the bread… that’s true. Although it’s a great way to use up your day or two old bread, it doesn’t have to be stale. Fresh can be used just as well. In fact, the results might be as good or better.
 
The preferred bread for this Bread Pudding with Bourbon Sauce recipe is either Challah or Brioche. The next best substitutes are Hawaiian Bread or a French Loaf. The week I scheduled to film this dessert, I was challenged with time and couldn’t make any of them from scratch. I went to my supermarket hoping to find Challah or Brioche. Unfortunately, they were sold out so I grabbed a French loaf and the results were as tasty as when I use either one of the eggy breads.
 
I like to soak the raisins in bourbon. It helps to soften them and also infuses them while the fruit’s natural juices are drawn out, flavoring the soaking liquor in return. Although I love bourbon, other times I might opt for rum instead. I simply swap the ingredients and soak my fruit in rum while making the sauce with the same liquor.
 
In the making of the custard, I like using ground cinnamon and “freshly” ground nutmeg. I prefer it over the pre-ground bottle because the aroma is intensified. You can find whole nutmeg anywhere and it keeps for years as long as it’s not ground and stored in an airtight container in a cold dark area.
 
This Bread Pudding with Bourbon Sauce version is so decadent and rich! What really elevates this dessert is definitely the liquor which is used to soak the raisins, mixed in the egg custard and the making of the sauce… does anyone ever have enough bourbon?
Bon Appétit!
 
Here are more scrumptious dessert recipes for you to try…
– Tiramisu
– Key Lime Pie
– Cream Cheese Carrot Cake
– Silk & Satin Chocolate Pie
– Cherries Jubilee
– Sticky Toffee Pudding
– Tropical Pineapple Upside Down Cake
and for even more dessert recipes, click on this link… Recipe Category • Dessert

For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/bread-pudding-with-bourbon-sauce/

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