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.