Ingredients

How to make it

  • Preheat oven to 350 degrees. Remove crusts from bread and reserve. Cut bread slices into cubes. In a large bowl, beat eggs well. Add milk, cream, sugar, vanilla, Grand Marnier and mix well. Add cinnamon, juice, and lemon zest. Stir in cherries and raisins. Add bread cubes and stir until well coated. Let stand 30 minutes, stirring often. If mixture is soupy, you may need to add additional slices of white bread (crusts removed.) The mixture should be wet but not soupy. Pour into buttered baking dish, dusted with sugar. Prepare topping in a food processor. Add crusts, butter and brown sugar, pulsing until mixture is crumbly. Spread evenly over top of pudding. Bake in a water bath for 50 minutes covered with foil. Remove foil and bake another 10 minutes or until brown on top. Serve with bourbon sauce.
  • Bourbon Sauce
  • Mix eggs, butter, and sugar together until light and fluffy. Add vanilla and 1/2 cup bourbon. In top of a double boiler cook until temperature reads 165 on a thermometer. Beating constantly and being careful not to curdle eggs. Remove from heat and strain. In a mixer bowl, beat sauce until slightly cool, adding remaining bourbon a little at a time. Serve with bread pudding.

Reviews & Comments 6

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  • conner909 6 years ago
    This is right up my ally, and co-incidentally, I have a whiskey bread pudding recipe posted also! This Christmas I made Emeril Lagasse's recipe which has a hard apple cider sauce...it was a hit and I'll post it when I get the chance. Thanks!
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  • pinkpasta 7 years ago
    Wow! Going to need a "designated driver" for this one! LOL! Seriously, it sounds really good and I look forward to making it!
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    " It was just okay "
    magflower ate it and said...
    I used a different bourbon sauce and omitted the zest. I used regular vanilla but also added vanilla bean. It was great. A lot of times I find bread pudding not flavorful enough..too bready or something. Not so with this recipe. Very rich.
    thanx
    m~
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  • dandelion 7 years ago
    9" x 13"

    I know I was just giving a nod to the south when naming this one :)
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  • chefjeb 7 years ago
    Hate to tell you but this recipe is not southern style. We got po' folks in the south and bread pudding originated to use the stale bread. This is Yankee Bread Pudding. We don't got no shoes, no cherries, no foreign vanilla, No Grand Marnier, No Raisin Cinnamon bread. We just got some stale bread, some sugar, a few spices and some whiskey. Recipe sounds great, however. and as a word of caution, my daddy always told me, "son, don't drink anything you can't see thru...so mix the whiskey with water.."
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  • dee 7 years ago
    Thanks for getting me to go off my diet LOL

    What size baking dish did you use for this recipe?
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