Bread Pudding

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Keeneland Bread Pudding

1/2 gallon milk
2 cups sugar
2 teaspoons vanilla
8 eggs, beaten
2-3 quarts cubed white bread
1 cup golden raisins
1 tablespoon cinnamon

Whisk sugar into milk until dissolved. Add eggs and vanilla and stir. Soak bread into mix for several hours or overnight. Pour into Pyrex dish or stainless pan. Sprinkle with raisins and cinnamon and "push" into mix. Bake at 250 degrees for approximately 1 1/2 hours or until firm. SERVES 10-12 PEOPLE.


Maker's Mark Bourbon Sauce

1 pound butter
2 pounds powdered sugar
1 cup Maker's Mark bourbon
Let butter become soft at room temperature and add powdered sugar. Whip bourbon into mix until it becomes the consistency of frosting. Ladle sauce over hot bread pudding, and it will melt on its own.


Keeneland Association, Inc. 4201 Versailles Road
Lexington, Kentucky 40510
Telephone: (859) 254-3412 Toll Free: (800) 456-3412 Fax: (859) 255-2484

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