Ingredients

The following ingredients have 9 Servings
  • BREAD PUDDING
  • 1 - loaf French bread, 14 oz (day old)
  • 3 1/4 cup(s) milk
  • 3/4 cup(s) granulated sugar
  • 3 - eggs, lightly beaten
  • 2 teaspoon(s) vanilla
  • 1/4 teaspoon(s) cinnamon
  • 1/4 teaspoon(s) nutmeg
  • 1 dash(es) salt
  • 1/2 cup(s) raisins
  • 1/4 cup(s) pecans (optional)
  • BUTTERY BOURBON SAUCE
  • 1 cup(s) granulated sugar
  • 6 tablespoon(s) butter, melted
  • 1/2 cup(s) buttermilk
  • 1 1/2 tablespoon(s) bourbon (or more to taste)
  • 1/2 teaspoon(s) baking soda
  • 1 tablespoon(s) light corn syrup
  • 1 teaspoon(s) vanilla

Instruction

  • Begin this recipe by preheating your oven to 350 degrees F. Cut the bread into cubes, about ½ inch each. Place the bread cubes in a large bowl.
  • Add the sugar, cinnamon, nutmeg, and dash of salt.
  • Mix the milk, eggs, and vanilla extract in a bowl.
  • Add to the bread mixture.
  • Mix well.
  • Place 1/2 of the bread mixture in a casserole dish.
  • Now you can layer the pecans and raisins on top of the bread mixture if used.
  • Top the layers in the casserole dish with the remaining bread mixture.
  • Bake at 350 degrees F for 30 minutes or until lightly brown. Serve the pudding warm with buttery bourbon sauce.
  • For the buttery bourbon sauce, in a saucepan combine all the ingredients. Stir well and bring the mixture to a boil for 1 minute. Remove from the heat.
  • Serve warm over bread pudding.