Bourbon Street Bread Pudding Recipe Easy Whiskey Sauce Guide

Let me set the scene: the aroma of buttery, golden bread mingling with sweet vanilla and a hint of boozy warmth drifting through your kitchen, practically begging you to sneak a taste before it’s even cooled. That’s exactly what happens every single time I pull a pan of Bourbon Street Bread Pudding with Whiskey Sauce from the oven. You know those moments when the smell is so irresistible, your family hovers, forks in hand, waiting for you to say it’s ready? This is that kind of recipe.

The first time I made this bread pudding, I was standing in my tiny kitchen, rain pattering against the windows, determined to recreate a New Orleans classic I’d tasted years ago on a trip down Bourbon Street. My first forkful was a revelation—a rich custard-soaked bite, studded with plump raisins, finished with a lush, boozy whiskey sauce. I paused, closed my eyes, and just let all that comfort settle in. It was, honestly, the kind of moment where you pause and think, “Why didn’t I discover this sooner?”

This bread pudding became an instant tradition. My grandma would have called it “pure, stick-to-your-ribs comfort,” and she’d be right. It’s the kind of dessert that disappears off the cooling rack (with the help of a few sneaky hands—no judgment). Whether it’s a holiday brunch, a special Sunday supper, or just a treat to brighten up a rainy day, this recipe delivers every single time. It’s dangerously easy to make, and the whiskey sauce? Don’t even get me started—my friends beg for it by the jar.

After countless rounds of “testing” (in the name of research, of course), this Bourbon Street Bread Pudding with Whiskey Sauce has officially become a staple for family gatherings and gifting. It feels like a warm hug and a celebration all at once. If you’re searching for a dessert that’s got soul, nostalgia, and just the right amount of Southern sass, you’re going to want to bookmark this one. Let’s get into it!

Why You’ll Love This Bourbon Street Bread Pudding Recipe

When it comes to soul-satisfying desserts, this Bourbon Street Bread Pudding with easy whiskey sauce checks all the boxes. I’ve made this recipe more times than I can count, tweaking and perfecting it for real-life kitchens (and real-life cravings). Here’s why this one stands out in a crowded field of bread puddings:

• Quick & Easy: Comes together in under an hour, making it perfect for impromptu get-togethers or when you’re pressed for time but still want a showstopper.
• Simple Ingredients: No need to hunt down anything fancy; you probably have everything in your pantry and fridge right now.
• Perfect for Any Occasion: Whether it’s a cozy family dinner, a festive brunch, or a holiday table centerpiece, this bread pudding fits right in.
• Crowd-Pleaser: I’ve yet to meet anyone who can resist the combination of tender custard-soaked bread and warm whiskey sauce (kids love it too—just skip the sauce or use an alcohol-free version!).
• Unbelievably Delicious: The flavor and texture are out-of-this-world—think rich, creamy custard, caramelized top, and a sauce that’s the perfect blend of sweet and boozy.

But here’s what really makes my Bourbon Street Bread Pudding recipe different: instead of just tossing stale bread and eggs together, I use a blend of soft French bread and a touch of cream for a luxurious texture. The whiskey sauce isn’t just an afterthought—it’s poured on while the pudding is still warm, soaking in and marrying everything together. No dry, dense squares here; just a melt-in-your-mouth treat with a caramelized crust and a creamy center.

This recipe is rooted in tradition but with a few tricks I’ve picked up over the years (like soaking the raisins in bourbon for a flavor boost). It’s comfort food, but a notch above—sweeter, richer, and with that unmistakable Southern flair. It’s the kind of dessert that makes you close your eyes and sigh after the first bite. And honestly, it’s so easy to make, you’ll find yourself reaching for this recipe whenever you want to impress with minimal stress.

Whether you’re a bread pudding skeptic or a lifelong fan, this one will win you over. Serve it up, watch the smiles, and get ready for recipe requests—just don’t say I didn’t warn you!

