Bread Pudding

This classic bread pudding recipe is made with lactose-free milk and topped with sweet bourbon sauce.

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PREP TIME: 20 minutes

COOK TIME: 1 hour

SERVING: 6

TOTAL TIME: 1 hour 20 minutes

Ingredients

2 1⁄2 cups lactose-free milk

1⁄4 cup bourbon

1 1⁄4 cup brown sugar, divided

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

3 large eggs lightly beaten

1⁄2 cup raisins

1 (1-pound) loaf French bread, cut into 1-inch cubes

1⁄2 cup water

1 tablespoon cornstarch

1 tablespoon lactose free milk

1 tablespoon bourbon

Splash of vanilla

Pinch of sea salt

Notes

Chill time: 4 hours

Source of recipe: Regan Jones, RD

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Instructions

Combine milk, bourbon, 3/4 cup sugar, cinnamon, vanilla and eggs in a large bowl; stir well. Add raisins and bread cubes, tossing gently. Spoon mixture into an 8-x-8-inch baking dish coated with cooking spray. Cover and refrigerate at least 4 hours.

Preheat oven to 350°. Bake, covered, for 45 minutes. Uncover and bake an additional 15 minutes or until pudding is set.

Combine remaining sugar and water in a small heavy saucepan and over medium-high heat cook until sugar dissolves, stirring constantly. Dissolve cornstarch in milk and stir into water. Cook 1 minute or until sauce thickens. Remove from heat and stir in bourbon, vanilla and salt.