Kentucky Bread Pudding with Bourbon Sauce
Kentucky Bread Pudding is a wonderful dessert. This dessert is a classic for a reason and is always a hit. Great way to use up leftover bread or biscuits!
Servings: 8 servings
Ingredients
- 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
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 or honey or maple syrup
- 1 teaspoon vanilla extract
Instructions
- 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.
Notes
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.
Pudding can be served hot or cold. Sauce will keep in refrigerator for several days. Sauce can be heated in microwave.