Recipe Image

Bread Pudding with Bourbon Sauce

  • 35 m
  • 2 h
EatingWell Test Kitchen
“Nothing is wasted in a Cajun kitchen where stale bread becomes a luscious dessert.”


    • Bread Pudding
    • 4 cups cubed day-old French bread, (5 ounces)
    • ¼ cup pecan pieces
    • 2 large eggs
    • ¾ cup plus 2 tablespoons packed dark brown sugar
    • 2 cups evaporated fat-free milk
    • 1 tablespoon vanilla extract
    • 1½ teaspoons ground cinnamon
    • 1 teaspoon freshly grated nutmeg
    • ½ cup raisins
    • 1 tablespoon sugar, divided
    • 1 tablespoon butter
    • Bourbon Sauce
    • ⅓ cup evaporated fat-free milk
    • ¼ cup sugar
    • 3 tablespoons bourbon
    • 2 tablespoons nonfat plain yogurt


  • 1 To make Bread Pudding: Preheat oven to 325°F. Spread bread cubes on a baking sheet and bake for about 10 minutes, stirring twice, or until lightly toasted. Meanwhile, spread pecans in a pie plate and bake for 8 to 10 minutes, or until fragrant. Let cool and chop coarsely.
  • 2 Whisk together eggs and brown sugar in a large bowl. Blend in evaporated milk, vanilla, cinnamon and nutmeg. Stir in the toasted bread, pecans and raisins. Cover and refrigerate for at least 30 minutes, or up to 1 hour.
  • 3 Meanwhile, lightly coat a shallow 2-quart baking dish with canola oil or nonstick cooking spray. Sprinkle with ½ tablespoon of the sugar. Melt butter in a small saucepan over low heat. Skim off froth and cook until it begins to turn light nutty brown, 1½ to 2 minutes. (Be careful not to burn the butter.) Transfer to a small bowl and let cool.
  • 4 Pour the bread mixture into the prepared baking dish. Drizzle browned butter over the top and sprinkle with the remaining ½ tablespoon sugar. Bake the pudding for 40 minutes, or until firm in the center. Increase the oven temperature to 425°F and bake for 10 to 15 minutes longer, or until the top is brown and puffed.
  • 5 To make Bourbon Sauce: Meanwhile, place a deep mixing bowl, beaters and evaporated skim milk in the freezer to chill for 20 minutes. Beat evaporated milk in the chilled bowl, using an electric mixer, for 1 to 2 minutes, or until it is the consistency of whipped cream. Gradually add sugar, bourbon and yogurt and beat for several minutes longer, or until thickened. Serve over warm bread pudding.
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