If you’re craving a dessert that embodies the heart and soul of Southern charm, then you have to try this New Orleans Style Bread Pudding with Bourbon Whiskey Sauce Recipe. It’s a luscious, warm, and wonderfully comforting treat that combines pieces of tender, cinnamon-spiced bread with plump raisins, shredded coconut, and crunchy pecans, all soaked in a rich custard and baked to golden perfection. Then, it’s finished off with a decadently smooth bourbon whiskey sauce that adds a caramel-kissed warmth you’ll find absolutely irresistible. This classic New Orleans dessert is truly an experience, one that I love sharing with friends and family whenever I want to evoke festive vibes and sweet memories.
Ingredients You’ll Need
The beauty of this New Orleans Style Bread Pudding with Bourbon Whiskey Sauce Recipe lies in its simplicity and the quality of each ingredient. Every component plays a special role – from creating the perfect creamy texture to bringing a deep, layered flavor and that just-right balance of sweetness with a touch of spice.
- Stale French bread (10 ounces): Using stale bread ensures it soaks up all the custard mixture without turning soggy, giving the pudding a wonderful texture.
- Granulated sugar (2 cups): Adds the essential sweetness that ties all the flavors together.
- Unsalted butter (1/2 cup melted + 1/2 cup for sauce): Provides richness and a luscious mouthfeel to both pudding and sauce.
- Eggs (3 for pudding, 2 yolks for sauce): The eggs bind the ingredients and create that creamy custard base.
- Vanilla extract (2 tablespoons): Introduces a fragrant warmth that enhances every bite.
- Raisins (1 cup): Give bursts of sweetness and chewy texture throughout the pudding.
- Shredded coconut (1 cup): Adds a subtle tropical note and moist texture contrast.
- Chopped pecans (1 cup): Bring crunch and a toasty nutty flavor that’s utterly satisfying.
- Cinnamon (1 teaspoon) & Nutmeg (1 teaspoon): These spices add that unmistakable cozy and aromatic New Orleans vibe.
- Milk (4 cups): The base of the custard, soothing and enveloping the bread crumbs perfectly.
- Powdered sugar (1 1/2 cups for sauce): Sweetens and smooths the bourbon whiskey sauce beautifully.
- Bourbon (1/2 cup): The star of the sauce, delivering its warm, smoky spirit character to finish the dish with a signature kick.
How to Make New Orleans Style Bread Pudding with Bourbon Whiskey Sauce Recipe
Step 1: Preheat and Prepare Your Baking Dish
The very first thing you want to do is preheat your oven to 350°F (175°C). While it’s warming up, butter a 9×13-inch baking dish generously. This not only prevents sticking but also adds a subtle buttery crust to the edges of the bread pudding that I always look forward to.
Step 2: Combine All the Pudding Ingredients
In a large bowl, bring all your ingredients for the bread pudding together. That means crumbled stale bread, sugar, melted butter, eggs, vanilla extract, raisins, shredded coconut, chopped pecans, cinnamon, nutmeg, and milk. Mix thoroughly until the mixture is evenly moist but not overly soupy – you want each piece of bread fully infused with the custard flavors but still holding its shape.
Step 3: Bake the Bread Pudding
Pour the luscious mixture into your buttered baking dish and spread it out evenly. Pop it into your preheated oven and bake for 1 hour and 15 minutes. You’ll know it’s done when the top turns a beautiful golden brown and the pudding feels set but still soft inside. That gorgeous crust on top is what will make your dessert irresistible.
Step 4: Prepare the Bourbon Whiskey Sauce
While the bread pudding is baking, it’s the perfect time to whisk together Joe’s famous bourbon whiskey sauce. In a medium saucepan over medium heat, use a hand mixer to cream the butter and powdered sugar until the butter is fully absorbed. Remove from heat and whisk in the egg yolks, adding richness and silkiness. Gradually stir in the bourbon slowly, mixing constantly. As the sauce cools, it’ll thicken into a glossy, decadent topping that complements the bread pudding perfectly.
Step 5: Serve Warm and Enjoy
Once the bread pudding comes out of the oven, give it a few minutes to cool just slightly. Then, ladle generous spoonfuls of that warm bourbon whiskey sauce over the top and watch it melt into every nook and cranny. Serve it while it’s warm for the ultimate comforting experience that is the essence of this New Orleans Style Bread Pudding with Bourbon Whiskey Sauce Recipe.
How to Serve New Orleans Style Bread Pudding with Bourbon Whiskey Sauce Recipe
Garnishes
To make your presentation even more enticing, sprinkle a light dusting of powdered sugar or a pinch of extra cinnamon on top after drizzling the bourbon sauce. For a final flourish, a few pecan halves or a small scoop of vanilla ice cream nestled on the side really bring the whole dish to life.
