Bread pudding can be found in many forms around the Southern states, many using rum or caramel sauce to soak and sweeten the bread. Not here. This recipe employs – what else? – Kentucky bourbon to give it an extra kick in the pants.


  • 1 cup raisins
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 2 cups milk
  • 2 tablespoons butter
  • 3 eggs
  • 3/4 cup brown sugar
  • 4 slices bread


For Bourbon Sauce:


  • 1 beaten egg
  • 1 cup suga
  • 1/2 cup butter
  • 3 tablespoons water
  • Bourbon to taste


  1. In top of double-boiler over hot water, add brown sugar. Butter bread slices, dice into cubes and sprinkle over sugar. Add raisins. Beat eggs with milk; stir in vanilla and salt. Pour over bread but do not stir. Cook over simmering water for 1 hour.
  2. To make sauce, combine 1/2 cup butter, 1 cup sugar and 3 tablespoons water in a saucepan. Heat until sugar dissolves. Beat together 1 egg and sugar mixture, adding small amounts of mixture at a time. Return egg mixture to hot saucepan, stirring constantly. Add bourbon to taste and serve over warm bread pudding.


Serves 4.


Recipe provided by:
Derby Entertaining Traditional Kentucky Recipes
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