New Orleans Style Bread Pudding with Whiskey Sauce

Total Time:
1 hr 55 min
Prep:
10 min
Inactive:
45 min
Cook:
1 hr

Yield:
10 to 12 servings
Level:
Easy

Ingredients
  • 12 to 14 cups 1-inch cubes day-old white bread, such as French or Italian
  • 1 tablespoon 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
  • 1 recipe Whiskey Sauce, recipe follows
Directions

Preheat the oven to 350 degrees F.

Place the bread in a large bowl. Grease a 9 by 13-inch casserole dish with the remaining tablespoon of butter and set aside.

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.

Transfer the bread mixture to the casserole dish and bake until the center of the bread pudding is set, 50 to 60 minutes.

Garnish the bread pudding with confectioners' sugar and serve warm with warm Whiskey Sauce.

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 salt

2 tablespoons unsalted butter

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 the remaining 1/2 cup of bourbon. Serve warm.


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4.9 65
We host an oyster roast each year - and this is the perfect warm dessert after all the shucking. I back off the whiskey just a bit and serve it 'on the side' - after the beer and oyster shooters - the whiskey is optional. This crowd demands it every year! item not reviewed by moderator and published
This was the best bread pudding I've ever had. Super easy to make. Just watch out for the whiskey sauce. By pouring in a 1/2 cup of whiskey after you remove it from the heat doesn't allow the whiskey to cook out so the sauce is strong, but really good. I wouldn't change a thing! item not reviewed by moderator and published
I love this recipe. I make it Thanksgiving and sometimes Christmas. I do add currants and sometimes sneak some Dutch Egg Nog in the pudding, and the crowd goes nuts! item not reviewed by moderator and published
This is one of the best bread puddings we have ever tasted. I didn't follow the recipe exactly, but the results were great. I used half light cream and half heavy cream and soaked the raisins in home made peach brandy before adding to the mix. I also used leftover blueberry bagels with the bread. For the sauce I used half heavy cream and half Half and Half with a couple of tablespoons of peach brandy added to the cornstarch. I only made half of the sauce recipe. Half of the sauce recipe was definitely more than enough. This was a huge hit with my hubby. item not reviewed by moderator and published
All I can say is that this is the best bread pudding ever. I follow the recipe exactly as is and it comes out perfectly every time. I typically don't have whiskey, but what I do have is brandy and it works excellent. There were times when I didn't have either, but did have rum flavoring, and it works great too. The only thing I do is add some of that brandy to the milk mixture that I soak the bread in and some diced Marciano cherries, and let me tell you, this is a huge hit , for everyone that tastes it, especially with the whiskey/brandy sauce.......definitely worth ten stars. item not reviewed by moderator and published
What a big hit! People are still talking about it a week later! I made this for a New Year's Party which had a Mardi Gras theme. After checking many recipes, I chose this one because it made a larger quantity than other recipes and because it was 'New Orleans' style. I also liked that it used brown sugar, making the flavor a little caramel-y. Little changes I made - I soaked golden raisins in the bourbon until they plumped up, then put both the bourbon and the raisins in the bread mixture. I think it could have used more raisins, though. For the sauce, I cut back on the bourbon a little because I had some in the bread mixture, and added a small pinch of cinnamon and a smaller pinch of nutmeg. I used Jim Beam bourbon because its not too sweet and not too smoky - kind of middle of the road. My girlfriend told me it is as good as her Aunt Lily's, God rest her soul. I think that must be as good as it gets! item not reviewed by moderator and published
Really good recipe! We add an apple, two bananas and a cup of chopped pecans to the base before we bake it. My favorite part though is the flaming shot of bourbon to top the individual servings!! item not reviewed by moderator and published
It's sooo good. I soak overnight for a real saturated pudding and cook the next day. You may need to cook a little longer depending on your oven. The Whisky sauce is big flavor with all the Bourbon, but really makes the pudding. I store it in a glass covered jar and just reheat the pudding if you need to, and add the sauce. Beware, now everyone keeps asking me to make it all the time. item not reviewed by moderator and published
