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One of Gray-Douglas’ original recipes, inspired by her family. 


1 loaf of brioche bread 

4 cups of half-and-half 

4 large eggs 

2 cups sugar 

4 tablespoons butter 

2 tablespoons pure vanilla extract 

2 tablespoons cinnamon 

1 cup of raisins 


½ cup butter, softened 

1 cup brown sugar 

2 tablespoons heavy cream 

4 tablespoons bourbon 

1 teaspoon vanilla extract 


Grease a 3-quart casserole pan with butter. 

Cut bread into cubes, put in large mixing bowl. 

Combine half-and-half, eggs, sugar, vanilla and cinnamon; mix well. 

Pour custard mixture on bread, add raisins and butter. Mix well, allowing the custard to be absorbed into the bread. 

Bake for about 1 hour in a 350 F oven. Pudding should be firm. 

To make the sauce: 

Combine all the ingredients in a small saucepan and cook on low until the sugar is dissolved. Serve warm over warm bread pudding. 

Original recipe by Vanessa Gray-Douglas.