Check out this yummy recipe for Bread Pudding with Kentucky Bourbon Sauce from Wild Thyme with chef, Allison Davis!


Chunky Monkey Bread Pudding  with a Kentucky Bourbon Sauce


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Bourbon Sauce:

½ cup butter, melted

1 cup sugar

1 egg

1 cup Kentucky Bourbon


Bread Pudding:


1 loaf French bread, cut into 1 inch squares

1 pint cream

1 ½ eggs, lightly beaten

1 cup sugar

1 tbs vanilla

½ cup raisins or cranberries (soaked in 1/8 cup bourbon)

2 bananas sliced

1/2 cup of chocolate chips

1/8 tsp allspice

¼ tsp cinnamon

1 ½ tbs unsalted butter, melted


Bourbon Sauce: In a saucepan, melt butter- add sugar and egg, whisking to blend well. Cook over low heat, ( do not let simmer, because it could curdle) until mixture thickens. Whisk in bourbon to taste. Remove from heat. Whisk before serving.


Bread Pudding: Preheat oven to 350 F Soak the bread in milk. Press with hands until well mixed and all the milk is absorbed. In a separate bowl, beat the eggs, sugar, vanilla, and spices together. Gently stir into the bread mixture. Gently stir the raisins, Pour butter into the bottom of a baking pan. Coat the bottom and the sides of the pan well. Pour in the bread mixture and bake for 25-30 minutes, until set. Top with sliced bananas and chocolate chips. The pudding is done when the edges start getting a bit brown and pull away from the edge.


Sprinkle with some bacon for extra fun and top with bourbon sauce.