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Classic New Orleans Style Bread Pudding with Rich Homemade Bourbon Sauce

A close-up of a slice of bread pudding with bourbon sauce being drizzled from a spoon.
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Make a rich, custardy bread pudding using stale bread, topped with a decadent, buttery bourbon sauce. This recipe yields a classic Southern dessert perfect for holidays.

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 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup raisins (optional)
  • For the Bourbon Sauce:
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup packed light brown sugar
  • 1/2 cup heavy cream
  • 1/4 cup bourbon
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350 degrees F. Lightly grease a 9×13 inch baking dish.
  2. Place the bread cubes in the prepared baking dish. If using, sprinkle raisins over the bread.
  3. In a large bowl, whisk together the eggs, granulated sugar, milk, heavy cream, vanilla extract, cinnamon, and nutmeg until well combined.
  4. Pour the custard mixture evenly over the bread cubes. Gently press the bread down to submerge it in the liquid. Let the mixture soak for at least 30 minutes, or up to 1 hour, allowing the bread to fully absorb the custard.
  5. 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.
  6. While the pudding bakes, prepare the bourbon sauce. In a small saucepan, melt the butter over medium heat.
  7. Stir in the brown sugar until it dissolves and the mixture bubbles. Cook for 2 minutes, stirring constantly.
  8. Remove the pan from the heat. Carefully whisk in the heavy cream, bourbon, vanilla extract, and salt. Return the sauce to low heat and cook for 1 minute more, stirring until smooth. Do not boil rapidly.
  9. Let the pudding cool slightly before serving warm, drizzled generously with the homemade bourbon sauce.

Notes

  • Use slightly stale bread; fresh bread can become too mushy.
  • For a richer flavor, substitute half of the milk with evaporated milk.
  • 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://recipesfleet.com/bread-pudding-with-bourbon-sauce/