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
Scale
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.
