By NoSpringChicken on November 16, 2002
Photo by strphanie
Photo by strphanie
"This Southern Bread Pudding is luscious. Be sure to serve the bourbon sauce while it is slightly warm. Quite often, this is our family's choice of holiday desserts. This came from an old southern cookbook many years ago."
Serving Size: 1 (315 g)
Servings Per Recipe: 8
"Absolutely Delicious! I made the bread pudding using a 16 ounce loaf of Cinnamon raisin bread instead of the french bread and it was soooo good. I didn't add any extra raisins and it came out perfect. The bourbon sauce was to die for! Thanks so much for posting this recipe! 10 stars if i could! -Italianmomof2"
"This was a really fantastic bread pudding! I made it exactly as directed, except left the raisins out of half of it. And I must admit, we doubled the amount of bourbon it called for! This is now our official bread pudding recipe and I see us making it many more times!"
"Soak the raisins in bourbon! Also added almond extract to the bread pudding."
"There are restaurants in Kentucky that serve this but substitute chocolate Chios for the raisins. It is heaven!"
"Loved this. Would def make again."
"Absolutely fantastic even though I screwed it up. I used day old ciabatta bread instead of french bread (which I do not recommend) because it was unable to absorb enough of the milk mixture but the top that set up was delicious! The bourbon sauce was wonderful! I will definitely be making this again but I will use french bread instead of ciabatta."
"A quick to prepare desert thats worth more than the effort to make it. It is delicious."
"Excellent. Easy to make and delicious! Thank you for sharing. Perhaps you'd like to try my Bread Pudding with White Chocolate Brandy Sauce #193570"
"This is EASY and has quickly become my signature dish. I tend to use skim milk and smart butter to save on fat and calories; the only downside is that it tends to take a lot longer to cook ... it still turns out delicious. I also at times switch the bourbon for dark Myers rum. Now if you want to blow people away, top if off with Amaretto cool whip (#32000) ... it's a must! Thanks nospringchicken!!!"
"Thanks for this recipe! Absolutely perfect! Such a simple recipe to prepare, but it came out so amazing and rich--I couldn't believe it. This is better than the one I've gotten at a local bakery. I made the following substitutions: I used coconut oil to replace butter in the pudding part (although I did dab some butter on top in the last 10 minutes of cooking to give it a buttery taste too), I used half coconut milk and half whole milk, and maple syrup and turbinado sugar in place of the white sugar in the sauce and pudding. I also omitted the raisins because I used a local organic bakery's hearty cinnamon-raisin loaf instead of the French. Oh, and I also used butterscotch schnapps in place of the bourbon because it sounded good and that's what I had on hand!"