| Level: | Easy |
| Total: | 2 hr 25 min |
| Active: | 30 min |
| Yield: | 8 to 10 servings |
| Level: | Easy |
| Total: | 2 hr 25 min |
| Active: | 30 min |
| Yield: | 8 to 10 servings |
Ingredients
- 4 cups heavy cream
- 6 large eggs
- 2 cup packed dark brown sugar
- 1 1/2 cups raisins
- 2 sticks (16 tablespoons) unsalted butter, melted
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- 2 cups plus 2 tablespoons granulated sugar
- 2 loaves French bread, cut into 1-inch cubes (about 13 cups)
- Nonstick cooking spray
- 2 cups confectioners’ sugar
- 1/3 cup bourbon
- 3 tablespoons unsalted butter
- 1 tablespoon whole milk
- 1/2 teaspoon ground cinnamon
Instructions
- For the bread pudding: In a large bowl, whisk together the cream and eggs. Add the brown sugar, raisins, butter, cinnamon, ginger and 1 cup granulated sugar. Mix well. Gently stir the bread cubes into the egg mixture. Refrigerate for 1 hour.
- Preheat the oven to 350 degrees F and coat a 9-by-13-inch baking dish with cooking spray.
- Pour the bread mixture into the prepared baking dish. If desired, sprinkle the top with the remaining 2 tablespoons of sugar. Bake until a knife inserted into the middle comes out clean, 45 to 50 minutes.
- Meanwhile, for the bourbon sauce: Combine the confectioners’ sugar, bourbon, butter, milk and cinnamon in a medium saucepan, bring to a simmer over low heat, whisking constantly until thickened and no longer watery, 2 to 3 minutes. Serve with the bread pudding warm, at room temperature or chilled.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 1279 |
| Total Fat | 65 g |
| Saturated Fat | 37 g |
| Carbohydrates | 163 g |
| Dietary Fiber | 3 g |
| Sugar | 127 g |
| Protein | 13 g |
| Cholesterol | 300 mg |
| Sodium | 462 mg |
| Serving Size | 1 of 10 servings |
| Calories | 1279 |
| Total Fat | 65 g |
| Saturated Fat | 37 g |
| Carbohydrates | 163 g |
| Dietary Fiber | 3 g |
| Sugar | 127 g |
| Protein | 13 g |
| Cholesterol | 300 mg |
| Sodium | 462 mg |
Reviews
This is wonderful and so versatile. You can use raisins, craisins and or any type of nut in it. I too am reducing the sugar which is saying alot from a sugarholic. Still, it’s a beautiful and satisfying dessert your family and friends will love. It warranted 5 yummies.
Yes. Very good, but way too sweet for my taste. I will make again, but will cut out the white sugar, and decrease the brown sugar
I also added pecans.
I also added pecans.
This is very sweet but delicious! My husband says it’s his favorite!
Have a question ❓ can you freeze this bread pudding
I made this today and only used 1 1/2 cups of white sugar. It was confusing in the directions vs. amount of ingredients listed. However, this bread pudding n sauce are awesome. My hubby said it was the best he has ever had. Thank you Ms. Brown!
I have always wanted to make bread pudding. I varied the recipe for items on hand. 1 12oz can evaporated milk. Carnation whole milk powder. 2-3tsp. 2 tsp cornstarch. Mix in pan and warm on stove add 3/4stick of unsalted butter cut into slices. Whip 5 eggs in moderate size bowl. Add nuts. I used pistachios pecans and walnut 1/2cup each. Day before tore brioche hotdog buns and 4 slices white bread into large chunks. Add cinnamon/sugar, nutneg,pumpkin pie spice, and turbinado sugar. Mix in gallon zip bag. Rotate occasionally. Next day add bread Mix to large bowl. Once milk mixture warm ladle small amounts in to egg mix while whisking. Add vanilla extract butter pecan extract and honey. Whisk. Add slowly to cream while whisking cream. Pour over bread and mix lightly. Oven 350 spray 3 small loaf pans. Set on cookie sheet pan covered with foil. Fill each pan to top. Add turbines sugar honey and butter pats to top. Add water to pan for steam bath. Bake at 350 for 20mins. Turn pan cook 25mins then remove from oven.
Very good. I did one cup white and 1 cp dark brown sugar. The sauce is very good too.
Husband (and I) says to tell Ms. Brown her Not Your Grandma’s Bread Pudding is excellent. We didn’t even add the sauce (yet) or whipped cream (still too hot). This is one of those spectacular, easy dishes that makes a person KNOW he/she can cook! Love this, Kardea. Thank you for sharing with us!!
This looks Delicious with a capital D however is there a substitute for the bourbon?? Anyone, anyone??
So good