New Orleans Bread Pudding with Bourbon Sauce

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A beloved Crescent City classic, this rich bread pudding is built on custard-soaked French bread and finished with a buttery, caramel-laced bourbon sauce. Served warm, it is the signature dessert at many storied New Orleans restaurants and an iconic finale to any Creole dinner.

Nutrition Facts

Per serving (estimated)

• 560 kcalCalories
• 24 gFat
• 13 gSaturated Fat
• 68 gCarbs
• 2 gFiber
• 45 gSugar
• 10 gProtein
• 290 mgSodium
• 220 mgPotassium
• 145 mgCalcium
• 2.2 mgIron
• 1 mgVitamin C
• 620 mcgVitamin A

Ingredients

For the bread pudding

• 1 lb day-old French bread, cut into 1-inch cubes (about 8 cups)
• 2 cups whole milk
• 1 cup heavy cream
• 4 large eggs
• 3/4 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/4 cup unsalted butter, melted
• 2 tablespoons vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1/4 teaspoon fine salt
• 3/4 cup raisins (optional)

For the bourbon butter sauce

• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 1/4 cup water
• 3 large egg yolks, lightly beaten
• 1/2 cup bourbon
• 1 tablespoon heavy cream
• 1 teaspoon vanilla extract
• Pinch of fine salt

Directions

1. Preheat the oven to 350°F (175°C). Lightly butter a 9×13-inch baking dish and scatter the bread cubes evenly inside, sprinkling the raisins over the top if using.
2. In a large bowl, whisk the eggs, granulated sugar, and brown sugar until smooth and slightly pale. Whisk in the milk, heavy cream, melted butter, vanilla, cinnamon, nutmeg, and salt until fully combined.
3. Pour the custard evenly over the bread, pressing down gently so every cube is submerged. Let the mixture stand for 15 minutes so the bread absorbs the custard.
4. Transfer the dish to the oven and bake for 50 to 60 minutes, until the top is deeply golden brown and the center is set (an inserted knife should come out with just moist crumbs).
5. While the pudding bakes, make the sauce: melt the butter in a medium heavy saucepan over medium heat. Stir in the sugar and water and bring to a gentle boil, cooking 4 to 5 minutes until the sugar dissolves and the mixture is syrupy.
6. Whisk a few tablespoons of the hot syrup into the beaten egg yolks to temper them, then slowly pour the yolks back into the pan while whisking constantly. Cook 2 to 3 minutes more until thickened.
7. Off the heat, whisk in the bourbon, heavy cream, vanilla, and salt. The sauce should be glossy and pourable; warm it gently if it thickens too much.
8. Let the pudding rest for 10 minutes after baking, then spoon onto plates and generously drizzle with the warm bourbon sauce. Serve immediately, passing extra sauce at the table.

Cook’s Notes

• Day-old (or two-day-old) French or Italian bread works best; fresh bread turns to mush. If yours is fresh, toast the cubes at 300°F for 15 minutes first.
• For a deeper flavor, soak the raisins in 1/4 cup bourbon for 30 minutes before scattering them into the custard.
• Whisk the bourbon into the sauce off the heat and use a kitchen thermometer if you are worried about curdling the yolks – the residual heat is enough.
• Toast any leftovers under the broiler for 2 minutes and re-warm the sauce with a splash of cream to bring them back to life.
• A scoop of vanilla ice cream or a dollop of whipped cream on the side is the classic New Orleans finishing touch.

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