What Ingredients You Will Need

This Bourbon Street Bread Pudding recipe uses straightforward, wholesome ingredients to create a rich and satisfying dessert that’s pure comfort in every bite. Here’s what you’ll need (and a few tips on picking the best):

• For the Bread Pudding:
  • Day-old French bread (about 1 lb/450g, cut into 1-inch/2.5cm cubes; the crustier, the better for soaking up the custard)
  • Whole milk (2 cups/480ml; for richness, but you can swap in half-and-half or a mix of milk and cream if you’re feeling extra!)
  • Heavy cream (1 cup/240ml; adds that luscious, creamy texture)
  • Large eggs (4, room temperature; helps bind and enrich the custard)
  • Granulated sugar (1 cup/200g; just the right amount of sweetness)
  • Light brown sugar (1/2 cup/100g, packed; for a hint of caramel depth)
  • Unsalted butter (1/4 cup/57g, melted; adds flavor and a golden finish)
  • Raisins or golden raisins (1/2 cup/80g; soak in bourbon for an extra punch, or use dried cranberries if you like a tart twist)
  • Bourbon whiskey (1/4 cup/60ml; optional, but truly brings out the New Orleans spirit—can sub apple juice for alcohol-free)
  • Pure vanilla extract (2 teaspoons; I like Nielsen-Massey for amazing flavor)
  • Ground cinnamon (1 teaspoon; adds warmth and depth)
  • Freshly grated nutmeg (1/4 teaspoon; trust me, fresh is worth it if you have it!)
  • Kosher salt (1/2 teaspoon; balances all the sweetness)
• For the Whiskey Sauce:
  • Unsalted butter (1/2 cup/113g; the base of a silky sauce)
  • Granulated sugar (1 cup/200g; melts into caramel goodness)
  • Heavy cream (1/2 cup/120ml; for ultimate richness)
  • Egg yolk (1; thickens and adds a custardy note)
  • Bourbon whiskey (2-3 tablespoons/30-45ml; adjust to taste or use whiskey for a sharper kick)
  • Pure vanilla extract (1 teaspoon; rounds out the flavor)
  • Pinch of salt (brings it all together—don’t skip it!)

Ingredient Notes & Substitutions:

• If you’re gluten-free, use a sturdy gluten-free loaf (like Canyon Bakehouse). The texture will be slightly different, but still delicious.
• No bourbon? Try dark rum or omit it for a family-friendly version.
• Swap the raisins for chocolate chips or toasted pecans for a twist.
• Using stale bread is key! If your bread is fresh, cube it and toast it in a low oven for 10 minutes to dry it out.
• I recommend using high-quality vanilla and real butter for the best flavor.

Honestly, this recipe is forgiving—use what you have and make it your own. That’s part of the magic!

Equipment Needed

• Large mixing bowls: For soaking bread and whisking custard. Any sturdy glass or stainless bowl works.
• 9×13-inch (23x33cm) baking dish: Ceramic, glass, or metal all work. If you only have an 8×8, just bake longer and expect a taller pudding!
• Whisk and spatula: A good whisk helps blend custard smoothly; a silicone spatula scrapes every last bit.
• Small saucepan: For making the whiskey sauce. If you don’t have one, a high-sided skillet works in a pinch.
• Measuring cups and spoons: For accuracy—especially with the liquids and sugars.
• Aluminum foil: To tent the pudding if it browns too quickly.
• Wire rack (optional): Cools the pudding evenly.

I’ve made this in everything from a thrifted Pyrex to a fancy French baking dish. If you’re just starting out, don’t stress—any oven-safe pan will do. And for the whiskey sauce, a sturdy nonstick saucepan makes cleanup a breeze (trust me, sticky sugar can be a pain otherwise!). Keep your tools clean and dry for the best results—especially when working with eggs and sugar.

How to Make Bourbon Street Bread Pudding with Whiskey Sauce

Ready to whip up this comfort classic? Let’s break it down step by step so you get perfect results every time. Here’s my tried-and-true method (with all the little tips I’ve learned along the way):

