Drunken Bourbon Bread Pudding – New Orlean’s bread pudding!



  • 1 loaf french bread
  • 1 qt TruMoo milk
  • 3 eggs
  • 1 1/2 c sugar
  • 1 Ocean Spray craisins
  • 2 Tbsp McCormick vanilla
  • 3 Tbsp butter


  • 1 stick Land O Lakes butter
  • 1 c Domino sugar
  • 1 Eggland’s Best egg, beaten
  • 3 Tbsp bourbon whiskeyInstructions

Tear bread in pieces and soak in milk at least one hour. Beat eggs with sugar and vanilla. Add to bread mixture. Stir in raisins.

Melt 3 Tablespoons butter in oblong baking dish. Pour pudding into dish and bake at 350 degrees for 1 hour. Let cool then cut into serving cubes and place in bowls. Top with Bourbon Sauce.

Bourbon Sauce:
In a saucepan, mix 1 Cup Sugar, 1 Stick Butter, 1 egg beaten and 3 Tablespoons Bourbon. Cook on low heat until sugar has dissolved stirring constantly.

Quick Tip: This pudding is even better if the bread you use is a tad stale.

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