Wonderful! This is a hit every time we make it. Followed the recipe exactly & the result is delicious! item not reviewed by moderator and published
Delicious! I cut the recipe in half and had plenty to go around. item not reviewed by moderator and published
AMAZING! I did put a little less whiskey in the sauce 1/2 cup but still very strong. This recipe is delicious! item not reviewed by moderator and published
A relative staying with us over the Thanksgiving holiday used this recipe. He followed it exactly except for the whiskey. Since we had none, he used Appleton's dark rum. To be honest I have had whiskey sauce before, but this was even better with rum. item not reviewed by moderator and published
This recipe is fantastic. I followed it as written and it turned out perfect. I used 1 day old italian bread from the Wal Mart bakery that was on sale. I had lots of recipe requests and raving reviews. Thanks for this great recipe! item not reviewed by moderator and published
Delicious!! I made this bread pudding for dessert for a Sunday family dinner, and my family absolutely loved it! I did, however, tweak the recipe a bit. We like raisins, so I increased them to one full cup. The sauce can be quite strong due to the amount of bourbon, so I increased the sugar to 3/4 cup, and added 1 and 1/2 tsp. of vanilla, and that did the trick. The sauce was excellent! I found that two, day old french baguettes worked perfectly for this recipe. I would not hesitate to make this for company! item not reviewed by moderator and published
Made the New Orleans Style bread pudding this morning. I used some day old no-knead artisan bread that I made. It was sooo good that I had to take it to my husbands work or I would have eaten it all before he even got home. He said that it was a hit with his co-wokers. The whiskey sauce was exceptional. item not reviewed by moderator and published
Absolutely delicious! My family loved it. The whiskey sauce is very strong---more like a shot of whiskey with bread pudding than a sauce!--so next time I'll reduce the amount of whiskey to one fourth cup. No better use for old bread! item not reviewed by moderator and published
I made this for my sister in law's crawfish boil yesterday and it was a huge hit! Easy to make and delicious. I hardly had any leftovers. One note I'll make about the bread - I bought 2 loaves of french bread and I'm glad I did. 12-14 cups is a lot and I ended up using about a loaf and a half. item not reviewed by moderator and published
Awesome Recipe!!! Loved it!!! item not reviewed by moderator and published
This was great! I didn't have time to make the sauce, but the pudding itself was fantastic. I will definitely base variations off of this recipe from now on. (Peaches would be a nice addition. item not reviewed by moderator and published
Made this recipe for thanksgiving, and was a huge hit! I didn't use whiskey in the whiskey sauce, but rather just 1-2 tblsp of cognac (and it still had a good alcohol flavor to it...I think that much whiskey would be too much of an alcohol taste. first, made it with raisins, and the second time, tried adding in ghirardelli chocolate chips. makes a huge pan, and I had no leftovers at all. item not reviewed by moderator and published
I just took this out of the oven this morning for dessert later this afternoon and I grabbed a little taste. I'm salivating just writing about it now. I can't wait to taste it with the sauce. I think I'll go sneak another taste right now. item not reviewed by moderator and published
I think there are two types of bread pudding lovers. Those who like it more as a bread, and those who like it more as a pudding. If you like it more as a pudding, this recipe is AMAZING! I usually don't like bread pudding, but I tried this one and it is the ONLY bread pudding that I have liked. I think it's in the whiskey sauce. Give me anything made with Makers Mark and I love it! I've read that other people recommend reducing the amount of whiskey, but I thought it was perfect. I made this dish for a party on my first try and it came out absolutely wonderfully (even novices in the kitchen like me can make this. I had people complimenting me on the pudding and wanting the recipe. I definitely recommend using french or italian bread or baguettes!! item not reviewed by moderator and published
Made this recipe for Thanksgiving and it was a huge hit for dessert. I just emailed it to my Mother because she wants to make it too. I used a beautiful Italian loaf I purchased from Whole Foods a couple days before. It was about 13 cups. Followed the recipe exactly. The sauce was delicious but I would put a little less bourbon the next time. Maybe shy of the 3/4 cup. It is rich and delicious. The leftovers, including the sauce, keep well in the fridge. Yummy, Yummy. Only for special occasions. item not reviewed by moderator and published
