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Classic New Orleans Bread Pudding With A Bourbon Sauce


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Classic New Orleans Bread Pudding With A Bourbon Sauce 0 Picture


  • 1 teaspoon unsalted butter
  • 4 large eggs
  • 1 cup light brown sugar - (firmly packed)
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon freshly-grated nutmeg
  • 1 teaspoon pure vanilla extract
  • 1/4 cup Bourbon
  • 2 cups half-and-half
  • 8 slices day-old French bread cut 1/2" cubes
  • 1 cup raisins
  • 1 recipe Spiced Cream (see recipe)
  • Kentucky Bourbon Sauce (see recipe)
  • Fresh mint sprigs
  • Shaker confectioners’ sugar


Servings 10


Step 1

Preheat the oven to 350 degrees. Grease a 6-cup (9 1/4- by 5 1/4- by 2 3/4-inch) loaf pan with butter.

Whisk the eggs, sugar, cinnamon, nutmeg, vanilla and bourbon together in a large mixing bowl until very smooth. Add the half-and-half and mix well. Add the bread and raisins, and let the mixture sit for 2 hours, stirring occasionally.

Pour mixture into the prepared pan. Bake until the pudding is set in the center, about 55 minutes. Let cool for 5 minutes.

To serve, cut the pudding into 1-inch thick slices. Lay each slice in the center of each serving plate. Spoon some of the Bourbon Sauce over the pudding. Top with the Spiced Cream. Garnish with a sprig of fresh mint and confectioners’ sugar.

This recipe yields about 10 servings.

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