Bourbon Bread Pudding
Bread pudding topped with a bourbon and maple sauce.
Equipment
- Mixing Bowl
- Whisk
- 2.5 quart casserole dish
Ingredients
- 1½ pounds French bread cubed
- 6 eggs
- 1¼ cup half and half
- 1 cup brown sugar
- ½ cup milk
- ½ cup bourbon divided
- ½ cup maple syrup divided
- ½ cup butter
- ½ tablespoon cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
Making the bread pudding
- Preheat the oven to 350°F, 177°C, or gas mark 4.
- Add all of the bread to the baking dish to make sure that all of it fits. Remove the bread and then spray the 2.5 quart baking dish. This can be an 8 x 11 baking dish or a casserole dish. Set aside.
- In a bowl mix whisk the eggs. Then add the milk, half and half, vanilla, salt, ¼ cup maple sugar, ½ cup of brown sugar, and 2 tablespoons of bourbon and whisk to combine.
- Add the bread to the egg mixture and gently mix to coat all of the bread. Add the bread to the sprayed baking dish.
- Bake for 45 minutes or until there is no more liquid in the dish. Remove from the oven.
Making the bourbon sauce
- While the bread pudding is baking. In a sauté pan heat the butter, the remaining bourbon, brown sugar, and maple syrup. Bring to a boil and stir occasionally to prevent burning. Reduce the heat to medium and cook for another 5 minutes.
- Pour over the bread pudding.
Notes
If you want some of the bourbon still in the sauce reserve a tablespoon or two of the bourbon. Cook the sauce for a couple minutes more and then before serving mix in the remaining bourbon back into the sauce.
If you don't cook with alcohol then you can remove it completely from the sauce and bread pudding.
Nutrition
Serving: 1servingCalories: 610kcalCarbohydrates: 91gProtein: 15gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 157mgSodium: 693mgPotassium: 351mgFiber: 2gSugar: 47gVitamin A: 575IUVitamin C: 0.3mgCalcium: 172mgIron: 4mg
Nutrition Disclaimer*
Tried this recipe?Let us know how it was!