Southeast Dairy Association - lactose free bourbon bread pudding


Bread Pudding

This classic bread pudding recipe is made with lactose-free milk and topped with sweet bourbon sauce.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Servings: 6


  • 2 1/2 cups 2% 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 2% lactose free milk
  • 1 tablespoon bourbon
  • Splash of vanilla
  • Pinch of sea salt


  • 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.


Chill time: 4 hours
Source of recipe: Regan Jones, RD
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