Bourbon Molasses Bread Pudding

Bourbon Molasses Bread Pudding
Yields 8
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  1. 1 (1-pound) loaf French bread, cut into 1-inch pieces
  2. 6 cups whole milk
  3. 6 large eggs
  4. 1¼ cups sugar
  5. ¼ cup bourbon
  6. 3 tablespoons molasses
  7. 2 teaspoons vanilla extract
  8. ½ teaspoon salt
  9. ½ teaspoon ground cinnamon
  10. Bourbon-Pecan Sauce (recipe follows)
  1. Preheat oven to 350°. Spray a 13x9-inch baking dish with nonstick cooking spray.
  2. On a large rimmed baking sheet, place bread. Bake until dry, approximately 15 minutes; let cool.
  3. In a large bowl, whisk together milk, eggs, sugar, bourbon, molasses, vanilla, salt, and cinnamon. Add bread, tossing well. Pour bread mixture into prepared baking dish; using a spatula, gently press bread to cover with milk mixture. Cover, and let stand for 30 minutes.
  4. Uncover. Bake until puffed and golden brown and a knife inserted near the center comes out clean, approximately 55 minutes. Let stand for 30 minutes before serving. Serve with Bourbon-Pecan Sauce.
Taste of the South
Bourbon-Pecan Sauce
Yields 2
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  1. 1¼ cups firmly packed dark
  2. brown sugar
  3. ½ cup butter
  4. ⅓ cup bourbon
  5. ⅓ cup water
  6. ⅛ teaspoon salt
  7. 1 cup chopped pecans, toasted
  1. In a large saucepan, combine brown sugar, butter, bourbon, ⅓ cup water, and salt; bring to a boil, stirring constantly. Reduce heat to low. Simmer for 5 minutes, stirring constantly. Stir in pecans. Serve warm.
Taste of the South


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