If you adore rich, comforting desserts that tell a story with every bite, you are absolutely going to fall head over heels for this New Orleans Style Bread Pudding with Bourbon Whiskey Sauce Recipe. It perfectly captures the heart and soul of classic Southern cooking, combining a tender, custardy bread pudding loaded with warm spices, nuts, and raisins, all draped in a luxuriously smooth bourbon-infused sauce. This recipe is a go-to for festive occasions or whenever you crave a sweet slice of New Orleans magic right in your own kitchen.
Ingredients You’ll Need
Gathering simple, pantry-friendly ingredients is all it takes to create this show-stopping dessert. Each component plays a crucial role, from lending texture and flavor to creating that irresistible moistness and warmth that bread pudding fans adore.
- 10 ounces stale French bread: Using stale bread ensures the pudding soaks up the custard perfectly without becoming mushy.
- 2 cups granulated sugar: Adds balanced sweetness throughout the pudding base.
- 1/2 cup unsalted butter, melted: Provides rich, velvety moisture and depth of flavor.
- 3 eggs: Acts as a binding agent to give the pudding structure and creaminess.
- 2 tablespoons pure vanilla extract: Enhances the overall flavor with warm, aromatic notes.
- 1 cup raisins: Pops of natural sweetness and chewy texture inside every bite.
- 1 cup shredded coconut: Adds a delightful tropical touch and light chewiness.
- 1 cup chopped pecans: Offers a toasty crunch that contrasts beautifully with the soft pudding.
- 1 teaspoon cinnamon: Infuses the pudding with classic, comforting spice.
- 1 teaspoon nutmeg: Adds subtle warmth and depth to the spice profile.
- 4 cups milk: The liquid base for the custard, making the pudding creamy and tender.
- 1/2 cup unsalted butter (for sauce): The foundation of the bourbon whiskey sauce’s luscious texture.
- 1 1/2 cups powdered sugar: Sweetens and thickens the sauce for that perfect drizzle.
- 2 egg yolks: Gives the sauce a smooth, rich consistency when combined with the butter and bourbon.
- 1/2 cup Bourbon: Infuses the sauce with that signature New Orleans kick, bringing warmth and complexity.
How to Make New Orleans Style Bread Pudding with Bourbon Whiskey Sauce Recipe
Step 1: Prep Your Oven and Baking Dish
Begin by preheating your oven to 350°F (175°C). Make sure to butter a 9×13-inch baking dish thoroughly—this not only prevents sticking but also adds a touch of golden crispiness around the pudding’s edges during baking.
Step 2: Combine the Bread Pudding Ingredients
In a large mixing bowl, toss together the crumbled stale bread, granulated sugar, melted butter, eggs, vanilla extract, raisins, shredded coconut, chopped pecans, cinnamon, nutmeg, and milk. Mix until everything is evenly moist but not swimming in liquid. The key is to achieve a custardy texture that will bake into a tender, satisfying pudding.
Step 3: Bake the Bread Pudding
Pour your mixture into the buttered baking dish, spreading it out evenly to ensure consistent baking. Slide it into the oven and bake for about 1 hour and 15 minutes. You’ll know it’s done when the top turns a gorgeous golden brown and the pudding is set but still moist inside. The wonderful aroma filling your kitchen by this point is pure proof of the deliciousness to come.
Step 4: Prepare the Bourbon Whiskey Sauce
While the bread pudding is baking, start on the sauce. In a medium saucepan over medium heat, cream the butter and powdered sugar using a hand-held mixer until fully combined and smooth. Take the pan off the heat and quickly whisk in the egg yolks, then gradually stir in the bourbon. Keep mixing constantly as the sauce cools and thickens into a silky, luscious topping that will perfectly complement the pudding’s richness.
Step 5: Serve It Up Warm
Once your bread pudding is out of the oven, cut it into squares and serve warm with a generous drizzle of that heavenly bourbon whiskey sauce. Trust me, the combination is simply irresistible and captures the essence of a traditional New Orleans dessert with every sumptuous bite.
How to Serve New Orleans Style Bread Pudding with Bourbon Whiskey Sauce Recipe
Garnishes
To highlight the warmth and richness, sprinkle some extra chopped pecans or toasted coconut flakes on top. A light dusting of cinnamon can also add a lovely aromatic finish. For a truly festive touch, top with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream.
Side Dishes
This dessert pairs beautifully with fresh fruit compotes, especially those featuring tart berries or stone fruits, which contrast nicely with the sweet, spiced pudding. A cup of strong black coffee or spiced chai also makes an excellent drink pairing to balance the bourbon’s warmth.
Creative Ways to Present
Consider serving your bread pudding in individual ramekins for a charming, personalized touch. Drizzle the bourbon whiskey sauce just before serving to keep that gooey allure. For parties, try mini bread pudding bites on skewers with sauce for dipping—a fun and elegant twist.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 4 days. The pudding will remain moist and flavorful, though the sauce might thicken, so just warm and whisk it before serving again.
