New Orleans Bourbon Bread Pudding with Whiskey Sauce
This classic New Orleans bread pudding transforms day-old French bread into a rich, custardy dessert studded with raisins, coconut, and pecans. The warm spices of cinnamon and nutmeg complement the creamy base, while the indulgent bourbon whiskey sauce adds the perfect finishing touch. Ideal for special occasions or when you want to turn leftover bread into an impressive dessert that captures the essence of Southern comfort food.
Ingredients
- 10 ounces stale French bread, crumbled
- 2 cups granulated sugar
- ½ cup unsalted butter, melted
- 3 eggs
- 2 tablespoons pure vanilla extract
- 1 cup raisins
- 1 cup shredded coconut
- 1 cup pecans, chopped
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 4 cups milk
- ½ cup unsalted butter
- 1 ½ cups powdered sugar
- 2 egg yolks
- ½ cup Bourbon
Instructions
- 1
Butter a 9 by 13 inch baking pan and set oven rack in lower third of oven
- 2
Preheat oven to 350 degrees
- 3
Combine all bread pudding ingredients until mixture is very moist but not soupy
- 4
Pour mixture into the buttered dish
- 5
Bake for 1 hour and 15 minutes until top is golden brown
- 6
For whiskey sauce, cream butter and sugar in a saucepan over medium heat using a hand held mixer, beating until all butter is absorbed
- 7
Remove from heat and blend in egg yolks
- 8
Pour in bourbon gradually, stirring constantly
- 9
Serve warm bread pudding with warm whiskey sauce
Tips
If using fresh French bread instead of stale, reduce the milk to 3 cups to prevent the pudding from becoming too wet.
The sauce will thicken as it cools, so serve it warm while it's still pourable for the best consistency.
Make sure the bread pudding mixture is very moist but not soupy before baking for the perfect custardy texture.
Good to Know
Cover and refrigerate up to 3 days. Reheat individual portions in microwave.
Can be assembled up to 1 day ahead and refrigerated before baking. Add 10-15 minutes to baking time if baking from cold.
Best served warm with the whiskey sauce drizzled over top.
Common Mistakes
Don't make mixture too wet or it won't set properly during baking
Remove sauce from heat before adding egg yolks to prevent curdling
Substitutions
FAQ
Can I make this without alcohol?
Yes, substitute the bourbon with additional vanilla extract and a splash of milk or cream for the sauce.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days. Reheat individual portions in microwave for 30-60 seconds.
Can I freeze bread pudding?
Yes, wrap tightly and freeze up to 3 months. Thaw overnight in refrigerator and reheat before serving.