New Orleans Bread Pudding Sauce (Printable)
A delightful Southern dessert featuring custardy bread and raisins, finished with a luscious warm bourbon sauce. Easy to prepare.
# What You Need:
→ Bread Pudding
01 - 6 cups day-old French bread, cut into 1-inch cubes
02 - 2 cups whole milk
03 - 1 cup heavy cream
04 - 3 large eggs
05 - 1 cup granulated sugar
06 - 2 teaspoons vanilla extract
07 - 1/2 teaspoon ground cinnamon
08 - 1/4 teaspoon ground nutmeg
09 - 1/4 teaspoon salt
10 - 1/2 cup raisins
11 - 2 tablespoons unsalted butter, melted
→ Bourbon Sauce
12 - 1/2 cup unsalted butter
13 - 1 cup powdered sugar
14 - 1 large egg
15 - 1/4 cup bourbon (or substitute with 2 tablespoons vanilla extract for non-alcoholic)
# How To Cook:
01 - Preheat your oven to 350°F. Lightly grease a 9x13-inch baking dish.
02 - Place the 1-inch bread cubes into a large mixing bowl.
03 - In a separate bowl, thoroughly whisk together the whole milk, heavy cream, eggs, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt until the mixture is smooth and well combined.
04 - Pour the prepared custard mixture over the bread cubes. Add the raisins and gently mix, ensuring the bread absorbs the liquid by lightly pressing the cubes. Allow the mixture to sit for 10 minutes to soak.
05 - Transfer the bread mixture into the greased 9x13-inch baking dish. Drizzle the melted unsalted butter evenly over the top.
06 - Bake for 45 to 50 minutes, or until the bread pudding is set in the center and beautifully golden brown on top.
07 - While the pudding bakes, begin preparing the bourbon sauce. Melt the unsalted butter in a small saucepan over low heat. Whisk in the powdered sugar until the mixture is smooth and lump-free.
08 - In a small separate bowl, lightly beat the remaining large egg. Slowly and continuously whisk the beaten egg into the butter-sugar mixture over low heat. Continue stirring for approximately 2 to 3 minutes until the sauce visibly thickens.
09 - Remove the saucepan from the heat. Stir in the bourbon. If making a non-alcoholic version, substitute with 2 tablespoons of vanilla extract.
10 - Serve the New Orleans Bread Pudding warm, with a generous drizzle of the bourbon sauce over each portion.
# Expert Tips:
01 -
- You'll adore how effortlessly this dessert comes together, making you look like a culinary genius.
- The rich, custardy texture paired with that incredible bourbon sauce is seriously addictive.
02 -
- Never overbake this pudding; it will lose its heavenly custardy texture and become dry, which is a true tragedy.
- Thoroughly soaking the bread is the most critical step; it ensures every bite is infused with flavor, so don't rush that 10-minute resting period.
03 -
- For an even more luxurious, silky pudding, bake it in a water bath; it ensures even, gentle cooking.
- If you want to add a little extra texture, toss in some toasted pecans or walnuts with the raisins.