If you’ve ever found yourself craving a dessert that feels like a warm hug from the heart of the South, then this Classic New Orleans Bread Pudding with Bourbon Sauce Recipe is exactly what you need. This luscious, comforting dish brings together simple ingredients like crusty French bread soaked in a spiced, custardy mixture, baked to golden perfection, and crowned with a velvety bourbon sauce that’s rich without overpowering. It’s more than just a dessert; it’s a delicious tradition that tells a story with every bite, evoking the flavors and soul of New Orleans right in your own kitchen.
Ingredients You’ll Need
Before diving into this Classic New Orleans Bread Pudding with Bourbon Sauce Recipe, gather some straightforward, pantry-friendly ingredients that come together to create layers of flavor and texture. Each plays a vital role: from the sturdy French bread providing structure, to the warm spices and creamy custard that infuse this dish with character.
- French bread: A large loaf (14 to 16 ounces) gives you the perfect chewy base that soaks up the custard wonderfully without turning mushy.
- Milk: Four cups of whole milk add creaminess and moisture, essential for that tender texture.
- Eggs: The eggs are the glue, binding everything into a custardy delight—three for the pudding and one for the sauce.
- Granulated sugar: Two cups for the pudding and another for the sauce to balance sweetness and caramel notes.
- Pure vanilla extract: Two tablespoons bring a lovely aromatic warmth that elevates the whole dish.
- Allspice and cinnamon: Small but mighty, these spices (1/4 teaspoon and 1/4 to 1/2 teaspoon respectively) add subtle depth and that classic Southern flavor punch.
- Raisins: One cup adds little bursts of natural sweetness and texture throughout the pudding.
- Butter: A mix of melted butter to coat the baking dish and half a cup for the bourbon sauce ensures richness and golden crust development.
- Bourbon: Two tablespoons (or to taste) make the sauce sing with a mellow smokiness and a touch of adult flair.
How to Make Classic New Orleans Bread Pudding with Bourbon Sauce Recipe
Step 1: Prepare the Bread
Start by tearing or cutting your French bread into roughly 1-inch pieces and place them in a large bowl. This rustic tear rather than slicing creates an uneven texture perfect for soaking up the custard. Next, pour in the milk and gently crush the bread with your hands until it’s well saturated, ensuring every piece gets that rich, creamy bath.
Step 2: Make the Custard Mixture
Whisk together the eggs, granulated sugar, pure vanilla extract, allspice, and cinnamon in a separate bowl. This mixture is your spiced custard base, responsible for infusing the pudding with warmth and sweetness. Stir in the raisins, then combine this custard with your soaked bread. Let it sit for two hours, stirring occasionally, so flavors meld and the bread softens beautifully without losing structure.
Step 3: Bake the Bread Pudding
Preheat your oven to 350°F (175°C). Melt enough butter to generously coat a 13×9-inch baking dish—this adds a luscious buttery crust around your pudding. Pour the bread and custard mixture into the prepared dish and bake uncovered for 45 to 50 minutes or until the pudding is set and the top is golden and inviting. Allow it to cool on a wire rack to set fully and make serving easier.
Step 4: Prepare the Bourbon Sauce
In a saucepan over medium heat, melt half a cup of butter. Stir in one cup of granulated sugar until it dissolves completely and the mixture turns silky smooth. Gradually whisk in the lightly beaten egg, stirring constantly—this is key to prevent scrambling and create a glossy, thickened sauce. Once it’s slightly thickened, remove from heat and mix in the bourbon. This sauce provides that signature boozy, creamy finishing touch New Orleans is famous for.
Step 5: Serve Your Masterpiece
Serve the bread pudding warm, generously drizzled with the bourbon sauce. The contrast between the warm, spiced pudding and the rich, buttery bourbon sauce creates an unforgettable experience that’s sure to become a favorite in your dessert rotation.
How to Serve Classic New Orleans Bread Pudding with Bourbon Sauce Recipe
Garnishes
A sprinkle of powdered sugar or a few fresh mint leaves add a lovely touch of brightness and visual appeal. For extra indulgence, a dollop of freshly whipped cream or a scoop of vanilla bean ice cream perfectly complements the warm pudding and bourbon sauce, creating a balance of temperatures and textures.
Side Dishes
To keep it classic, pair this dessert with a strong cup of chicory coffee or a smooth glass of milk. If you want to turn it into a festive treat, a small glass of bourbon or spiced rum on the side can elevate the experience, enhancing the bourbon sauce’s flavors.
