Description
Indulge in the rich and comforting flavors of New Orleans with this classic bread pudding recipe, featuring a decadent bourbon sauce that takes it to the next level.
Ingredients
Bread Pudding:
- 6 cups day-old French bread (cut into 1-inch cubes)
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup raisins (optional)
- 2 tablespoons unsalted butter (cut into small pieces)
For the sauce:
- ½ cup unsalted butter
- 1 cup heavy cream
- ½ cup granulated sugar
- 2 tablespoons bourbon or 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Prepare the bread: Place the bread cubes in a large mixing bowl.
- Mix the custard: Whisk together milk, cream, eggs, sugars, vanilla, cinnamon, nutmeg, and salt. Pour over the bread and let it soak.
- Add extras: Fold in raisins if desired. Transfer mixture to the baking dish, top with butter, and bake.
- Make the sauce: Melt butter in a saucepan, add sugar and cream, cook until thickened. Stir in bourbon or vanilla.
- Serve: Drizzle the warm bread pudding with the bourbon sauce before serving.
Notes
- If using fresh bread, dry it in a 300°F oven for 10 minutes before using.
- To make the sauce alcohol-free, use vanilla extract instead of bourbon.
