Vanilla Bourbon Bread Pudding

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  • Total Time: 0 hrs 0 mins
  • Hands-on Time: 0 hrs 0 mins
  • Makes: 5 servings

Sweet, fragrant vanilla pairs beautifuly with oaky bourbon in this with smooth, oaky bourbon in this richly spiced bread pudding.




    1. Preheat oven to 350 degrees. Lightly grease a 9-inch square baking dish.

    2. Soak raisins in 1/4 cup for 15 to 20 minutes or until raisins are plump. Drain raisins, reserving bourbon. Toss bread with raisins and pecans in large bowl and set aside.

    3. Whisk 1 1/2 cups heavy cream with milk, eggs, brown sugar, reserved bourbon, 1 tablespoon vanilla, cinnamon, ginger, nutmeg, cloves and salt. Slowly pour mixture over the bread, tossing to combine. Scrape into prepared pan. Let stand for 20 to 30 minutes or until bread absorbs the mixture, pressing to make sure mixture is thoroughly absorbed.

    4. Cover with foil and bake for 30 minutes. Remove foil then continue to bake for 20 to 30 minutes, or until golden and set. Let stand 10 minutes before serving. Serve with Vanilla Bourbon Whipped Cream.


    1. Whip 1 cup heavy cream with electric beaters until holds stiff peaks. Beat in confectioner's sugar, 2 teaspoons bourbon and 1/2 teaspoon vanilla just until combined.

    Keep it GMO-free! Two GMO-free bourbons to consider are Four Roses and Wild Turkey.


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