My Recipe Box

Bread Pudding with Bourbon Sauce

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Serves eight.

Yields about 1 cup sauce.

  • by from Fine Cooking
    Issue 19

To bake this in one large dish instead of individual custard cups, simply add 10 minutes to the cooking time.

For the bread pudding
  • 1/2 cup golden raisins
  • 3 Tbs. bourbon
  • 5 large eggs
  • 3/4 cup granulated sugar
  • 2 tsp. pure vanilla extract
  • 1/2 tsp. ground cinnamon
  • 1/8 tsp. ground nutmeg
  • Pinch of table salt
  • 3 cups heavy cream
  • 1/2 lb. stale white bread with crusts, preferably Italian or French, torn into 1-inch pieces
For the sauce
  • 1-1/2 cups heavy cream
  • 1/2 cup granulated sugar
  • 3 Tbs. bourbon
  • 1/8 tsp. ground cinnamon

Make the bread pudding: In a small saucepan over medium-low heat, combine the raisins and bourbon and heat gently until the liquid is evaporated and the raisins are plump, about 7 minutes.

In a medium bowl, whisk the eggs with the sugar, vanilla, spices, and salt. Stir in the cream until well blended. Toss in the torn bread and plumped raisins and stir. Let the mixture stand for 15 minutes, stirring occasionally, to allow the bread to soak up the liquid.

Heat the oven to 350°F. Butter eight 6-oz. custard cups or ramekins. Portion the bread mixture into the cups and pour any remaining custard over the top of each. Set the cups in a baking pan or shallow roasting pan and add enough water to the pan to come halfway up the sides of the cups. Bake until the puddings are browned on top and a knife inserted in the center comes out barely clean, about 50 minutes. Let the puddings cool on a rack and serve warm, at room temperature, or chilled.

Make the sauce:

In a small saucepan, combine the cream and sugar. Dissolve the sugar over medium heat and let the mixture come slowly to a boil. Cook, boiling gently, until the sauce is thick enough to coat the back of a spoon, 5 to 7 minutes (235°F on a candy thermometer). Remove from the heat and stir in the bourbon and cinnamon. Serve the sauce warm on the side.

Make Ahead Tips

The bread and raisins can be combined with the egg custard and refrigerated for up to 4 hours until you’re ready to bake.

nutrition information (per serving):
Size : with 2 Tbs. sauce; Calories (kcal): 770; Fat (g): fat g 54; Fat Calories (kcal): 480; Saturated Fat (g): sat fat g 32; Protein (g): protein g 10; Monounsaturated Fat (g): 16; Carbohydrates (g): carbs g 58; Polyunsaturated Fat (g): 2; Sodium (mg): sodium mg 320; Cholesterol (mg): cholesterol mg 315; Fiber (g): fiber g 1;

LOVED THIS! I was decadent and made this "8 serving" dessert into 6 larger ramekins. In my water bath, the puddings needed only 40 minutes of baking, versus the 50 minutes in the recipe. As previously stated by other reviews, the sauce is a stunner, and so so easy. This is now my heirloom bread pudding recipe. Cheers all, Jeff

I've been making this ever since this issue came out. It is the best bread pudding ever, and the sauce is to die for! There are never any leftovers...darn it!

This recipe is amazing! I make it about once every two months as a treat for me and my family! I leave out the bourbon and raisins however as i think it is fine without them. This is seriously one of the best things I've ever made!

Best bread pudding EVER! I have made this many times and always get rave reviews. A definite fat and calorie splurge, but worth it. Easy, foolproof, and pretty too -- I make in the individual ramekins, which I unmold and put on plates in a pool of the sauce. Guests practically lick the plates clean.

This recipe is from Jamie Shannon, a truly great chef,who passed away at way too young an age. He was chef at Commander's Palace, where he continued that restaurant's tradition of excellent and creative dining. This recipe is easy to make and delicious. Every time I serve it, someone asks for the recipe. I'm happy to share Jamie's legacy with others.

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