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Classic New Orleans Bread Pudding with Homemade Bourbon Sauce

A close-up of a square slice of bread pudding with raisins, generously topped with rich bourbon sauce.
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Make this rich, custardy bread pudding using day-old bread. The dessert is topped with a warm, buttery bourbon sauce, creating a comforting Southern classic perfect for holidays.

Ingredients

Scale
  • 8 cups stale bread cubes (French bread or brioche work well)
  • 4 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 cup raisins (optional)
  • 1/4 cup butter, melted (for greasing)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with melted butter.
  2. Place the bread cubes evenly into the prepared baking dish. If using raisins, sprinkle them over the bread.
  3. In a large bowl, whisk together the eggs, granulated sugar, cinnamon, nutmeg, and salt until smooth.
  4. Whisk in the whole milk, heavy cream, and vanilla extract until fully combined. This is your custard base.
  5. Slowly pour the custard mixture evenly over the bread cubes, pressing down gently so the bread absorbs the liquid. Let the mixture stand for 20 minutes to allow maximum absorption.
  6. Bake for 45 to 55 minutes, or until the top is golden brown and a knife inserted near the center comes out mostly clean. The edges should be slightly crisp.
  7. While the pudding bakes, prepare the bourbon sauce.
  8. Once baked, let the pudding cool slightly while you finish the sauce. Serve warm with the bourbon sauce poured over individual servings.

Notes

  • Use slightly stale bread; fresh bread can become too mushy when soaked in the custard.
  • For a crispier top, you can place the dish under the broiler for the last 1-2 minutes, watching carefully to prevent burning.
  • To make the bourbon sauce, combine 1/2 cup butter, 1 cup brown sugar, 1/2 cup heavy cream, and 1/4 cup bourbon in a saucepan. Heat over medium heat, stirring until the sugar dissolves and the sauce thickens slightly (about 5 minutes). Do not boil.
  • Serve this dessert warm with vanilla ice cream or fresh whipped cream for the best experience.

Nutrition

Find it online: https://tastethisplate.com/bread-pudding-with-bourbon-sauce/