New Orleans Style Bread Pudding with Bourbon Whiskey Sauce Recipe
If there’s a dessert that perfectly captures the soul and spirit of southern comfort food, it’s this New Orleans Style Bread Pudding with Bourbon Whiskey Sauce Recipe. Imagine rich, custardy bread pudding bursting with the warmth of cinnamon, nutmeg, pecans, raisins, and coconut baked to golden perfection. Then, drench it in a luxuriously silky bourbon whiskey sauce that brings a luscious depth and a hint of boozy sweetness to every bite. This recipe is a celebration of traditional New Orleans flavors that’s both soul-satisfying and show-stopping, perfect for family gatherings or when you simply want to indulge in a distinctive southern classic.
Ingredients You’ll Need
Don’t let the ingredient list intimidate you—these are simple, wholesome pantry staples that each play a vital role. From the crusty stale bread that gives the pudding its hearty texture to the aromatic spices that deepen the flavor, every element contributes to making this dish unforgettable.
- 10 ounces stale French bread, crumbled: Using stale bread is key because it absorbs the custard better without becoming too mushy.
- 2 cups granulated sugar: Adds the perfect amount of sweetness to balance the spices and richness.
- 1/2 cup unsalted butter, melted: Brings a creamy, buttery flavor and helps with texture.
- 3 eggs: They bind everything together while adding richness and structure.
- 2 tablespoons pure vanilla extract: Vanilla amplifies the warm spices and sweet elements beautifully.
- 1 cup raisins: These little bursts of sweetness add a chewy contrast.
- 1 cup shredded coconut: Provides a subtle tropical richness and texture.
- 1 cup chopped pecans: Pecan adds a toasty crunch and nutty depth.
- 1 teaspoon cinnamon: Essential for that signature New Orleans warmth and aroma.
- 1 teaspoon nutmeg: Adds a slightly sweet, nutty spice that rounds out the flavors.
- 4 cups milk: The milk creates the custard base, soaking into the bread for that tender pudding consistency.
- 1/2 cup unsalted butter (for sauce): Used in Joe’s Whiskey Sauce for a silky, rich finish.
- 1 1/2 cups powdered sugar (for sauce): Sweetens the bourbon sauce smoothly without graininess.
- 2 egg yolks (for sauce): Gives the sauce a velvety texture and helps it thicken.
- 1/2 cup Bourbon: The star of the sauce that infuses it with classic New Orleans flair.
How to Make New Orleans Style Bread Pudding with Bourbon Whiskey Sauce Recipe
Step 1: Prep Your Oven and Dish
Start by preheating your oven to 350°F (175°C). While it’s warming up, generously butter a 9×13-inch baking dish to ensure the pudding doesn’t stick and bakes evenly with a lovely golden crust.
Step 2: Mix the Pudding Ingredients
In a large bowl, toss together all your bread pudding ingredients—crumbled stale French bread, sugar, melted butter, eggs, vanilla extract, raisins, shredded coconut, chopped pecans, cinnamon, nutmeg, and milk. Your mixture should be moist and well combined but not soupy. This balance is crucial to get that creamy yet structured pudding texture.
Step 3: Bake the Pudding
Transfer the mixture into your buttered baking dish, spreading it out evenly. Bake for about 1 hour and 15 minutes, or until the top becomes a rich golden brown and the pudding is fully set, a sign it’s perfectly cooked through but still tender inside.
Step 4: Make Joe’s Whiskey Sauce
While the pudding bakes, it’s time to bring the bourbon whiskey sauce to life. In a medium saucepan over medium heat, cream together the butter and powdered sugar with a hand-held mixer until smooth and fully blended. Remove from heat and whisk in the egg yolks swiftly, then gradually add the bourbon while stirring constantly. As the sauce cools, it will thicken into that irresistibly silky coating for the pudding.
Step 5: Serve It Right
Serve the bread pudding warm, generously drizzled with the homemade bourbon whiskey sauce. This step is where the magic happens—the warm pudding soaking up that boozy, buttery sauce that makes every bite unforgettable.
How to Serve New Orleans Style Bread Pudding with Bourbon Whiskey Sauce Recipe
Garnishes
To elevate your New Orleans Style Bread Pudding with Bourbon Whiskey Sauce Recipe even further, sprinkle a few toasted pecans on top for an extra crunch or a light dusting of powdered sugar for a pretty, snowy finish. Fresh whipped cream makes an excellent companion that balances the richness and adds a creamy contrast.
Side Dishes
This rich dessert pairs beautifully with classic southern sides like spiced coffee or a scoop of vanilla bean ice cream that melts beautifully over the warm pudding. For an after-dinner treat, consider a glass of bourbon or a spiced tea to complement the deep flavors.
