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Classic New Orleans Bread Pudding with Rich Bourbon Sauce

A decadent square slice of bread pudding with bourbon sauce generously drizzled over the top and pooling on the white plate.
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Create a comforting, custardy bread pudding reminiscent of New Orleans tradition, topped with a decadent, warm bourbon sauce. This recipe is simple to follow and perfect for any special occasion.

Ingredients

Scale
  • 1 loaf (about 1 pound) French bread or brioche, cut into 1-inch cubes
  • 6 cups bread cubes
  • 1 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 4 large eggs
  • 2 large egg yolks
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 cup raisins (optional)
  • 1/2 cup chopped pecans (optional)
  • For the Bourbon Sauce:
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup heavy cream
  • 1/4 cup good quality 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 a large bowl. In a separate medium bowl, whisk together the 1 cup sugar, cinnamon, nutmeg, and salt.
  3. In a large bowl, whisk the eggs and egg yolks until combined. Whisk in the milk, heavy cream, and vanilla extract until smooth.
  4. Pour the custard mixture over the bread cubes. Gently toss to coat all the bread evenly. If using, stir in the raisins and pecans. Let the mixture stand for 15 minutes, pressing down occasionally so the bread absorbs the liquid.
  5. Pour the soaked bread mixture into the prepared baking dish, spreading it evenly.
  6. Bake for 45 to 55 minutes, or until the pudding is set in the center and the top is golden brown. A knife inserted near the center should come 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 constantly until the butter melts and the sugar dissolves, about 3 to 5 minutes. Do not let it burn.
  8. Remove the pan from the heat. Carefully whisk in the heavy cream until smooth. Return the pan to low heat and cook for 1 minute, stirring.
  9. Remove the sauce from the heat again. Stir in the bourbon and vanilla extract, along with a pinch of salt.
  10. Let the sauce cool slightly before serving. Serve the warm bread pudding drizzled generously with the warm bourbon sauce.

Notes

  • Use day-old or slightly stale bread for the best texture; it absorbs the custard better without becoming mushy.
  • If you prefer a less boozy flavor, reduce the bourbon in the sauce to 2 tablespoons and add 2 tablespoons of water or milk.
  • This dessert is excellent made ahead. Cover and refrigerate the unbaked pudding for up to 24 hours, then add 10-15 minutes to the baking time.

Nutrition

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