Keeneland Bread Pudding with Bourbon Sauce
Indulge in the rich Southern charm of Keeneland Bread Pudding with Bourbon Sauce, a classic dessert that takes comfort food to the next level. Made with hearty cubes of day-old French bread soaked in a luscious custard of whole milk, heavy cream, eggs, and a hint of cinnamon, this bread pudding achieves the perfect balance of creamy and tender textures with a golden crust. Optional plump raisins add bursts of sweetness, while a decadent bourbon-infused butter sauce elevates each bite with a warm, caramel-like complexity. With just 20 minutes of prep time and a single hour to bake, this dessert is an easy yet show-stopping finish to any meal. Perfect for holiday gatherings or celebratory dinners, serve it warm and watch as the velvety bourbon sauce pools into every nook and cranny. Perfectly comforting, irresistibly flavorful, and steeped in tradition—this recipe is sure to impress!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 12 cups day-old French bread
- 4 cups whole milk
- 2 cups heavy cream
- 6 whole large eggs
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 4 tablespoons unsalted butter (melted)
- 1 cup raisins (optional)
- 1 cup bourbon
- 1 stick unsalted butter (for sauce)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract (for the sauce)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish and set it aside.
Cut the French bread into 1-inch cubes and place them in the prepared baking dish.
In a large mixing bowl, whisk together the milk, heavy cream, eggs, granulated sugar, vanilla extract, and ground cinnamon until well combined.
Pour the milk mixture evenly over the bread cubes in the baking dish, ensuring all the bread is soaked. Let it sit for 10-15 minutes to absorb the custard.
Drizzle the melted butter over the top of the bread mixture. If using raisins, sprinkle them evenly across the dish.
Place the dish in the preheated oven and bake for 50-60 minutes, or until the top is golden brown and the center is set. A knife inserted into the center should come out clean.
While the pudding bakes, prepare the bourbon sauce. In a medium saucepan, melt the stick of butter over medium heat.
Once the butter is melted, whisk in the powdered sugar until smooth. Slowly add the bourbon and continue whisking until the sauce is warmed through and slightly thickened. Remove from heat and stir in the vanilla extract.
Allow the bread pudding to cool for 5-10 minutes after removing it from the oven. Serve warm with the bourbon sauce drizzled over the top.
Nutrition Facts
Calories |
1248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.2 g | 49% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 1594 mg | 69% | |
| Total Carbohydrate | 182.0 g | 66% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 59.7 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 169 mg | 13% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 540 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
