NEW ORELEANS BOURBON BREAD PUDDING

In the best bourbon bread pudding, a rich custard envelopes the bread with a balance of sweet spiciness and musky Big Easy bourbon flavor. I start New Orleans Bourbon Bread Pudding recipe by tearing a baguette into ragged pieces, which give's the bread pudding a rustic look. I then toast the bread to a deep golden brown, which prevents the prepared recipe from turning soggy. Once the custard sets up in the oven, I sprinkle cinnamon, sugar, and butter on top and let it bake until the topping is caramelized. Then, for a real taste of New Orleans, I drizzle the bread pudding with the warm Bourbon Sauce. Serves 8 to 10 This bread pudding is great on its own, but for a little more punch drizzle Bourbon Sauce over individual servings. A bakery-quality French baguette makes this dish even better.

NEW ORELEANS BOURBON BREAD PUDDING
NEW ORELEANS BOURBON BREAD PUDDING

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    French Baguette (18 to 20 inches) torn into 1” pieces

  • 1

    cup of golden raisins

  • 3/4

    cup bourbon

  • 6

    tbsp. Unsalted butter, cubed and chilled, plus extra for baking dish

  • 8

    large egg yokes

  • 1 1/2

    cup packed light brown sugar

  • 3

    cups of heavy cream

  • 1-cup whole milk

  • 1

    tbsp. vanilla extract

  • 1 1/2

    tsp. ground cinnamon

  • 1/4

    tsp. nutmeg

  • 1/4

    tsp. salt

  • 3

    tbsp. granulated sugar

Directions

1. Adjust oven rack to middle position and heat oven to 450 deg. Arrange bread in single layer on baking sheet and bake until crisp and browned. About 12 minutes, turning pieces over halfway through drying time and rotation baking sheet front to back. Let bread cool. Reduce oven temperature to 300 deg. 2. Meanwhile, heat raisins with ½ cup bourbon in small saucepan over medium-high heat until bourbon begins to simmer, 2 to 3 minutes. Strain mixture reserving bourbon and raisins separately. 3. Butter 13 by 9 inch broiler safe baking dish. Whisk yokes, Brown sugar, cream, milk, vanilla, 1 tsp. cinnamon, nutmeg, and salt in large bowl. Whisk in remaining ¼ cup bourbon plus bourbon used to plump raisins. Toss in toasted bread until evenly coated. Let mixture sit until bread nearly absorbs custard, about 30 minutes, tossing occasionally. If majority of bread is still hard when squeezed, soak for another 15 to 20 minutes. 4. Pour half of bread mixture into prepared baking dish and sprinkle with half of raisins. Pour remaining bread mixture into dish and sprinkle with remaining raisins. Cover with foil and bake for 45 minutes. 5. Meanwhile, mix granulated sugar and remaining ½ t sp. Cinnamon in small bowl. Using fingers cut 6 tbsp. butter into sugar mixture until size of small peas. Remove foil from pudding, sprinkle with butter mixture, and bake, uncovered until custard is just set, 20 to 25 minutes. Remove pudding from oven and heat broiler. 6. Once broiler is heated, broil pudding until tip forms golden crust, about 2 minutes. Transfer to wire rack and cool at least 30 minutes or up to 2 hours. Serve (left over bread pudding should be refrigerated: reheat individual portions in microwave) Pour half of bread mixture into prepared baking dish and sprinkle with half of

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