Bread Pudding with Bourbon Sauce

Bread Pudding with Bourbon Sauce

Nothing is wasted in a Cajun kitchen where stale bread becomes a luscious dessert.

From EatingWell: September/October 1993
Yield: 8 servings
Active Time: 35
Total Time: 120


Bread Pudding with Bourbon Sauce

  1. 4 cups cubed day-old French bread, (5 ounces)
  2. 1/4 cup pecan pieces
  3. 2 large eggs
  4. 3/4 cup plus 2 tablespoons packed dark brown sugar
  5. 2 cups evaporated fat-free milk
  6. 1 tablespoon vanilla extract
  7. 1 1/2 teaspoons ground cinnamon
  8. 1 teaspoon freshly grated nutmeg
  9. 1/2 cup raisins
  10. 1 tablespoon sugar, divided
  11. 1 tablespoon butter

Bourbon Sauce

  1. 1/3 cup evaporated fat-free milk
  2. 1/4 cup sugar
  3. 3 tablespoons bourbon
  4. 2 tablespoons nonfat plain yogurt


  1. To make Bread Pudding: Preheat oven to 325°F. Spread bread cubes on a baking sheet and bake for about 10 minutes, stirring twice, or until lightly toasted. Meanwhile, spread pecans in a pie plate and bake for 8 to 10 minutes, or until fragrant. Let cool and chop coarsely.
  2. Whisk together eggs and brown sugar in a large bowl. Blend in evaporated milk, vanilla, cinnamon and nutmeg. Stir in the toasted bread, pecans and raisins. Cover and refrigerate for at least 30 minutes, or up to 1 hour.
  3. Meanwhile, lightly coat a shallow 2-quart baking dish with canola oil or nonstick cooking spray. Sprinkle with 1/2 tablespoon of the sugar. Melt butter in a small saucepan over low heat. Skim off froth and cook until it begins to turn light nutty brown, 1 1/2 to 2 minutes. (Be careful not to burn the butter.) Transfer to a small bowl and let cool.
  4. Pour the bread mixture into the prepared baking dish. Drizzle browned butter over the top and sprinkle with the remaining 1/2 tablespoon sugar. Bake the pudding for 40 minutes, or until firm in the center. Increase the oven temperature to 425°F and bake for 10 to 15 minutes longer, or until the top is brown and puffed.
  5. To make Bourbon Sauce: Meanwhile, place a deep mixing bowl, beaters and evaporated skim milk in the freezer to chill for 20 minutes. Beat evaporated milk in the chilled bowl, using an electric mixer, for 1 to 2 minutes, or until it is the consistency of whipped cream. Gradually add sugar, bourbon and yogurt and beat for several minutes longer, or until thickened. Serve over warm bread pudding.


Nutrition Per Serving: 334 calories; 6 g fat (2 g sat, 2 g mono); 57 mg cholesterol; 59 g carbohydrates; 9 g protein; 1 g fiber; 239 mg sodium; 466 mg potassium.

Nutrition Bonus: Calcium (24% daily value).

4 Carbohydrate Serving

Exchanges: 4 other carbohydrate, 1 fat