Classic Bread Butter Pudding with Bourbon Sauce
Recipe for classic bread butter pudding with a little variation. Served with a Bourbon whiskey sauce. This is a light dessert that can be served warm or cold.
Servings Prep Time
6servings 10minutes
Cook Time Passive Time
45minutes 30minutes
Servings Prep Time
6servings 10minutes
Cook Time Passive Time
45minutes 30minutes
For Pudding
Bourbon Sauce
  1. Use half the butter to lightly butter the bread.
  2. Cut the bread into small squares and place them buttered side up in a greased baking dish.
  3. Put the raisins and chocolate chip in between the bread pieces.
  4. Heat the milk along with the rest of the butter. Do not boil, just heat till you see bubbles on the edges
  5. Beat the egg lightly along with sugar till it is pale in colour
  6. Pour the milk and continue beating till the egg and milk are mixed well. Add vanilla extract and orange liquor and mix.
  7. Pour the mixture over the bread in the baking dish and let it sit for 30 minutes.
  8. In a grinder pulse walnuts, brown sugar, nutmeg & cinnamon powder and evenly sprinkle on the soaked bread.
  9. Pre heat oven at 170 degrees and bake the pudding for 40 minutes or till a toothpick comes out clean.
  10. For sauce heat all the ingredients in a pan, till the sugar is dissolved.
  11. You can prepare the pudding before hand and heat it again at the time of serving. Can serve cold too.
  12. For serving take out the pudding in a plate and put 2 tablespoon or more sauce.
Recipe Notes

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