1. Prep the Bread:
   Cube 1 lb (450g) of day-old French bread into 1-inch (2.5cm) pieces. If your bread is fresh, spread the cubes on a baking sheet and bake at 300°F (150°C) for 10 minutes to dry them out slightly. (Dry bread soaks up the custard best!)
2. Soak the Raisins:
   In a small bowl, soak 1/2 cup (80g) raisins in 1/4 cup (60ml) bourbon for 10-15 minutes. This plumps them up and infuses extra flavor. (If skipping alcohol, just use hot water.)
3. Make the Custard:
   In a large mixing bowl, whisk together 2 cups (480ml) whole milk, 1 cup (240ml) heavy cream, 4 large eggs, 1 cup (200g) granulated sugar, 1/2 cup (100g) packed light brown sugar, 1/4 cup (57g) melted butter, 2 teaspoons vanilla, 1 teaspoon cinnamon, 1/4 teaspoon freshly grated nutmeg, and 1/2 teaspoon salt. Whisk until smooth and frothy. (Custard should look pale yellow and slightly thick.)
4. Combine Bread and Custard:
   Add the bread cubes to the custard, gently pressing down so all cubes are saturated. Let the mixture sit for 20-25 minutes, stirring once halfway through. (The bread should look evenly soaked but not mushy.)
5. Add Raisins:
   Drain the raisins (reserve bourbon for the sauce if you like), then scatter them over the bread-custard mixture. Gently fold to distribute evenly.
6. Assemble and Bake:
   Grease a 9×13-inch (23x33cm) baking dish. Pour in the bread mixture and spread into an even layer. Drizzle any remaining melted butter over the top. Bake at 350°F (175°C) for 40-50 minutes, until puffed and golden, and a knife inserted in the center comes out clean. (If the top browns too fast, tent with foil at the 30-minute mark.)
7. Cool Slightly:
   Remove from oven and let cool on a wire rack for 10-15 minutes. The pudding will deflate a bit—totally normal.
8. Prepare the Whiskey Sauce:
   In a small saucepan over medium heat, melt 1/2 cup (113g) butter. Add 1 cup (200g) granulated sugar and stir until it dissolves (about 2 minutes). Slowly whisk in 1/2 cup (120ml) cream and cook, stirring, until the sauce thickens slightly (about 3-4 minutes). Remove from heat. In a small bowl, beat 1 egg yolk, then slowly whisk in a few tablespoons of the hot sauce to temper. Gradually whisk the egg yolk mixture into the pan. Cook over low heat, stirring, until the sauce thickens further but doesn’t boil (about 2 minutes). Off heat, stir in 2-3 tablespoons (30-45ml) bourbon, 1 teaspoon vanilla, and a pinch of salt.
9. Serve:
   Spoon warm bread pudding into bowls and generously drizzle with whiskey sauce. (Or pour sauce over the whole thing before serving for extra wow factor!) Enjoy every decadent bite.

Troubleshooting: If your pudding seems too soggy, bake a few minutes longer. If it’s dry, check bread type and custard ratio—some loaves soak up more liquid. For the sauce, never boil after adding egg yolk; it can curdle! If the sauce splits, whisk in a splash of cream off the heat to rescue it.

Personal tip: I always make the whiskey sauce while the pudding is cooling—timing is everything, and you want the sauce warm and pourable when served.

Cooking Tips & Techniques

Here’s the real deal on getting that authentic Bourbon Street Bread Pudding texture and flavor, every single time. These tips are hard-won from plenty of “whoops” moments (and a few sticky pans!).

• Use Stale Bread: Fresh bread won’t soak up the custard properly and can turn mushy. If your bread is too soft, toast it in the oven for 10 minutes. Trust me, it makes a difference.
• Soak, Don’t Rush: Letting the bread cubes sit in custard is key. Don’t skip this step—otherwise, you’ll get dry pockets (been there, regretted that).
• Customize Your Mix-Ins: I’ve swapped raisins for chocolate chips, pecans, or dried cherries, and each version is delicious. Just keep total add-ins to 3/4 cup (120g) so the pudding doesn’t get too dense.
• Bake Until Just Set: Overbaking dries out the pudding. Pull it from the oven when the center is set but still jiggles slightly. It firms up as it cools.
• Whiskey Sauce Safety: When adding the egg yolk, temper it by whisking in a bit of hot sauce first. If you dump it all in, you might get scrambled eggs (I’ve done it, and no one wants that!).
• Make Ahead: You can assemble the pudding the night before, cover, and refrigerate. Bake straight from the fridge, adding 5-10 more minutes to the time. The sauce reheats well over low heat.
• Multi-Task: While the pudding bakes, prep the sauce ingredients and set the table. This keeps everything flowing and gets dessert on the table faster.

My biggest lesson? Don’t stress about perfection. The best bread pudding has a few rustic edges and plenty of personality. Embrace the process, and you’ll be rewarded with a dessert that’s pure comfort and joy.

Variations & Adaptations

Bread pudding is endlessly customizable—you can make it your own with just a few tweaks. Here are some favorite variations to try:

• Gluten-Free: Use your favorite gluten-free bread. The texture will be slightly softer, but the flavor is still rich and satisfying.
• Non-Alcoholic: Skip the bourbon and soak raisins in hot water or apple juice. For the sauce, replace whiskey with vanilla extract for a kid-friendly treat.
• Seasonal Twists: In summer, add fresh berries or peaches in place of raisins. In fall, fold in diced apples and a pinch of allspice.
• Chocolate Lovers: Swap half the raisins for dark chocolate chips and add a tablespoon of cocoa powder to the custard for a decadent twist.
• Nutty Crunch: Stir in 1/2 cup (60g) toasted pecans or walnuts for extra texture.
• Dairy-Free: Use coconut milk and dairy-free butter. The flavor is subtle but still crave-worthy.
• Personal Favorite: I sometimes swap half the bread for croissants—wow, talk about luxury! The layers soak up the custard and make each bite fluffy and rich.

