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Classic New Orleans Bread Pudding with Rich Bourbon Sauce

Two slices of moist bread pudding with raisins, generously topped with rich bourbon sauce.
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Make this decadent, custardy bread pudding using stale French bread. It bakes up tender and is served warm with a rich, buttery homemade bourbon sauce. This is a reliable Southern comfort dessert.

Ingredients

Scale
  • 8 cups stale French bread, cut into 1-inch cubes
  • 4 large eggs
  • 2 large egg yolks
  • 1 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 cup raisins (optional)
  • 1/4 cup (1/2 stick) unsalted butter, melted (for sauce)
  • 1 cup packed light brown sugar (for sauce)
  • 1/2 cup heavy cream (for sauce)
  • 1/4 cup bourbon (for sauce)
  • 1 teaspoon vanilla extract (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. If using, sprinkle raisins evenly over the bread.
  3. In a large bowl, whisk together the eggs, egg yolks, granulated sugar, cinnamon, nutmeg, and salt until smooth.
  4. Whisk in the whole milk, heavy cream, and vanilla extract until fully combined to create the custard base.
  5. Slowly pour the custard mixture evenly over the bread cubes, pressing down gently to submerge the bread. Let the mixture stand for 20 minutes to allow the bread to soak up the liquid.
  6. Bake for 45 to 55 minutes, or until the pudding is set in the center and lightly golden brown on top. A knife inserted near the center should come out mostly clean.
  7. While the pudding bakes, prepare the bourbon sauce. In a small saucepan, melt the butter over medium heat.
  8. Add the brown sugar and heavy cream to the saucepan. Stir constantly until the sugar dissolves and the mixture simmers gently, about 3 minutes. Do not let it boil rapidly.
  9. Remove the saucepan from the heat. Carefully whisk in the bourbon and vanilla extract. Keep the sauce warm.
  10. Once the bread pudding is done, let it cool for 10 minutes. Serve warm, drizzling a generous amount of the homemade bourbon sauce over each serving.

Notes

  • You can use day-old or slightly stale French bread or challah for the best texture.
  • For a make ahead dessert, prepare the pudding through step 4, cover, and refrigerate for up to 4 hours before baking. Add 5-10 minutes to the baking time if baking cold.
  • If you prefer a less boozy sauce, reduce the bourbon to 2 tablespoons and add 2 tablespoons of water or milk.

Nutrition

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