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Classic New Orleans Bread Pudding with Buttery Bourbon Sauce

A rich slice of bread pudding with bourbon sauce generously drizzled over the top and pooling on the plate.
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Make this comforting, traditional New Orleans Bread Pudding. It features a custardy interior, crisp edges, and is topped with a rich, buttery bourbon sauce—a soulful Southern classic perfect for holidays.

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 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
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350 degrees F. Lightly grease a 9×13 inch baking dish.
  2. Arrange the bread cubes evenly in the prepared baking dish. If using, sprinkle raisins 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 pour the custard mixture evenly over the bread cubes, pressing down gently to help the bread absorb the liquid. Let the bread soak for at least 30 minutes, or up to 2 hours in the refrigerator.
  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.
  6. While the pudding bakes, prepare the bourbon sauce. In a small saucepan, melt the butter over medium heat.
  7. Add the brown sugar and heavy cream to the saucepan. Whisk constantly until the sugar dissolves and the mixture comes to a gentle boil. Reduce the heat to low and simmer for 1 minute, stirring.
  8. Remove the saucepan from the heat. Carefully stir in the bourbon and salt. Keep the sauce warm until ready to serve.
  9. Let the bread pudding cool slightly before serving. Cut into squares and generously drizzle the warm bourbon sauce over each serving.

Notes

  • For the best texture, use bread that is slightly stale, like day-old French bread or brioche. This prevents the pudding from becoming too mushy.
  • You can prepare the bread pudding base (custard poured over bread) a day ahead and refrigerate it before baking.
  • If you prefer less alcohol flavor in the sauce, you can simmer the bourbon for 30 seconds before adding it, which cooks off some of the alcohol content.

Nutrition

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