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Spiced Bread Pudding With Tuffy's Bourbon Sauce

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“In 'The Splendid Spoonful'”
1hr 30mins

Ingredients Nutrition


  1. Position oven rack in the middle position; preheat to 350°.
  2. Butter or spray a 13 x 9 inch baking dish.
  3. Put the torn bread chunks in a big bowl.
  4. In another bowl, whisk the eggs until well blended; then stir in the milk, melted butter, sugar, vanilla, cinnamon, ginger, and nutmeg (the spices will be visible).
  5. Pour the egg mixture over the bread chunks and mix gently with a wooden spoon; the mixture should be moist, but not soupy.
  6. Pour the mixture into the prepared baking pan; bake for 1 hour, or until the top is golden brown and puffy.
  7. Meanwhile, make the sauce--in a small saucepan, bring the cream just to a boil over medium heat.
  8. In a small bowl, whisk together the cornstarch and water; add to the cream, whisking constantly.
  9. Return the mixture to a boil, whisk, and simmer for a few seconds, taking care not to burn the mixture on the bottom of the pan.
  10. Remove from the heat; stir in the bourbon and 3 tablespoons sugar; taste to make sure the sauce is sweet enough and add more sugar a teaspoon at a time.
  11. Serve the pudding with the sauce; it will have a thin consistency and will be absorbed by the pudding.

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