Favorite Bread And Butter Pudding With Bourbon Sauc

Name: Favorite Bread And Butter Pudding With Bourbon Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 stale slices firm-textured white bread, crusts and all (see headnote); 2 tablespoons unsalted butter, softened; 1/2 cup dark seedless raisins (see headnote); 3 large eggs, lightly beaten; 1/3 cup granulated sugar; 1/2 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; 1/4 teaspoon freshly grated nutmeg; 1 1/4 cups milk; 1 cup half-and-half; 1/4 cup firmly packed light brown sugar; 1 1/2 tablespoons cornstarch; 1/4 teaspoon freshly grated nutmeg; 1/4 teaspoon salt; 1 cup water; 1/3 cup bourbon (see Tip above); 2 tablespoons unsalted butter; 1 tablespoon fresh lemon juice

Servings: persons

4 stale slices firm-textured white bread, crusts and all (see headnote)
2 tablespoons unsalted butter, softened
1/2 cup dark seedless raisins (see headnote)
3 large eggs, lightly beaten
1/3 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 1/4 cups milk
1 cup half-and-half
1/4 cup firmly packed light brown sugar
1 1/2 tablespoons cornstarch
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1 cup water
1/3 cup bourbon (see Tip above)
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice

1
1. Butter 1 1/2-quart casserole or spritz with nonstick cooking spray and set aside.
2
2. Spread one side of each slice of bread with butter, cut each slice into four pieces of equal size, spread half of them in casserole, and sprinkle half of raisins on top. Repeat layers and set aside.
3
3. Beat eggs, sugar, vanilla, cinnamon, and nutmeg at high electric mixer speed about 2 minutes until creamy. With mixer at low speed, add milk gradually, then half-and-half.
4
4. Pour over bread and raisins in casserole and let stand uncovered at room temperature 1 hour. After 40 minutes, preheat oven to 350u00b0F.
5
5. When pudding has stood 1 hour, set in large shallow pan, and place on pulled-out middle oven shelf. Pour hot water into pan to depth of 1 inch, slide shelf into oven, and bake pudding uncovered about 1 hour until cake tester inserted in center comes out clean.
6
6. Transfer casserole to wire rack and cool 20 minutes.
7
7.
8
Combine sugar, cornstarch, nutmeg, and salt in small nonreactive saucepan. Whisk in water and bourbon and continue whisking until smooth. Add butter, set over moderate heat, and cook, whisking constantly, 2 to 3 minutes until thickened and translucent. Remove from heat, mix in lemon juice, and transfer to heated sauceboat.
9
8. Serve pudding warm at table, trickle a little sauce over each portion, and pass the rest.

397

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 stale slices firm-textured white bread, crusts and all (see headnote), 2 tablespoons unsalted butter, softened, 1/2 cup dark seedless raisins (see headnote), 3 large eggs, lightly beaten, and more.

Yes, Favorite Bread And Butter Pudding With Bourbon Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Favorite Bread And Butter Pudding With Bourbon Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions