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.
Bread and butter pudding is a great dessert to serve on all styles of camping trips.
This bread and butter pudding is scattered with bourbon soaked raisins as well as a bourbon sauce.
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
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
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
Calories: 804kcalCarbohydrates: 127gProtein: 13gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 130mgSodium: 546mgPotassium: 470mgFiber: 3gSugar: 86gVitamin A: 873IUVitamin C: 1mgCalcium: 219mgIron: 3mg
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