Bread Pudding w/sauce


  • 3  cups day old bread cubed (Challah or French bread is great)
  • 1 1/2 cup heavy cream
  • 1/2 stick butter
  • 3 tbsp. dark brown sugar
  • 1/2 cup white sugar
  • 4 large eggs beaten
  • 1 tbsp. vanilla
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • a pinch of salt
  • 1/4 cup raisins
  • OPTIONAL: 2 tbsp. Bourbon or Rum ( I used Jim Beam Vanilla Bourbon)

Preheat oven to 375. In a small cup, combine raisins and bourbon. Allow to soak for at least 20 mins. In a saucepan, whisk eggs until combined. Add cream, white sugar, brown sugar, cinnamon, nutmeg and salt. Add butter. Heat to low simmer mixing continually. Remove from heat and add vanilla. Set aside. Allow to cool for 5 to 10 minutes. Arrange bread cubes and raisins in a loaf pan/casserole dish. Pour milk mixture over bread pressing bread down until liquid is well absorbed. Allow to sit for 10 minutes. Bake on 375 for about 30 to 40 minutes or until bread springs back in the middle and there is no runny custard present. Cool.


  • 1 tbsp. Bourbon or Rum ( I used Jim Beam Vanilla Bourbon) can add more if necessary
  • 1/2 stick butter
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1/4 cup heavy whipping cream
  • 1/2 tbsp. vanilla

While pudding is baking, add all ingredients except vanilla to saucepan. Whisk together and bring to low simmer. Cook for 5 to 7 minutes or until sauce slightly thickens and coats back of a spoon. Remove from heat. Whisk in Vanilla and serve over Bread budding.

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