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Ryan's Bread pudding

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Makes 6-8 servings
prep time:
20 minutes
cook time:
45 minutes
total time:
1 hour 5 minutes

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Ryan's Bread pudding photo Save this recipe 1
Makes 6-8 servings
prep time:
20 minutes
cook time:
45 minutes
total time:
1 hour 5 minutes


  • Pudding:
  • 1 stick unsalted butter, softened
  • 1 cup sugar
  • 5 eggs, beaten
  • 1 pint heavy cream
  • 1 tablesoon vanilla
  • dash of cinnamon
  • 1/4 cup raisins
  • 12 slices of french bread, 1 inch thick
  • Whiskey Sauce:
  • 1/2 teaspoon cornstarch
  • 1 cup heavy cream
  • 1 cup sugar
  • pinch of cinnamon
  • 1 tablespoon butter
  • 1 tablespoon bourbon
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  • 1

    Preheat oven to 350 degrees. Use electric mixer to cream the butter and sugar. Add the eggs, cream, vanilla and cinnamon; beat until combined. Stir in the raisins. Pour the mixture into a 9 inch square baking pan.

  • 2

    Place the bread slices flat in the pan and let stand for 5 minutes to soak up the liquid. Turn the bread over and let stand for 10 minutes longer. Then push the bread down so most is submerged. Set the pan inside a larger pan filled with 1/2 inch of water. Cover pudding with foil and bake for 35 minutes. Uncover and bake for 10 minutes more until top is browned. Serve with whiskey sauce.

  • 3

    For sauce: in a small bowl dissolve the cornstarch in 1/4 cup water. In a medium saucepan, combine the cream, sugar, cinnamon and butter. Bring to a boil over high heat and cook, stirring frequently to dissolve the sugar, about 3 minutes. Stir in the cornstarch and cook until sauce thickens, about 3 minutes. Remove from heat and add bourbon.

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