Bread Pudding with Vanilla Bourbon Sauce

Bread Pudding with Vanilla Bourbon Sauce


Bread Pudding with Vanilla Bourbon Sauce

This dish is so easy to make and so delicious to eat, you'd be crazy not to serve it for desert.
5 from 1 vote
Calories 282 kcal


  • 12 slices stale firm white bread or 6 ounce loaf of French bread
  • ½ cup raisins
  • 4 large eggs
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 stick butter, melted
  • ½ teaspoon ground cinnamon
  • ½ teaspoon freshly ground nutmeg or ½ powdered store-bought
  • 3 cups whole milk (or half and half your choice of cream)


  • Preheat oven to 350°.
  • Soak the raisins in a small bowl, just covered with boiling water.  Set aside. Drain before using (You can also soak the raisin in rum or bourbon instead of water.)
  • Lightly butter a 8" x 8" baking dish (20cm x 20cm).
  • Tear bread into pieces, 1 inch squares and place in bowl.
  • Pour 1 cup of whole milk.
  • In a large bowl combine eggs, sugar, vanilla and melted butter. 
  • Whisk well to dissolve sugar. Add in cinnamon, nutmeg and rest of the milk. 
  • Whisk well to combine all ingredients. 
  • Add in soaked bread pieces and toss to coat. 
  • Set aside for 10 minutes. 
  • In baking dish layer 1/3rd of the bread with custard mix into the bottom of your baking dish. Sprinkle with 1/3rd of the raisins. Repeat the layering twice more. 
  • Bake pudding for 40-45 minutes or until golden brown and knife inserted in the center comes out clean.
  • Serve hot, warm, room temp or chilled.
  • Let cool to room temp before transferring to the refrigerator to chill.


Sodium: 197mgSugar: 28.9gFiber: 6gCholesterol: 106mgCalories: 282kcalFat: 7.9gProtein: 6gCarbohydrates: 34.9g
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