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Classic New Orleans Bread Pudding with Rich Bourbon Sauce

A square slice of bread pudding with raisins, generously topped with rich bourbon sauce.
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Make this comforting, custardy bread pudding with crisp edges, topped with a luscious, buttery bourbon sauce. This Southern classic is perfect for holidays or special gatherings.

Ingredients

Scale
  • 1 loaf (about 1 pound) stale 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 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • 1/2 cup raisins (optional)
  • 1/4 cup bourbon (for the pudding)
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup packed light brown sugar
  • 1/2 cup heavy cream (for the sauce)
  • 1/4 cup bourbon (for the sauce)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
  2. Place the bread cubes in a large bowl. If using raisins, sprinkle them over the bread.
  3. In a separate large bowl, whisk together the eggs, granulated sugar, milk, heavy cream, vanilla extract, cinnamon, nutmeg, and salt until well combined.
  4. Pour the custard mixture over the bread cubes, tossing gently to coat. Let the bread soak for 20 minutes, pressing down occasionally so all pieces absorb the liquid. Stir in 1/4 cup of bourbon.
  5. Pour the soaked bread mixture into the prepared baking dish, spreading it evenly.
  6. Bake for 45 to 55 minutes, or until the top is golden brown and a knife inserted near the center comes out mostly clean.
  7. While the pudding bakes, prepare the bourbon sauce. In a medium saucepan, melt the butter over medium heat.
  8. Add the brown sugar and stir until it dissolves and the mixture bubbles, about 3 minutes.
  9. Remove the pan from the heat. Carefully whisk in the 1/2 cup heavy cream and 1/4 cup bourbon. Return the pan to low heat and cook, stirring constantly, for 1 minute until the sauce thickens slightly. Do not boil.
  10. Remove the sauce from the heat and stir in 1 teaspoon of vanilla extract.
  11. Let the bread pudding cool slightly. Serve warm, drizzled generously with the bourbon sauce.

Notes

  • For a softer center and crispier edges, bake the pudding in a water bath (place the baking dish inside a larger pan filled with hot water halfway up the sides).
  • You can substitute rum for bourbon in the sauce if preferred.
  • This dessert is excellent made ahead; cover and refrigerate after baking, then reheat before serving with fresh sauce.

Nutrition

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