Vanilla-Bourbon Bread Pudding

The liquor flavor in the sauce is robust; reduce the amount if you prefer a subtler effect. For best results, use day-old bread.

Yield: 10 servings (serving size: 1 bread pudding scoop and about 2 1/2 teaspoons sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 329
  • Calories from fat: 16%
  • Fat: 5.6g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.3g
  • Protein: 9.5g
  • Carbohydrate: 54.5g
  • Fiber: 0.7g
  • Cholesterol: 52mg
  • Iron: 1.8mg
  • Sodium: 315mg
  • Calcium: 228mg


  • Pudding:
  • 1 1/2 cups 1% low-fat milk
  • 3/4 cup packed dark brown sugar
  • 1/2 cup golden raisins
  • 1/4 cup bourbon
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs
  • 1 large egg white
  • 1 (12-ounce) can evaporated fat-free milk
  • 8 cups (1-inch) cubed white bread (about 12 [1-ounce] slices)
  • Cooking spray
  • Sauce:
  • 1/3 cup granulated sugar
  • 2 tablespoons butter
  • 1 cup 1% low-fat milk
  • 1 tablespoon cornstarch
  • 2 tablespoons bourbon


  1. To prepare pudding, combine first 9 ingredients in a large bowl, stirring with a whisk. Add bread; toss gently to combine. Cover and chill for 1 hour.
  2. Preheat oven to 350°.
  3. Spoon bread mixture into an 11 x 7-inch baking dish coated with cooking spray. Bake bread mixture at 350° for 50 minutes or until set.
  4. To prepare sauce, combine 1/3 cup granulated sugar and butter in a medium saucepan over medium heat. Combine 1 cup milk and cornstarch in a small bowl, stirring with a whisk. Add milk mixture to pan; bring to a boil. Cook 4 minutes or until thick, stirring constantly. Reduce heat to medium-low; stir in 2 tablespoons bourbon. Cook 2 minutes; serve over pudding.
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