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Classic New Orleans Bread Pudding with Rich Bourbon Sauce

A close-up of a rich slice of bread pudding with raisins, generously drizzled with bourbon sauce.
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Make this rich, custardy bread pudding, a soulful Southern classic, and top it with a decadent, buttery bourbon sauce. This recipe balances soft interior texture with slightly crisp edges.

Ingredients

Scale
  • 8 cups stale bread (French bread or brioche work well), 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 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup raisins (optional)
  • 1/4 cup (1/2 stick) unsalted butter, melted (for the sauce)
  • 1/2 cup packed light brown sugar (for the sauce)
  • 1/2 cup heavy cream (for the sauce)
  • 1/4 cup bourbon (for the sauce)
  • 1 teaspoon vanilla extract (for the sauce)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
  2. Arrange the bread cubes evenly in the prepared baking dish. Sprinkle raisins over the bread if you are using them.
  3. In a large bowl, whisk together the eggs, granulated sugar, milk, heavy cream, vanilla extract, cinnamon, and nutmeg until well combined. This creates your custard base.
  4. Slowly pour the custard mixture evenly over the bread cubes, pressing down gently to help the bread absorb the liquid. Let the mixture stand for 20 minutes to fully soak.
  5. 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.
  6. While the pudding bakes, prepare the bourbon sauce. In a small saucepan, melt the butter over medium heat.
  7. Add the brown sugar to the melted butter and stir constantly until the sugar dissolves and the mixture bubbles, about 2 minutes.
  8. Remove the pan from the heat. Carefully whisk in the heavy cream, bourbon, and vanilla extract until the sauce is smooth.
  9. Let the sauce cool slightly. It will thicken as it cools.
  10. Once the bread pudding is done, let it cool for 10 minutes before serving. Spoon the warm bourbon sauce generously over individual servings.

Notes

  • Use day-old or slightly stale bread for the best texture; fresh bread can become too mushy.
  • For a non-alcoholic version, substitute the bourbon in the sauce with an equal amount of strong brewed coffee or extra cream and vanilla.
  • Serve this warm dessert topped with vanilla ice cream for an extra comforting experience.

Nutrition

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