New Orleans Bread Pudding with Whiskey Sauce
Stale French bread soaked in vanilla custard, baked until the top crackles, and served under a warm whiskey sauce.
- Prep
- 20 min
- Cook
- 55 min
- Total
- 75 min
- Servings
- 10
- Difficulty
- Easy
- Calories
- 460 kcal
Equipment
- •9x13 baking dish
- •Saucepan
Nutrition
Per serving, approximate
- Calories
- 460 kcal
- fat
- 19
- carbs
- 62
- protein
- 9
- calories
- 460
Instructions
- 1
Butter a 9x13 dish. Spread the cubed bread evenly across the bottom.
- 2
Whisk the milk, eggs, sugar, vanilla, and cinnamon. Pour over the bread and scatter the raisins.
- 3
Press the bread down and let it soak 30 minutes. Press it down again halfway through.
- 4
Drizzle with melted butter. Bake at 350°F (175°C) for 50–55 minutes until puffed, set, and crisp on top.
- 5
Melt the butter with powdered sugar over low heat. Remove from the burner, whisk in the yolk, and stir in bourbon.
- 6
Cool the pudding 15 minutes. Cut into squares and serve with warm sauce poured over.
Chef's tips
Let the bread sit in the liquid for a full 30 minutes before baking. Proper soaking prevents a soggy pudding.
Storage
Refrigerate up to 4 days; the sauce keeps a week.
Reheating
Warm portions in a 325°F oven for 12 minutes and rewarm the sauce separately.
Common mistakes to avoid
- •Using soft sandwich bread, which turns to paste.
- •Overbaking until the custard weeps liquid.
- •Boiling the whiskey sauce after adding the egg yolk, which scrambles it.
Serving suggestions
Cooked New Orleans Bread Pudding with Whiskey Sauce?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Louisiana
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
