New Orleans Style Bread Pudding with Whiskey Sauce

Total Time:
1 hr 55 min
10 min
45 min
1 hr

10 to 12 servings

  • 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

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

Not what you're looking for? Try:

Classic New Orleans Bread Pudding with a Bourbon Sauce

Recipe courtesy of Emeril Lagasse