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Bourbon Street Bread Pudding with Whiskey Sauce

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A rich, custardy bread pudding inspired by New Orleans, featuring tender French bread, plump bourbon-soaked raisins, and a decadent whiskey sauce. This soul-satisfying dessert is easy to make and perfect for holidays, brunches, or any cozy gathering.

Ingredients

Scale
  • 1 lb day-old French bread, cut into 1-inch cubes
  • 2 cups whole milk
  • 1 cup heavy cream
  • 4 large eggs, room temperature
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1/4 cup unsalted butter, melted
  • 1/2 cup raisins or golden raisins (soaked in bourbon or hot water)
  • 1/4 cup bourbon whiskey (optional, can substitute apple juice)
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon kosher salt
  • For the Whiskey Sauce:
  • 1/2 cup unsalted butter
  • 1 cup granulated sugar
  • 1/2 cup heavy cream
  • 1 egg yolk
  • 2–3 tablespoons bourbon whiskey (or whiskey, to taste)
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

Instructions

  1. Cube the day-old French bread into 1-inch pieces. If bread is fresh, toast cubes at 300°F for 10 minutes to dry.
  2. Soak raisins in bourbon (or hot water) for 10-15 minutes to plump.
  3. In a large mixing bowl, whisk together milk, cream, eggs, granulated sugar, brown sugar, melted butter, vanilla, cinnamon, nutmeg, and salt until smooth and frothy.
  4. Add bread cubes to custard, gently pressing down so all cubes are saturated. Let sit for 20-25 minutes, stirring once halfway.
  5. Drain raisins (reserve bourbon if desired) and fold into bread-custard mixture.
  6. Grease a 9×13-inch baking dish. Pour in bread mixture and spread evenly. Drizzle any remaining melted butter over the top.
  7. Bake at 350°F for 40-50 minutes, until puffed and golden, and a knife inserted in the center comes out clean. Tent with foil if browning too quickly.
  8. Remove from oven and cool on a wire rack for 10-15 minutes.
  9. For the whiskey sauce: In a small saucepan over medium heat, melt butter. Add sugar and stir until dissolved (about 2 minutes). Slowly whisk in cream and cook, stirring, until thickened slightly (about 3-4 minutes). Remove from heat.
  10. In a small bowl, beat egg yolk, then temper by whisking in a few tablespoons of hot sauce. Gradually whisk egg yolk mixture into pan. Cook over low heat, stirring, until thickened but not boiling (about 2 minutes).
  11. Off heat, stir in bourbon, vanilla, and pinch of salt.
  12. Serve bread pudding warm, drizzled generously with whiskey sauce.

Notes

Use stale bread for best texture. Soak bread in custard for at least 20 minutes. Tent with foil if browning too quickly. Whiskey sauce can be made ahead and reheated. For gluten-free, use sturdy GF bread. For non-alcoholic, substitute apple juice and omit bourbon in sauce. Customize with chocolate chips, nuts, or fruit. Leftovers reheat well and freeze for up to 2 months.

Nutrition

Keywords: bread pudding, bourbon, whiskey sauce, New Orleans dessert, Southern comfort food, holiday dessert, easy bread pudding, classic bread pudding, whiskey dessert, brunch recipe

Find it online: https://blingbite.com/bourbon-street-bread-pudding-recipe-easy-whiskey-sauce-guide/