americandessert
Bread Pudding with Bourbon Sauce
Custardy New Orleans bread pudding topped with a warm bourbon cream sauce.
Prep
20 min
Cook
50 min
Servings
8
Difficulty
Medium
4.8
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Custardy New Orleans bread pudding topped with a warm bourbon cream sauce.
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.
Serves 8
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.
Whisk the eggs, granulated sugar, vanilla, and cinnamon together until smooth, then pour over the soaked bread and fold in the raisins.
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.
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.
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.
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.
Let the pudding cool 10 minutes, then cut into squares and ladle warm bourbon sauce generously over each serving.
Use stale bread; fresh bread turns gummy.
Let the pudding rest before cutting so it sets cleanly.
Toast the bread cubes briefly if your bread isn't stale.
Don't overbake, a slight wobble means a moist interior.
Reheat with extra sauce to refresh leftovers.
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.
Refrigerate covered for up to 4 days; store the sauce separately and reheat gently before serving.
Bread pudding originated as a thrifty way to use stale bread and dates back centuries in Europe. New Orleans cooks elevated it with custard, spices, and a bourbon sauce, making it a signature dessert of Creole and Cajun cuisine.
Day-old French or Italian bread is traditional because its sturdy crumb absorbs custard without dissolving. Brioche and challah make a richer, softer pudding. Avoid soft sandwich bread, which turns mushy. If your bread is fresh, dry the cubes in a low oven for 10 minutes first.
Yes, assemble the soaked bread and custard in the baking dish, cover, and refrigerate overnight. Bake straight from the fridge, adding a few extra minutes. The bourbon sauce can also be made ahead and gently rewarmed. This makes it ideal for holiday entertaining.
Most of the alcohol cooks off when you briefly simmer the sauce, but some remains, giving it that warm bourbon flavor. For an alcohol-free version, substitute a teaspoon of vanilla or bourbon extract plus a splash of cream, and skip the simmer.
Per serving (180g / 6.3 oz) · 8 servings total
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