Absolutely! Here’s a full, warm, and rich version of a Classic New Orleans Bread Pudding with Bourbon Sauce recipe—complete with introduction, history, ingredients, detailed instructions, serving suggestions, and a touch of Southern love for food and tradition.
Classic New Orleans Bread Pudding with Bourbon Sauce
A soul-warming dessert rooted in Southern tradition and loved by generations.
🥖 Introduction
Few desserts capture the heart and soul of New Orleans quite like bread pudding. Originally born from the humble need to use up stale bread, this dish has grown into a decadent and comforting favorite across Louisiana and beyond. Rich with custard, speckled with raisins, spiced with cinnamon and allspice, and finished with a boozy, buttery bourbon sauce—this is not just a dessert. It’s a celebration.
Perfect for holidays, Sunday suppers, or simply when your heart craves warmth, this classic dessert brings people together and makes the room fall silent with its first spoonful.
đź“ś A Brief History
Bread pudding dates back centuries to medieval Europe, where frugal cooks sought creative ways to use old bread rather than let it go to waste. But when this concept arrived in the American South—especially in New Orleans—it evolved with the Creole flair: eggs, milk, sugar, spices, and plenty of soul. The addition of bourbon sauce came later, giving it that rich, Southern touch that warms the body and spirit.
In New Orleans, bread pudding isn’t just a dessert. It’s on nearly every restaurant menu, offered at family tables, and passed down through generations. Every family has their own version—some with pecans, others with chocolate, but always made with love.
🍞 Ingredients
For the Bread Pudding:
- 1 large loaf French bread (14 to 16 ounces), preferably day-old or stale
- 4 cups whole milk
- 3 large eggs, lightly beaten
- 2 cups granulated sugar
- 2 tablespoons pure vanilla extract
- 1/4 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon (adjust to taste)
- 1 cup raisins (soaked in warm water or bourbon for extra flavor)
- 3 tablespoons unsalted butter, melted (plus more for greasing the pan)
For the Bourbon Sauce:
- 1/2 cup (1 stick) unsalted butter
- 1 cup granulated sugar
- 1 large egg, lightly beaten
- 2 tablespoons bourbon (or more to taste)
🧑‍🍳 Method
1. Prepare the Bread
- Tear the bread into rough 1-inch chunks and place into a large mixing bowl.
- Pour the milk over the bread and let it soak for about 15 minutes.
- Using clean hands, mash and mix the bread until it’s thoroughly soaked and slightly mushy.
2. Make the Custard
- In a separate bowl, whisk together eggs, sugar, vanilla, allspice, and cinnamon.
- Stir in the raisins (drain them if soaked).
- Pour this custard mixture into the bread bowl and mix thoroughly.
- Let the mixture rest for 1–2 hours, stirring occasionally. This allows the flavors to blend deeply.
3. Bake the Bread Pudding
- Preheat oven to 350°F (175°C).
- Grease a 13×9-inch baking dish with butter.
- Pour the bread mixture into the dish and drizzle the melted butter on top.
- Bake uncovered for 45–50 minutes, or until golden and set (a toothpick inserted in the center should come out clean).
- Cool slightly on a wire rack.
4. Make the Bourbon Sauce
- In a saucepan over medium heat, melt the butter.
- Add sugar and stir until dissolved.
- Very slowly, whisk in the beaten egg while stirring constantly to avoid curdling.
- Cook for 1–2 minutes until slightly thickened.
- Remove from heat and stir in the bourbon.
- Serve warm (do not refrigerate the sauce before serving).
❤️ Serving and Love Notes
Serve warm bread pudding in generous scoops, with the rich bourbon sauce poured lovingly on top. Garnish with a sprinkle of powdered sugar or a dollop of whipped cream if desired.
Lovers of this dish will tell you:
- The real magic happens overnight—leftovers taste even better the next day.
- Some New Orleanians soak their raisins in bourbon overnight for a deeper kick.
- Don’t skip the resting time before baking—it builds flavor.
This dessert has been at the center of countless romantic dinners, family feasts, and friendly gatherings. It brings out stories from grandparents and wide smiles from the youngest guests at the table.
🥄 Conclusion
Bread pudding is more than a dessert—it’s a memory in the making. A tribute to Southern resourcefulness and indulgence, it’s the kind of dish that tastes like home, even if you’re thousands of miles away from New Orleans.
So whether you’re feeding a crowd or just feeding your soul, this Classic New Orleans Bread Pudding with Bourbon Sauce is a dish to be savored—and remembered.
Laissez les bon temps rouler! (Let the good times roll!)
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