Print

Classic New Orleans Bread Pudding with Buttery Bourbon Sauce

A rich slice of bread pudding with raisins, drenched in thick bourbon sauce.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe translates the soulful richness of New Orleans bread pudding, giving you a custardy center and crisp edges, finished with a simple, decadent bourbon sauce.

Ingredients

Scale
  • 1 loaf (about 1 pound) day-old French bread or brioche, cut into 1-inch cubes
  • 4 large eggs
  • 1 cup granulated sugar
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • 1/2 cup raisins (optional)
  • 1/4 cup (1/2 stick) unsalted butter, melted (for sauce)
  • 1/2 cup packed light brown sugar (for sauce)
  • 1/2 cup heavy cream (for sauce)
  • 1/4 cup good quality bourbon (for sauce)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
  2. Place the bread cubes in the prepared baking dish. If using raisins, sprinkle them evenly over the bread.
  3. In a large bowl, whisk together the eggs, granulated sugar, whole milk, heavy cream, vanilla extract, cinnamon, nutmeg, and salt until well combined. This is your custard base.
  4. Slowly pour the custard mixture evenly over the bread cubes. Gently press the bread down to help it absorb the liquid. Let the mixture stand for 20 minutes to soak thoroughly.
  5. Bake for 45 to 55 minutes, or until the pudding is set in the center and the top is golden brown. A knife inserted near the center should come out mostly clean.
  6. While the pudding bakes, prepare the bourbon sauce. In a small saucepan, melt the butter over medium heat.
  7. Add the brown sugar and stir until it dissolves and the mixture bubbles slightly, about 2 minutes.
  8. Remove the pan from the heat. Carefully whisk in the 1/2 cup of heavy cream until smooth.
  9. Return the saucepan to low heat. Stir in the bourbon. Heat gently for 1 minute, stirring constantly. Do not boil after adding the bourbon.
  10. Remove the sauce from the heat and set aside to keep warm.
  11. Let the bread pudding cool slightly before serving. Cut into squares and spoon the warm bourbon sauce generously over each serving.

Notes

  • Using day-old bread is key; fresh bread absorbs too much liquid and can become mushy.
  • If you want a crispier top, place the dish under the broiler for the last 1-2 minutes, watching closely to prevent burning.
  • For a non-alcoholic version, substitute the bourbon in the sauce with 1/4 cup of strong brewed coffee or apple juice, and add 1/2 teaspoon of vanilla extract to the sauce.

Nutrition

Find it online: https://kitchenslang.com/bread-pudding-with-bourbon-sauce/