Classic New Orleans Bread Pudding with a Bourbon Sauce

Total Time:
1 hr 10 min
Prep:
10 min
Cook:
1 hr

Yield:
about 10 servings

Ingredients
  • 1 teaspoon unsalted butter
  • 4 large eggs
  • 1 cup firmly packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon freshly grated nutmeg
  • 1 teaspoon pure vanilla extract
  • 1/4 cup bourbon
  • 2 cups half-and-half
  • 8 slices day-old French bread, cut into 1/2-inch cubes (about 4 cups)
  • 1 cup raisins
  • 1 recipe Spiced Cream, recipe follows
  • Sprigs fresh mint
  • Shaker confectioners' sugar
  • Spiced Cream:
  • 1 quart heavy cream
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
Directions

Preheat the oven to 350 degrees F.

Grease a 6-cup (9 1/4 by 5 1/4 by 2 3/4-inch) loaf pan with butter. Whisk the eggs, sugar, cinnamon, nutmeg, vanilla and bourbon together in a large mixing bowl until very smooth. Add the half-and-half and mix well. Add the bread and raisins, and let the mixture sit for 2 hours, stirring occasionally.

Pour mixture into the prepared pan. Bake until the pudding is set in the center, about 55 minutes. Let cool for 5 minutes. To serve, cut the pudding into 1-inch thick slices. Lay each slice in the center of each serving plate. Spoon some of the Bourbon Sauce over the pudding. Top with the spiced cream. Garnish with a sprig of fresh mint and confectioners' sugar.

Spiced Cream:

Beat the cream with an electric mixer on high speed in a large mixing bowl for about 2 minutes. Add the sugar, cinnamon, and nutmeg and beat again until the mixture thickens and forms stiff peaks, another 1 to 2 minutes.

Recipe adapted from Emeril's Creole Christmas Cookbook, by Emeril Lagasse, with Marcelle Bienvenu, published by William Morrow, 1997

Yield: 4 cups


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    Maybe I'm blind, but I don't see the Bourbon Sauce recipe on this page. I served it w/o the sauce and just used the whipped cream recipe attached. Everyone LOVED it, even the guy who doesn't like raisins!
     
    Would like to know what the Bourbon Sauce recipe is...
    Used the Bread pudding recipe, and combined the bourbon sauce with Barbra Garrett's, "Bread Pudding with Southern Bourbon Sauce". Only difference in sauce was it called for two yolks (not cooked but wisked together with hot butter/sugar. Bread pudding recipe came out delicious. I added half cup of rasins and half cup of cranberries. Plus a little more bourbon :
    After grousing that neither a local restaurant nor our neighborhood bakery grasped the concept that bread pudding is custard, not semi-moist bread, I went looking for a great recipe to make at home. This was the first interesting recipe I came across so I made it--WOW, thanks Emeril. It has turned into an all-times favorite dessert with all to whom we have served it. Since I prefer a sauce to a whipped cream topping I used Emerls recipe from his other New Orleans Bread Pudding recipe. The combo is fantastic. It's a struggle to keep from making it too often 'cause it ain't really health food. I;m looking forward to trying some variations of bourbon sauce and additions to the pudding like nuts or other fruits but there won't be any deviation from Emeril's basic recipe. 
     
    Try it, you'll love it
    This is amazing, I've made it several times and everyone loves it and always want more. The only change I have made to the recipe was to use Challah bread. You can't go wrong with either bread.
    I've made several different Bread Pudding dishes. This is one of the easiest and best I've tried. It's going into the favorites!
    Easy and to die for! Fabulous dessert!
    I have made this recipe several times, and it is delicious every time!!!
    OMG! I love this recipe and always get compliments! I only make it around the holiday season, but I always look forward to it (about 3 years now). I couldn't find the bourbon sauce but I have been using Barbara Garett's Southern Bourban Sauce..really yummy! You won't be disappointed!
    Let my bread soak in the custard the entire night. Transported all remiaing ingredients added together while at school. While cooking all teachers couldn't resist the delicious cooking smells emitting from the kitchen. Fabulous reviews from all!
    The bread pudding is really good. One of the best I've made or tasted. However, the bourbon sauce was way very overpowering. I used 3/4C bourbon (Woodford Reserve) like the recipe call for and it's way too strong. Start with the 1/4C for thickening and then increase to your liking. Udder dan dat, it wuz really good. =D
    I LOVE this recipe and I've made it several times but where is the receipe for the bourbon sauce? I've been serving it with the spiced cream only.
    First of all, "Confectioner's Sugar". I live in Alabama. Call it Powdered Sugar and I know exactly what to get. "Granulated sugar" call it REGULAR SUGAR.
     
    I follow the recipe exactly. Problem is, I don't know where to buy old French bread. Wal-mart only sells fresh, and it goes quick. I waited until the next day before I made it.
     
    Crud - I am out of Bourbon. Ok, so I don't follow the recipe exactly, I had Brandy on hand. I made it just like the recipe said. Leave it out for 2 hours stirring every 30 minutes or so until time to bake. Soon as it goes in the oven, I am starting on the Spiced Cream sauce.
     
    I take the bread pudding slice in my bowl, pour a little cream over the pudding, it doesn't taste like anything special. Then I remembered, Powdered Sugar. I sprinkle some over the pudding, and BAM this is the taste I remember from over 10 years ago. 4 of us ordered 1 bread pudding and it was gone in 60 seconds - the chef was so impressed by the speed of our devouring he gave us a second one for free.
     
