New Orleans Bread Pudding Recipe
Sweet and creamy warmed bread pudding topped with bourbon sauce and finished with whipped cream.
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Ingredients
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Bread Pudding
Bourbon Sauce
Whipped Cream
Method
Bread Pudding
- 1
Prepare the Bread
Preheat your oven to 350°F (175°C). Tear the day-old bread into bite-sized pieces and place them in a large mixing bowl.
- 2
Mix Wet Ingredients
In a separate bowl, whisk together the milk, heavy cream, granulated sugar, brown sugar, eggs, vanilla extract, ground cinnamon, nutmeg, and salt until well combined.
- 3
Combine Mixture
Pour the egg mixture over the torn bread and add the raisins or chocolate chips. Gently fold the mixture together until the bread is well coated. Let it sit for about 15-20 minutes to allow the bread to soak up the mixture.
- 4
Bake the Pudding
Transfer the mixture into a greased 9x13 inch baking dish. Bake in the preheated oven for about 45-55 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Bourbon Sauce
- 5
Prepare the Bourbon Sauce
In a saucepan over medium heat, melt the unsalted butter. Stir in the brown sugar and cook until dissolved.
- 6
Add Remaining Ingredients
Stir in the heavy cream and bourbon, bringing the mixture to a gentle simmer. Cook for about 5-7 minutes, until the sauce has thickened slightly. Remove from heat and stir in the vanilla extract.
Whipped Cream
- 7
Make Whipped Cream
In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract on medium-high speed until soft peaks form.
Serve
- 8
Assemble and Serve
Once the bread pudding is baked, allow it to cool slightly. Serve warm, drizzled with the bourbon sauce and topped with a dollop of whipped cream.