Bread Pudding with Vanilla Bourbon Sauce

Updated: Apr 22


1 loaf of stale bread (i used a french loaf)

2 cups heavy cream

1 1/2 cups whole milk

2 eggs

1 1/2 cups white sugar

1 tablespoon



1 stick butter

1 cup white sugar

1 egg

1/4 cup bourbon


  1. Preheat oven to 350°. Butter a cast iron skillet and set aside.

  2. Cut the stale bread into bite sized pieces and add to a bowl. Pour in the heavy cream and milk and let sit so the bread soaks up the liquid.

  3. In a separate bowl, whisk together the eggs, sugar, and vanilla.

  4. Once the bread is soaked, remove any excess liquid and combine the bread with the egg mixture.

  5. Bake for 45 minutes.

  6. To make the sauce: in a saucepan on low heat, melt the stick of butter. Whisk in the egg and sugar. Let simmer until it begins to thicken. Stir in the bourbon.

  7. Serve, drizzled with the sauce.

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