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As Rach says, chef Jason Smith—former winner of Food Network Star and blogger behind Southern Country Bling—always shows us the most delicious, decadent southern desserts, and this bread pudding with bourbon sauce doesn't disappoint. It's one of his favorites and is also really easy to make! 

Pro Tip from Jason: This is great served with a big dollop of freshly whipped cream. 

For more sweet treats from Jason, check out his Mint Julep Woopie Pies and No-Bake Chocolate Peanut Butter Eclair Cake


  • Cooking spray
  • 1 can sweetened condensed milk
  • ¾ cup heavy whipping cream
  • 3 eggs
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • 6 stale biscuits, cubed
  • 3 cups medium or large cubed stale cornbread
  • 4 tablespoons (½ stick) butter, melted
  • 2 cups blueberries
For the Bourbon Sauce:
  • 16 tablespoons (2 sticks) butter, melted and cooled
  • 1 ¼ cups white sugar
  • 2 egg yolks
  • ½ cup bourbon (or to taste)


Serves: 12


Preheat oven to 350°F. Coat a 9 x 13-inch baking dish with cooking spray. 

In a large mixing bowl, combine the sweetened condensed milk, heavy cream, eggs, vanilla and salt and mix. 

Toss the biscuits and cornbread in the milk mixture, then fold in the butter and blueberries. 

Pour into the prepared baking dish, spread evenly and bake for 50 to 60 mins, or until center is set. 

Make the bourbon sauce while the pudding is baking. 

In a small saucepan, whisk together the butter, sugar and egg yolks, then heat over medium heat, stirring until thick (it should coat the back of a spoon). Remove the sauce from heat and stir in the bourbon. 

When the pudding is ready, remove from oven and let stand for 20 minutes. Cut into squares and drizzle with half the sauce. 

When serving, drizzle the pudding with more sauce. ENJOY!!!