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Classic New Orleans Style Bread Pudding with Homemade Buttery 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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Make this comforting Southern classic. This recipe yields a soft, custardy bread pudding topped with a rich, decadent bourbon sauce, perfect for holidays or special occasions.

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
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 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 quality bourbon
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
  2. Place the bread cubes 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, nutmeg, and salt until well combined.
  4. 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 at least 30 minutes, or up to 2 hours in the refrigerator, allowing the bread 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.
  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. Stir constantly until the sugar dissolves and the mixture simmers. Let it simmer gently for 2 minutes, stirring occasionally.
  8. Remove the saucepan from the heat. Carefully stir in the bourbon and vanilla extract. Add a pinch of salt.
  9. Let the sauce cool slightly before serving.
  10. Serve the warm bread pudding drizzled generously with the homemade bourbon sauce.

Notes

  • For the best texture, use bread that is slightly stale, like day-old French bread or brioche.
  • If you prefer a less boozy sauce, reduce the bourbon to 3 tablespoons and add 1 tablespoon of water or milk.
  • This dessert is excellent made ahead; cover and refrigerate the assembled pudding before baking. Add 10-15 minutes to the baking time if baking straight from the refrigerator.

Nutrition

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