I made this recipe for thanksgiving dinner and no one liked it enough to finish their plates. I did the recipe exactly as it is written but to me it called for way to much milk and cream combined. It was a little more runny than I like. I also recommened that you make sure the bourbon that you use is one that you really like because it calls for way more than enough. I would not make this bread pudding again.....Sry. item not reviewed by moderator and published
Amazing! My company loved it, and so did I. item not reviewed by moderator and published
This is one WICKED recipe. My family and friends loved it. Thanks item not reviewed by moderator and published
My Father was a world class chef, as a child he would make a bread pudding that was unfogetable(,with the flames from the boubun, I lost My father at a very young age and he did not do written recipes. This is as GOOD AS IT GETS. THIS THE NEXT BEST TO MY DEAR DADS. I WILL NEVER HAVE TO SEARCH FOR ANOTHER RECIPE EVER AGAIN. item not reviewed by moderator and published
I made this recipe for 175 people. It was a huge hit! Even people who said they did not like bread pudding loved this one. item not reviewed by moderator and published
I picked this recipe for the bourbon sauce. Makers Mark was a perfect complement for this pudding. My wife is not a big bourbon fan and ate the pudding solo. She loved it! I found the dish amazing with the sauce. I will certainly be making this one again. Tons of left overs. Looking forward to having it again. item not reviewed by moderator and published
Simply put, it's the richest, most wonderful bread pudding EVER! Thank you, Emeril. You make me look good, but I tell people it's your recipe. :) item not reviewed by moderator and published
Excellent and easy-to-make recipe. I made a half batch following the recipe pretty much exactly except for two things: one, I had a loaf of SemiFreddi's Cinnamon Twist to use up, so I cubed that (and "aged" it a little in the oven at 200 for 10 minutes), and two, I substituted chocolate chips for the raisins as I wasn't in the mood for raisins that day. :) It turned out light and fluffy, and besides the general raves about how delicious it was, my guests commented on how not dense it was compared with other bread puddings. I did not make the whiskey sauce as I had a recovering alcoholic at the table and instead offered three different sauces: chocolate ganache, caramel and a leftover mixed berry coulis from a cheesecake I made last weekend. Served it with caramel ice cream and fresh whipped cream. I will definitely add this to the keeper pile. Thanks Emeril. item not reviewed by moderator and published
It was really easy to make. I loved the bread pudding and so did my family. This will definitely be a Christmas favorite!!! I definitely reduced the amount of bourbon to about 10 percent. item not reviewed by moderator and published
I made this last night and it was absolutely loved by all. I thought it was very simple to make. I already had bread cubed in the freezer from an old baguette so all I had to do is make the egg mixture, pour it over the cubes, and then bake it. The sauce was just wonderful and this plated up to look like a masterpiece of a dessert! item not reviewed by moderator and published
This is a wonderful recipe for bread pudding -- a bit of work, but easy to do, and the results are wonderful! 4 of us ate nearly the entire pan! It's rich, so save room for this dessert! I made the recipe exactly as written... the whiskey sauce was a bit too strong for my taste, tho... next time, at the end I will add only 1/4 cup (instead of 1/2 cup) of the whiskey and adjust by tablespoons until it's just right. Other than that, it's perfect! item not reviewed by moderator and published
I remember having bread pudding like this back in New Orleans! It was delicious, followed the recipe exactly and it came out great. item not reviewed by moderator and published
Great recipe! I left out the raisins for preference. It tasted awesome! I'm in love with the wiskey sauce. This recipe definitely took me back to when my grandmother made bread pudding. I'm now using this recipe to continue the tradition! item not reviewed by moderator and published
My husband and I made this together a couple of times. The Bread Pudding itself is really good but we didn't care for the bourbon sauce... the bourbon was a little too strong for our taste in the amount used. The next time we made it we did a very simple rum sauce. We both love Bread Pudding and try it every place that has it when we go out to eat. item not reviewed by moderator and published
This was the best bread pudding I've ever had. I reduced the recipe by half but added double the cinnamon and nutmeg. I used leftover hotdog buns and they worked great. I omitted the confectioners sugar but added half of cup of granulated sugar to the pudding mixture. I let the bread pudding set in the refrigerator overnight and baked it the next morning for breakfast. Everyone loved it. item not reviewed by moderator and published
