This easy bread pudding with bourbon cream sauce is a rich and comforting dessert. Day-old bread and plump raisins are soaked in a classic mixture of milk, eggs, sugar, and melted butter and then baked until golden. It's a simple recipe you can enjoy for breakfast too, and it's ready in just 55 minutes!
Ingredients
4cupswhite bread , torn into pieces
½cupraisins
2largeeggs
1 ½cupswhole milk
½ cupgranulated sugar
2tablespoonsmelted butter, more to grease the pan
1teaspooncinnamon
1pinchsea salt
Bourbon Cream Sauce
1cupheavy cream
1 ½tablespoonflour
⅓cupsugar
2tablespoonsbourbon
¾teaspoonsea salt
Instructions
Preheat the oven to 350 degrees Fahrenheit. Grease an 8x8-inch baking dish with butter. Place the torn bread into the baking dish and sprinkle the raisins over the top.
4 cups white bread, ½ cup raisins
In a medium-sized bowl, whisk the eggs, whole milk, sugar, melted butter, cinnamon, and sea salt. Pour the milk mixture over the bread and lightly press down on the bread with a spatula to make sure the bread is covered with the milk.
2 large eggs, 1 ½ cups whole milk, ½ cup granulated sugar, 1 teaspoon cinnamon, 1 pinch sea salt, 2 tablespoons melted butter
Bake in the oven for 35-45 minutes, or until the edges are browned. (The center will still look soft.) Serve warm or at room temperature with the bourbon cream sauce over the top.
Bourbon Cream Sauce
Put the heavy cream in a small pot and sprinkle with the flour. Whisk until it is combined then bring it to a boil over medium-high heat. Boil for 1 minute, or until it has thickened. Remove it from the heat and whisk in the sugar, bourbon, and sea salt.
1 cup heavy cream, 1 ½ tablespoon flour, 2 tablespoons bourbon, ⅓ cup sugar, ¾ teaspoon sea salt