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New Orleans Style Bread Pudding with Bourbon Sauce

A close-up of a moist slice of bread pudding generously covered in rich bourbon sauce.
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A rich, custardy bread pudding topped with a warm, buttery bourbon sauce, perfect for a comforting dessert.

Ingredients

Scale
  • 1 loaf (about 1 pound) stale French bread or challah, cut into 1-inch cubes
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 6 large eggs
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 cup raisins (optional)
  • 1/2 cup (1 stick) unsalted butter, melted, for sauce
  • 1/2 cup granulated sugar, for sauce
  • 1/2 cup packed light brown sugar, for sauce
  • 1/2 cup heavy cream, for sauce
  • 1/4 cup quality bourbon, for sauce
  • 1 teaspoon vanilla extract, for sauce

Instructions

  1. Preheat your oven to 350 degrees F. Grease a 9×13 inch baking dish.
  2. In a large bowl, combine the bread cubes, granulated sugar, brown sugar, cinnamon, nutmeg, and salt. Toss gently to mix.
  3. In a separate bowl, whisk together the eggs, milk, heavy cream, and vanilla extract until combined.
  4. Pour the wet mixture over the bread mixture. Gently fold everything together until the bread is saturated. If using, stir in the raisins.
  5. Let the mixture stand for 15 minutes, stirring once halfway through, to allow the bread to soak up the liquid.
  6. Pour the soaked bread mixture into the prepared baking dish.
  7. Bake for 45 to 55 minutes, or until the pudding is set and a knife inserted near the center comes out mostly clean. The top should be golden brown.
  8. While the pudding bakes, prepare the sauce. In a small saucepan, melt the butter over medium heat.
  9. Add the granulated sugar and brown sugar to the melted butter. Stir constantly until the sugar dissolves and the mixture bubbles, about 3 minutes. Do not let it burn.
  10. Remove the pan from the heat. Carefully whisk in the heavy cream. Return the pan to low heat and cook for 1 minute, stirring.
  11. Remove from heat again. Stir in the bourbon and vanilla extract. Keep the sauce warm.
  12. Let the bread pudding cool for 10 minutes before serving. Spoon the warm bourbon sauce generously over individual servings.

Notes

  • Use slightly stale bread for the best texture; dry bread absorbs the custard better without becoming mushy.
  • If you prefer a less intense bourbon flavor, reduce the bourbon in the sauce to 3 tablespoons and add 1 tablespoon of water.
  • You can prepare the pudding base the day before and refrigerate it covered. Add 10 minutes to the baking time if baking straight from the refrigerator.

Nutrition

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