New Orleans Style Bread Pudding with Whiskey Sauce
85% authentic · Creole/Cajun
A decadent bread pudding inspired by New Orleans, featuring a rich custard, often with bourbon or rum, and served with a boozy whiskey sauce.
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Ingredients
- Stale French bread or baguette10 cups, cubed
- Whole milk3 cups
- Heavy cream1 cup
- Granulated sugar1 1/4 cups
- Large eggs5
- Vanilla extract2 tsp
- Bourbon or dark rum1/4 cup
- Ground cinnamon1 tsp
- Ground nutmeg1/2 tsp
- Salt1/4 tsp
- Raisins1 cup
- Butter, for greasing2 tbsp
- For Whiskey Sauce:
- Unsalted butter1/2 cup
- Brown sugar1 cup
- Heavy cream1/2 cup
- Whiskey or Bourbon1/4 cup
Steps
- 1
Preheat oven to 350°F (175°C). Generously butter a 9x13 inch baking dish.
- 2
Place bread cubes in the baking dish. Scatter raisins over the bread.
- 3
In a large bowl, whisk together milk, heavy cream, granulated sugar, eggs, vanilla extract, bourbon/rum, cinnamon, nutmeg, and salt until smooth.
- 4
Pour the custard mixture over the bread and raisins, pressing gently to ensure saturation. Let stand for 20 minutes.
- 5
Bake for 50-60 minutes, or until the pudding is set and the top is deeply golden brown. A knife inserted near the center should come out clean.
- 6
While the pudding bakes, prepare the whiskey sauce: Melt butter in a saucepan over medium heat. Stir in brown sugar and heavy cream. Bring to a simmer and cook for 2 minutes, stirring constantly. Remove from heat and stir in whiskey.
- 7
Let the bread pudding cool for 10 minutes before serving. Serve warm, generously topped with the whiskey sauce.