    I wondered - why does the recipe call for me to make so much spiced cream? Then I remembered 1 key ingredient. I thought it was swimming in melted ice cream. Pour it over the bread pudding so it looks like a soup. Otherwise it's cake with a little frosting and sugar.
     

     
    This was a GREAT dessert.
    My boyfriend took me to New Orleans last weekend to celebrate our anniversary, and while we were there, we had the most amazing bread pudding at Red Fish Grille on Bourbon St. The consistency was smooth and creamy, like flan, with some raisins thrown in, and there was a slightly crisp sauce/glaze I think was mostly brown sugar on top. I came home determined to learn how to make bread pudding like theirs. This was the recipe I chose for my first attempt.
     

     
    While this bread pudding is very different from the bread pudding I had at Red Fish, it's definitely wonderful. It's kind of like really amazing cinnamon-raisin french toast.
     

     
    Anyway, I will continue on my quest to find a recipe similar to the one at Red Fish, but I will keep this one in mind for the next time I need a dish for Sunday brunch. If anyone has any suggestions on other recipes to try, let me know! Thanks!
     

     
    **Suzanne in Talladega, you're rightfully confused by the recipe. The Food Network People somehow left of the recipe for the Bourbon Sauce. You can find the complete recipe on Emeril's website: http://www.emerils.com/recipe/4491/Classic-New-Orleans-Bread-Pudding-with-a-Bourbon-Sauce. Hope this helps!**
    I did not like bread pudding until I tried this recipe. I love to cook and bake and knew most of my family would appreciate a bread pudding. I enjoy the bourbon and my grandmother is from New Orleans so I thought great we'll all be happy! Man was I in for a treat! This pudding was warm and gooey and rich with just a hint of bourbon- everyone raved about it! It is now one of my favorites! Its just one of those warming, back at home all cozy feeling recipes!! YUM!
    This was the first bread pudding I have ever made and was a little confused by the recipe. I went ahead with it and came out with a very tasty pudding - but I am confused where it mentions the bourbon sauce. I can not see where a separate bourbon sauce (other than what is mixed up and put in with the bread) is created in this recipe - but it says when you serve the slices of the bread pudding to spoon the bourbon sauce on it and then add the spiced cream - on top. When I cooked the pudding the bread absorbed all of the bourbon mixture - so there was none of that to spoon over the pudding - and also in another review one person said she simmered the sauce longer than the recipe called for. I did not see on this recipe where you are told to simmer the bourbon sauce. I just want to make sure I am doing this right before I try to make it again.
     
    ????? What did I miss?
    This is a great recipe. For the ONE who didnt like it should learn first of all how to read a recipe. 1/4 does NOT mean 1 cup. I am an experienced chef and think it is great!
    This is one of my favorite go to dessert recipes. It's a good one to make and put in the fridge and then pop in the oven just as you are sitting down to dinner. It cooks and has enough time to set in the time it takes to eat a meal and then dessert is fresh and ready when you are.
    I have to say that I'm surprised there aren't more reviews of this recipe! I've made bread pudding several times, and am accustomed to more complicated recipes that involve hot water baths, covering/uncovering the dish, etc. I've never seen a recipe that called for straightforward baking in a loaf pan, so I decided to give this a try...and I'm glad I did. The texture of the pudding was flawless. It had a sweet, crispy crust atop a smooth, creamy interior. And serving the pudding couldn't have been easier. I'm used to serving sloppy spoonfuls of pudding onto plates, but this pudding created a cohesive loaf that was easy to slice and serve. The presentation was great...as was the taste. I was worried that the bourbon flavor would get lost, but it complemented the rest of the spices perfectly. It reminded me of several other desserts I've had in New Orleans. The bourbon sauce, though incredibly easy to make, was just as delicious. I did simmer the sauce longer than directed to thicken its consistency a bit. This is sure to become an entertaining staple. Thanks for the recipe!
    I'm not a bread pudding lover, but this one really set the rest to shame. It is a wonderful treat on a cold winter's night!
    ok, i admit it. i've never made bread pudding before. as an amateur chef, i try to make and bake new things all the time. normally it works our great... i actually followed the recipe this time (a rarity) because i've only eaten bread pudding a number of times. this was awful! it was way too dense, not flavorful enough, and the bourbon sauce was ridiculously strong (a whole cup?!?) even after letting the alcohol simmer out for a few minutes. proceed with caution,
    This is so good it's even good cold
    Awesome recipe. I only soaked it for probably less than an hour and it was totally decadent. I'm definitely making more!
    This was an easy recipe even for the novice cook that I am. My wife doesn't like raisens, so I subed sliced peaches, and the pudding was wonderful
    This recipe is PERFECT for leftover bread from the night before (you know how you buy a nice free form loaf of bread for a meal but only eat half of it?) This is a great recipe for using up leftover bread instead of just throwing it away. This was very easy to make. I was running short on time so soaked bread 20 minutes less than the recipe calls for. It came out great. Wrap slices in wax paper for a portable, homemade treat! Thanks, Emeril!!!
    Easy to make and wonderful to eat! Great for dessert or even breakfast.
    I've always been a big fan of bread pudding, and this one is the best (and richest) I've ever tasted. I leave out the raisins as I don't like them in bread pudding.
    In 15 years together, this is the first food item I have prepared that my husband declared "This is good!" He would have given it 5 stars but he says to cut the raisins back by half. This is a great dish even without the sauce, the bourbon adds a distinctive and complementary flavor.
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