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Kurtz’s Biscuit Pudding With Jim Beam Bourbon Sauce

  • Serves 10-12.


  • 1 cup raisins
  • 3 Tbsps Jim Beam bourbon
  • 12 (1 1⁄2-inch) biscuits, cooked
  • 1 qt whole milk
  • 6 eggs
  • 2 cups sugar
  • 1 egg
  • 2 Tbsps vanilla extract
  • 2 Tbsps butter, melted
  • 1 stick butter
  • 1 cup sugar
  • 4 cup water
  • 3 cup Jim Beam bourbon or more, if desired


Soak raisins in bourbon for 8 hours. Preheat oven to 350�. Break up biscuits into small pieces and put in large bowl. Add milk and allow to soak for 5 minutes. Beat eggs with sugar and vanilla extract and add to bread mixture. Pour 2 Tablespoons melted butter and then biscuit mixture into a 2-quart baking dish. Bake for 1 hour, until set. Serve warm with bourbon sauce.

Mb>Bourbon Sauce
Melt stick of butter in a heavy saucepan. Add sugar and water and cook over medium heat for 5 minutes, stirring occasionally. In separate bowl, beat egg. Remove butter mixture from heat. Gradually add to egg, whisking constantly. Add bourbon and serve.

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