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This Bourbon-Infused Raisin Bread Pudding is not your grandmother’s bread pudding, trust me. With vanilla undertones and bourbon bravado, each bite takes you on an unexpected journey of flavors you’ll never want to end.
This Bourbon-Infused Raisin Bread Pudding is an absolute showstopper, people. First, we’re talking raisin bread soaked in a creamy, bourbon-kissed custard, so every bite is a luxurious experience. Add to that a hint of cinnamon and a sprinkle of pecans for crunch, and you’ve got yourself a comfort food classic, dialed up to 11. Don’t wait—your tastebuds deserve this indulgence.
- Butter: We use it to grease the ramekins, ensuring that glorious pudding doesn’t stick. If you’re out of butter, cooking spray or even a dab of coconut oil will do.
- Raisin Bread: The star of the show, people. It gives our pudding texture and that raisin-y goodness. No raisin bread? Swap it out for plain bread and toss in a handful of raisins.
- Milk: The base of our custard. You can easily use almond milk or oat milk if you’re going dairy-free.
- Eggs: These bad boys help set the pudding, giving it that nice, custard-like texture. Egg substitute works if you’re keeping it plant-based.
- Vanilla Extract: A flavor enhancer; it makes everything taste like more of itself. No vanilla? Try almond extract for a different twist.
- Sugar: Adds sweetness and balances the custard. Want a healthier option? Maple syrup or honey could work, but remember, they bring their own flavors.
- Bourbon: Optional but highly recommended. It adds depth and a bit of a kick. Rum or even apple juice can stand in.
- Cinnamon: Spice it up! Gives that warming touch. Nutmeg could also add some zing if you’re out of cinnamon.
- Pecans: For that little crunch. Walnuts or almonds are a fair game too.
This Raisin Bread Pudding is your ticket to a stress-free, scrumptious dessert. First, grab your ramekins and butter ’em up like it’s nobody’s business. Then, layer in that cubed raisin bread, folks. Whisk together your milk, eggs, vanilla, sugar, bourbon, and cinnamon, and drench the bread like you’re creating a culinary masterpiece. A sprinkle of pecans on top, and into the oven it goes! Wait for that magic moment when the top springs back—45 minutes later, you’re pulling out heaven in a ramekin. Simple as that!
- Bread Choice Matters: While raisin bread adds an extra layer of flavor, you could easily swap it for day-old French bread or even challah for a different twist. Just remember, stale bread absorbs the custard better.
- Milk Alternatives: Want a richer texture? Use half-and-half or even a splash of cream instead of milk. Dairy-free? Almond or oat milk will do the trick.
- Soaking Time: Don’t rush the soaking process! The longer the bread absorbs the custard mixture, the more luscious your pudding will be. If you’ve got time, 30 minutes to an hour is golden.
- Nuts about Nuts: Pecans not your jam? Try walnuts or even a sprinkle of slivered almonds for that much-needed crunch.
- Spice It Up: Cinnamon is a classic, but don’t be afraid to experiment with a dash of nutmeg or even cardamom for an unexpected flavor punch.
Storing this Bourbon-Infused Raisin Bread couldn’t be easier, my friends. Simply cover your baked masterpiece with aluminum foil or transfer it to an airtight container, then pop it into the fridge. It’ll stay scrumptious for up to 4 days.
Oh, and here’s the kicker: you can absolutely freeze this bad boy for up to 3 months. Just make sure to wrap it tightly to fend off freezer burn. To reheat, thaw in the fridge overnight and warm it up in the oven. Voilà! Dessert is served—again!
Other Delicious Recipes To Try
- No Knead Cinnamon Raisin Bread
- Raisin Bread
- Cinnamon Bread
- Pumpkin Cinnamon Bread
- Berry Brioche Bread Pudding
- Italian Peach Cookies
- Bread Pudding
- Preheat oven to 350°F.
- Butter the ramekins with a tbsp of butter in each ramekin.
- Divide the bread equally in each ramekin.
- Whisk the milk, eggs, vanilla, sugar, bourbon, and cinnamon together and pour over the bread. Sprinkle the pecans over the top, and sprinkle some more cinnamon over the top as well, this is optional.
- Let the bread soak up the milk mixture for about 15 minutes.
- Bake for 45 minutes until the top springs back when tapped.
- If you’re short on raisin bread, a good old white or challah bread will do the trick. Just toss in a handful of raisins for that fruity punch!
- Don’t skip the soaking time, friends. It allows the bread to fully absorb the milk mixture, making for a creamy, dreamy pudding.
- Bourbon is optional but highly recommended for that little grown-up kick. If you’re not a fan, simply leave it out or replace it with apple juice for added sweetness.
- For a nut-free version, ditch the pecans and maybe add a little orange zest for zing.
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.