Bread Pudding

Raisins soaked in bourbon and a blend of spices give this New Orleans bread pudding its unique charm.

Ingredients :

For the Bread Pudding

• 1 cup raisins

• 1 loaf French bread (at least a day old), cut into 1-inch cubes (about 6–7 cups)

• 4 cups milk

• 3 large eggs

• 2 cups sugar

• 2 tablespoons vanilla extract

• 1/4 cup bourbon whiskey

• 1/4 teaspoon allspice

• 1/4 to 1/2 teaspoon cinnamon

• 3 tablespoons butter, melted

For the Bourbon Sauce

• 1/2 cup (1 stick) butter, melted

• 1 cup sugar

• 1 large egg

• 1/2 cup bourbon whiskey (adjust to taste)

     1. Soak the Raisins :

In a small bowl, combine the raisins with 1/4 cup bourbon. Cover and let soak for 1–2 hours, allowing the raisins to absorb most of the bourbon.

     2. Preheat the Oven :

Set your oven to 350°F.

     3. Soak the Bread :

In a large mixing bowl, pour the milk over the cubed bread. Press the bread into the milk until fully saturated. (It may not absorb all the milk.)

     4. Prepare the Egg Mixture :

In a separate bowl, whisk the eggs. Add the sugar, vanilla, allspice, and cinnamon, and whisk until combined. Pour this mixture over the milk-soaked bread. Add the bourbon-soaked raisins and stir gently to combine.

     5. Assemble and Bake :

Pour the melted butter into a 9x13-inch baking pan, coating the bottom and sides. Pour the bread mixture into the pan. Bake at 350°F for 35–45 minutes, or until the pudding is set and the edges are slightly browned.

     6. Make the Bourbon Sauce :

While the pudding bakes, prepare the sauce. Melt the butter in a medium saucepan over low heat. Add the sugar and egg, whisking until smooth. Cook over low heat, stirring constantly, until the sauce thickens enough to coat the back of a spoon. Remove from heat and whisk in the bourbon to taste. Stir again before serving. (If the sauce curdles, blend it to smooth it out.)

     7. Serve :

Serve the bread pudding warm with bourbon sauce on the side. Drizzle the sauce over individual portions to taste.

Storage and Reheating

Bread pudding is best served fresh but can be refrigerated for up to 5 days.

To reheat, microwave individual portions in 1-minute increments until warm. The sauce can be reheated alongside the pudding.

Freezing is not recommended.

WATCH FULL VIDEO ON YOUTUBE :