Bread Pudding with Bourbon Sauce

September/October 1993

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Nothing is wasted in a Cajun kitchen where stale bread becomes a luscious dessert.

Bread Pudding with Bourbon Sauce

Makes: 8 servings

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Total Time:


Bread Pudding with Bourbon Sauce

  • 4 cups cubed day-old French bread, (5 ounces)
  • 1/4 cup pecan pieces
  • 2 large eggs
  • 3/4 cup plus 2 tablespoons packed dark brown sugar
  • 2 cups evaporated fat-free milk
  • 1 tablespoon vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon freshly grated nutmeg
  • 1/2 cup raisins
  • 1 tablespoon sugar, divided
  • 1 tablespoon butter

Bourbon Sauce

  • 1/3 cup evaporated fat-free milk
  • 1/4 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 1/2 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, 1 1/2 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 1/2 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.


Per serving: 334 calories; 6 g fat (2 g sat, 2 g mono); 57 mg cholesterol; 59 g carbohydrates; 9 g protein; 1 g fiber; 239 mg sodium; 466 mg potassium.

Nutrition Bonus: Calcium (24% daily value).

Carbohydrate Servings: 4

Exchanges: 4 other carbohydrate, 1 fat

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