Classic Bourbon Sauce for Bread Pudding Recipe
A luxuriously smooth, caramel-like sauce that transforms ordinary bread pudding into an extraordinary dessert. This rich bourbon sauce balances sweet and spirited notes, creating a perfect finishing touch for your favorite comfort dessert.
Quick Facts
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Servings: 8 (about 2 cups sauce)
- Storage: Up to 1 week refrigerated
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 1/4 cup water
- Two large eggs, room temperature
- 1/2 cup Kentucky bourbon
- 1/4 teaspoon kosher salt
- One teaspoon of pure vanilla extract
Instructions
- Combine butter, sugar, and water over medium heat in a medium saucepan.
- Stir constantly until the butter melts and the mixture boils gently (about 5 minutes).
- Meanwhile, whisk eggs in a heat-safe bowl until well beaten.
- Slowly stream 1 cup of hot butter mixture into eggs while whisking constantly to temper.
- Pour the tempered egg mixture back into the saucepan, whisking continuously.
- Cook over medium-low heat for 5-7 minutes until thickened, stirring constantly.
- Remove from heat and stir in bourbon, salt, and vanilla extract.
- Let cool for 5 minutes before serving.
Storage Tips
- Refrigerate in an airtight container for up to 1 week
- Reheat gently in the microwave in 15-second intervals or over low heat
- Do not freeze – sauce may separate
- Let cool completely before storing
Nutrition Facts (per 1/4 cup serving)
- Calories: 425
- Fat: 23g
- Carbohydrates: 51g
- Protein: 2g
- Sugar: 49g
- Alcohol: ~2%
Variations
- Rum Sauce: Replace bourbon with dark rum
- Non-Alcoholic: Substitute bourbon with 1/2 cup apple juice + 1 tsp rum extract
- Spiced: Add 1/4 tsp cinnamon and pinch of nutmeg
- Chocolate: Add 2 oz melted dark chocolate after removing from heat
Process Tips
- Room-temperature eggs prevent curdling
- Constant whisking prevents sugar crystallization
- The sauce will thicken as it cools
- If the sauce becomes too thick, thin it with warm cream
- Test thickness by coating the back of a spoon – should leave a clear line when the finger is drawn through
Perfect Pairings
- Bread Pudding (classic)
- Vanilla Ice Cream
- Pound Cake
- Baked Apples
- Pecan Pie
- French Toast
Common Substitutions
- Butter: High-quality margarine (texture will differ)
- Bourbon: Whiskey, dark rum, or brandy
- Granulated Sugar: Light brown sugar (adds molasses notes)
- Vanilla Extract: Vanilla bean paste or bourbon vanilla
- Eggs: 4 egg yolks for a richer texture
FAQ
Q: Why did my sauce curdle? A: This typically happens when eggs are added too quickly to hot liquid. Always temper eggs slowly while whisking constantly.
Q: Can I make this sauce ahead? A: Yes, you can prepare it up to one week in advance and store it refrigerated. Reheat gently before serving.
Q: Is the alcohol cooked out? A: Not entirely. About 25% of alcohol remains after cooking. Use non-alcoholic variation if serving to children or those avoiding alcohol.
Fun Food Fact
Kentucky bourbon gets its distinct flavor profile from charred oak barrels, but did you know that, by law, these barrels can only be used once for bourbon production? After bourbon aging, the barrels are often shipped to Scotland to age scotch whisky, contributing to its unique flavor profile.
