This bread pudding with bourbon sauce recipe is deliciously decadent and perfect for a chilly day... or any day! A slow cooker does most of the work, so just sit back and relax for a while until it's time to dig in. Enjoy!
Ingredients
- 3 large eggs, room temperature
- 1-1/4 cups 2% milk
- 1/2 cup sugar
- 3 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 4-1/2 cups day-old cubed brioche or egg bread
- 1/4 cup butter, cubed
- 1/2 cup sugar
- 1/4 cup light corn syrup
- 3 tablespoons bourbon
Instruction
- In a large bowl, whisk together first 7 ingredients; stir in bread and raisins. Transfer to a greased 4-qt. slow cooker. Cook, covered, on low 3 hours. (To avoid scorching, rotate slow cooker insert one-half turn midway through cooking, lifting carefully with oven mitts.)
- For sauce, place butter, sugar and corn syrup in a small saucepan; bring to a boil, stirring occasionally. Cook and stir until sugar is dissolved. Remove from heat; stir in bourbon. Serve warm sauce over warm bread pudding.
