Like a warm sticky bun drenched in butter and bourbon.

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Name: New Orleans Bread Pudding
Prep time: 20 min
Cook time: 2 h 25 min
Total time: 2 h 45 min
Yield: 10
Cuisine: American-South
Ingredients: 3 tablespoons unsalted butter softened; 1 1/4 pound French or Italian bread (1-1/2 to 2 loaves); 1 cup raisins; 3 large Eggs; 4 cups whole milk; 2 cups sugar; 2 tablespoons vanilla; 1 teaspoon ground cinnamon; 8 tablespoon Unsalted butter; 1 cup Sugar; 1/4 cup Bourbon or Whiskey; 2 tablespoon Water; 1/4 teaspoon Freshly ground Nutmeg; 1/8 teaspoon Salt; 1 large Egg

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INGREDIENTS

3 tablespoons unsalted butter ; softened
1 1/4 pound French or Italian bread ; (1-1/2 to 2 loaves)
1 cup raisins
3 large Eggs
4 cups whole milk
2 cups sugar
2 tablespoons vanilla
1 teaspoon ground cinnamon
8 tablespoon Unsalted butter
1 cup Sugar
1/4 cup Bourbon or Whiskey
2 tablespoon Water
1/4 teaspoon Freshly ground Nutmeg
1/8 teaspoon Salt
1 large Egg

INSTRUCTIONS

Spread the unsalted butter over a 13 x 9-inch baking pan, preferably glass.

Cut bread into 1 inch-thick slices. Arrange the slices almost upright in tightly spaced rows in the prepared pan. Tuck the raisins between the slices.

Whisk the eggs until frothy. Whisk in the milk, sugar, vanilla, and cinnamon. Pour the liquid over the bread and let stand for 1 hour, pressing down now and then with a spatula to wet the tops of the slices. Preheat the oven to 375F. Bake the pudding until the top is puffed and lightly browned, about 1 hour.

Cover with: Southern Whiskey Sauce. Let cool on a rack for 30 to 60 minutes, then cut into squares and serve. Leftover sauced pudding will keep for several days in the refrigerator and can be reheated in a 300F oven for 15 minutes.

SOUTHERN WHISKEY SAUCE: Melt butter over low heat in a small heavy saucepan. Stir in with a wooden spoon the sugar, bourbon, water, nutmeg, and salt. Cook stirring until sugar is dissolved and the mixture is blended. Remove from heat. Whisk the egg until light and frothy. Vigorously whisk the egg into the mixture. Set the sauce over medium heat, and stirring gently, bring to a simmer. Cook until thickened, about 1 minute. The sauce will not curdle. Serve at once.

Can set aside at room temp. for up to 8 hours or let cool, and refrigerate for up to 3 days. Reheat over low heat, stirring if necessary. Whisk in water if needed.

NOTES

Alert editor

New Orleans Bread Pudding

3 tablespoons unsalted butter softened
1 1/4 pound French or Italian bread (1-1/2 to 2 loaves)
1 cup raisins
3 large Eggs
4 cups whole milk
2 cups sugar
2 tablespoons vanilla
1 teaspoon ground cinnamon
8 tablespoon Unsalted butter
1 cup Sugar
1/4 cup Bourbon or Whiskey
2 tablespoon Water
1/4 teaspoon Freshly ground Nutmeg
1/8 teaspoon Salt
1 large Egg

Spread the unsalted butter over a 13 x 9-inch baking pan, preferably glass.
Cut bread into 1 inch-thick slices.  Arrange the slices almost upright in tightly spaced rows in the prepared pan. Tuck the raisins between the slices.
Whisk the eggs until frothy.  Whisk in the milk, sugar, vanilla, and cinnamon. Pour the liquid over the bread and let stand for 1 hour, pressing down now and then with a spatula to wet the tops of the slices. Preheat the oven to 375F.  Bake the pudding until the top is puffed and lightly browned, about 1 hour. 
Cover with: Southern Whiskey Sauce.  Let cool on a rack for 30 to 60 minutes, then cut into squares and serve. Leftover sauced pudding will keep for several days in the refrigerator and can be reheated in a 300F oven for 15 minutes.
SOUTHERN WHISKEY SAUCE: Melt butter over low heat in a small heavy saucepan.  Stir in with a wooden spoon the sugar, bourbon, water, nutmeg, and salt.  Cook stirring until sugar is dissolved and the mixture is blended.  Remove from heat. Whisk the egg until light and frothy.  Vigorously whisk the egg into the mixture.  Set the sauce over medium heat, and stirring gently, bring to a simmer.  Cook until thickened, about 1 minute.  The sauce will not curdle.  Serve at once.  
Can set aside at room temp. for up to 8 hours or let cool, and refrigerate for up to 3 days.  Reheat over low heat, stirring if necessary.  Whisk in water if needed.

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Soaking in the Whiskey sauce...
Telly512

Fishbook

tion1980

Nutrition

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Serving Size: 1 Serving (191g)
Recipe Makes: 10 Servings

Calories: 571
Calories from Fat: 159 (28%)

Amt Per Serving		% DV

	Total Fat 17.7g	24 %
	Saturated Fat 9.6g	48 %
	Monounsaturated Fat 4.9g
	Polyunsanturated Fat 1.4g
Cholesterol 182.9mg		56 %
Sodium 426.4mg		15 %
Potassium 270.3mg		7 %
Total Carbohydrate 89.6g		26 %
	Dietary Fiber 2.1g	8 %
	Sugars, other 87.5g
Protein 12.1g		17 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 571

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REVIEWS

Jpsmol

SherriCz1

This is a 5 star recipe if there ever was one. I used a loaf of Italian bread, cut the crust off and cut the slices in half. It made it easy to stand the slices up. After putting the raisins between each slice of bread, I then put pecans between all the slices. We split the pan with our neighbors and she rated it 10+ and her husband rated it 12.5! Thank you so much for the recipe. It is a keeper.

timgraham1

GOOD GOSH AMIGHTY!! This is the best bread pudding that I have ever put in my mouth, and I am going to say that the Whiskey Sauce is what does it for me. Could not believe how good this dessert turned out for us the first time that we made it. We used 1 1/4 pounds of bread, which consisted of hamburger buns, hot dog buns and French bread. The rest of the recipe we followed to the letter, and it turned out fantastic! Thank you for contributing this wonderful bread pudding!

GracenDave

TO DIE FOR! So amazing 😍

istafford

Loved this so much! The bourbon was an amazing finishing touch - accept no substitutes!

anamvidal

Delicious. Made with challah bread and dates instead of raisins. A big hit with everyone.

Meme1939

I made this for the first time over thanksgiving but used a Vanilla Sauce recipe I found, and it was so delicious. My husband is from South Western Louisiana Lake Charles area and he loved it. Since my one grandson is under age that is why it wasn't made with the alcohol. It's a Christmas dinner request this holiday so no pie baking for me! Yeah

heathergarcia9638

This recipe is amazing!!

CanCookydaFood

I'm in love. I've been craving some bread pudding and this satisfied my craving! Thanks.. oh BTW if you use French bread soak the tips really well and cook on the lower rack in the oven..if not the top will be a little burnt.

10y

natasha33

10y