White Chocolate Bourbon Bread Pudding

One of the most elegant dishes to grace the southern table, bread pudding has a rich tradition. Our bread pudding is a combination of decades of family tradition infused with a few modern spins to create a dish with distinction.



1 Cup Raisins (Optional)

1 Loaf French Bread Cubed (6-7 Cups)

4 Cups Milk

3 Large Eggs

2 Cups Sugar

2 Tablespoons Vanilla Extract

¼ Cup Kentucky Bourbon Whiskey

¼ Teaspoon Allspice

½ Teaspoon Cinnamon

3 Tablespoons Melted Butter

½ Cup Shaved White Chocolate



1 Stick Melted Butter

1 Cup Sugar

1 Large Egg

½ Cup Kentucky Bourbon Whiskey


Preheat oven to 350 degrees.

In a small bowl, combine the raisins with 1/4 cup bourbon. Cover and soak for 1 - 2 hours. The raisins should soak up most of the bourbon in this time.

Place milk in a large mixing bowl and add the bread that has been cut into squares. Press the bread into the milk with your hands until all of the milk is absorbed.

In a bowl, whisk the eggs, sugar, vanilla, chocolate, allspice and cinnamon. Pour over the bread and milk mixture and add the Bourbon-soaked raisins and stir gently to combine.

Pour the melted butter into the bottom of a 9x13 inch baking pan. Coat the bottom and the sides of the pan well with butter. Pour the mixture into the baking pan and bake at 350°F for 35-45 minutes. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan. Can also make in individual ramekins.

While the bread pudding is cooking prepare the Bourbon sauce. Melt the butter in a medium saucepan on low heat. Add the sugar and egg and whisk to blend well. Slowly cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, then remove from heat. Do not allow the mixture to simmer or the sauce will curdle. If the sauce curdles take it off the heat and mix until smooth in a blender. The sauce should be soft, creamy, and smooth


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