KY Derby | bread pudding with bourbon vanilla sauce

Every Southern woman needs to have a delicious bread pudding recipe under her belt (or so I've heard) especially any woman who throws a KY Derby party!  This dessert can be made ahead of time which is one less thing you have to worry about!

 

 

 

 {bread pudding with sauce (top) and without sauce (bottom) but much better with sauce}

 {realized after I ate the bread pudding that I forgot to take a picture with the Maker's Mark bottle--oops!}

 {just wanted to share that the bread pudding should look like this before going in the oven or it won't work!}

bread pudding

makes 12 servings

2 sticks butter

1 1/2 cups sugar

4 cups milk

4 eggs

1 teaspoon ground cinnamon

3 teaspoons vanilla, divided

20 oz white bread (bakery kind not store kind), cut into 1 inch cubes and toasted until dry

1/4 cup bourbon (I used a small 50 mL bottle of Maker’s Mark)

3/4 cup cream

1 cup brown sugar

1. Melt 1 stick butter and sugar together just until sugar is dissolved.
2. Add milk.  If butter hardens, gently heat until it melts again. 
3. Allow mixture to cool so eggs don’t cook!  Beat eggs and whisk into milk mixture. 
4. Add cinnamon and 2 teaspoons vanilla. 
5. Pour custard over bread cubes in a large bowl. 
6. Preheat oven to 350. 
7. Allow bread to sit and absorb custard for 8-10 minutes or until most bread cubes are soggy.  There should still be a good amount of custard not absorbed. 
8. Pour everything into a greased 9x13 casserole dish. 
9. Bake until golden brown on top about 50-55 minutes. 
10. Make bourbon sauce: add bourbon, 1 stick butter, 1 teaspoon vanilla, cream, and brown sugar to a saucepan.  Bring to a rolling boil for 1 minute then remove from heat.  Cool and store in a pint jar. 
11. Serve bread pudding with bourbon sauce and try not to die from the deliciousness! 
12. Store bread pudding in the fridge and heat before serving.

I'm a purist--bread pudding should not have nuts or fruit in it!  How do you like your bread pudding?

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