Bourbon Bread PuddingSource SippitySup

Bourbon Bread Pudding

Serving 12 people

60 min


  • bourbon 3/4 cup bourbon (divided)
  • cornstarch 2 teaspoon cornstarch
  • currants 1 cup currants or raisins
  • granulated sugar 1 3/4 cup granulated sugar (divided)
  • ground all spice ¼ teaspoon ground all spice
  • heavy cream 2 cup heavy cream (divided)
  • kosher salt ¼ teaspoon kosher salt
  • rustic bread 8 cup rustic bread (slightly stale and cut into 1-inch cubes)
  • unsalted butter 1 tablespoon unsalted butter (softened)
  • vanilla extract 2 tablespoon vanilla extract
  • whole milk 3 cup whole milk
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How to make it

  1. Heat ½ cup bourbon in a medium saucepan set over medium-low heat until warm.
  2. Place the currants or raisins in a small bowl and pour the warm bourbon on top; let stand at least 1 hour or overnight.Make the bourbon sauce: In a small saucepan set over medium heat bring 1-cup cream to a simmer. In a small bowl whisk cornstarch and 2 tablespoons of the warm cream together to create a slurry; slowly whisk the slurry into the remaining warm cream. Bring the mixture to a boil, whisking constantly. Once it boils add the ¼ cup sugar and reduce heat to very low.
  3. Whisk constantly until thickened, about 3 minutes.
  4. Remove from heat; stir in remaining ¼ cup bourbon. Set aside to cool completely.Make the bread pudding: Preheat oven to 350 degrees. In a large bowl stir together bread, milk, and remaining 1-cup cream. In a medium bowl whisk the eggs, remaining 1 ½ cups sugar, vanilla, salt, and all spice until well combined; add to bread mixture. Stir in the currants or raisins and the bourbon they soaked in.Butter a 2-quart shallow baking dish in oven.
  5. Pour in bread mixture, spreading it evenly across the bottom of the baking dish.
  6. Bake in the heated oven until bread cubes are browned and custard is cooked, about 40 minutes.
  7. Let cool completely on a wire rack.
  8. Serve with bourbon sauce. Reheat the sauce gently with ½ teaspoon water if necessary.