New Orleans Bread Pudding with Sauce (Printer-friendly)
Rich custardy bread pudding studded with raisins, topped with warm bourbon sauce. A classic Southern dessert.
# What You'll Need:
→ Bread Pudding
01 - 6 cups day-old French bread, cut into 1-inch cubes
02 - 2 cups whole milk
03 - 1 cup heavy cream
04 - 3 large eggs
05 - 1 cup granulated sugar
06 - 2 teaspoons vanilla extract
07 - 1/2 teaspoon ground cinnamon
08 - 1/4 teaspoon ground nutmeg
09 - 1/4 teaspoon salt
10 - 1/2 cup raisins
11 - 2 tablespoons unsalted butter, melted
→ Bourbon Sauce
12 - 1/2 cup unsalted butter
13 - 1 cup powdered sugar
14 - 1 large egg
15 - 1/4 cup bourbon or 2 tablespoons vanilla extract for non-alcoholic version
# How To Make It:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Place bread cubes in a large mixing bowl.
03 - In a separate bowl, whisk together milk, cream, eggs, sugar, vanilla extract, cinnamon, nutmeg, and salt until the mixture is smooth and well combined.
04 - Pour the custard mixture over the bread cubes. Add raisins and gently mix, pressing the bread down to ensure thorough saturation. Allow the mixture to rest for 10 minutes.
05 - Pour the bread and custard mixture into the prepared baking dish. Drizzle melted butter evenly over the top.
06 - Bake for 45 to 50 minutes, until the pudding is set and the top is golden brown.
07 - While the pudding bakes, melt butter in a saucepan over low heat. Whisk in powdered sugar until the mixture is smooth.
08 - In a small bowl, beat the egg. Slowly whisk the beaten egg into the butter-sugar mixture, stirring continuously over low heat until thickened, approximately 2 to 3 minutes.
09 - Remove the saucepan from heat. Stir in bourbon or vanilla extract according to preference.
10 - Transfer warm bread pudding to serving plates or bowls. Drizzle bourbon sauce generously over each serving.
# Expert Tips:
01 -
- The contrast between the crispy golden top and the custardy interior creates an incredible textural experience that store-bought versions never quite capture.
- This bread pudding works wonders as a salvage mission for bread that would otherwise be tossed out, transforming forgotten loaves into the star of your dinner party.
02 -
- The custard needs to soak into the bread for at least 10 minutes before baking, otherwise youll end up with dry spots throughout your pudding.
- When making the bourbon sauce, keep the heat low and stir constantly or youll end up with bourbon-flavored scrambled eggs instead of a silky sauce.
03 -
- For an extra special touch, sprinkle a tablespoon of brown sugar over the top before baking to create a delicate caramelized crust that contrasts with the soft interior.
- The bourbon sauce can be made a day ahead and gently rewarmed, which allows the flavors to meld and actually improves the final result.