Creative Ways to Present
For special occasions, present the bread pudding in individual ramekins for a more elegant touch, topped with a drizzle of sauce and a pecan half. Alternatively, layer slices with the bourbon sauce between them for a dramatic serving style that makes every forkful a decadent surprise.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers—and trust me, it’s hard not to—store the bread pudding tightly covered in the refrigerator for up to 4 days. This helps the pudding stay moist and the flavors intensify overnight.
Freezing
You can freeze portions of the bread pudding wrapped tightly in plastic wrap and foil to enjoy later. Freeze for up to 2 months, and when you’re ready to indulge, thaw overnight in the refrigerator before reheating.
Reheating
Reheat leftovers gently in the oven at 325°F (165°C) for about 15-20 minutes to restore that golden crust and warm custard inside. Reheat the bourbon whiskey sauce on the stovetop or microwave in short bursts, stirring frequently to maintain its creamy texture.
FAQs
Can I use fresh bread instead of stale bread?
Yes, you can use fresh bread, but reduce the milk to 3 cups instead of 4 to avoid the pudding becoming overly soggy. Stale bread is preferred because it soaks up the custard better for the ideal texture.
Is it necessary to use bourbon in the sauce?
Bourbon is a signature flavor in this recipe, but if you prefer, you can substitute it with a bourbon-flavored extract or leave it out for a non-alcoholic version, although the depth of flavor will be lessened.
Can I make this recipe vegan or dairy-free?
This traditional recipe relies on dairy and eggs for texture and flavor, but you could experiment with plant-based milk, vegan butter alternatives, and egg replacers. Keep in mind the texture and taste will vary from the classic experience.
How long does the bread pudding last once made?
Stored properly in the refrigerator, the bread pudding will stay fresh for up to 4 days. The flavors actually meld and intensify after resting, making it a great make-ahead dessert.
Can I add other dried fruits or nuts?
Absolutely! Feel free to swap or add dried cherries, cranberries, or swap pecans for walnuts or almonds to tailor the pudding to your taste. Just keep the overall amounts balanced.
Final Thoughts
There’s something truly special about making and sharing this New Orleans Style Bread Pudding with Bourbon Whiskey Sauce Recipe. It’s a heartwarming dessert filled with tradition, character, and a perfect harmony of flavors that make you feel like you’re enjoying a taste of New Orleans itself. Give it a try and let its cozy, boozy charm win you over — your family and friends will thank you!
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New Orleans Style Bread Pudding with Bourbon Whiskey Sauce Recipe
- Total Time: 1 hour 35 minutes
- Yield: 16 servings 1x
Description
This classic New Orleans Style Bread Pudding is a rich, comforting dessert featuring a moist custard base loaded with raisins, shredded coconut, and pecans, all infused with warm spices like cinnamon and nutmeg. Baked to golden perfection and served with a luscious bourbon whiskey sauce, this recipe delivers authentic Southern flavors that are perfect for any occasion.
Ingredients
Bread Pudding
- 10 ounces stale French bread, crumbled (or 6–8 cups of any bread; reduce milk to 3 cups if using fresh bread)
- 2 cups granulated sugar
- 1/2 cup unsalted butter, melted
- 3 eggs
- 2 tablespoons pure vanilla extract
- 1 cup raisins
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 4 cups milk
Joe’s Whiskey Sauce
- 1/2 cup unsalted butter
- 1 1/2 cups powdered sugar
- 2 egg yolks
- 1/2 cup Bourbon
Instructions
- Preheat and prepare dish: Preheat your oven to 350°F (175°C) and butter a 9×13-inch baking dish to prevent sticking.
- Mix bread pudding ingredients: In a large bowl, combine the crumbled stale bread, granulated sugar, melted butter, eggs, vanilla extract, raisins, shredded coconut, chopped pecans, cinnamon, nutmeg, and milk. Stir until the mixture is very moist but not overly soupy, ensuring all ingredients are evenly incorporated.
- Bake the pudding: Pour the prepared mixture into the buttered baking dish and spread it evenly. Bake in the preheated oven for 1 hour and 15 minutes, or until the top is golden brown and the pudding is set in the center.
- Prepare the whiskey sauce: While the bread pudding bakes, heat a medium saucepan over medium heat. Using a hand-held mixer, cream together the 1/2 cup unsalted butter and powdered sugar until the butter is fully absorbed. Remove the pan from heat and whisk in the egg yolks quickly to prevent curdling. Gradually add the bourbon, stirring constantly until the sauce thickens as it cools.
- Serve: Once baked, serve the bread pudding warm, generously topped with the rich whiskey sauce for a classic and decadent finish.
Notes
- Use stale or day-old bread for best texture; fresh bread can make the pudding too wet.
- You can substitute bourbon with dark rum for a different flavor profile.
- The whiskey sauce should be made carefully to avoid cooking the egg yolks too quickly and turning into scrambled eggs.
- This dessert is best served warm but can be reheated gently before serving.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
