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Classic New Orleans Style Bread Pudding with Rich Bourbon Sauce

A decadent slice of bread pudding with bourbon sauce generously drizzled over the top and pooling on a white plate.
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You will make a truly decadent, custardy dessert with this Classic New Orleans Style Bread Pudding. It soaks perfectly and you will cover it with a rich, buttery Homemade Bourbon Sauce. This is the ultimate warm comfort dessert guaranteed to impress at any holiday gathering. You can save time by prepping the custard soak ahead of time.

Ingredients

Scale
  • 10 cups cubed French bread or brioche (about 1 pound, slightly stale is best)
  • 1 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 4 large eggs
  • 4 large egg yolks
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 cup raisins or dried cranberries (optional)
  • For the Bourbon Sauce:
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup heavy cream
  • 1/4 cup quality bourbon
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
  2. Arrange the cubed bread evenly in the prepared baking dish. Sprinkle the raisins or cranberries over the bread, if using.
  3. In a large bowl, whisk together the 1 cup sugar, cinnamon, nutmeg, and salt.
  4. In a separate bowl, whisk the eggs and egg yolks until blended. Whisk in the milk, heavy cream, and vanilla extract.
  5. Slowly pour the wet ingredients over the dry ingredients, gently pressing the bread down to help it absorb the custard mixture. Let the bread soak for at least 30 minutes, or cover and refrigerate for up to 4 hours to ensure a very custardy interior.
  6. Bake the bread pudding 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 small saucepan, combine the 1 cup sugar and butter over medium heat. Stir until the sugar dissolves and the butter melts completely.
  8. Bring the mixture to a gentle boil and cook for 3 to 5 minutes without stirring, watching carefully until it turns a light amber color.
  9. Remove the pan from the heat. Carefully whisk in the heavy cream (the mixture will bubble vigorously). Whisk until smooth.
  10. Stir in the bourbon, vanilla extract, and a pinch of salt. Keep the sauce warm until serving.
  11. Let the bread pudding cool for 10 minutes before serving warm, drizzled generously with the bourbon sauce.

Notes

  • You can prepare the bread and custard soak the day before and refrigerate it overnight. This allows the bread to fully absorb the liquid, resulting in a richer texture.
  • If you prefer a less intense alcohol flavor, reduce the bourbon in the sauce to 2 tablespoons and substitute the remainder with water or milk.
  • Use slightly stale or day-old bread; fresh bread can become too mushy when soaked.

Nutrition

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