Classic New Orleans-Style Bread Pudding Recipe
Bread Pudding is one of my absolute favorite desserts. This New Orleans-style bread pudding is so easy to make and always so good.
Try serving this with a Bourbon Caramel Sauce.
New Orleans Bread Pudding with Bourbon Caramel Sauce
Bread puddings are super easy to make and are my go-to stress-free dessert. New Orleans Bread Pudding with Bourbon Caramel Sauce is a tried and true classic and so good and satisfying. With this basic recipe, you can make a variety of bread puddings, by changing ingredients and toppings.
- 14 cups bread, day old french or brioche
- 1 pint whipping cream
- 1 pint milk
- 5 eggs
- 2 egg yolks
- 1 3/4 cup brown sugar
- 1/2 cup dried cranberries or raisins
- 1 t vanilla extract
- 1 t unsalted butter
- 1 1/4 t ground cinnamon
- 1/2 t fresh gated nutmeg
Bourbon Caramel Sauce
- 2 cups heavy cream
- 1/2 cup whole milk
- 1/2 t vanilla extract
- 1/2 cup granulated white sugar
- 1 T cornstarch
- 3/4 cup bourbon or other whiskey
- pinch of salt
- 2 T unsalted butter
Preheat oven to 350 degrees. Grease a 4-quart (9"x13")baking dish with butter.
Cut bread into 2-inch cubes and place in prepared 4-quart baking dish.
Place cream and milk in a saucepan; bring to boil. Remove from heat.
Place all remaining ingredients in large bowl; stir to blend. Stir in milk mixture and pour over bread.
Let mixture sit in a cool location for 20 minutes, in a warm humid environment (like here in Florida) you may want to refrigerate while the bread soaks up the liquid, then let it sit out for about 5 minutes before cooking.
Bake in a preheated oven for 30-40 minutes or until top is golden brown and the center of the bread pudding custard is firm and set. Keep an eye on the pudding and cover with foil if the top begins to brown too quickly.
Serve warm with Bourbon Caramel Sauce
Bourbon Caramel Sauce
In a 1-quart saucepan combine the cream, milk, and sugar and heat on medium high.
In a small mixing bowl place the cornstarch and 1/4 cup of the bourbon and whisk to blend. Making sure it is smooth.
Pour the cornstarch mixture into the cream mixture and bring to a boil.
Once the mixture begins to boil reduce heat to low and simmer, stirring occasionally for about 5 minutes.
Turn off the burner and swirl in butter, a pinch of salt and the remaining 1/2 cup of Bourbon. Stir to combine. Keep warm.
Raisins are the traditional dried fruit for bread pudding I prefer the brightness of the dried cranberries.
The bread pudding can be baked one day in advance, but make sure you don’t overcook it. Cook it just until eggs are set. Before reheating, combine 1⁄2 cup milk and1⁄2 cup cream in a bowl and stir. Drizzle it over the pudding; break up the mixture gently with a spoon so the milk mixture will run through the bread. Bake 25-30 minutes in a 300-degree oven. Serve warm.
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