Made this quite a few times with mashed bananas, raisins, Cinnamon sugar and nuts ontop. I like it with a bit of rum instead of bourbon and a pinch of nutmeg in the sauce. Tastes like christmas!!!!!! item not reviewed by moderator and published
Growing up we had this when there was old bread to be used up. This is not the same. We have been to Ireland and tasted what is suppose to be one of their best desserts. THey need this one. It has become one of our favorites. item not reviewed by moderator and published
Forget about calories when you make this treat. Because mine seemed a bit dry after baking (I toasted the cubed bread until it was quite dry), I poured some pineapple juice over it (I used pineapple in the pudding). The bourbon sauce is great, but fearing some people wouldn't want bourbon, I made a pineapple sauce, substitution pineapple juice for the bourbon. Even those who loved the bourbon sauce liked the pineapple sauce better. This sauce could be used for many desserts. item not reviewed by moderator and published
Made this for a" Christmas Tree "party.Very homey dessert for a cold wintry day;everyone loved it.This will surely be a family favorite. item not reviewed by moderator and published
I made this a few weeks ago for a small dinner party dessert. It was fantastic, and everyone loved that it was somehing different from the holiday cookies and pie. I served it with homemade cinnamon ice cream along with sauce. Thanks Emeril. item not reviewed by moderator and published
This recipe is designated "EASY" and is, but it taste like one of the finest desserts in a great, upscale restaurant! I made it the first time Christmas 2007 and served it in some beautiful stemmed dessert bowls. My daughter, 27 at the time, took one bite and snapped her head around to me, eyes wide open and said, "Mom, this HAS to become a tradition!!" -- and happily it has. I hadn't written a review before for this fabulous dish but I'm using it for Thanksgiving and Friday's brunch so I thought it was time to put 5 stars out there as you MUST try this! There were those at my home who had never had bread pudding before and they all enjoyed it very much. I general I don't use raisins (exceptions: carrot cake, some muffins, some quick breads) and I did leave them out of this recipe. I felt it had plenty of layers of flavor and a pureness that the raisins would have destroyed. If I did add them I would probably have added golden raisins. I used Rum in the sauce as I knew that would be accepted more readily. I'm considering using Bailey's...........yum! I hope your family and friends enjoy this outstanding dish. *** While you're hear I'd be remiss if I didn't mention Emeril's VERY EASY Key Lime Pie. Just 3 ingredients and you almost feel guilty accepting all the compliments! Definitely worth looking up. I wish you love, good food and all the happiness good friends and family bring to the table. Pamela Kaye item not reviewed by moderator and published
I was invited to a dinner party with a New Orleans theme and asked to bring dessert. I found this recipe and I am happy to tell you that it was FABULOUS. Everyone loved it and wanted the recipe. I will make it again for the holidays. item not reviewed by moderator and published
This was great. It was easy to make. It cooked just right. For first time making bread pudding I loved it. Try it. The bourbon sauce was just right, although I reduced it by one quarter cup. item not reviewed by moderator and published
I love bread pudding but I usually enjoy when we eat out. We had a Super Bowl party and this was my contribution. Everyone loved it - the Bourbon is intense but good. For those who don't like the taste of whiskey I'm sure you could reduce the amount. I would suggest making the pudding and letting it sit for one day. It was better the second day. item not reviewed by moderator and published
This recipe was so delicious!!! I made this for my southern family for Sunday dinner and they loved it. I know the recipe states that it serves 10-12, but my family gobbled it up and I was told next time to make double batches! The only thing I changed was the sauce, instead of the whiskey sauce, I made an Amaretto Sauce. Thanks Emeril!!!!! item not reviewed by moderator and published
I am a pretty good baker with my family but my friends are not necessarily aware of it because of so many other bakers in the group. I brought this to last years party and no one said a word, until the Vonne ( the baker of the group) said this is better than mine. The rest of the group started saying how good it was and my invitation this year was accompanied by a request to bring my Bread Pudding. Thanks Emeril. item not reviewed by moderator and published
