Bourbon-Infused Raisin Bread
This Bourbon-Infused Raisin Bread is a game changer, folks. Imagine sinking your spoon into layers of custardy bread, laced with bursts of juicy raisins and toasted pecans. Then, get this: it's all kissed with bourbon and a sprinkle of cinnamon for that extra wow factor. Trust me, you're not just making dessert—you're creating a moment to remember.
Servings: 2
Calories: 644kcal
Ingredients
- 2 tablespoon butter salted
- 3-4 slices raisin bread cubed
- 2 cups milk
- 2 eggs
- 1 teaspoon vanilla extract
- 4 tablespoon sugar
- 4 tablespoon bourbon optional
- 1 teaspoon cinnamon
- ¼ cup pecans
Instructions
- 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.
Notes
- 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.
Nutrition
Serving: 1serving | Calories: 644kcal | Carbohydrates: 59g | Protein: 18g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 213mg | Sodium: 311mg | Potassium: 542mg | Fiber: 3g | Sugar: 39g | Vitamin A: 838IU | Vitamin C: 1mg | Calcium: 356mg | Iron: 2mg