Bread Pudding is an old fashioned dessert. It had humble beginnings in 13th century England. It was first known as a “poor man’s pudding” as it was made from stale leftover bread that was just moistened in water, to which a little sugar, spices and other ingredients were added. Today, there are many ways to make this wonderful dessert. While bread pudding is still a way to use up leftover bread, it has gained a reputation as a comfort food and is a featured dessert item in trendy establishments, having shed its humble roots. This is my version. I have yet to serve this scrumptious bread pudding that I did not get raves and lots of requests for the recipe.
6 cold biscuits or 8 slices cold bread, crumbled (I usually use cold biscuits)
1 cup hot water
1 1/4 cups sugar
1/4 cup butter melted
1 teaspoon vanilla flavoring
1 teaspoon nutmeg
1/2 cup raisins
2 eggs beaten
1/2 cup evaporated milk
1/2 cup pecans or walnuts
Place whole biscuits or crumbled bread (can crumble biscuits, too) in greased or sprayed baking dish. Pour hot water over biscuits or bread and let soak for a few minutes. Mix remaining ingredients together and pour over biscuits. Sprinkle nuts of your choice on top. Bake at 350 degrees for 30 to 40 minutes until brown.
BOURBON SAUCE
1 cup sugar
6 tablespoons melted butter
1/2 cup buttermilk
1 tablespoon bourbon or whatever amount is good for you. I use Woodford Reserve, made in Kentucky!
1/2 teaspoon baking soda
1 tablespoon white corn syrup
1 teaspoon vanilla flavoring
Combine all ingredients and boil for one minute. Serve over pudding.
Pudding can be served hot or cold. Sauce will keep in refrigerator for several days. Sauce can be heated in microwave.
Enjoy!
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Filed under: Biscuits, Breads, Desserts, Kentucky Bread Pudding, Nuts, Pecans, Puddings, Walnuts Tagged: | baking, bourbon, bread, cooking, derby, dessert, food, Keeneland Race Track, Kentucky, Puddings, recipes, sauce, Southern, southern lady
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The bread pudding sounds like a go, I will try it. just stopping and checking out your blogs.
I should have noticed that you have other blogs. And what a find with this one! I love bread pudding, enough to know there’s a difference between English Bread Pudding and Southern Bread Pudding. They’re both great, but there’s something extra special about bourbon sauce. It reminds me of some downhome recipes my grandma used to make.I’m going to go through this blog and drool…
This is great!! I’ve found your blog from Ernestine’s. I’ll have to try one of your recipes. I love baking and I’ve just got a new oven. Oh..I’m Jessi and I live somewhere on the gulf of Thailand. Very nice to find your blog.Jessi
Love this recipe, will have to try…I am a southern cook too and have a new blog at..
http://apeachykitchen.blogspot.com/
I love your recipes!!
hey long lost cousin—am trying your bread pudding with bourbon sauce. Hope it is as good as mine!!!!
DB
Oh, this looks good. Wish you lived over the hill.
“First Hill” – I would join you for this and some ice tea.
[...] leftover and put in microwave for 20 seconds with butter and honey or I use them in my recipe for Southern Bread Pudding. Recipe for sourdough starter is listed under breads on this blog. [...]
[...] leftover and put in microwave for 20 seconds with butter and honey or I use them in my recipe for bread pudding. Recipe for sourdough [...]
[...] refrigerator and reheat in microwave. Makes about 1 cup sauce. ENJOY! You might also like my Kentucky Bread Pudding with Bourbon Sauce or my Apple Bread Pudding with Vanilla Sauce. Note: You can use all three sauces on any of [...]
[...] cakes, cinnamon rolls. Reheat in microwave before using. Enjoy! You might also like my Kentucky Bread Pudding with Bourbon Sauce, Chocolate Bread Pudding with Hot Fudge Sauce or Banana Bread Pudding with Rum Sauce. Click to [...]
JUDY, I have a question? Crock Pot Hot Fudge Sundae Cake, can I cook it in my crock Pot or do I need to go buy this slow cooker? and what setting med or high? I am kinda New @ this.
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I don’t have that recipe on the site for Hot Fudge Sundae Cake in the crockpot and have never made it in the crockpot. Here is a Chocolate Pudding Cake recipe that is not made in the crockpot and is so good. Check it out. http://thesouthernladycooks.com/2011/09/13/chocolate-pudding-cake/
Is there a substitute for the bourbon?
You could use rum flavoring. It is like vanilla extract only with a rum flavor or just leave it out.
Hi Judy from Australia. Have been following and trying your recipes. Family is loving them. I have tried to find an alternative for Corn Syrup here in Oz, but no luck. Is it like maple syrup ? Can you advise if you know an alternative I could use. You mention stick of butter. Can you please advise how much that is. I have a conversion table for ingredients & ovens from USA to Australian, so I am fine there. Keep up the great work. I have passed on your recipes to others and now they are hooked onto your site
I found this on the internet, Cherie, but have never tried substituting. Thought you might like to check it out. http://www.tasteofhome.com/Cooking-Tips/Pantry-Pointers/Substitute-for-Corn-Syrup. One stick of butter is 8 tablespoons or 1/2 cup. You could probably use maple syrup, too, in the recipe. Thank you for your kind comment and happy you are enjoying the recipes. Great to have you on the site, too.