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Classic New Orleans Style Bread Pudding with Rich Bourbon Sauce

A close-up, mouthwatering shot of a slice of bread pudding with bourbon sauce generously drizzled over the top.
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Make this comforting, custardy bread pudding, a true Southern classic, and top it with a rich, buttery bourbon sauce. This recipe is simple to follow and delivers deep, satisfying flavor.

Ingredients

Scale
  • 1 loaf (about 1 pound) stale French bread or brioche, cut into 1-inch cubes
  • 4 large eggs
  • 1 cup granulated sugar
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup (1/2 stick) unsalted butter, melted, plus more for greasing
  • 1/2 cup raisins (optional)
  • For the Bourbon Sauce:
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup packed light brown sugar
  • 1/2 cup heavy cream
  • 1/4 cup good quality bourbon
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter.
  2. Arrange the bread cubes evenly in the prepared baking dish. If using raisins, sprinkle them over the bread.
  3. In a large bowl, whisk together the eggs, granulated sugar, milk, heavy cream, vanilla extract, cinnamon, and nutmeg until well combined.
  4. Slowly whisk in the 1/4 cup of melted butter until incorporated.
  5. Pour the custard mixture evenly over the bread cubes. Gently press the bread down to help it absorb the liquid. Let the mixture stand for 20 minutes to soak thoroughly.
  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 center should still look slightly moist.
  7. While the pudding bakes, prepare the bourbon sauce. In a medium saucepan, melt the 1/2 cup of butter over medium heat.
  8. Add the brown sugar and stir until the sugar dissolves and the mixture bubbles, about 3 minutes.
  9. Remove the pan from the heat. Carefully whisk in the heavy cream, bourbon, vanilla extract, and salt. Return the pan to low heat and cook, stirring constantly, for 1 minute until the sauce thickens slightly. Do not boil.
  10. Let the bread pudding cool for 10 minutes before serving. Spoon the warm bourbon sauce generously over individual servings.

Notes

  • You can use day-old bread for the best texture; it absorbs the custard better.
  • For a crispier top, you can place the dish under the broiler for the last 1-2 minutes, watching carefully to prevent burning.
  • Serve this decadent dessert warm with a scoop of vanilla ice cream or fresh whipped cream.
  • If you prefer a less boozy sauce, reduce the bourbon to 2 tablespoons and add 2 tablespoons of water or milk.

Nutrition

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