Creative Ways to Present
Try serving the pudding in individual ramekins for an elegant presentation, perfect for dinner parties. You can also top each serving with toasted pecans or chopped pralines for added crunch and a sweet Southern twist. For a brunch option, serve it alongside fresh fruit slices to bring a refreshing contrast.
Make Ahead and Storage
Storing Leftovers
Leftover bread pudding should be transferred into an airtight container and kept in the refrigerator, where it will stay fresh for up to 3 days. Keeping it covered prevents the pudding from drying out and preserves the custardy texture you love.
Freezing
You can freeze bread pudding either before or after baking. Wrap tightly with plastic wrap and foil to avoid freezer burn. It keeps well for up to 2 months. When ready, thaw it overnight in the fridge before reheating. This makes it a great option for prepping ahead for celebrations or busy days.
Reheating
To warm up leftovers, place the pudding in an oven-safe dish and cover with foil to retain moisture. Heat at 325°F (160°C) for about 15 to 20 minutes or until warmed through. Reheat the bourbon sauce gently on the stove or in the microwave, stirring often to maintain its silky texture.
FAQs
Can I use bread other than French bread?
Absolutely! While French bread is traditional for its texture, you can use brioche or challah for an even richer pudding. Just make sure it’s slightly stale so it soaks up the custard without falling apart.
Is the bourbon sauce very strong in alcohol flavor?
The bourbon sauce is carefully balanced so that it adds warmth and depth without overwhelming the dessert. Cooking it slightly mellows the alcohol, making it smooth and flavorful rather than sharp.
Can I make this dessert gluten-free?
To make a gluten-free version, use a gluten-free bread that has a sturdy crumb. Be mindful that texture may vary, but the flavors of the pudding and bourbon sauce remain just as delightful.
How long can the pudding sit after soaking before baking?
The bread pudding benefits from a 2-hour soak to really absorb flavors, but you can also make it the day before and refrigerate it overnight for deeper infusion. Just bring it to room temperature before baking for even cooking.
What can I substitute for bourbon in the sauce?
If you prefer a non-alcoholic option, try using vanilla extract with a splash of water or apple juice. For a different flavor twist, spiced rum or whiskey can also work beautifully in the sauce.
Final Thoughts
There’s something truly magical about this Classic New Orleans Bread Pudding with Bourbon Sauce Recipe. It captures the essence of Southern hospitality—warm, inviting, and rich in flavor. Whether you’re sharing it with family around the table or surprising friends with a special treat, it’s guaranteed to bring smiles and requests for seconds. So, grab that loaf of French bread and get ready to make some memorable moments that taste as good as they feel.
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Classic New Orleans Bread Pudding with Bourbon Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 2 hours 70 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern United States
Description
Classic New Orleans Bread Pudding is a comforting, rich dessert featuring soaked French bread baked in a sweet custard with warm spices and raisins, topped with a luscious bourbon sauce. This traditional Southern treat is perfect for cozy gatherings and special occasions.
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 prepare for soaking.
- Soak the Bread: Pour the milk over the bread pieces and let them soak thoroughly, crushing with your hands until the bread is well mixed and saturated.
- Make the Custard Mixture: In a separate bowl, whisk together the eggs, sugar, vanilla extract, allspice, and cinnamon until smooth and combined.
- Combine and Rest: Stir the raisins into the custard mixture, then combine with the soaked bread mixture. Let it sit for 2 hours, stirring occasionally to help the flavors meld.
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking.
- Prepare Baking Dish: Melt the 3 tablespoons of butter and coat a 13×9-inch baking dish evenly to prevent sticking.
- Bake the Bread Pudding: Pour the bread and custard mixture into the prepared dish. Bake uncovered for 45 to 50 minutes or until set and a skewer inserted comes out clean. Remove and allow to cool slightly on a wire rack.
- Prepare the Bourbon Sauce: In a saucepan over medium heat, melt the 1/2 cup butter. Stir in the sugar until fully dissolved and the mixture is smooth.
- Add Egg and Thicken Sauce: Gradually add the beaten egg while stirring continuously to avoid scrambling. Cook for a few minutes until the sauce thickens slightly.
- Finish Sauce: Remove the saucepan from the heat and stir in bourbon to taste, mixing well.
- Serve: Serve the bread pudding warm with a generous drizzle of the bourbon sauce on top for a decadent finish.
Notes
- Letting the bread soak and rest for 2 hours is crucial for a moist, custard-like texture.
- Adjust the amount of cinnamon according to your preference for spice intensity.
- Use a fresh egg for the bourbon sauce to ensure safety and quality when cooking gently.
- The bourbon sauce can be made ahead and gently reheated before serving.
- Using day-old or slightly stale French bread works best for soaking without turning mushy.
