New Orleans Style Bread Pudding with Whiskey Sauce

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Flavorful Comfort: Your New Go-To Dessert—New Orleans Style Bread Pudding with Whiskey Sauce

This New Orleans Style Bread Pudding with Whiskey Sauce delivers warm custard richness, tender bread, and deep vanilla spice. Moreover, the silky bourbon glaze adds café-level charm in a simple, homey way. Not just dessert, it’s a cozy ritual any baker can master with confidence. For an old-fashioned companion dish, you might also enjoy this creamy classic: Old-Fashioned Rice Pudding.

Here’s how to achieve a luscious interior and a bronzed top, plus test-kitchen tips so every pan bakes up beautifully. And because great desserts love great bread, peek at these simple loaves for your next batch: Homemade Bakery French Bread.

Pro Tips for the Perfect New Orleans Style Bread Pudding with Whiskey Sauce

1. Use day-old bread: Slightly dry cubes drink the custard without turning mushy. Fresh bread can collapse quickly.
2. Warm spice balance: Cinnamon and nutmeg shine, yet vanilla lifts everything. However, don’t overdo the nutmeg.
3. Soak, then wait: After mixing, let the bread rest 30–45 minutes. Consequently, custard permeates every cube.
4. Pan choice matters: A 9×13 casserole promotes even depth and uniform setting. Grease well for clean slices.
5. Bake until just set: The center should wobble slightly but not slosh. A knife should emerge with moist crumbs.
6. Raisins that pop: Briefly warm them in milk or soak in bourbon for 10 minutes. Therefore, they plump and taste richer.
7. Whiskey sauce last: Simmer gently and finish with butter. Then whisk in bourbon off the heat for aroma, not harshness.
8. Rest before serving: Five to ten minutes helps custard settle, yet the pudding stays steamy. Serve warm.
9. Sweetness control: Dust with confectioners’ sugar right before plating. It melts into the warm crust delightfully.
10. Smart pairings: Consider a tart fruit note on the side. Try a spoon of Pear Preserves for brightness.

New Orleans Style Bread Pudding with Whiskey Sauce Recipe

• Preparation time: 20 minutes
• Soaking time: 30 to 45 minutes
• Cooking time: 50 to 60 minutes
• Servings: 10 to 12
• Equipment: 9×13-inch casserole, large bowls, whisk, saucepan, wire rack

With this comforting pan of New Orleans Style Bread Pudding with Whiskey Sauce, your kitchen will smell like a French Quarter café. For a morning sweet to serve alongside, see these tender Old-Fashioned Donut Muffins.

Ingredients

• Bread Pudding
  • 12 to 14 cups 1-inch cubes day-old white bread, such as French or Italian
  • 1 tablespoon unsalted butter (for greasing)
  • 2 cups heavy cream
  • 4 cups whole milk
  • 6 large eggs
  • 1 ¾ cups plus 2 tablespoons light brown sugar
  • 4 ½ teaspoons pure vanilla extract
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon freshly grated nutmeg
  • ¼ teaspoon salt
  • ½ cup raisins
  • Confectioners’ sugar, for garnish
• Whiskey Sauce
  • 2 cups heavy cream
  • ½ cup whole milk
  • ½ cup granulated white sugar
  • 2 tablespoons cornstarch
  • ¾ cup bourbon or other whiskey
  • Pinch salt
  • 2 tablespoons unsalted butter

Craving another nostalgic bake while the pudding rests? You’ll love this pillowy Cinnamon Swirl Bread for brunch platters.

Directions

1. Preheat and prep: Preheat oven to 350°F (175°C). Place the bread cubes in a large mixing bowl. Grease a 9×13-inch casserole with the tablespoon of butter; set aside.
2. Make custard: In another large bowl, combine heavy cream, whole milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, salt, and raisins. Whisk until smooth. The sugar should dissolve mostly.
3. Soak the bread: Pour the custard over the bread. Stir gently to coat every cube. Then let it stand at room temperature for 30 to 45 minutes so the bread absorbs custard thoroughly.
4. Pan and bake: Transfer the mixture to the greased casserole. Smooth the top without packing it down. Bake 50 to 60 minutes, until the center is set and edges are deeply golden. A knife near the center should come out with moist crumbs, not liquid.
5. Garnish and serve: Cool on a wire rack for 5 to 10 minutes. Dust with confectioners’ sugar. Serve warm with abundant Whiskey Sauce.

For dessert-first dinners, this silky favorite partners beautifully with easy supper staples like Homemade Spaghetti Sauce. The contrast is comforting and balanced.

Whiskey Sauce (Stovetop)

1. Heat dairy and sugar: In a 1-quart saucepan over medium heat, combine cream, milk, and granulated sugar. Stir frequently until steaming. Do not boil yet.
2. Whisk a slurry: In a small bowl, whisk cornstarch with ¼ cup bourbon until no lumps remain.
3. Thicken gently: Whisk the slurry into the hot cream mixture. Bring to a gentle boil; then reduce to a simmer. Cook, stirring occasionally, for 5 minutes. The sauce will coat a spoon.
4. Finish off heat: Remove from heat. Add a pinch of salt and whisk in butter until glossy. Finally, stir in the remaining ½ cup bourbon. The aroma should bloom instantly.
5. Serve warm: Pour over sliced bread pudding. If needed, thin with a splash of warm milk to your preferred consistency.

Ready to Relish!

Warm, custardy, and wonderfully aromatic, this New Orleans Style Bread Pudding with Whiskey Sauce turns a bowl of bread cubes into pure celebration. Because the sauce is rich and spirited, every spoonful lands with caramel warmth and vanilla perfume. Serve it after Sunday supper, bring it to a potluck, or plate it for holidays. However you share it, the pan will empty fast.

Make-ahead tips: You can cube bread and mix the dry spices one day ahead. Additionally, the whiskey sauce reheats beautifully over low heat; whisk in a little milk if it thickens overnight. For a handheld twist on cozy Southern flavors, try these buttery Butter Swim Biscuits next time.

Storage: Cover leftovers and refrigerate for up to three days. Reheat, covered, at 300°F until warm, then finish with fresh sauce. It tastes even better the second night, when spices settle and deepen.

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