Kentucky Bread Pudding With Bourbon Sauce

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about our editorial process
Diana Rattray
Portrait of Diana Rattray smiling
Published on 01/13/20 by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about The Spruce Eats's Editorial Process

Updated 01/13/20

bread pudding with bourbon sauce
Diana Rattray
  • Total: 55 mins
  • Prep: 15 mins
  • Cook: 40 mins
  • Yield: 6 to 8 servings
Nutritional Guidelines (per serving)
564 Calories
17g Fat
90g Carbs
14g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 6 to 8 servings
Amount per serving
Calories 564
% Daily Value*
Total Fat 17g 22%
Saturated Fat 9g 44%
Cholesterol 147mg 49%
Sodium 413mg 18%
Total Carbohydrate 90g 33%
Dietary Fiber 3g 12%
Protein 14g
Calcium 198mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This wonderful bread pudding is one of the Beaumont Inn's favorite desserts. The warm bourbon sauce makes the perfect topping.

"This is a favorite at our Sunday Brunch." — Chef Nick Sundberg, Beaumont Inn, Harrodsburg, Kentucky

Ingredients

  • 1 pound French bread (the firmer the better)
  • 3 1/4 cups milk
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 3/4 cup sugar
  • 1/4 teaspoon cinnamon
  • 1/4 to 1/2 cup pecans
  • Optional: 1/4 to 1/2 cup raisins
  • For the Bourbon Sauce:
  • 1 cup sugar
  • 6 tablespoons butter
  • 1/2 cup buttermilk
  • 1 tablespoon bourbon (or more)
  • 1 tablespoon white corn syrup
  • 1 teaspoon vanilla extract

Steps to Make It

Bread Pudding

  1. Heat the oven to 350 F.

  2. Butter a 2 1/2-quart baking dish.

  3. Tear bread into medium pieces. Put the bread in a large bowl and add the granulated sugar and cinnamon.

  4. Mix milk, lightly beaten eggs, and vanilla. Add to bread mixture. Spoon half of the mixture into the baking dish.

  5. Sprinkle with the pecans and raisins, if used. Top with the rest of the mixture.

  6. Bake in the preheated oven for 40 to 45 minutes, or until lightly browned. Serve warm with bourbon sauce (below).

Bourbon Sauce

  1. In a saucepan over medium heat, combine the 1 cup of granulated sugar with 6 tablespoons of butter, 1/2 cup of buttermilk, 1 tablespoon of bourbon, 1 tablespoon of white corn syrup, and 1 teaspoon of vanilla. Bring the sauce mixture to a boil. Continue boiling for 1 minute. 

  2. If desired, strain the sauce through a fine-mesh sieve. 

  3. Serve the sauce warm drizzled over the bread pudding.

Tips and Variations

Use dried cranberries instead of raisins, or make it with currants or chocolate chips. Replace the pecans with chopped walnuts.