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New Orleans Bread Pudding with Bourbon Sauce


Liven up your gathering, New Orleans style with a scrumptious bread pudding that pairs perfectly with bourbon sauce.

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Rate this recipe 4.2/5 (24 Votes)


  • 1 quart whole milk
  • 1 loaf French bread, broken into pieces (approximately 9 cups)
  • 3 eggs
  • 3 cups sugar
  • 2 tablespoons vanilla extract
  • 1 cup raisins
  • 1/2 cup (1 stick) butter
  • 1 (5-ounce) can evaporated milk (2/3 cup)
  • 1 egg yolk, beaten
  • 2 tablespoons bourbon


Servings 8
Preparation time 20mins
Cooking time 60mins
Adapted from


Step 1

What To Do:

Preheat oven to 400° F.

Coat an 8-inch square baking dish with cooking spray.

Pour milk into a large bowl; add bread, crushing with the back of a spoon, and soak until all milk is absorbed. Add 3 whole eggs, 2 cups sugar, vanilla, and raisins; mix well. Spread mixture evenly into prepared baking dish.

Bake 40 to 50 minutes, or until firm and golden.

Before serving, in a medium saucepan, combine the butter, evaporated milk, 1 cup sugar, and egg yolk. Cook over low heat, stirring constantly, for 10 to 15 minutes, or until thickened. Stir in bourbon then serve sauce warm over bread pudding.

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