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Bread Pudding with Bourbon Sauce

 Bread Pudding with Bourbon Sauce
There's nothing I like better than this comforting bread pudding recipe on a cold, wintry day. The bourbon sauce makes the dessert taste special, but you wouldn't believe how easy it is to prepare—the slow cooker does the most of the work! —Hope Johnson, Youngwood, Pennsylvania
6 ServingsPrep: 20 min. Cook: 3 hours.


  • 3 eggs
  • 1-1/4 cups 2% milk
  • 1/2 cup sugar
  • 3 teaspoons McCormick® Pure Vanilla Extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 4-1/2 cups cubed day-old brioche or egg bread
  • 1-1/4 cups raisins
  • 1/4 cup butter, cubed
  • 1/2 cup sugar
  • 1/4 cup light corn syrup
  • 3 tablespoons bourbon


  • In a large bowl, whisk the first seven ingredients; stir in bread and
  • raisins. Transfer to a greased 4-qt. slow cooker. Cover and cook on
  • low for 3 hours.
  • In a small saucepan, heat butter. Stir in sugar and corn syrup; bring
  • to a boil. Reduce heat; cook and stir until sugar is dissolved.
  • Remove from the heat; stir in bourbon. Serve warm with bread
  • pudding. Yield: 6 servings.

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Bread Pudding with Bourbon Sauce (continued)

Nutritional Facts: 1 cup with 2 tablespoons sauce equals 477 calories, 12 g fat (6 g saturated fat), 130 mg cholesterol, 354 mg sodium, 84 g carbohydrate, 2 g fiber, 8 g protein.