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Classic New Orleans Bread Pudding with Brown Butter Bourbon Sauce

A decadent slice of bread pudding with bourbon sauce generously drizzled over the top and pooled on the plate.
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Create a comforting, custardy bread pudding inspired by New Orleans tradition, finished with a rich, homemade brown butter bourbon sauce. This dessert offers approachable elegance for any gathering.

Ingredients

Scale
  • 1 loaf (about 1 pound) day-old French bread or brioche, cut into 1-inch cubes
  • 4 large eggs
  • 1 cup granulated sugar
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • 1/2 cup raisins (optional)
  • 1/4 cup (1/2 stick) unsalted butter, melted (for the baking dish)
  • For the Brown Butter Bourbon Sauce:
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup packed light brown sugar
  • 1/2 cup heavy cream
  • 1/4 cup good quality bourbon
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Prepare the bread: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with the melted butter. Place the bread cubes evenly in the prepared dish. If using, sprinkle raisins over the bread.
  2. Make the custard base: In a large bowl, whisk together the eggs and granulated sugar until pale and slightly thickened. Whisk in the whole milk, heavy cream, vanilla extract, cinnamon, nutmeg, and salt until fully combined.
  3. Soak the bread: Slowly pour the custard mixture evenly over the bread cubes. Gently press the bread down to help it absorb the liquid. Let the mixture stand for at least 30 minutes, or up to 2 hours in the refrigerator, allowing the bread to fully soak.
  4. Bake the pudding: Bake for 45 to 55 minutes, or until the pudding is set in the center and lightly golden brown on top. A knife inserted near the center should come out mostly clean.
  5. Make the bourbon sauce: While the pudding bakes, prepare the sauce. In a small saucepan, melt the 1/2 cup of butter over medium heat. Continue cooking, swirling occasionally, until the butter foams, then develops brown bits at the bottom and smells nutty (this is brown butter). Watch carefully to prevent burning.
  6. Finish the sauce: Remove the brown butter from the heat. Whisk in the brown sugar until smooth. Return the pan to low heat and stir in the heavy cream until the sauce is smooth. Remove from heat again, stir in the bourbon, vanilla extract, and a pinch of salt. Keep the sauce warm.
  7. Serve: Let the bread pudding cool slightly before serving. Cut into squares and drizzle generously with the warm brown butter bourbon sauce. Serve with vanilla ice cream or whipped cream.

Notes

  • For a New Orleans style variation, add 1/4 cup of chopped pecans to the bread mixture before soaking.
  • If you prefer a less boozy flavor, reduce the bourbon in the sauce to 2 tablespoons and add 2 tablespoons of water or milk.
  • This dessert is excellent made ahead; cover and refrigerate the assembled pudding (before baking) for up to 24 hours. Add 10-15 minutes to the baking time if baking directly from the refrigerator.

Nutrition

Find it online: https://www.unfoldrecipes.com/bread-pudding-with-bourbon-sauce/