Bread Pudding with Bourbon Sauce

Bread Pudding with Bourbon Sauce

  • Prep:
  • Cook Time: 1 hr 10 min
  • Total: 1 hr 10 min
  • Serving: Serves 8

bread pudding with bourbon sauceWhen 13th century English cooks faced the conundrum of salvaging stale bread, they created the delicious dessert known as "poor man's pudding." Today, sweet and savory bread pudding is served at the trendiest of eating establishments and at the most stylish of dinner parties.

World-renowned chef and cookbook author, Bruce Aidells, contributed this sweet bread pudding recipe. He originally created it for a New Orleans Super Bowl party, but its celebratory nature—á la the bourbon—makes it a fine dessert to serve on any occasion.


  • 3/4 loaf dry sliced bread, whole wheat or white, torn into pieces
  • 3 cups brown sugar
  • 3 cups half and half
  • 1 cup whipping cream
  • 6 eggs, beaten
  • 1 1/2 cups chopped pecans
  • 1 cup raisins
  • 2 teaspoons cinnamon
  • 2 tablespoons butter
  • 3 cups brown sugar
  • Juice of 2 fresh oranges
  • 1 cup bourbon


  1. Preheat oven to 350 degrees F. In a large bowl, mix all pudding ingredients until well blended.
  2. Butter eight 3-inch ramekins, or ovenproof coffee cups, and fill each one 3/4 full. Place the ramekins in a large baking pan and add enough water to come 2-inches up the sides of the ramekins. Bake for 50 minutes. Let cool briefly.
  3. While pudding is cooling, prepare bourbon sauce. In a medium saucepan, mix brown sugar and orange juice. Slowly simmer for 15 minutes until a syrup forms, then carefully add bourbon. (Caution: It may flame.) Let cook for 3 to 4 more minutes.
  4. Turn the puddings out of their ramekins onto serving plates, and pour the bourbon sauce over the pudding. Both pudding and sauce should be served hot; reheat if necessary.


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