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.
Ingredients
Scale
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
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- 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.
- Mix Egg Mixture: In a separate bowl, whisk together the eggs, granulated sugar, brown sugar, vanilla extract, cinnamon, and nutmeg until well combined.
- 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.
- Prepare for Baking: Transfer the combined bread mixture into the greased baking dish. Drizzle the melted butter evenly over the top to add richness.
- 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.
- 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.
- 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
