Print

Classic New Orleans Style Bread Pudding with Rich Homemade Bourbon Sauce

A close-up of a warm slice of bread pudding with bourbon sauce drizzling over the top and pooling on the white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You will make a truly decadent, custardy dessert with this Classic New Orleans Style Bread Pudding. It soaks perfectly and you will drench it in a rich, buttery Homemade Bourbon Sauce. This is the ultimate warm comfort dessert guaranteed to impress.

Ingredients

Scale
  • 1 loaf (about 1 pound) French bread, slightly stale, cut into 1-inch cubes
  • 4 large eggs
  • 1 cup granulated sugar
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup raisins (optional)
  • 1/2 cup unsalted butter, melted (for sauce)
  • 1 cup packed light brown sugar (for sauce)
  • 1/2 cup heavy cream (for sauce)
  • 1/2 cup bourbon (for sauce)
  • 1/4 teaspoon salt (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. Sprinkle the raisins over the bread if you are using them.
  3. In a large bowl, whisk together the eggs, granulated sugar, milk, heavy cream, vanilla extract, cinnamon, and nutmeg until well combined. This creates your custard base.
  4. Slowly pour the custard mixture evenly over the bread cubes, pressing down gently to help the bread absorb the liquid. Let the mixture sit for at least 30 minutes, or cover and refrigerate overnight for a more custardy result.
  5. Bake for 45 to 55 minutes, or until the top is golden brown and a knife inserted near the center comes out mostly clean.
  6. While the pudding bakes, prepare the bourbon sauce. In a medium saucepan, melt the butter over medium heat.
  7. Add the brown sugar and stir until the sugar dissolves and the mixture is smooth.
  8. Stir in the heavy cream and salt. Bring the mixture to a gentle simmer, stirring constantly.
  9. Remove the saucepan from the heat and carefully whisk in the bourbon. Do not boil after adding the bourbon.
  10. When the bread pudding is done, let it cool slightly. Serve warm, drizzling generously with the homemade bourbon sauce.

Notes

  • You can prepare the bread pudding soak mixture and let it sit in the refrigerator overnight. This allows the bread to fully absorb the custard, resulting in a richer texture.
  • If you want crispier edges, place the baking dish in a water bath (bain-marie) while baking.
  • For a less boozy sauce, reduce the bourbon to 1/4 cup and substitute the remaining amount with water or extra cream.

Nutrition

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