|Nutritional Guidelines (per serving)|
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
I doubled the amount of cinnamon in the recipe. Add even more, if you like. I didn't have buttermilk when I made this so I used evaporated milk, and I made the sauce with half brown sugar and Lyle's Golden Syrup instead of corn syrup. See the tips and variations for more substitution ideas.
- 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
Heat the oven to 350 F.
Butter a 2 1/2-quart baking dish.
Tear bread into medium pieces. Put the bread in a large bowl and add the granulated sugar and cinnamon.
Mix milk, lightly beaten eggs, and vanilla. Add to bread mixture. Spoon half of the mixture into the baking dish.
Sprinkle with the pecans and raisins, if used. Top with the rest of the mixture.
Bake in the preheated oven for 40 to 45 minutes, or until lightly browned. Serve warm with bourbon sauce (below).
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, 1/2 teaspoon of baking soda, 1 tablespoon of white corn syrup, and 1 teaspoon of vanilla. Bring the sauce mixture to a boil. Continue boiling for 1 minute.
If desired, strain the sauce through a fine mesh sieve.
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.
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