If you’ve ever dreamed of savoring a dessert that feels like a warm hug from the heart of the South, look no further than this Classic New Orleans Bread Pudding with Bourbon Sauce Recipe. This timeless dish brings together fluffy, custardy bread soaked in warm spices, sweet raisins, and a rich bourbon sauce that adds just the right kick. It’s a dessert that’s effortlessly elegant yet incredibly comforting—a perfect way to impress guests or treat yourself to a soul-soothing indulgence. Once you try it, it’s sure to become a beloved staple in your dessert rotation.
Ingredients You’ll Need
These ingredients may look simple, but each one plays a starring role in creating the perfect balance of texture and flavor. From the sturdy French bread that forms the base, to the fragrant spices and luscious bourbon that give this dessert its signature character, every element is essential.
- French bread (1 large loaf, 14 to 16 ounces): Use slightly stale if possible for better soaking—the foundation of the pudding’s structure.
- Milk (4 cups): Adds creaminess and moisture to soften the bread perfectly.
- Eggs (3, lightly beaten): Bind everything together and help create a custard-like texture.
- Granulated sugar (2 cups): Sweetens the pudding, balancing the spiced flavors.
- Pure vanilla extract (2 tablespoons): Infuses a warm, aromatic depth.
- Allspice (1/4 teaspoon): Adds subtle earthy warmth without overpowering.
- Ground cinnamon (1/4 to 1/2 teaspoon): Gives a hint of spicy sweetness that’s signature to southern desserts.
- Raisins (1 cup): Brings bursts of chewy sweetness throughout.
- Melted butter (3 tablespoons): Ensures a rich, tender crumble on top and richness inside.
- Butter (1/2 cup, for sauce): Creates the base for the silky bourbon sauce.
- Granulated sugar (1 cup, for sauce): Sweetens the bourbon sauce to a perfect glaze.
- Egg (1, lightly beaten, for sauce): Thickens the bourbon sauce into a smooth, velvety finish.
- Bourbon (2 tablespoons or to taste): The star ingredient in the sauce, adding a smoky, warming touch.
How to Make Classic New Orleans Bread Pudding with Bourbon Sauce Recipe
Step 1: Prepare the Bread
Tear or cut your French bread into roughly 1-inch pieces and place them in a large, roomy bowl where they’ll get cozy and soak. This tearing step is key because it lets the custard seep into every nook and cranny for that perfect balance of softness and structure.
Step 2: Soak the Bread
Pour the milk over the bread pieces and let them soak thoroughly. Use your hands to gently crush and mix the bread into the milk until the mixture is smooth and well combined. This hands-on approach is oddly therapeutic and helps the bread absorb all the richness.
Step 3: Whisk the Custard Mixture
In a separate bowl, whisk together your lightly beaten eggs, sugar, vanilla extract, allspice, and cinnamon until everything is well blended. This custard mixture brings sweetness and spice to life in the pudding.
Step 4: Combine and Add Raisins
Stir the raisins into your custard, then pour this mixture over the soaked bread. Give everything a good mix so those plump raisins are evenly dispersed. Cover and let this sit for about two hours, stirring occasionally. This resting time is when the bread gets truly infused with those heavenly flavors.
Step 5: Preheat and Prepare for Baking
Set your oven to 350°F (175°C) and melt the butter. Use it to generously coat a 13×9-inch baking dish, ensuring your pudding won’t stick and gains a subtle buttery edge.
Step 6: Bake the Bread Pudding
Pour the bread mixture into your buttered dish and spread it evenly. Bake uncovered for 45 to 50 minutes, or until the pudding is set and the top is lightly golden. When done, move it to a wire rack to cool slightly—this lets it firm up while keeping moist inside.
Step 7: Make the Bourbon Sauce
In a saucepan over medium heat, melt the butter and stir in the sugar until everything dissolves into a smooth, thick liquid. Slowly whisk in your lightly beaten egg, stirring constantly so it thickens without scrambling. When the sauce has thickened just right, remove from heat and stir in the bourbon. This sauce is pure magic poured over your warm pudding.
Step 8: Serve Warm and Drizzle with Bourbon Sauce
Serve your classic New Orleans bread pudding warm, generously drizzled with that luscious bourbon sauce. The combination of warm pudding and cool sauce is a knockout.
How to Serve Classic New Orleans Bread Pudding with Bourbon Sauce Recipe
Garnishes
A sprinkle of powdered sugar, a few toasted pecans, or a dollop of freshly whipped cream can elevate the presentation and add layers of texture and flavor. A sprig of mint can offer a refreshing contrast to the rich pudding.
Side Dishes
This bread pudding shines as a dessert but can be paired beautifully with a scoop of vanilla bean ice cream or a side of fresh berries to cut through the richness and provide balance.