Freezing
You can freeze leftover bread pudding without the sauce. Wrap it tightly in plastic wrap and aluminum foil to protect it from freezer burn, then freeze for up to 2 months. Defrost overnight in the fridge before reheating.
Reheating
Reheat bread pudding gently in the oven at 325°F (165°C) for about 15-20 minutes or until warmed through. You can also microwave individual servings, but avoid overheating to maintain texture. Warm your bourbon whiskey sauce on low heat, stirring constantly before pouring it over the pudding.
FAQs
Can I use fresh bread instead of stale bread?
Yes, but if you do, reduce the milk to 3 cups to prevent the pudding from becoming too soggy. Stale bread soaks the custard without disintegrating, which helps achieve the perfect texture.
Is it necessary to use Bourbon in the sauce?
Bourbon lends an authentic New Orleans flavor and a lovely depth to the sauce, but you can substitute with dark rum or even a splash of vanilla extract if you prefer a non-alcoholic option.
Can this bread pudding be made gluten-free?
Absolutely! Use gluten-free bread and ensure that all other ingredients, like vanilla extract and spices, are gluten-free. The texture may vary slightly but will still be delicious.
How do I know when the bread pudding is fully cooked?
The top should be golden brown, and a knife inserted into the center should come out mostly clean but with a little moist custard clinging — this indicates it’s perfectly set yet tender inside.
What’s the best way to reheat leftover bread pudding?
Reheat gently in a low oven to avoid drying it out. Microwaving works for quick reheating, but watch closely to prevent the pudding from becoming rubbery. Warm up the bourbon whiskey sauce separately and drizzle over after reheating.
Final Thoughts
If you’re looking to bring a true taste of New Orleans to your table, the New Orleans Style Bread Pudding with Bourbon Whiskey Sauce Recipe is an absolute must-try. It’s comforting, rich, and filled with the flavors that make Southern desserts unforgettable. Once you give this recipe a whirl, it’s bound to become a beloved staple in your dessert rotation. Bon appétit and enjoy every delicious bite!
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New Orleans Style Bread Pudding with Bourbon Whiskey Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Description
This classic New Orleans Style Bread Pudding is a rich and comforting dessert featuring crumbled stale French bread soaked in a spiced custard mixture with raisins, coconut, and pecans, baked to golden perfection. It’s served warm with a luscious Joe’s Whiskey Sauce made from butter, powdered sugar, egg yolks, and bourbon, making it a festive and flavorful Southern treat perfect for family gatherings or special occasions.
Ingredients
Bread Pudding
- 10 ounces stale French bread, crumbled (or 6–8 cups of any bread; reduce milk to 3 cups if using fresh bread)
- 2 cups granulated sugar
- 1/2 cup unsalted butter, melted
- 3 eggs
- 2 tablespoons pure vanilla extract
- 1 cup raisins
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 4 cups milk
Joe’s Whiskey Sauce
- 1/2 cup unsalted butter
- 1 1/2 cups powdered sugar
- 2 egg yolks
- 1/2 cup Bourbon
Instructions
- Preheat and prepare baking dish: Preheat your oven to 350°F (175°C) and butter a 9×13-inch baking dish, ensuring the butter is evenly spread to prevent sticking.
- Mix bread pudding ingredients: In a large mixing bowl, combine the crumbled stale bread, granulated sugar, melted butter, eggs, vanilla extract, raisins, shredded coconut, chopped pecans, cinnamon, nutmeg, and milk. Stir gently until the bread is moist and all ingredients are well incorporated without becoming too soupy.
- Bake the pudding: Pour the bread pudding mixture into the prepared baking dish, spreading it evenly. Bake in the preheated oven for 1 hour and 15 minutes, or until the top is golden brown and the center is set, indicating it is fully cooked through.
- Prepare Joe’s Whiskey Sauce: While the bread pudding bakes, in a medium saucepan over medium heat, use a hand-held mixer to cream the butter and powdered sugar together until the butter is fully absorbed and the mixture is smooth. Remove the pan from the heat and whisk in the egg yolks carefully. Gradually add the bourbon while stirring constantly until the sauce thickens slightly as it cools.
- Serve: Once the bread pudding is baked and cooled slightly, serve individual portions warm topped generously with the bourbon whiskey sauce for a rich and indulgent dessert experience.
Notes
- Using stale or day-old bread helps the pudding absorb the custard better, giving it a traditional dense texture.
- If using fresh bread, reduce milk to 3 cups to avoid an overly wet pudding.
- You can omit the Bourbon in the sauce for a non-alcoholic version; substitute with vanilla extract.
- Make sure not to overcook the whiskey sauce after adding egg yolks to prevent scrambling.
- Allow the pudding to cool slightly before serving to let it set properly and make serving easier.
