Creole Bread Pudding with Bourbon Sauce
Indulge in ultimate Southern decadence with this Creole Bread Pudding with Bourbon Sauce, a rich and comforting dessert that’s perfect for family gatherings or special occasions. Made with chunks of day-old French bread soaked in a luscious custard of whole milk, eggs, vanilla, and warm spices like cinnamon and nutmeg, this pudding is infused with plump raisins and baked to golden perfection. The crowning glory is the silky bourbon sauce, made with brown sugar, cream, and a splash of bourbon for a smooth, boozy finish. Ready in just over an hour, this classic recipe combines the rustic charm of Creole cuisine with a modern, indulgent twist. Serve it warm, and watch it disappear in no time! Perfect for keywords like "Creole dessert," "bread pudding with bourbon sauce," and "Southern comfort food."
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Recipe Information
Ingredients
- 12 cups day-old French bread
- 4 cups whole milk
- 1.5 cups granulated sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 1 cup raisins
- 0.25 cup unsalted butter (melted)
- 0.25 cup bourbon
- 0.25 cup unsalted butter (for sauce)
- 0.5 cup brown sugar
- 0.25 cup heavy cream
- 3 tablespoons bourbon (for sauce)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
Tear the French bread into bite-sized pieces and place in a large mixing bowl.
In a separate bowl, whisk together the milk, granulated sugar, eggs, vanilla extract, ground cinnamon, and ground nutmeg until well combined.
Pour the milk mixture over the bread pieces and gently toss until the bread is fully soaked. Let the mixture sit for 15 minutes to allow the bread to absorb the liquid.
Stir in the raisins and melted butter, then transfer the mixture to the prepared baking dish. Spread it evenly.
Bake in the preheated oven for 50-55 minutes or until the pudding is set and the top is golden brown.
While the bread pudding is baking, prepare the bourbon sauce. In a small saucepan over medium heat, melt 1/4 cup of unsalted butter.
Stir in the brown sugar and cook, stirring, until the sugar dissolves completely, about 2-3 minutes.
Add the heavy cream and bourbon, then reduce the heat to low. Simmer for 3-5 minutes, stirring frequently, until the sauce thickens slightly.
Remove the sauce from heat and allow it to cool slightly.
Once the bread pudding is done, remove it from the oven and let it rest for 10 minutes.
Drizzle the warm bourbon sauce over the top of the bread pudding. Serve warm and enjoy!
Nutrition Facts
Calories |
1534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 14.5 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 2359 mg | 103% | |
| Total Carbohydrate | 258.6 g | 94% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 76.9 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 262 mg | 20% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 822 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
