Bourbon Sauce

This rich and delicious bourbon sauce is perfect for bread pudding. You can also substitute dark rum and use this sauce over bananas, ice cream, or other desserts.

Serves: 16Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy

Serves: 16


  • 2 cups heavy whipping cream
  • 2⁄3 cup sugar
  • 4 large egg yolks
  • 2 tsp. vanilla extract
  • 1⁄4 cup bourbon


  • Combine cream and sugar in a heavy medium saucepan. Heat over medium-low heat until mixture is hot and it begins to steam.
  • In a small bowl, whisk egg yolks. Whisk about 1⁄3 of the hot mixture into yolks, then stir yolk mixture into cream mixture in the saucepan. Reduce heat to low and continue cooking until mixture coats a spoon. Do not boil.
  • Remove from heat and stir in vanilla and bourbon. Strain through a fine-meshed sieve into a small bowl and serve warm.