Bread Pudding With Vanilla Bourbon Sauce Recipe

This bread pudding with vanilla bourbon sauce recipe by Crouton Crackerjacks is a great holiday treat for a potluck. The vanilla bourbon sauce adds a perfect finish to the bread pudding to add more sweetness. I like how he layers the raisins in there instead of adding them directly to the pudding because they would stand out more in every bite. I would use leftover French bread to make this recipe because it’s usually hard for me to finish a whole loaf before it becomes expires. This would be a nice carby dessert that can use any type of bread if you don’t have French bread.

Ingredients:

• 16-ounce loaf of French bread 
• 1/2 cup raisins 
• 4 large eggs
• 1/4 cup granulated sugar 
• 2 tsp vanilla extract
• 1/2 cup butter, melted 
• pinch of freshly ground nutmeg or 1/2 tsp store-bought
• 2 cups half and half 
• 1 cup whole milk 

For the sauce:

• 1 large egg
• 3/4 cup half and half 
• 1/2 cup granulated sugar 
• dash of cinnamon 
• splash of vanilla extract 
• pinch of freshly ground nutmeg 
• splash of Jim Beam Bourbon

Directions:

First, begin by soaking the raisins in a small bowl, just cover with boiling water. Also, drain before using. Tear bread into pieces and set aside. In a large bowl combine eggs, vanilla, and butter. Whisk well to dissolve sugar. Add in nutmeg, half and half in milk. Whisk well to combine all ingredients. Continue to watch Crouton Crackerjacks tutorial on YouTube.

Next, transfer the bread pudding mixture into a baking dish. Bake in a preheated oven at 325F for 40-45 minutes. Let the bread pudding sit for at least 6-8 hours.

Also, if you want this to be a kid-friendly recipe skip out on the bourbon for the sauce. If you like raisins, this is a great dessert recipe too.