Easy Bread Pudding w/ Vanilla Bourbon Sauce Recipe
Image credit: Crouton Crackerjacks via YouTube
I love bread and I always bake them on my own because I prefer them fresh out of the oven instead of buying them from the store. But, sometimes it’s inevitable to have leftovers, so I try to consume them before they get too stale, and if not then I incorporate them in recipes instead. One of my favorite ways of “re-baking” bread is by turning it into a delicious pudding.
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To make this delicious recipe idea, I followed this video tutorial by Crouton Crackerjacks on YouTube which includes bourbon in its ingredients. It’s the perfect bread to serve for dessert or breakfast, it’s a simple pudding that tastes so good guaranteed there’ll be no more leftovers. So, if you’re looking for a great bread recipe to try today, check out this video tutorial, and see for yourself!
Ingredients for Bread Pudding:
Bread Pudding
- 16-ounce loaf of French bread
- ½ cup of raisins
- 4 large eggs
- ¼ cup of granulated sugar
- 2 tsp of vanilla extract
- ½ cup of butter, melted
- A pinch of freshly ground nutmeg
- 2 cups of half and half
- 1 cup of whole milk
Vanilla Bourbon Sauce
- 1 large egg
- ¾ cup of half and half
- ½ cup of granulated sugar
- A dash or ¼ tsp of cinnamon
- A splash or ½ tsp of vanilla extract
- A pinch or ⅛ tsp of freshly ground nutmeg
- A splash or 1 tbsp of Jim Beam Bourbon
How to Make Bread Pudding w/ Vanilla Bourbon Sauce:
Step 1
Soak the raisins in a small bowl filled with boiling water, then set them aside, and drain all of the water once ready to use. Tear the bread into small pieces and set them aside, then in a large mixing bowl, add the eggs, sugar, vanilla, and butter, and whisk everything until dissolved and combined.
Step 2
Add the nutmeg, half and half, and milk, then continue to whisk until incorporated, and then add the bread pieces pressing them down until mostly submerged. Set them aside to soak for about 30 minutes, then put 1/3 of the bread mixture on the bottom of an 8-inch baking dish, and sprinkle 1/3 of the raisins all over the top.
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Step 3
Repeat the layers 2 more times, then allow it to bake in a preheated oven at 325°F for about 40 to 45 minutes or until golden brown. Remove it from the oven, then let it cool to room temperature, and transfer it to the refrigerator to chill for at least 6 to 8 hours or up to overnight.
Step 4
In a small saucepan, add the egg, half and half, and sugar, then give them a good mix, add the cinnamon, nutmeg, vanilla, and Jim Beam, and place the saucepan on a stove over low heat. Allow it to cook until simmering and the sauce has thickened, then turn off the heat, and drizzle it over the cooled pudding. Serve and enjoy!
*All these images are credited to Crouton Crackerjacks via YouTube. Give their channel a visit and subscribe for more!
