Lee Harrelson; Melanie J. Clarke
16 servings (serving size: 1/2 cup bread pudding and 1 tablespoon bourbon sauce)

Day-old toasted bread cubes work best, absorbing plenty of the custard.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

To prepare pudding, spread 2 tablespoons butter onto bottom and sides of a 13 x 9-inch baking dish. Set aside.

Step 3

Heat milk in a heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Place bread in a large bowl; pour hot milk over bread.

Step 4

Combine 2 cups sugar and next 3 ingredients (through 1 egg) in a medium bowl, stirring with a whisk until well blended. Gradually add the egg mixture to milk mixture, stirring constantly with a whisk. Stir in raisins; pour into prepared dish. Place dish in a roasting pan; add hot water to pan to a depth of 1/2 inch. Bake at 350° for 50 minutes or until browned and set.

Step 5

To prepare sauce, combine 3/4 cup sugar, 6 tablespoons butter, and 1 egg in a small, heavy saucepan over low heat. Cook 4 minutes or until a candy thermometer registers 165° and mixture is thick, stirring constantly. Remove from heat; stir in bourbon.

Ratings & Reviews

WhitneyMaass's Review

March 28, 2012
this was pretty darn good... it turned out a little too sweet for me, but that should be an easy fix. I used dried cherries instead of raisins, which I will be doing again!

vaanders's Review

February 22, 2009
I have made this a couple of times. My significant other loves this recipe! I use golden raisins or craisins. Sauce is very bourbon-y, but still good. Very easy to make.

TeresaMichelsen's Review

April 14, 2009
The pudding really did come out perfect in terms of texture and flavor, which is not always easy, especially with a light recipe. I would use only about half the sauce next time, and double the raisins.

scottm's Review

March 07, 2009
I really like bread pudding, however I thought that the bread pudding component was too sweet (the accompanying sauce was extra sweet enough). Not great - just ok - and I will try to find another recipe...