Yield: Yields about 1 cup sauce.
To bake this in one large dish instead of individual custard cups, simply add 10 minutes to the cooking time.
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 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.
espectacular! for years I have this as my fave since I bought the magazin eddition! really never leftovers!
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!
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