KENTUCKY BREAD PUDDING WITH BOURBON SAUCE
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.
Bread Pudding Ingredients Needed
6 cold biscuits or 8 to 10 slices cold bread, crumbled (You can use about any kind of bread. A loaf of French bread is great, cut in cubes. Stale bread works good. I sometimes put my cut up bread cubes in oven on 225 about 30 minutes to make them more like stale bread)
Vanilla flavoring (extract)
Raisins soaked in 1/4 cup Kentucky bourbon whiskey (If you leave out the raisins, just soak nuts in the bourbon)
Pecans or walnuts
Bourbon Sauce Ingredients Needed:
White corn syrup or honey or maple syrup
If you don’t want to use bourbon you can easily use rum extract in the sauce and leave it out when soaking the raisins. You can soak the raisins in water. The sauce is a must though.. and you must include it with the bread pudding. It is WONDERFUL!
“Well I just made this, I elaborated a little bit based off the ingredients on hand. I haven’t cut into it yet, but it baked up nice and firm and fluffy & smells wonderful… But the sauce.. OH MY GOODNESS, IT’S WONDERFUL.. I used 100 proof spiced rum, about 2 tbl, & I cooked everything together over med heat stirring frequently until the sugar dissolved, then slowly added the milk, brought it to a boil and boiled for one minute, stirring, then poured it all over the pudding, its soaking in now. The sauce is soooooooo yummy, there are no words to explain it. I’ll definitely be making that again and pouring over a nice butter rich yellow cake. It is goooooood. Yum Yum” -Jennifer
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Kentucky Bread Pudding with Bourbon Sauce
- 6 cold biscuits or 8 to 10 slices cold bread crumbled
- 1 cup hot water
- 1 cup sugar
- 1/4 cup butter melted
- 1 teaspoon vanilla flavoring
- 1 teaspoon nutmeg
- 1 cup raisins soaked in 1/4 cup Kentucky bourbon whiskey If you leave out the raisins, just soak nuts in the bourbon
- 2 eggs beaten
- 1/2 cup evaporated milk
- 1 cup pecans or walnuts
- 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 or honey or maple syrup
- 1 teaspoon vanilla extract
- 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 about 10 minutes. Mix remaining ingredients together and pour over bread. Sprinkle nuts of your choice and raisins on top. Bake at 350 degrees for 30 to 40 minutes until brown. Makes about 8 servings.
Bourbon Sauce Instructions
- Combine all ingredients and boil for one minute. Either pour the sauce over the pudding and let soak in or serve separately so each person can add their own. I usually pour about half over the pudding and save the other half for sauce.
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I had this at a restaurant at My Old KY HOME and it was delicious so glad to get the recipe.
Well I just made this, I elaborated a little bit based off the ingredients on hand. I haven’t cut into it yet, but it baked up nice and firm and fluffy & smells wonderful… But the sauce.. OH MY GOODNESS, IT’S WONDERFUL.. I used 100 proof spiced rum, about 2 tbl, & I cooked everything together over med heat stirring frequently until the sugar dissolved, then slowly added the milk, brought it to a boil and boiled for one minute, stirring, then poured it all over the pudding, its soaking in now. The sauce is soooooooo yummy, there are no words to explain it. I’ll definitley be making that again and pouring over a nice butter rich yellow cake. It is goooooood. Yum Yum
Just found ur receipes and have checked quite a few out. i will b back and make some to c how i do. so glad to have found u.
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.
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.
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. https://thesouthernladycooks.com/2011/09/13/chocolate-pudding-cake/