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Bread Pudding with Bourbon Sauce Recipe

Bread Pudding with Bourbon Sauce Recipe

There's nothing better than this comforting bread pudding recipe on a cold, wintry day. The bourbon sauce makes the dessert taste special, but it's so easy to prepare—the slow cooker does the most of the work! —Hope Johnson, Youngwood, Pennsylvania
TOTAL TIME: Prep: 15 min. Cook: 3 hours. YIELD:6 servings


  • 3 large eggs
  • 1-1/4 cups 2% milk
  • 1/2 cup sugar
  • 3 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 4-1/2 cups day-old cubed 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


  • 1. In a large bowl, whisk together first seven ingredients; stir in bread and raisins. Transfer to a greased 4-qt. slow cooker. Cook, covered, on low 3 hours. (To avoid scorching, rotate slow cooker insert one-half turn midway through cooking, lifting carefully with oven mitts.)
  • 2. For sauce, place butter, sugar and corn syrup in a small saucepan; bring to a boil, stirring occasionally. Cook and stir until sugar is dissolved. Remove from heat; stir in bourbon. Serve warm with bread pudding. Yield: 6 servings.

Recipe Note

Health Tip: This dessert is rich and decadent even without the sauce. Skip it and save nearly 200 calories and 8 grams of fat per serving.

Nutritional Facts

1 cup with 2 tablespoons sauce: 477 calories, 12g fat (6g saturated fat), 130mg cholesterol, 354mg sodium, 84g carbohydrate (59g sugars, 2g fiber), 8g protein.

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