Bread Pudding with Bourbon Sauce

About This Recipe

New Orleans bread pudding turns day-old French bread into a rich, custardy dessert soaked in a vanilla-spiced egg and cream mixture, then baked until golden and just set. The crowning glory is the bourbon sauce, a silky pour of butter, sugar, and whiskey that seeps into every bite. Frugal in origin, this dish was created to rescue stale bread, but it has become a celebrated finale on Creole and Cajun tables. The contrast of a crackly, caramelized top against a soft, pudding-like interior is what makes it irresistible. Served warm with sauce ladled generously over each portion, it's pure Louisiana comfort.

Ingredients

Serves 8

• 1 loafstale French bread, cubed (about 8 cups)
• 4 cupswhole milk
• 4 largeeggs
• 1.5 cupsgranulated sugar
• 2 tbspvanilla extract
• 1 tspground cinnamon
• 0.5 cupraisins
• 0.5 cupunsalted butter, melted
• 1 cuppowdered sugar (for sauce)
• 0.33 cupbourbon

Instructions

1. 1

   Soak the bread

   Place the cubed stale bread in a large bowl and pour the milk over it. Press down gently and let it soak for 15 minutes until the bread is fully saturated and soft.

   Stale bread absorbs custard better than fresh, giving a denser pudding.

2. 2

   Make the custard

   Whisk the eggs, granulated sugar, vanilla, and cinnamon together until smooth, then pour over the soaked bread and fold in the raisins.

3. 3

   Butter and assemble

   Pour the melted butter into a buttered 9x13 baking dish, then add the bread mixture, spreading it evenly.

   The butter in the dish bottom fries the base into a golden crust.

4. 4

   Bake

   Bake at 350F for 45-50 minutes until the top is golden brown and the center is just set with a slight jiggle.

   Insert a knife near the center; it should come out mostly clean.

5. 5

   Start the bourbon sauce

   While the pudding bakes, melt the remaining butter in a saucepan, whisk in the powdered sugar, and cook over low heat until smooth and glossy.

6. 6

   Finish the sauce

   Remove from heat and whisk in the bourbon. Return briefly to low heat to cook off the harsh edge, stirring constantly, until the sauce is silky.

   Add the bourbon off heat to avoid a flare-up.

7. 7

   Serve

   Let the pudding cool 10 minutes, then cut into squares and ladle warm bourbon sauce generously over each serving.

Variations

• •

  Swap bourbon for rum or whiskey in the sauce.

• •

  Add chopped pecans for crunch.

• •

  Use brioche or croissants for a richer pudding.

• •

  Fold in white chocolate chips.

Storage

Refrigerate covered for up to 4 days; store the sauce separately and reheat gently before serving.

Frequently Asked Questions