Bread pudding recipe?

does anyone have a good bread pudding recipe that is NOT made with raisins? I used to work at a restaurant that made the best bread pudding and it has since gone out of business. they bread was put into crumbs so it wasn't cubed for the bake. there were no raisins in it. it was sweet and came with a sweet bourbon sauce that tasted like caramel...anyone have anything close?Bread pudding recipe?
From:


http://www.bartleby.com/87/0023.html





Bread Puddings (two styles):





2 cups stale bread crumbs


2 eggs


1 quart scalded milk


1/2 teaspoon salt


1/3 cup sugar


1 teaspoon vanilla or


1/4 cup melted butter


1/4 teaspoon spice





Soak bread crumbs in milk, set aside until cool; add sugar, butter, eggs slightly beaten, salt, and flavoring; bake one hour in buttered pudding-dish in slow oven; serve with Vanilla Sauce. In preparing bread crumbs for puddings avoid using outside crusts. With a coarse grater there need be but little waste.


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Cracker Custard Pudding


Make same as Bread Pudding, using two-thirds cup cracker crumbs in place of bread crumbs; after baking, cover with meringue made of whites two eggs, one-fourth cup powdered sugar, and one tablespoon lemon juice; return to oven to cook meringue.Bread pudding recipe?
I found this for you. It has a personal touch to make it better.


Bread pudding with bourbon sauce. Add cinnamon to this bread pudding recipe if you want, and serve with tasty bourbon sauce.


INGREDIENTS:


12 ounces French bread, cut in ½ inch chunks, about 6 cups


3 cups milk (2 cups of whole milk and 1 of evaporated milk for best results)


3 large eggs


1 ½ cup granulated sugar (you can substitute ½ cup for condensed milk, best results)


4 teaspoons vanilla extract


1-teaspoon cinnamon, optional (you can sprinkle more on top when done)


¼ teaspoon nutmeg, optional (I never understood what the heck this is for)


1-teaspoon salt (this is very important because it will bring the best out of the sugar)


3 tablespoons of melted butter


Sauce:


½ cup butter (4 ounces)


1 ½ cup sugar


1 egg


½ cup of bourbon


PREPARATION:


Place bread chunks in a large bowl; pour milk over. Stir a little to break the pieces up a little; let stand until all milk is absorbed. In another bowl, beat eggs, sugar, vanilla, cinnamon, nutmeg, and salt together.


Please let us know if you made it and how did it go! Good luck!
Food network on-line has tons of recipes as does Martha Stewart on her site. You can always just leave the raisins out.
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to you.
Spread butter on 12 slices of dry french bread.


Arrange, butter side up in 3 qt shallow baking dish.


Heat 3 cups half-n-half cream in medium saucepan,


on medium heat 8 minutes, until bubbles form at edge.


Beat 5 large eggs, 1/2 cup white sugar, %26amp; 2 tbsp vanilla,


in a large bowl until thick %26amp; pale.


Slowly add 1/2 cup warmed cream, stirring constantly.


Add to remaining cream gradually %26amp; stir until combined.


Pour evenly over bread slices, place baking dish in pan.


Pour boiling water into pan until halfway up the side.


Bake uncovered in 350F oven for 35 minutes, until set.


Remove baking dish %26amp; let stand for 15 minutes.





Blueberry Sauce:


2 cups, fresh or frozen blueberries,


1/4 cup blueberry jam,


3tbsp Orange liqueur (Grand Marnier),


2 tbsp granulated sugar,


2 tbsp water.


Combine in medium frying pan, bring to boil,


stir constantly until thickened, makes 1 cup.


Spoon over each bread slice, serves 12.
You can leave the raisins out of any bread pudding recipe.





I don't know if its the one you are looking for, but the site below has some bread pudding recipes that use whisky or rum in the sauce. Using bourbon instead of the other liquors would probably give the bourbon flavor you want. One of the recipes doesn't use raisins. The other does but you can omit them.
Here's my recipe for you to try from my cook book. Just substitute the Bourbon for the rum! Good Luck!





Daves “Nappin” Bread Pudding


David Herzog





1 loaf sweet, sour dough bread, cut into 1” squares


Cinnamon


8 large eggs


1 ½ c. warm water


2/3 c. non-dairy powdered coffee creamer


2/3 c. sugar


1 ½ Tbs. vanilla


2 Tbs. your favorite rum





Line a 10” Dutch oven with tin foil, being careful not to


tear or puncture the foil. Cut bread into 1” squares. Set aside


Mix water, and creamer well in a bowl. Add sugar, vanilla, rum, and ¼ tsp. cinnamon. Mix well. Add eggs and whip until all is smooth and creamy.


Place a layer of bread in the bottom of the oven, slightly


overlapping the pieces of bread. Pour ¼ of the custard mixture over the bread, sprinkle with a little cinnamon. Layer some more bread over the first layer of custard soaked bread. Sprinkle a little cinnamon. Pour ¼ of the mixture over the bread and lightly push the bread down to be sure all the bread is in the custard.


Layer the remaining bread on top. Pour remaining custard over the top, covering all the bread. Sprinkle with a little cinnamon.Let sit 1 hour to absorb the mixture. Cover and bake 45 minutes to 60 minutes, until firm. Serve hot


Serves 6 to 8