Bourbon-Infused Bread Pudding: A Comforting Classic with a Twist
Food holds a special place in hospitality, embodying community and sharing. By gathering around the table, we strengthen bonds and reflect God's grace in our relationships. With the recipes I share, I hope to inspire and empower you to warmly invite others, both friends and strangers, to share in this joyful experience. And today’s recipe is decidedly one of those that embodies the word comfort.
When it comes to comfort food, there’s something about the warmth, richness, and nostalgia of bread pudding that makes it a timeless favorite. Often served as a dessert, this dish has humble roots, transforming stale bread into a sweet, velvety treat that soothes the soul and never goes out of style.
Bread pudding is one of those foods that transcends trends—it’s always just right, no matter the season or the occasion. At its core, it’s simple: cubes of bread, eggs, milk or cream, sugar, and a touch of spice. However, what sets it apart is its ability to transform ordinary ingredients into something utterly delicious, with a texture that strikes the perfect balance between custard and cake.
The beauty of bread pudding lies in its versatility. You can adapt it to whatever ingredients you have on hand. It’s also a fantastic way to use day-old bread that might otherwise go to waste. But while simple and humble, bread pudding is anything but boring.
A Touch of Bourbon: Raisins Soaked in Bourbon
To take this comfort food to the next level, we’re adding a bit of indulgence in the form of bourbon-soaked raisins. The raisins absorb the flavor of the bourbon, which adds a touch of sophistication and warmth to the pudding. The liquor enhances the sweetness of the bread and the raisins, making this dessert feel extra special. Plus, bourbon and vanilla are a match made in heaven.
This practice of soaking fruits in liquor isn’t just a modern twist. It reminds me of a tradition I learned from my grandmother, Ina, who was born and raised in the Caribbean. She had a flair for soaking dried fruits like raisins, currants, and prunes in rum or bourbon for her holiday cakes and puddings. The Caribbean custom of soaking fruit in rum or other spirits is deeply rooted in the region’s rich culture, and my grandmother carried that tradition with pride. The beauty of this technique lies in how the fruit absorbs the rich flavor of the alcohol, making each bite more complex and flavorful. Grandma Ina always knew that a little rum (or bourbon) could go a long way in enhancing the depth of any dish, and it’s something I still enjoy incorporating into recipes today.
But we don’t stop there—let’s create an indulgent Vanilla Bourbon Cream to serve on the side. This creamy, fragrant sauce, infused with a splash of bourbon and vanilla, is the perfect accompaniment to the bread pudding, adding an extra layer of richness and flavor.
Why You’ll Love This Recipe
This bread pudding recipe is a perfect blend of old-fashioned comfort with an elevated twist. The bourbon-soaked raisins provide a lovely pop of flavor, while the Vanilla Bourbon Cream adds a velvety richness that will make your taste buds sing. It’s a dessert that’s both cozy and elegant—ideal for family gatherings, holiday dinners, or a simple indulgence after a long day.
This recipe also carries a personal touch that reminds me of the traditions passed down from my grandmother Ina. Her love for soaking fruit in rum or bourbon was more than just a cooking method; it was a way of infusing meals with the warmth and love of her Caribbean roots. Whether you’re making it for yourself or sharing it with loved ones, this bread pudding will undoubtedly become a go-to favorite in your comfort food repertoire. Enjoy!
Bourbon Raisin Bread Pudding with Vanilla Bourbon Cream
Ingredients
- 4 cups of day-old bread (such as brioche or challah), cubed
- 2 cups of whole milk
- 1 cup heavy cream
- 3 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- 1 cup raisins
- 1/2 cup bourbon (for soaking raisins)
- 1/2 cup heavy cream
- 1/4 cup whole milk
- 1/4 cup bourbon
- 1 tablespoon vanilla extract
- 2 tablespoons powdered sugar
Instructions
- In a small bowl, combine the raisins and bourbon. Let them soak for at least 30 minutes, allowing the raisins to absorb the flavors of the bourbon. If you have more time, you can let them soak for a few hours or even overnight to deepen the flavor.
- Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking dish or a similar-sized casserole dish with butter or non-stick spray.
- In a large mixing bowl, whisk together the milk, heavy cream, eggs, sugar, vanilla extract, cinnamon, nutmeg, and salt until fully combined.
- Add the cubed bread into the custard mixture, making sure the bread is completely submerged. Gently stir in the bourbon-soaked raisins (including the bourbon they were soaked in) until evenly distributed.
- Let the mixture sit for about 10 minutes to allow the bread to absorb the custard. If needed, press down gently on the bread to ensure even soaking.
- Pour the bread pudding mixture into the prepared baking dish, spreading it out evenly. Bake in the preheated oven for 40-50 minutes, or until the top is golden brown and the custard has set. You can check for doneness by inserting a knife into the center—if it comes out clean, it’s ready.
- Remove from the oven and allow the bread pudding to cool slightly before serving.
- In a small saucepan, combine the heavy cream, whole milk, bourbon, vanilla extract, and powdered sugar. Bring the mixture to a simmer over medium heat, whisking occasionally. Once it reaches a gentle simmer, continue to cook for 3-5 minutes, until the cream thickens slightly.
- Remove from heat and let it cool for a few minutes. It should have a creamy, pourable consistency.
- Slice the warm bread pudding into squares and drizzle with the Vanilla Bourbon Cream. Serve immediately for a decadent treat.
Mondays - Sweet Tea & Friends, Hearth & Soul Community, You Are The Star, Love Your Creativity Link-Party // Tuesdays- Nature Notes // Wednesdays- Let’s Have Coffee, Wonderful Wednesday Blog Hop,Homestead Blog Hop, Happiness is Homemade // Thursdays-Thursday Favorite Things // Fridays- Farmhouse Fridays, Five Minute Friday Crazy Little Lovebirds