Creative Ways to Present
For a festive touch, serve your bread pudding in individual ramekins topped with a flambéed splash of bourbon right at the table. For casual gatherings, a rustic wooden board with generous slices and sauce on the side invites everyone to dig in family-style.
Make Ahead and Storage
Storing Leftovers
Store any leftover bread pudding in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making the next-day treat just as fantastic.
Freezing
You can freeze bread pudding for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil to protect it from freezer burn. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat slices gently in the microwave or oven until warmed through. Pour warm bourbon sauce over each slice just before serving for that fresh-from-the-kitchen magic.
FAQs
Can I use bread other than French bread?
While French bread is traditional for this recipe, you can substitute with brioche or challah for a richer texture. Avoid very soft or pre-sliced sandwich bread as it won’t hold the custard as well.
What if I don’t want to use bourbon?
If you prefer a non-alcoholic version, you can replace the bourbon with a bit of vanilla extract or bourbon-flavored extract to keep the essence without the alcohol.
How do I know when the bread pudding is done baking?
The pudding is ready when the custard is set and a knife inserted near the center comes out clean. The top should be lightly golden but not burnt.
Can I prepare the pudding in advance?
Absolutely! The bread pudding mixture can be combined and refrigerated overnight before baking. This can actually enhance the flavor as it allows the spices and raisins to meld fully.
Is the bourbon sauce difficult to make?
Not at all! It just requires constant stirring while adding the egg to prevent scrambling. The end result is a smooth, velvety sauce that perfectly complements the pudding.
Final Thoughts
There’s something undeniably special about the Classic New Orleans Bread Pudding with Bourbon Sauce Recipe—it’s like a sweet celebration in every bite. Whether you’re new to bread pudding or come back to it time after time, this recipe will fill your kitchen with warmth and your heart with joy. Don’t hesitate to try it out; after all, this delicious slice of New Orleans hospitality deserves a spot at your table!
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Classic New Orleans Bread Pudding with Bourbon Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 2 hours 65 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Description
Classic New Orleans Bread Pudding is a rich and comforting dessert that features chunks of French bread soaked in a creamy spiced custard, baked to perfection, and served with a warm, boozy bourbon sauce. This traditional Southern dessert blends warm spices, raisins, and a luscious sauce, making it an irresistible treat for any occasion.
Ingredients
Bread Pudding
- 1 large loaf French bread (approximately 14 to 16 ounces)
- 4 cups milk
- 3 eggs, lightly beaten
- 2 cups granulated sugar
- 2 tablespoons pure vanilla extract
- 1/4 teaspoon allspice
- 1/4 to 1/2 teaspoon ground cinnamon
- 1 cup raisins
- 3 tablespoons melted butter
Bourbon Sauce
- 1/2 cup butter
- 1 cup granulated sugar
- 1 egg, lightly beaten
- 2 tablespoons bourbon (whiskey), or to taste
Instructions
- Prepare the Bread: Tear or cut the French bread into 1-inch pieces and place them in a large bowl to start the base for the pudding.
- Soak the Bread: Pour the milk over the bread pieces and let it soak, crushing the bread with your hands to mix it well and ensure it absorbs the milk evenly.
- Make the Custard Mixture: In a separate bowl, whisk together the lightly beaten eggs, sugar, vanilla extract, allspice, and ground cinnamon until combined.
- Combine Ingredients: Stir the raisins into the custard mixture, then combine this with the soaked bread. Allow the mixture to sit for 2 hours, stirring occasionally to allow flavors to meld and the bread to fully absorb the custard.
- Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking.
- Prepare Baking Dish: Melt the butter and use it to coat a 13×9-inch baking dish, preventing sticking and adding flavor.
- Bake the Bread Pudding: Pour the bread mixture into the buttered dish and bake uncovered for 45 to 50 minutes, or until the pudding is set and a knife inserted comes out clean. Cool the pudding on a wire rack.
- Prepare the Bourbon Sauce: In a saucepan over medium heat, melt the butter, then stir in the sugar until it dissolves and the mixture is smooth.
- Cook the Sauce: Gradually add the beaten egg to the saucepan while stirring continuously to prevent scrambling. Cook for a few minutes until the sauce thickens slightly.
- Finish the Sauce: Remove the saucepan from heat and stir in the bourbon to infuse the sauce with its signature flavor.
- Serve: Serve the bread pudding warm, drizzled generously with the warm bourbon sauce for a delicious and indulgent dessert experience.
Notes
- Allowing the bread to soak for the full 2 hours improves texture and flavor absorption.
- You can adjust the amount of cinnamon to your taste preference.
- Make sure to stir the bourbon sauce continuously when adding the egg to avoid scrambling.
- For a non-alcoholic version, omit bourbon or substitute with vanilla extract.
- Using day-old French bread or slightly stale bread improves pudding texture by better soaking the custard.
