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Classic New Orleans Bread Pudding with Buttery Warm Bourbon Sauce

Close-up of a rich slice of bread pudding with bourbon sauce generously drizzled over the top and pooling on the white plate.
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Make a rich and creamy bread pudding with crisp edges and a soft custard center, topped with a decadent, warm bourbon sauce.

Ingredients

Scale
  • 1 loaf (about 1 pound) stale French bread or brioche, cut into 1-inch 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)
  • 1/4 cup (1/2 stick) unsalted butter, melted, for the sauce
  • 1/2 cup packed light brown sugar, for the sauce
  • 1/2 cup heavy cream, for the sauce
  • 1/4 cup bourbon, for the sauce
  • 1 teaspoon vanilla extract, for the sauce

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
  2. In a large bowl, combine the bread cubes, granulated sugar, cinnamon, nutmeg, and salt. Toss to mix evenly. If using raisins, add them now.
  3. In a separate bowl, whisk together the eggs, egg yolks, milk, heavy cream, and vanilla extract until well combined.
  4. Pour the wet mixture over the bread mixture. Gently press the bread down to submerge it. Let the mixture sit for 30 minutes, stirring occasionally, so the bread absorbs the custard.
  5. Pour the soaked bread mixture into the prepared baking dish.
  6. Bake for 45 to 55 minutes, or until the top is golden brown and a knife inserted near the center comes out mostly clean. The center should still look slightly soft.
  7. While the pudding bakes, prepare the sauce. In a small saucepan, melt the butter over medium heat.
  8. Add the brown sugar and stir until it dissolves and the mixture bubbles. Cook for 1 minute.
  9. Remove the pan from the heat. Carefully whisk in the heavy cream, bourbon, and vanilla extract. Return to low heat and cook for 2 minutes, stirring constantly, until the sauce thickens slightly. Do not boil.
  10. Let the bread pudding cool slightly before serving warm with the bourbon sauce poured over the top.

Notes

  • Use slightly stale bread for the best texture; fresh bread can become too mushy.
  • If you prefer a less intense bourbon flavor, reduce the bourbon in the sauce to 3 tablespoons.
  • You can make this dessert ahead; cover and refrigerate the baked pudding, then reheat gently before serving with freshly made warm sauce.

Nutrition

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