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
Scale
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
