Classic New Orleans Bread Pudding with Bourbon Sauce

by

Classic New Orleans Bread Pudding with Bourbon Sauce

Introduction

Bread pudding is a timeless dessert that has roots in numerous cultures worldwide. However, in New Orleans, this dish holds a special place in the heart of Southern cuisine. Born from a necessity to use stale bread and transformed into a luxurious, spiced, custardy delight, New Orleans-style bread pudding is often served with a decadent bourbon sauce, elevating it to an indulgent experience. This rich, soulful dessert is a favorite at holiday gatherings, Sunday brunches, and festive celebrations, embodying the warmth and hospitality of the Crescent City.

Ingredients

Bread Pudding:

  • 1 large loaf French Bread (approximately 14 to 16 ounces)
  • 4 cups milk
  • 3 eggs, lightly beaten
  • 2 cups granulated sugar
  • 2 tablespoons pure vanilla extract
  • 1/4 teaspoon allspice
  • 1/4 to 1/2 teaspoon ground cinnamon
  • 1 cup raisins
  • 3 tablespoons butter, melted

Bourbon Sauce:

  • 1/2 cup butter
  • 1 cup granulated sugar
  • 1 egg, lightly beaten
  • 2 tablespoons bourbon (whiskey), or to taste

Instructions

Preparing the Bread Pudding:

  1. Preheat the Oven: Set your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  2. Prepare the Bread: Tear or cut the French bread into bite-sized cubes and place them in a large mixing bowl.
  3. Soak the Bread: Pour the milk over the bread and let it sit for 10-15 minutes, allowing it to absorb the liquid.
  4. Prepare the Custard: In a separate bowl, whisk together the eggs, sugar, vanilla extract, allspice, and cinnamon until well combined.
  5. Combine the Mixtures: Pour the egg mixture over the soaked bread and gently fold everything together. Add the raisins and stir to evenly distribute.
  6. Add Butter & Bake: Pour the melted butter into the mixture and stir gently. Transfer the mixture to the greased baking dish and bake for 45-50 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.

Making the Bourbon Sauce:

  1. Melt Butter: In a saucepan over medium heat, melt the butter.
  2. Dissolve Sugar: Stir in the sugar and cook, stirring constantly, until it is fully dissolved.
  3. Incorporate the Egg: Remove from heat and quickly whisk in the beaten egg to create a thick, creamy texture.
  4. Add Bourbon: Stir in the bourbon, adjusting to taste. Let the sauce cool slightly before serving.

Serving Suggestions

Pour the warm bourbon sauce over the freshly baked bread pudding. For an extra indulgent touch, serve with a scoop of vanilla ice cream or a dollop of whipped cream.

History and Significance

New Orleans bread pudding is more than just a dessert; it’s a dish that carries the tradition of frugality and creativity in Southern kitchens. Historically, bread pudding was a way to use up stale bread, ensuring that no food went to waste. Over the years, it has evolved into a cherished staple at New Orleans restaurants, showcasing the city’s love for rich, comforting flavors with a hint of Creole spice and a boozy kick from bourbon sauce.

Conclusion

A dish with humble beginnings, New Orleans-style bread pudding has become an emblem of Southern hospitality and culinary ingenuity. With its custard-soaked bread, aromatic spices, plump raisins, and smooth bourbon sauce, it’s a dessert that comforts and delights. Whether served at a festive Mardi Gras celebration or a simple family dinner, this bread pudding is a true classic—beloved by food lovers and dessert aficionados alike.

I’ve created a detailed recipe document for Classic New Orleans Bread Pudding, including its history, ingredients, and step-by-step instructions. Let me know if you need any modifications or additions!

Leave a Comment