New Orleans Bread Pudding – This version of the classic holiday dessert is decadent with the rich Bourbon Sauce.
New Orleans Bread Pudding is one of my all time favorite desserts…from the American variety to the Caribbean variety. There hasn’t been any version I haven’t loved. You can check out the Dominica coconut version I made here, but today I am going to make an American version. Bread pudding is one of the most popular desserts in Louisiana and especially in New Orleans. Especially during Mardi Gras, you can get a plate of bread pudding at every French Quarter establishment. People from Louisiana take their bread pudding seriously and there it is always served with a Bourbon sauce.
With holiday season just around the corner, this dessert is perfect for any holiday table. Bring a little taste of the French Quarter to your holiday meal this season. Usually I bring some little twist of my own, but that doesn’t mean classic versions are lacking something. Here is a classic version…so know crazy ingredients to look out for 🙂
Before we get to today’s recipe, let’s take a look at some other holiday desserts you might want to make during this year’s holiday season
HOLIDAY DESSERT RECIPES
- Caribbean Sweet Bread
- Italian Orange Cake
- Sandbakkels – Norwegian Cookie Cups
- Galaktaboureko – Greek Semolina Cake
- Oliebollen – Dutch Fruit Doughnuts
- Orange Cheesecake Brownies
- Bojo – Gluten Free Cassava Cake
- Caribbean Spice Cake
- Paprenjaci – Croatian Spice Cookies
IN THE MAKING – HOW TO MAKE NEW ORLEANS BREAD PUDDING
Serve with the sauce.
This classic New Orleans dessert is so heavenly.
Perfect for tea time.
I used potato bread, but any sweet bread like brioche or challah can be used or my medianoche bread recipe here.
New Orleans Bread Pudding
- Bread Pudding Ingredients:
- 7 oz. stale bread left out for 1-2 days to become hard
- 1/2 cup raisins
- 1/2 cup bourbon
- 6 tablespoons melted butter
- 2 cups milk
- 3 eggs
- 3/4 cup sugar
- 2 teaspoons vanilla extract
- Bourbon Sauce Ingredients:
- 1 cup sugar
- 3/4 cup heavy cream
- 2 tablespoons bourbon whiskey
- Soak raisins in bourbon for at least 1 hour.
- Brush melted butter on the stale bread slices. Cut bread into cubes. Put into a large shallow bowl.
- In a small saucepan, heat milk but do not let it boil.
- In a bowl, whisk together eggs, sugar and vanilla. Slowly add the heated milk a little at a time, whisking well after each little bit added. Be very careful to slowly temper the eggs so they do not scramble. Add raisins and stir to combine. Add this liquid to the bread and combine well. Leave for 1 hour.
- Preheat oven to 350 F. Spray with non stick spray a cake pan or individual ramekins. Make sure it is small enough to fit into a larger pan as the pudding is cooked in a water bath.
- Transfer bread mix to prepared cake pan or ramekins.
- Place pan or ramekins into a larger casserole dish and fill 3/4 up the sides with boiling water.
- Bake for 1 hour.
- While the pudding is baking, let's make the bourbon sauce.
- In a saucepan, add sugar. Cook on low heat until the sugar is melted and turns into a light caramel. Remove from heat. Add cream. Wait until it stops bubbling and whisk to combine. If any of the sugar carmelizes and clumps into candy, remove. Place on the heat again and add the bourbon. Simmer 5-10 minutes, until thickened.
- Serve with the sauce.
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