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Home » Recipes » Dessert Recipes

Bread Pudding with Bourbon Sauce

Published: Jan 27, 2022 · Modified: Sep 5, 2024 by Emma Fajcz · As an Amazon Influencer, we earn from qualifying purchases.

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You're missing something great if you've never tried New Orleans bread pudding!  This delicious dessert has a soft, custard-like texture and an amazingly creamy bourbon sauce that's drizzled on top.  Keep reading for tips on making this popular Mardi Gras treat.

If you're looking for other Mardi Gras sweet treats, don't miss these great recipes for king cake and pecan pie without corn syrup.

plate of New Orleans bread pudding
Jump to:
  • Intro
  • Ingredients
  • How to Make Bread Pudding
  • Recipe FAQs
  • Expert Tips
  • More Mardi Gras Recipes
  • Recipe
  • Comments

Intro

Have you ever tasted bread pudding from New Orleans? If not, you need to make this delicious, easy dessert!

This dessert tastes a little bit like French toast, but sweeter and with less eggy flavor. It also has a juicy burst of flavor from the soaked raisins, and a delicate bourbon flavor from the sauce. Overall, it's absolutely delicious!

Ingredients

glass bowls filled with ingredients for New Orleans bread pudding

Fortunately, this New Orleans bread pudding recipe doesn't take any really fancy ingredients! You may already have these ingredients in your pantry and fridge. Here's the key ingredients in this recipe.

  • Bread: As the key ingredient in this dessert, choose a loaf with a soft texture, thin crust, and good flavor. A stale loaf, preferably homemade, is best if you can swing it.
  • Raisins: I used a mixture of golden raisins (sultanas) and regular raisins for extra color and flavor, but you can use all dark raisins if you like.
  • Bourbon: Choose your favorite bourbon. It'll go into the pudding and the sauce.

See recipe card for full information on ingredients and quantities.

How to Make Bread Pudding

soaking the raisins and sprinkling brown sugar in a pan
  1. Soak the raisins in bourbon for 2 hours, or until it is mostly absorbed. (image 1)
  2. Butter a 9x13-inch cake pan and sprinkle with brown sugar. Let it melt for a few minutes in a 350°F oven. (image 2)
soaking and tossing the bread cubes with the other ingredients
  1. Soak the bread cubes in milk until it is all absorbed, about 10 minutes. (image 3)
  2. Whisk the eggs, sugar, vanilla, and spices together until blended, then pour over the soaked cubes and stir to combine. Mix in the soaked raisins. (image 4)
before and after baking the bread pudding
  1. Pour the mixture into the prepared pan, leveling the surface. (image 5)
  2. Bake at 350°F until there is only a slight wobble in the middle, about 30 minutes. (image 6)
glass bowls of ingredients for the bourbon sauce with a saucepan
  1. Meanwhile, make the bourbon sauce. Gather the ingredients. (image 7)
  2. Heat the milk and cream together until they're warm, then dissolve the sugar and vanilla. (image 8)
cooking the bourbon sauce in a saucepan
  1. Make a slurry by mixing the cornstarch with a little of the warm milk mixture. (image 9)
  2. Add the slurry to the sauce and bring to a boil. Simmer and whisk until it's thickened, about 2-5 minutes. (image 10)
person pouring bourbon sauce on bread pudding
  1. Serve the bread pudding with the bourbon sauce drizzled on top. (image 11)
  2. Enjoy it while it's warm! (image 12)

Recipe FAQs

Why is bread pudding so popular in New Orleans?

This simple dessert turns stale, old loaves into something delicious, which exemplifies the frugality and indulgence that Creoles have been known for. The New Orleans French bread is especially well suited for this dessert, as its lighter texture makes the pudding extra tempting.

Why do they call it bread pudding?

This dessert used to be called "poor man's pudding" since it was so frugal, but over time the name changed to "bread and butter pudding," then finally was shortened to "bread pudding." The term "pudding" dates back to the British origins of this dessert, as pudding in the UK refers to dessert in general.

What country invented bread pudding?

