Bread Pudding with Bourbon Sauce

The Bourbon Sauce is being poured over the Bread and Butter Pudding while still in a casserole dish.

Popular in New Orleans, this bread pudding with a Bourbon sauce is a dessert enjoyed by the mature outdoor enthusiast. This is particularly good on a cool evening after a big day outdoors.

If sorghum syrup is unavailable, use any dark syrup you like for the sauce. The sauce will bubble up quite a bit, so use a larger pot than you think you’ll need so it doesn’t go over the edges.

Bread and butter puddings make a great outdoor cooking choice. They use up old bread which may otherwise go to waste to create a sweet and comforting dessert. 

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A bowl of bread and butter pudding served ready to eat with the remainder in the casserole dish in the background.
Bread and butter pudding is a great dessert to serve on all styles of camping trips.
A spoonful of bread and butter pudding being removed from the casserole dish to serve.
This bread and butter pudding is scattered with bourbon soaked raisins as well as a bourbon sauce.
The Bourbon Sauce is being poured over the Bread and Butter Pudding while still in a casserole dish.
The bourbon sauce can be poured over the pudding while still in the casserole dish, when served, or a combination of the two.

Bread Pudding with Bourbon Sauce Recipe

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The Bourbon Sauce is being poured over the Bread and Butter Pudding while still in a casserole dish.
Popular in New Orleans this Bread Pudding with Bourbon Sauce is a tempting dessert enjoyed by the mature outdoor enthusiast.
Preparation 2 hours
Cook 45 minutes
Ready in 2 hours 45 minutes
Servings 8 Servings
CourseDessert
DifficultySeasoned
MethodBake
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Ingredients

Bread and Butter Pudding

  • 1 cup raisins
  • 1/4 cup bourbon
  • 1 loaf French bread at least a day old
  • 3 large eggs
  • 2 cups white sugar
  • 4 cups buttermilk
  • 2 tablespoons vanilla extract
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ground cinnamon
  • spray oil

Bourbon Sauce

  • 1/2 cup unsalted butter
  • 1 cup light brown sugar
  • 2 tablespoons sorghum syrup
  • 1/2 cup heavy cream
  • 1/4 teaspoon flaky sea salt or kosher salt
  • 1/2 teaspoon vanilla extract
  • 1/3 cup bourbon

Equipment

  • casserole pan or Dutch oven
  • large pot

Directions

Bread and Butter Pudding

  • Soak the raisins in the bourbon for 1 to 2 hours.
  • Dice the bread into 1-inch (2 1/2cm) cubes. If the bread seems to be soft and moist, dry in the camp oven.
  • Preheat the camp oven to 350 degrees F (175 degrees C). You can also use a closed grill, smoker, or Dutch oven.
  • Whisk together the eggs, sugar, buttermilk, vanilla, and spices. Add the raisins and bread then mix gently to combine.
  • Spray a casserole dish with oil and pour the bread pudding mixture into it. Leave sit for about 1 hour for the custard to soak into the bread.
  • Bake for 35 to 45 minutes. The liquid should be set and the top should be a light golden brown color. The edges should be slightly pulled away from the sides.

Bourbon Sauce

  • Add the butter, brown sugar, sorghum syrup, cream, salt, vanilla, and bourbon to a large pot over medium heat. Stir continuously until fully combined and simmering. 
  • Leave to cook over medium-low heat for about 20 minutes, stirring occasionally. It should reduce down to a dark brown, thick sauce. Take it off the heat and let it cool to room temperature.

To Serve

  • The sauce can be added to the bread and butter pudding while in the casserole dish, after it is served, or a combination of both.

Nutritional Information

Sodium: 546mgCalcium: 219mgVitamin C: 1mgVitamin A: 873IUSugar: 86gFiber: 3gPotassium: 470mgCholesterol: 130mgCalories: 804kcalTrans Fat: 1gMonounsaturated Fat: 6gPolyunsaturated Fat: 2gSaturated Fat: 14gFat: 24gProtein: 13gCarbohydrates: 127gIron: 3mg

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About Scott Stevens

Scott doesn’t do competitions, doesn’t write books, make YouTube videos, or have any other grand claim to outdoor cooking fame. He simply loves to be outdoors where he cooks and eats great food.

Learn more about Scott Stevens
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