I have to try several different reciepes whenever I make a particular dish for a family event. This year, my beloved father in law wanted bread pudding. I decided to try this one, since my husband went to Tulane for college and loves New Orleans style food. THe bread pudding was pretty good, and the sauce was creamy. But it packs an alcoholic wallop, and I mean wallop! It is rather strong, less sweet. I twas just unexpected, so I gave this receipe 4 out of 5 stars. Also, the bread pudding itself was okay- there was nothing wwrong with it, but it didn't make me say "wow!" by any means. The bread should have soaked a little longer, because there was a liquid-y residue at the bottom of the pan that was kind of disconcerting. I will try Giada's Panettone bread pudding recipe next. item not reviewed by moderator and published
my first time to make and it was so good esp. the next day! only hardest part was cutting bread into cubes. So good and I fed my craving. Emeril rocks! thanks def. making again. item not reviewed by moderator and published
This was an easy recipe to follow and to make it even better, it was yummy. item not reviewed by moderator and published
This was absolutely delicious and fairly simple to prepare. item not reviewed by moderator and published
this is a great recipe, and even better if you make it with breakfast bread.. yum yum item not reviewed by moderator and published
This recipe is easy to make and is an excellent dessert. It was the big finish to my New Orleans-themed supper club. I cubed the bread the night before and let it dry out on the counter. I liked having some of the bread's texture left in the dish. item not reviewed by moderator and published
We made this last night for friends and it was a big hit. Very easy to prepare and worth every second. I used rum rather than bourbon and the sauce is extremely strong. I also marinated the raisins in rum overnight. Made the sauce the day before and it tasted even better the second day. item not reviewed by moderator and published
Our friend Michelle made this for dessert this evening and I could have jumped in the serving dish! Wow...incredible. So much so I ran home, joined foodnetwork.com so I could easily have the recipe for myself. Like others, Michelle substituted rum and it came out delicious. Don't miss out. Try it! item not reviewed by moderator and published
I have never been compelled to review a recipe until now. First, this was VERY easy to make. I served it to 10 people (including myself) and we all agreed that it is the best bread pudding we've ever had, and I've had bread pudding at some pretty great restaurants! A couple of things I did that I think helped push this over the top: 1. I used a combination of breads, with half of it coming from a very good French "Baguette Paysanne" I got from Whole Foods (about two-thirds of the loaf), and the other half from a brioche I bought at a local bakery. 2. I used about a cup of raisins (instead of the half cup the recipe calls for) and I soaked them for about 45 minutes in the bourbon that I would later use for the sauce. Also, I made it in advance and it reheated really well...the sauce even stayed smooth...no lumps! Enjoy! item not reviewed by moderator and published
Our whole household loved this...It is so decadent! We actually have made it using raisin bread, and another time with Malibu Rum instead...Wow!!! Thanks Emeril! Kimberly Edwards Niagara Falls, Ontario http://www.FinancialBreakthrough101.com item not reviewed by moderator and published
As usual for Emiril, this bread pudding is awesome. I used some left over homemade sour dough bread and it worked well. Also, the sauce is even better after a few days in the refrigerator. item not reviewed by moderator and published
I made this bread pudding for Thanksgiving 2005. It was an amazing hit. I substitued rum for whiskey in the sauce and it was incredible. item not reviewed by moderator and published
I made this for a Sunday brunch. Everyone absolutely loved it. I used more whiskey than called for in the recipe. item not reviewed by moderator and published
THis is the best Bread pudding recipe ever. item not reviewed by moderator and published
I was looking for a great bread pudding recipe to share with some friends who are coming over in a few days. I tried this one and.. oh my!! It is absolutely amazing... and the sauce.. awesome! I used Rum instead of whiskey and it was out of this world!! item not reviewed by moderator and published
The bread pudding was a teriffic hit with the family. I used a rum sauce which was much better than the whisky sauce. item not reviewed by moderator and published

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