Adapt to your family’s tastes and dietary needs—this bread pudding is all about bringing people together, whatever the occasion.

Serving & Storage Suggestions

This bread pudding is at its absolute best served warm, fresh out of the oven with whiskey sauce drizzled generously on top. If you want to get fancy, add a scoop of vanilla ice cream or a dollop of whipped cream (or both—no judgment!).

Serving Ideas:

• Serve in rustic bowls for a cozy vibe or cut into neat squares for a fancier presentation.
• Pair with hot coffee, a cup of tea, or—if you’re feeling festive—a glass of bourbon-spiked milk punch.
• For holiday brunches, garnish with a sprinkle of cinnamon and a few candied pecans.

Storage:

• Refrigerate leftovers, tightly covered, for up to 4 days. The flavors get even deeper by day two.
• Freeze individual portions (wrapped in foil and placed in a freezer-safe bag) for up to 2 months. Thaw in the fridge overnight.
• Reheat in the oven at 325°F (165°C) for 10-15 minutes or microwave individual servings for 30-60 seconds. Add a splash of milk before reheating to keep things moist.
• The whiskey sauce can be stored in the fridge for up to a week. Warm gently before serving—if it thickens too much, whisk in a bit of cream.

Honestly, this bread pudding rarely lasts long enough to need storage. But if you’re lucky enough to have leftovers, they make a dreamy breakfast treat!

Nutritional Information & Benefits

This Bourbon Street Bread Pudding is definitely a treat, but it still brings a bit of goodness to the table. A typical serving (1/10 of the pan, with sauce) provides roughly:

• Calories: 420
• Carbohydrates: 55g
• Protein: 7g
• Fat: 18g (with 10g saturated fat)
• Sugar: 35g
• Fiber: 2g

Health Highlights: The eggs and milk add a little protein and calcium, while the raisins give a touch of fiber and iron. If you opt for nuts or use a whole grain loaf, you’ll get even more nutrients.

This recipe does contain gluten, dairy, eggs, and (optionally) alcohol—be mindful of allergies. For a lighter version, swap in low-fat milk and reduce sugar. As a once-in-a-while treat, it’s pure comfort for the soul—and that’s good for you, too, if you ask me!

Conclusion

If you’re searching for a dessert recipe that brings people together, this Bourbon Street Bread Pudding with Whiskey Sauce is the answer. It’s rich, nostalgic, and just plain irresistible, whether you’re serving it for a special occasion or just because you need a little Southern comfort.

Don’t be afraid to tweak and experiment—add your favorite mix-ins, try different breads, or play with the sauce. That’s half the fun (and honestly, some of my favorite versions came from happy accidents!).

This dessert always makes me think of family, laughter, and the simple pleasure of sharing something homemade. I hope it brings the same warmth and joy to your table. If you make it, let me know how it goes—share your twists, your stories, and your photos. And if you end up eating it straight from the pan with a spoon? Well, you’re in good company.

Happy baking, and don’t forget to bookmark this recipe—you’ll be asked for it again and again!

Frequently Asked Questions

Can I make Bourbon Street Bread Pudding ahead of time?

Absolutely! Assemble the pudding, cover, and refrigerate overnight. Bake straight from the fridge, adding 5-10 minutes to the baking time. You can also make the whiskey sauce up to a week ahead and reheat gently before serving.

What’s the best bread for bread pudding?

Day-old French bread is classic, but brioche, challah, or even croissants work beautifully. The key is sturdy, slightly stale bread that can soak up the custard without falling apart.

Can I make this recipe without alcohol?

Yes! Just soak the raisins in hot water or apple juice, and use more vanilla in the sauce instead of bourbon. The pudding will still be delicious and family-friendly.

How do I keep my bread pudding from getting too soggy?

Make sure your bread is properly dried out and don’t skip the soaking time. If the mixture seems too wet after soaking, add a handful more bread cubes before baking. Bake until the center is set but still a bit wobbly—it will firm up as it cools.

What can I do with leftovers?

Leftover bread pudding is amazing for breakfast! Just reheat in the microwave or oven, add a little milk if needed to keep it moist, and spoon on extra sauce. You can also freeze portions for later cravings.

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