Side Dishes
Although this bread pudding is a dessert star on its own, it pairs wonderfully with a fresh fruit salad, especially citrusy or berry-based options that cut through the richness. A steaming cup of strong coffee or freshly brewed chicory coffee is also a fantastic companion, enhancing the Southern comfort-food vibe.
Creative Ways to Present
For a show-stopping buffet or brunch, consider baking the pudding in individual ramekins for personalized servings. You could also turn slices into fancy bread pudding parfaits layered with whipped cream and toasted pecans for a fun twist. Whatever way you serve it, this New Orleans Style Bread Pudding with Bourbon Whiskey Sauce Recipe invites creativity and joy.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator. The bread pudding will keep nicely for up to three days, maintaining its flavor and texture well.
Freezing
This pudding freezes beautifully. Wrap individual slices tightly in plastic wrap, then foil, and pop them in the freezer. They’ll keep for up to two months, making for an easy, prepared dessert that warms up quickly when the craving strikes.
Reheating
To reheat, place the pudding on a baking sheet and cover loosely with foil to prevent drying out. Warm it in a 325°F oven for about 15-20 minutes or until heated through. Adding a little extra bourbon whiskey sauce after reheating will bring it back to that fresh-baked glory perfectly.
FAQs
Can I use fresh bread instead of stale bread in this recipe?
Yes, you can use fresh bread, but since it’s softer, you may want to reduce the milk to about 3 cups to prevent the pudding from becoming too soggy. Stale bread works best for absorbing the custard just right.
Is there a non-alcoholic alternative for the bourbon whiskey sauce?
Absolutely! You can skip the bourbon and replace it with vanilla extract or a splash of maple syrup to keep the sauce sweet and flavorful without the alcohol.
Can I make this bread pudding gluten-free?
Definitely. Use gluten-free bread and ensure all other ingredients like pecans and coconut are certified gluten-free. The texture will be just as delightful!
What’s the best way to reheat the bread pudding?
Reheat it gently in the oven at 325°F with a foil cover to keep moisture intact. Avoid microwaving if possible, as the texture might become rubbery or dry.
Can I add other mix-ins to the bread pudding?
For sure! Diced apples, dried cranberries, or chocolate chips are great additions. Just keep the overall moisture balance in mind so the pudding bakes up perfectly.
Final Thoughts
This New Orleans Style Bread Pudding with Bourbon Whiskey Sauce Recipe is one of those timeless treats that warms the soul and invites you to gather around the table with loved ones. It’s easy enough to make but impressive enough to be the star of any meal. I hope you’ll give it a try and make it your own little tradition, savoring every bite of that sweet, spicy, and boozy goodness.
Print
New Orleans Style Bread Pudding with Bourbon Whiskey Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern, American
Description
This traditional New Orleans Style Bread Pudding is a decadent dessert featuring a rich custardy base with crumbled French bread, raisins, coconut, and pecans, infused with warm spices like cinnamon and nutmeg. Baked to a golden perfection and topped with a luscious Joe’s Whiskey Sauce made with bourbon, egg yolks, and creamy butter, this dessert offers a perfect balance of textures and flavors that capture the spirit of Southern cuisine.
Ingredients
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 thoroughly to prevent sticking and ensure even cooking.
- Mix Bread Pudding Ingredients: In a large bowl, combine the crumbled bread, granulated sugar, melted butter, eggs, vanilla extract, raisins, shredded coconut, chopped pecans, cinnamon, nutmeg, and milk. Stir well until the mixture is very moist but avoid making it too soupy.
- Bake the Pudding: Pour the prepared mixture evenly into the buttered baking dish. Place it in the oven and bake for 1 hour and 15 minutes, or until the top turns golden brown and the pudding is set in the center.
- Prepare Whiskey Sauce: While the bread pudding bakes, make Joe’s Whiskey Sauce. In a medium saucepan over medium heat, use a hand-held mixer to cream the butter and powdered sugar until fully combined and smooth. Remove from heat and whisk in the egg yolks thoroughly.
- Incorporate Bourbon and Thicken Sauce: Gradually stir in the bourbon, mixing continuously. Allow the sauce to cool slightly as it thickens to a creamy consistency.
- Serve: Once the bread pudding is out of the oven and slightly cooled, serve warm with generous spoonfuls of the whiskey sauce drizzled on top for a rich, indulgent dessert experience.
Notes
- Using stale bread is key to absorbing the custard mixture without becoming too mushy, but if using fresh bread, reduce the milk to 3 cups.
- Make sure the pudding is thoroughly baked to avoid a runny center.
- Joe’s Whiskey Sauce can be made ahead and reheated gently before serving.
- For a nut-free version, omit pecans and ensure coconut fits your dietary needs.
- Let the bread pudding cool slightly before serving to allow it to set and enhance flavors.
