If you go to a restaurant in Louisiana, there is bound to bread pudding listed in the dessert section of the menu. We love our bread pudding!! The boozier the better! I have many version of bread pudding which I will share with you eventually. But, we’ll start with my version of a basic New Orleans Style Bread Pudding!
I’m not a fan of putting raisins in my bread pudding. Actually, I don’t like putting raisins in anything! But, if you do, just add them in before baking. Pecans are cool too if you’re into that sort of thing.
And this Bourbon-Vanilla sauce! Claude hammercy!! Delicious with just the right amount of liquor! Allow the bread pudding to cool a little bit before you pour on the sauce. If you add it too soon, it’s suck up the sauce. Which isn’t a bad thing either when I think about it.
Love,
B. Coop
- 1 loaf day old French Bread (cut in 1 inch cubes)
- 4 large eggs
- 2 cups heavy cream
- 2 cups whole milk
- 1 stick unsalted butter (melted and cooled to room temp)
- 1 cup (packed) light brown sugar
- 1 1/4 cup granulated sugar
- 1 T pure vanilla extract
- 1 tsp ground cinnamon
- pinch of salt
- 3/4 cup packed brown sugar
- 1 cup granulated sugar
- 3 T unsalted butter
- 1 1/2 cups heavy cream
- 2 T cornstarch
- 1/2 cup bourbon or more it's you're boozy
- 1 T pure vanilla extract
- Preheat the oven to 350 degrees F
- In a large bowl, whisk the eggs and sugars together well.
- Next, add in the cream, milk, extract, butter, cinnamon, and salt.
- Whisk all very well.
- Then add the bread into the bowl pressing it down into the mixture with a spoon.
- Allow bread to soak for 30 mins.
- Grease a 9 x 13 inch baking dish
- Pour the bread mixture into the dish and bake, uncovered, for 50 mins or until the bread pudding is "set" and no longer jiggles in the center when shaken.
- In a bowl, whisk the sugar and cornstarch together well
- Next, melt the butter in a saucepan then add in the sugar and cornstarch mixture
- Whisk in the remaining ingredients
- Bring to a boil for 1 min then turn of the heat
- Continue to stir
- Sauce will thicken as it cools.
- Pour sauce on individual servings of the bread pudding.
- Enjoy!
- If your french bread is too soft, bake it in a 350 oven for about 8 to 10 mins or until it toasts and hardens.
- You may add raisins and toasted pecans to your bread pudding before baking if desired. Soak 1/2 cup of raisins in 1/3 cup of bourbon before add them. Or you may just add them plain.
- Make a day before serving. The flavor will be much better.
Comments
Janice Cole
July 13, 2017 at 4:00 pmLooks good. How about making some tea cakes.
B. Coop
July 13, 2017 at 5:04 pmGood idea, Janice. Will do.
Jeffrey Tyler
July 20, 2017 at 9:57 pmHoney Child, I made this Bread Pudding & Bourbon Sauce last evening! OMG….. I live in the New Orleans Metro Area and I know a little something about food! This Bread Pudding & Bourbon Sauce was one of the best I have ever had! Keep loving food and your COOKIES will keep loving you!
B. Coop
July 20, 2017 at 10:07 pmYay! So glad you enjoyed this recipe, J!! Thanks for trying it!
Jana Ortis
August 7, 2017 at 7:53 pmHi! My husband is from Louisiana and came across this recipe. I made it last night and it is so delicious! Absolutely amazing and the family loved it. I have a question about the bourbon sauce…it makes quite a bit, do you have any suggestions of how else to use it?
B. Coop
August 8, 2017 at 5:27 pmHi, Jana! So glad you tried and enjoy the bread pudding! And, yes, I know just what to do with that leftover sauce! Check out my Nap Cake recipe! It’s also really good on strawberries with whipped cream too! Hope these ideas are helpful. -Coop