New Orleans Style Bread Pudding & Bourbon Sauce

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. 


B. Coop

New Orleans Style Bread Pudding & Bourbon Sauce
Serves 8
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Prep Time
30 min
Cook Time
50 min
Total Time
1 hr 20 min
Prep Time
30 min
Cook Time
50 min
Total Time
1 hr 20 min
Bread Pudding
  1. 1 loaf day old French Bread (cut in 1 inch cubes)
  2. 4 large eggs
  3. 2 cups heavy cream
  4. 2 cups whole milk
  5. 1 stick unsalted butter (melted and cooled to room temp)
  6. 1 cup (packed) light brown sugar
  7. 1 1/4 cup granulated sugar
  8. 1 T pure vanilla extract
  9. 1 tsp ground cinnamon
  10. pinch of salt
Bourbon sauce
  1. 3/4 cup packed brown sugar
  2. 1 cup granulated sugar
  3. 3 T unsalted butter
  4. 1 1/2 cups heavy cream
  5. 2 T cornstarch
  6. 1/2 cup bourbon or more it's you're boozy
  7. 1 T pure vanilla extract
Bread pudding
  1. Preheat the oven to 350 degrees F
  2. In a large bowl, whisk the eggs and sugars together well.
  3. Next, add in the cream, milk, extract, butter, cinnamon, and salt.
  4. Whisk all very well.
  5. Then add the bread into the bowl pressing it down into the mixture with a spoon.
  6. Allow bread to soak for 30 mins.
  7. Grease a 9 x 13 inch baking dish
  8. 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.
Bourbon sauce
  1. In a bowl, whisk the sugar and cornstarch together well
  2. Next, melt the butter in a saucepan then add in the sugar and cornstarch mixture
  3. Whisk in the remaining ingredients
  4. Bring to a boil for 1 min then turn of the heat
  5. Continue to stir
  6. Sauce will thicken as it cools.
  7. Pour sauce on individual servings of the bread pudding.
  8. Enjoy!
  1. 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.
  2. 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.
  3. Make a day before serving. The flavor will be much better.
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