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New Orleans Style Bread Pudding With Whiskey Sauce | Magnolia Days

New Orleans-Style Bread Pudding With Whiskey Sauce

A recipe for New Orleans-style bread pudding served with a whiskey sauce. Day old bread is used to make a delightful and comforting dessert.
Course Dessert
Cuisine American Southern
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Author Renee

Ingredients

For the bread pudding:

  • 12 to 14 cups 1-inch cubes day-old white bread such as French or Italian
  • 7 tablespoons unsalted butter
  • 2 cups heavy cream
  • 4 cups whole milk
  • 6 large eggs
  • 1 3/4 cups plus 2 tablespoons light brown sugar
  • 4 1/2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup raisins
  • Confectioners' sugar for garnish

For the whiskey sauce:

  • 2 cups heavy cream
  • 1/2 cup whole milk
  • 1/2 cup granulated white sugar
  • 2 tablespoons cornstarch
  • 3/4 cup bourbon or other whiskey
  • Pinch of salt
  • 2 tablespoons unsalted butter

Instructions

For the bread pudding:

  1. Preheat the oven to 350 degrees F.
  2. Place the bread in a large bowl. In a small saucepan, melt 6 tablespoons of butter and pour over the bread cubes. Use a rubber spatula to toss the bread and evenly distribute the butter. Grease a 9 X 13-inch casserole dish with the remaining tablespoon of butter and set aside.
  3. Combine the heavy cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, salt, and raisins in a large bowl. Whisk to mix. Pour the cream mixture over the bread and stir to combine. Allow the mixture to sit at room temperature for 30 to 45 minutes.
  4. Transfer the bread mixture to the casserole dish and bake until the center of the bread pudding is set, 50 to 60 minutes.
  5. Garnish the bread pudding with confectioners' sugar and serve warm with warm Whiskey Sauce.

For the whiskey sauce:

  1. In a 1-quart saucepan set over medium heat, combine the cream, milk, and sugar. Place the cornstarch and 1/4 cup of the bourbon in a small mixing bowl and whisk to blend and make a slurry. Pour the slurry into the cream mixture and bring to a boil. Once the sauce begins to boil, reduce the heat to a gentle simmer and cook, stirring occasionally, for 5 minutes. Remove the sauce from the heat, add the salt, and stir in the butter and remaining 1/2 cup of bourbon. Serve warm.

Recipe Notes

Recipe courtesy Emeril Lagasse, Emeril's Potluck, William Morrow Publishers, New York, 2004