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person holding a forkful of New Orleans bread pudding

New Orleans Bread Pudding with Bourbon Sauce


  • Author: Emma
  • Prep Time: 35 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 5 1/2 cups 1x

Description

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.


Scale

Ingredients

For the Bread Pudding

  • 1/2 cup raisins (85g)
  • 1/2 cup golden raisins (85g)
  • 1/4 cup bourbon whiskey (60 ml)
  • 2 cups whole milk (480 ml)
  • 1 1/4 cup granulated sugar (250g)
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 4 large eggs
  • 8 cups French bread, cubed (225g)

For the Bourbon Sauce

  • 1 cup heavy cream (240 ml)
  • 1 cup whole milk (240 ml)
  • 2 teaspoons vanilla extract
  • 1/3 cup granulated sugar (66g)
  • Pinch of salt
  • 5 teaspoons cornstarch (16g)
  • 3 tablespoons bourbon whiskey (45 ml)

Instructions

  1. Soak the raisins. 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.
    soaking raisins in bourbon
  2. Preheat the oven to 350 F. Butter a 9×13-inch cake pan or casserole dish, then sprinkle with brown sugar and melt the sugar for a few minutes in the oven.
    buttered pan sprinkled with brown sugar
  3. Soak the bread. Put the bread cubes in a large bowl and pour the milk over top.  Stir and let stand until all the milk is absorbed, about 10 minutes.
    soaking the cubed bread in milk
  4. Make the custard. 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.
    whisking the custard and mixing it with the bread cubes
  5. Bake. Dump the bread and 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.
    baked bread pudding in the pan
  6. Make the sauce. 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 3/4 cups of sauce.
    making bourbon sauce in a saucepan
  7. Serve. Enjoy the pudding while it’s warm, and drizzle each 1/2 cup serving with about 2 tablespoons of the bourbon sauce.
    pouring bourbon sauce on bread pudding

Notes

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  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Keywords: southern bread pudding, old fashioned bread pudding recipe

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