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New Orleans Style Bread Pudding with Whiskey Sauce Recipe

New Orleans Style Bread Pudding with Whiskey Sauce

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Average Rating:

Total Reviews: 57

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  • on February 14, 2011

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    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.

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  • on February 11, 2011

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    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. :

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  • on December 31, 2010

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    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.

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  • on December 29, 2010

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    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.

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  • on November 04, 2010

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    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!

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  • on September 21, 2010

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    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!

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  • on September 09, 2010

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    I remember having bread pudding like this back in New Orleans! It was delicious, followed the recipe exactly and it came out great.

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  • on September 07, 2010

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    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!

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  • on August 15, 2010

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    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.

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  • on June 08, 2010

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    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.

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