New Orleans Bread Pudding with Bourbon Sauce
Indulge in the rich, soulful flavors of New Orleans with this irresistible bread pudding, crowned with a luxurious bourbon sauce. This classic Southern dessert transforms day-old French bread into a velvety custard, infused with warm spices like cinnamon and nutmeg, and a splash of bourbon for true Cajun flair. Baked to golden perfection, the pudding features a crisp top and soft, creamy interior, with optional raisins adding bursts of sweetness. The show-stopping bourbon sauce, made with melted butter, sugar, heavy cream, and a hint of vanilla, adds a decadent, silky finish. Perfect for holidays, dinner parties, or whenever you're craving comfort food, this crowd-pleasing dessert is best served warm with a drizzle of sauce—don’t forget the whipped cream for an extra indulgence! Keywords: New Orleans bread pudding, bourbon sauce, Southern dessert, easy bread pudding recipe, Cajun-inspired dessert.
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Recipe Information
Ingredients
- 12 cups (cubed) day-old French bread
- 4 tablespoons unsalted butter (melted)
- 4 large eggs
- 1 cup granulated sugar
- 0.5 cup (packed) light brown sugar
- 4 cups whole milk
- 1 cup heavy cream
- 1.5 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.5 cup raisins (optional)
- 2 tablespoons bourbon
- 6 tablespoons unsalted butter (for bourbon sauce)
- 0.75 cup granulated sugar (for bourbon sauce)
- 0.25 cup bourbon (for bourbon sauce)
- 0.5 cup heavy cream (for bourbon sauce)
- 0.5 teaspoon pure vanilla extract (for bourbon sauce)
- 0.125 teaspoon salt (for bourbon sauce)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter or non-stick spray.
Spread the cubed French bread evenly in the prepared baking dish.
Drizzle the melted butter over the bread cubes and toss lightly to coat.
In a large mixing bowl, whisk together the eggs, granulated sugar, light brown sugar, whole milk, heavy cream, vanilla extract, cinnamon, nutmeg, and bourbon until well combined.
Pour the custard mixture evenly over the bread cubes, pressing the bread down gently to ensure it soaks up the liquid. If using, sprinkle raisins evenly across the mixture.
Let the soaked bread sit for 15 minutes to fully absorb the custard.
Place the dish in the preheated oven and bake for 50-55 minutes, or until the pudding is set and the top is golden brown.
While the bread pudding bakes, make the bourbon sauce. In a medium saucepan over medium heat, melt the butter.
Stir in the sugar and cook until dissolved. Slowly stir in the bourbon and cook for 1-2 minutes to reduce slightly.
Whisk in the heavy cream, vanilla, and salt. Bring the mixture to a gentle boil, then reduce the heat and simmer for 2-3 minutes, stirring constantly, until the sauce thickens slightly.
Remove the sauce from heat and set aside to cool slightly.
Once the bread pudding is done, remove it from the oven and let it cool for 10 minutes.
Serve warm, drizzled with the bourbon sauce. Optionally, garnish with whipped cream or a dusting of powdered sugar.
Nutrition Facts
Calories |
13284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 385.6 g | 494% | |
| Saturated Fat | 191.0 g | 955% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 1548 mg | 516% | |
| Sodium | 19168 mg | 833% | |
| Total Carbohydrate | 2041.3 g | 742% | |
| Dietary Fiber | 85.7 g | 306% | |
| Total Sugars | 594.0 g | ||
| Protein | 333.2 g | 666% | |
| Vitamin D | 17.6 mcg | 88% | |
| Calcium | 2167 mg | 167% | |
| Iron | 86.8 mg | 482% | |
| Potassium | 6047 mg | 129% | |
*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.
