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Parve
Medium
8 Servings
Allergens 
1 Hour
Diets
A classic dessert, this irresistible treat combines the comforting warmth of homemade bread pudding with the rich, nuanced flavor of a luscious bourbon-infused sauce.
1 pound bread or challah or 4 baguettes, cubed
3 eggs
1 and 1/4 cups sugar
2 teaspoons vanilla extract
2 tablespoons light brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup margarine, melted
1 and 1/2 cups parve milk (I used Gefen Oat Milk)
1 cup coffee creamer
1/4 cup Boondocks Bourbon
1/2 cup Chinese pecans, chopped
1/2 cup margarine
1 and 1/4 cups Gefen Corn Syrup
2 cups coffee creamer
1/4–1/2 cup Boondocks Bourbon
1 tablespoon Gefen Cornstarch, diluted in 2 tablespoons water
Place cubed bread in a bowl and add the rest of the ingredients. Mix well until combined.
Cover and allow to sit for 20–30 minutes so that the bread absorbs the mixture fully.
Preheat the oven to 400 degrees Fahrenheit and divide the bread mixture into eight ramekins.
Bake for 35 minutes.
While baking, create the bourbon sauce.
Melt the margarine in a pot.
Add the corn syrup, coffee creamer, and bourbon.
Bring to a boil, taking extra care that it shouldn’t overflow.
Remove from heat and add the cornstarch slurry.
Place the pot back on a very low heat and simmer for three to five minutes.
Remove from heat and allow to sit for five minutes to thicken the sauce.
To serve, place a spoonful of bourbon sauce over the bread pudding.
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