New Orleans-Style Bread Pudding with Bourbon Sauce
Stale challah baked into a barely-set custard, then soaked in a butter-and-bourbon sauce right before it hits the table.
- Serves
- 8
- Prep
- 20 min
- Cook
- 50 min
- Written
Method
-
Preheat the oven to 350°F and butter a 9x13-inch baking dish.
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Spread the torn bread in the dish and scatter the raisins over top.
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Whisk the milk, 1 cup cream, eggs, granulated sugar, vanilla, cinnamon, nutmeg, and ¼ tsp salt together until smooth.
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Pour the custard evenly over the bread and press down gently so every piece is soaked.
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Let it sit 15 minutes so the bread fully absorbs the custard before it goes in the oven.
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Bake until puffed and set at the edges but still faintly jiggly in the center, 45-50 minutes.
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While the pudding bakes, melt the butter and brown sugar in a small saucepan over medium heat, whisking until the sugar dissolves, about 2 minutes.
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Off the heat, whisk in ¼ cup cream, the bourbon, and a pinch of salt until the sauce is smooth.
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Let the pudding cool 10 minutes, then pour the warm bourbon sauce over the top before serving.
Notes
Fresh bread turns to paste here — the whole point of using something a day or two stale is that it holds its shape while it drinks up the custard instead of dissolving into it. If all you’ve got is a fresh loaf, cube it and leave it out on the counter for a few hours first.
Raisins are traditional but not load-bearing; toasted pecans or a handful of chopped dried cherries work just as well, or leave the pudding plain and let the sauce carry it. For a version without the bourbon, swap in the same amount of cream and a splash more vanilla — still worth making, just a different dessert.