Country Bread Pudding with Bourbon Cream Sauce

November 1, 2015

Country Bread Pudding

I love Thanksgiving! Especially the traditions of Thanksgiving. I’ve been hesitant to try something new, but was afraid a bad dish would ruin the entire meal. This year, I thought I would give the recipes a trial run leading up to the big day. First on my list was bread pudding. I have been talking about making bread pudding for as long as I can remember and have never attempted.

Growing up, I loved my great grandma’s bread pudding. Plain and simple. I was always amazed how she could whip up a dessert with no recipe. However, I have to read, re-read, and still manage to screw it up somehow. When we go out to dinner, my husband knows if there is bread pudding on the menu, we better save room for dessert!

Tonight, the neighbors are coming over for an impromptu Sunday night dinner, and I have all the ingredients and more people to help finish so I don’t eat all the leftovers. Bill has has been into bourbon lately and I am always looking for ways to use it in my cooking. I mean we own enough of it so I know there will always be some in a pinch.  The idea hits me; Bourbon Sauce! I’m in.

This recipe is easy, uses simple ingredients you probably have on hand and quick clean up. The Bread Pudding has made the Thanksgiving Day line-up.


Country Bread Pudding with Bourbon Cream Sauce
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
Quick, easy dessert. Not low fat at all! The recipe makes a lot of sauce...which is great - leftovers to eat with a spoon.
  • Country Bread Pudding
  • 2 lbs of Country White Bread (I bought at Costco - was perfect) I sliced to 1-2" squares. Feel free to tear away!
  • ½ tsp ground cloves
  • ½ tsp ground nutmeg
  • ½ tsp ground cinnamon
  • 1 cup firmly packed brown sugar (i used light)
  • 3 tblsp unsalted butter - melted
  • 8 eggs, beaten
  • 3 cups half and half
  • 1 cup heavy cream
  • 2 tsp vanilla
  • 1 c. raisins, optional ( i did not add)
  • ¼ cup of Bourbon
  • ________________________________________________________________________
  • Bourbon Cream Sauce
  • ½ stick unsalted butter
  • ½ lb brown sugar (brand new bag -I used about ½)
  • ½ cup half and half
  • ½ cup heavy cream
  • ¼ cup bourbon
  1. Preheat oven to 325 degrees
  2. Line a cookie sheet with the bread cubes and dry slightly in oven while heating - if overly fresh.
  3. Mix together brown sugar, cinnamon, nutmeg, cloves in a large bowl until blended.
  4. Add beaten eggs, melted butter, half and half, cream, vanilla and bourbon to brown sugar mixture, blend.
  5. Pour mixture over the bread an mix until evenly coated.
  6. Spray pan (13x9x2) with oil to prevent sticking. I used a 3½ qt Le Creuset Braiser because its my favorite pan these days.).
  7. Add the bread to to the pan and shift contents to settle.
  8. Place pan in preheated oven and bake for 40-50 minutes - until toothpick comes out clean.
  9. _________________________________________________________________________
  10. Bourbon Cream Sauce
  11. Melt butter in sauce pan
  12. Whisk in Brown Sugar until dissolved - do not boil.
  13. Mix in half and half and cream and remove from heat
  14. Add Bourbon - mix
  15. Pour over Warm Bread Pudding and Enjoy!



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