Bread pudding was invented in England. In medieval days, each kitchen had a pudding basin, which was a large ceramic bowl used to store scraps of stale bread. These were then baked into the forerunner of the simple dessert that we know and love today.

Can I freeze bread pudding?

Yes, you can freeze it as long as you haven't poured a sauce on it. Make the sauce fresh when you serve the pudding. Simply seal the pudding in a zip-top bag or airtight container and freeze for up to 1 month.

How do you store bread pudding?

Do I need to refrigerate bread pudding? Yes, it must be refrigerated because it contains eggs and milk.  Make sure it's covered with plastic wrap or aluminum foil to keep out other odors from the fridge.  It will keep in the fridge for up to 5 days.
Can I freeze leftovers? Yes, you can as long as the sauce hasn't been poured on top. Seal it in a zip-top freezer bag or airtight container and freeze for up to 1 month.
How do I reheat leftovers? Microwave small portions on high for 30-45 seconds, or bake the tray covered in a 400°F for 10-15 minutes.

holding a plate of bread pudding with a fork.

Expert Tips

  • Use a blend of raisins for a variation of color and flavor. If you're not a fan of raisins, try cranberries, currants, or another dried fruit you like, or add ½ cup of chopped pecans or walnuts.
  • Be sure to use stale bread to help it absorb the most liquid. If you don't have any that's stale, cut it into cubes, spread on a cookie sheet, and bake it at 200°F for 10 minutes to dry out the cubes.
  • Soaking the bread longer will give you a softer, more custard like texture.
  • Want to make ahead? Assemble it the night before, cover, and refrigerate for up to 1 day. Bake it fresh right before serving, as it tastes best warm.
  • Keep the sauce on medium-low heat, as high heat may cause it to curdle or separate.
  • Lumps in the sauce? Simply pour it through a mesh sieve to strain them out.

More Mardi Gras Recipes

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    Mardi Gras King Cake Recipe
  • baked muffaletta bread sliced in half on a cutting board.
    Perfect Muffaletta Bread
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Recipe

person holding a forkful of bread pudding

Bread Pudding with Bourbon Sauce

This old fashioned Southern dessert is simple to make and is perfect for Mardi Gras! An easy custard, raisins, and cinnamon add lots of flavor, and you’ll love every drop of the creamy bourbon sauce poured on top.
4.8 from 5 votes
Print Pin FavoriteSaved! Rate
Course: Dessert
Cuisine: American
Prep Time: 35 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 1 hour hour 10 minutes minutes
Servings: 5 ½ cups
Calories: 819kcal
Author: Brooke & Emma

Ingredients
 

For the Bread Pudding

  • ½ cup raisins
  • ½ cup golden raisins
  • ¼ cup bourbon whiskey
  • Brown sugar, for sprinkling
  • 2 cups whole milk
  • 1 ¼ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 4 large eggs
  • 8 cups French bread, cubed

For the Bourbon Sauce

  • 1 cup heavy cream
  • 1 cup whole milk
  • 2 teaspoons vanilla extract
  • ⅓ cup granulated sugar
  • Pinch of salt
  • 5 teaspoons cornstarch
  • 3 tablespoons bourbon whiskey
Keep your screen on while you work!

Instructions

  • Stir together the raisins and bourbon, cover, and let stand at room temperature for 2 hours, until most of the bourbon is absorbed. Stir occasionally.
  • Preheat the oven to 350°F. Butter a 9x13-inch cake pan or casserole dish, then sprinkle with brown sugar and melt the sugar for a few minutes in the oven.
  • Put the cubes in a large bowl and pour the milk over top.  Stir and let stand until all the milk is absorbed, about 10 minutes.
  • Whisk together the eggs, sugar, vanilla extract, and spices until smooth, then pour into the bread mixture.  Add the soaked raisins and mix until well blended.
  • Dump the custard mixture into the buttered pan and bake at 350°F for 35 minutes, until the edges are browned and the custard is set.  There should only be a slight wiggle in the center when you shake the pan, and a toothpick or knife inserted into the center should come out clean.
  • Heat the cream and milk until warm, whisking in the sugar and vanilla until dissolved.  Make a slurry with the cornstarch and bourbon, then add to the milk mixture and bring to a simmer.  Cook until thickened, about 2-5 minutes.  You should have 1 ¾ cups of sauce.
  • Enjoy the pudding while it's warm, and drizzle each ½ cup serving with about 2 tablespoons of the bourbon sauce.

