Orleans Bread Pudding with Bourbon Sauce Recipe

Introduction

Orleans Bread Pudding with Bourbon Sauce is a classic Southern dessert that combines rich custard-soaked bread with warm spices and a luscious, boozy sauce. Perfect for cozy evenings or special occasions, this comforting dish is sure to impress your guests.

Ingredients

• 6 cups French bread, cubed (day-old preferred)
• 2 cups whole milk
• 1 cup heavy cream
• 4 large eggs
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 teaspoons vanilla extract
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 cup raisins (optional)
• 1/4 cup unsalted butter, melted

For the Bourbon Sauce:

• 1/2 cup unsalted butter
• 1 cup powdered sugar
• 1/4 cup bourbon
• 1/2 teaspoon vanilla extract

Instructions

1. Step 1: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Step 2: In a large bowl, combine bread cubes, milk, and cream. Let sit for 10-15 minutes to allow the bread to soak thoroughly.
3. Step 3: In another bowl, whisk together eggs, granulated sugar, brown sugar, vanilla extract, cinnamon, and nutmeg until smooth.
4. Step 4: Pour the egg mixture over the soaked bread and gently stir to combine. Fold in raisins if using.
5. Step 5: Transfer the mixture to the greased baking dish and drizzle melted butter evenly over the top.
6. Step 6: Bake for 45-50 minutes, or until the pudding is golden brown and set in the center.
7. Step 7: To make the bourbon sauce, melt butter over low heat in a small saucepan. Stir in powdered sugar and bourbon, whisking until smooth. Remove from heat and add vanilla extract.
8. Step 8: Serve the bread pudding warm, generously drizzled with the bourbon sauce.

Tips & Variations

• Use day-old French bread for better texture as it soaks up the custard without falling apart.
• Substitute raisins with dried cranberries or chopped nuts for a different flavor and texture.
• For a non-alcoholic version, replace bourbon with an equal amount of strong brewed coffee or extra vanilla extract.
• Allow the pudding to rest for 10 minutes after baking for easier slicing and serving.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat portions gently in the microwave or oven until warm, then drizzle with fresh bourbon sauce before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of bread?

Yes, while French bread is ideal for its texture, you can use other sturdy breads like brioche or challah. Avoid very soft or pre-sliced sandwich bread as it may become too soggy.

Is it necessary to add bourbon to the sauce?

No, bourbon adds a distinctive flavor, but you can omit it or substitute with vanilla extract or coffee if you prefer a non-alcoholic option.

Orleans Bread Pudding with Bourbon Sauce Recipe

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★★★★★

4.5 from 68 reviews

• Author: Hugo
• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x

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Description

This Orleans Bread Pudding with Bourbon Sauce is a rich and comforting dessert featuring cubes of French bread soaked in a creamy mixture of milk, heavy cream, eggs, and spices. Baked until golden and set, it’s then generously drizzled with a smooth, buttery bourbon sauce for a decadent finish. Perfect for serving warm at gatherings or special occasions.

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Ingredients

Scale 1x2x3x

Bread Pudding:

• 6 cups French bread, cubed (day-old preferred)
• 2 cups whole milk
• 1 cup heavy cream
• 4 large eggs
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 teaspoons vanilla extract
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 cup raisins (optional)
• 1/4 cup unsalted butter, melted

Bourbon Sauce:

• 1/2 cup unsalted butter
• 1 cup powdered sugar
• 1/4 cup bourbon
• 1/2 teaspoon vanilla extract

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
2. Soak Bread: In a large bowl, combine the cubed French bread with the whole milk and heavy cream. Let this mixture sit for 10-15 minutes, allowing the bread to absorb the liquids fully.
3. Mix Egg Mixture: In a separate bowl, whisk together the eggs, granulated sugar, brown sugar, vanilla extract, cinnamon, and nutmeg until well combined.
4. Combine Mixtures: Pour the egg mixture over the soaked bread and stir gently to blend. If using, fold in the raisins evenly throughout the mixture.
5. Prepare for Baking: Transfer the combined bread mixture into the greased baking dish. Drizzle the melted butter evenly over the top to add richness.
6. Bake: Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the pudding is golden brown and set in the center when gently shaken.
7. Make Bourbon Sauce: While the pudding bakes, melt the butter in a small saucepan over low heat. Stir in the powdered sugar and bourbon, whisking until the sauce is smooth. Remove from heat and stir in the vanilla extract.
8. Serve: Once baked, serve the bread pudding warm by drizzling generously with the bourbon sauce for a rich and flavorful finish.

Notes

• Day-old or slightly stale French bread works best as it absorbs the custard mixture better than fresh bread.
• Raisins can be omitted or substituted with other dried fruits like cranberries or chopped apricots.
• The bourbon sauce can be adjusted in sweetness or bourbon quantity to taste.
• For a non-alcoholic version, substitute bourbon with apple juice or additional vanilla extract.
• Allow the bread pudding to cool slightly before serving for easier slicing, but it’s best enjoyed warm.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Southern American

Keywords: bread pudding, bourbon sauce, French bread dessert, Southern dessert, baked bread pudding, classic American dessert