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Classic New Orleans Bread Pudding with Rich Bourbon Sauce

A close-up of a rich slice of bread pudding with bourbon sauce generously drizzled over the top and pooling on the white plate.
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This recipe delivers a truly decadent, custardy bread pudding, a Southern classic, drenched in a rich, buttery homemade bourbon sauce. It is the ultimate warm comfort dessert for any special occasion.

Ingredients

Scale
  • 1 loaf (about 1 pound) day-old French bread, cut into 1-inch cubes
  • 4 large eggs
  • 1 cup granulated sugar
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • 1/2 cup raisins (optional)
  • 1/4 cup bourbon (for the pudding soak)
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup packed light brown sugar
  • 1/2 cup heavy cream (for the sauce)
  • 1/4 cup bourbon (for the sauce)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350 degrees F. Lightly butter a 9×13 inch baking dish.
  2. Place the bread cubes in a large bowl. Sprinkle the raisins over the bread, if using.
  3. In a separate bowl, whisk together the eggs, granulated sugar, milk, 1 cup heavy cream, 1 teaspoon vanilla extract, cinnamon, nutmeg, and salt until well combined.
  4. Pour the custard mixture evenly over the bread cubes. Gently toss to coat. Let the bread soak for 20 minutes, pressing down occasionally to ensure all pieces absorb the liquid. Stir in 1/4 cup bourbon.
  5. Pour the soaked bread mixture into the prepared baking dish.
  6. Bake for 45 to 55 minutes, or until the pudding is set in the center and the top is golden brown. A knife inserted near the center should come out mostly clean.
  7. While the pudding bakes, prepare the bourbon sauce. In a small saucepan, melt the butter over medium heat.
  8. Add the brown sugar and stir until it dissolves, about 3 minutes. Bring the mixture to a gentle simmer.
  9. Remove the pan from the heat. Carefully whisk in the 1/2 cup heavy cream, 1/4 cup bourbon, and 1 teaspoon vanilla extract. Whisk until the sauce is smooth.
  10. Let the sauce cool slightly. Serve the warm bread pudding drizzled generously with the homemade bourbon sauce.

Notes

  • You can prepare the bread and custard soak the night before. Cover the dish and refrigerate for up to 12 hours. Add 10 to 15 minutes to the baking time if baking straight from the refrigerator.
  • For a stronger bourbon flavor in the sauce, use a higher proof bourbon.
  • 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://carlacooking.com/bread-pudding-with-bourbon-sauce/