Notes

  • Use a blend of raisins for a variation of color and flavor. If you're not a fan of raisins, try cranberries, currants, or another dried fruit you like, or add ½ cup of chopped pecans or walnuts.
  • Be sure to use stale bread to help it absorb the most liquid.
  • Soaking the bread longer will give you a softer, more custard like texture.
  • Want to make ahead? Assemble it the night before, cover, and refrigerate for up to 1 day. Bake it fresh right before serving, as it tastes best warm.
  • Keep the sauce on medium-low heat, as high heat may cause it to curdle or separate.
  • Lumps in the sauce? Simply pour it through a mesh sieve to strain them out.

Nutrition

Serving: 0.5cupCalories: 819kcal (41%)Carbohydrates: 141g (47%)Protein: 25g (50%)Fat: 15g (23%)Saturated Fat: 8g (50%)Polyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 96mg (32%)Sodium: 1053mg (46%)Potassium: 454mg (13%)Fiber: 5g (21%)Sugar: 41g (46%)Vitamin A: 513IU (10%)Vitamin C: 1mg (1%)Calcium: 182mg (18%)Iron: 7mg (39%)

Serving sizes and nutritional information are only an estimate and may vary from your results.

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Reader Interactions

Comments

  1. Dale

    January 22, 2023 at 9:21 am

    5 stars
    Excellent recipe! So warm and good! This is the second time I’ve made this recipe. It’s a big hit at our annual Parish Meeting at my church! I increased the size by 2.5x. So warm, so comforting! I marinated the raisins overnight in the Honey Jack! We used Jack Daniel’s “Honey Jack” and added 1 tablespoon of honey per batch of the sauce. Of course, being Episcopalians I increased the bourbon by one table spoon per batch! Thank you for such a wonderful dish!

    Reply
    • Emma

      January 23, 2023 at 6:27 am

      We're so glad that you and your parishioners enjoyed it, Dale! You're welcome!

      Reply
  2. Michelle

    July 30, 2022 at 1:50 am

    4 stars
    It was really easy to follow. I do think it is a bit too sweet for my taste. I will use 1 cup of granulated sugar next time instead 1 and 1/3 cup.

    Reply
    • Emma

      July 30, 2022 at 7:38 am

      Glad you enjoyed it, Michelle!

      Reply
  3. Vicki Lassiter Brasfield

    May 04, 2022 at 11:08 pm

    5 stars
    Awesome in every way!!!

    Reply
    • Emma

      May 05, 2022 at 6:17 am

      Thank you, Vicki! We're so glad you enjoyed it!

      Reply
  4. Alex

    February 14, 2020 at 2:44 pm

    5 stars
    This bread pudding smells so good! The pudding is soft, and the raisins add tons of flavor. The cinnamon tastes like a winter wonderland. The bread is so amazing. The sauce is sweet and has a silky smooth texture. YUM! 5 stars. It is great!

    Reply
    • Emma

      February 14, 2020 at 2:46 pm

      Thank you, Alex! I’m thrilled that you liked the bread pudding so much.

      Reply
  5. Beth

    February 14, 2020 at 2:42 pm

    5 stars
    This soft bread pudding is speckled with raisins and cinnamon. The gooey sauce and color remind me of cinnamon buns. I thought the texture might be too soggy, but it is really good. Besides, it smells warm and comforting!

    Reply
    • Emma

      February 14, 2020 at 2:46 pm

      Thanks for your kind words, Beth!

      Reply

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We're Brooke & Emma Fajcz, the mother-daughter team behind Savor the Flavour. Increase your kitchen confidence with our recipes, instructional photos, and helpful tips and facts. Our recipes have been featured in Oprah Magazine, The Guardian, Parade, Insider, Delish, and BuzzFeed.

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