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I made a Myers Lemon Pound cake and forgot to add the required water 3/4 C. To salvage, I left iced (drizzled) cake(bar) on counter over night and used in place of bread the next evening using this recipe (cut in 1/2 thinking I had half as much bread quantity as a loaf of bread). Best mistake on a cake ever. Will do it intentionally next time.
I have made this several times for parties and everyone agrees, Best Ever. I would rate it a 10+.
This is one of the BEST bread puddings that me and my family has EVER had! Super delicious!
Love this 10 stars! I skip the raisins and bourbon completely and I use pumpkin pie spice in the same qty as all the other spices combined Except the cinnamon I add the called for amount of cinnamon. Made it twice comes out so good and it is a great way to use up leftover French bread. It’s bookmarked in my phone and I’ll be using it again many times I’m sure. Thanks for the recipe!!
Really wanted to like this! I used half the amount of bourbon in the sauce and it was still too much. I can’t even imagine using the full 1/2 cup. It was also grainy when cooled. No one wanted it at my work function because the sauce was so strong and overpowered the pudding. The bread pudding itself is ok but not great.
Sorry to hear this was not a hit. It’s true–if bourbon is not your bag, this is not the sauce for you. Perhaps it was grainy after it cooled because a stray sugar crystal got in there and introduced undesirable, gritty-grainy new sugar crystals in the caramel. Or perhaps the egg curdled during cooking. It happens!
Maybe try our classic caramel sauce or a butterscotch sauce next time. Or change tack completely and make banana bread pudding. No bourbon in the sauce for that one! (And shhhh don’t tell but I have a secret: I’m not crazy about bread pudding. I’d rather just eat something else.) Thanks for cooking with us!
Bread pudding itself was great. I let it soak overnight with everything except raisins and vanilla (added that before baking)
Reason for 4 stars – The sauce had way too much bourbon and I used 1/3 cup (and I’m from New Orleans!) I’m not sure how anyone would be able to stand the full 1/2 cup or more. It seemed a bit grainy as well even though it wasn’t that way when it was warm – it sat for about 4 hours bc it was a work function.
Hi Amber, I’m so glad you liked it! I hear you on the bourbon. The original recipe we had called for a full cup! Talk about a boozy sauce.
2 cups of sugar was way too much. One would have been plenty.
Yes, sweetness in desserts certainly is a matter of personal preference.
This year will be my third year making it. I love the texture and smell especially when you pour the sauce on. I’ve tweaked it a bit by substituting different liqueurs like brandy and amaretto (switch out vanilla for almond extract ) and added mini chocolate chips at the end of baking but it is by far the best dessert I’ve made.
I’m so glad you like the bread pudding Kimbr! Love the idea of subbing in with amaretto, yum.
It’s delicious! I have a question. Can I assemble ahead of time and store in the refrigerator until ready to bake? If yes, how long can I leave it in the refrigerator? Thx
Hi there! You can assemble this up to a day ahead and then bake. It will be more custardy the longer you let it soak, though I wouldn’t recommend longer than 24 hours. Hope that helps!
How do you rewarm the bourbon sauce?
Hi, B! I would rewarm over the lowest heat on your stove and whisk frequently. Hope that helps!
I’ve made this twice and my husband says it’s the best bread pudding he’s ever had. I used half and half both times because I didn’t have milk. It was very rich and creamy and it is better the second (and third) day. Thanks for another great recipe!
So, I have made this recipe, MANY times before. I like to use the raisin infused whiskey for the sauce, btw. I also found that not everyone enjoys the taste of whiskey, so the original amount for the sauce is too much for them. I just use a bit less. Remember, you can always add more, but can’t take away! Anywho, my QUESTION is, I am going elsewhere for thanksgiving and planning to make this. HOW can I make this ahead of time? Bake day before, cool completely, refrigerate and then reheat (somehow? how?) the next day? Or…. I’m at a loss of how to do this without drying it out TOO much. Or is this one of those that needs to be made and eaten right away? Thanks so much!
Hi, Franceen — You could make this the day before and reheat it in a low oven, I would just cover it in foil. It probably won’t be as moist as when it’s first made, but it won’t be dry. Don’t forget to warm the sauce too!
I disagree that this is best right away/same day. I think it was 20 times better after sitting in fridge in the sauce and then reheating the next day!!! Soooo much better the next day!
Can you leave out the raisins or any other fruit? No nuts either.
Hi, Lynda — The recipe doesn’t call for nuts, so you don’t need to worry about that. The raisins are used to soak up the bourbon. So if your intention is to leave out the raisins but still use the bourbon I would reduce the amount of recommended bourbon by half and add a teaspoon of sugar to account for the lost sweetness in the raisins.
I made it and love it! The only two differences I did and I hate to say this but I hate raisins. Besides they can kill your dogs, grapes too! So the only thing I had on hand even remotely were cranraisins! Dried cranberries! I soaked those bad boys in Jack Daniels for a day and half! (I forgot to remove the bread from freezer!)
Then as I was making the bourbon sauce I screwed up by putting the bourbon in while I was stirring the bourbon sauce.
So, my cranberries got really drunk! I
2 years ago I move to way southern Illinois. I’m a 62yo New England Yankee male. I’m the about youngest in my older very small community. Since being here neighbors say I make the best Mint Julep, biscuits & gravy, apple pie and bread pudding. This bread pudding!!! I do add more raisins &bourbon than it calls for. I soak them overnight. Add maple syrup too. Being from New England we at many times had grandmothers BP at Sunday supper. I’d have to honestly say, this recipe is fantastic before the butter bourbon sauce.
I stared it because I’m drooling! I’d like to ask the author if another fruit could be substituted? Like dates? Cranberries dried, blueberries? I am just not fond of raisins in any way shape or form!
Chopped dates or fresh chopped figs
That’s a great idea. But I’ll have to put on my grocery list!
Wow! Subbed brown sugar in the sauce at my husband’s request, but followed the rest of the recipe as written. Turned out perfectly! Reminds us of our trip to New Orleans! I’ll take this bread pudding over beignets any day!
I added some pecans to your recipe.. I myself love the texture and extra bite the nuts bring to this yummy Bread Pudding… I also had a lemon on hand so I added a bit of lemon zest to brighten it up bit… However that is my personal preference. This recipe is quite yummy as written ..I am looking forward to making this again for Thanksgiving! My favorite holiday! Ohhh and the sauce is what brings this Bread Pudding over the top.
Lemon zest! Thanks
My husband isn’t a bread pudding fan, but was pleasantly surprised how much he liked this recipe!! Thank you for sharing this is definitely a keeper!!
A winner! I followed the recipe as is, and received many compliments from guests. The bourbon flavor really adds something. Will definitely make again and again.