Easy to make bread pudding recipe made with bread, milk, eggs, sugar, and spices. This traditional New Orleans style bread pudding is topped with an incredible Whiskey Sauce. Serves 2.
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I grew up in New Orleans and can remember my mother making bread pudding often. She would use leftovers from french bread loaves in her bread pudding recipes. My mother would save the last bits of bread from the loaves we ate throughout the week and keep them in a zip top bag. When my mother had enough bread pieces, she would make bread pudding.
My mother’s bread pudding was wonderfully rich and decadent. She would make a small amount of whiskey sauce to spoon over the top and it was heavenly!
I’m not really sure where bread puddings originally came from. Some people say most puddings came from England. Others say bread puddings came from France.
All I know is that bread pudding can be found on just about every restaurant menu in New Orleans and every time I go back home, I order it multiple times.
How to Make A New Orleans Style Bread Pudding
Bread puddings start with cubes of bread soaked in a mixture of milk, eggs, sugar and spices.
The milk-soaked bread is poured into a baking dish and placed in the oven to bake.
As the bread pudding bakes, the flavors really come together. The edges and top of the bread pudding caramelize and become slightly crusty while the inside of the bread pudding is like a custard.
I could do a post alone on the whiskey sauce I pour over the top of the bread pudding. It is so delicious and I’m always tempted to enjoy it straight from the jar!
Bread Pudding Recipe
To make a really good New Orleans style bread pudding, you need to use a crusty loaf of either French or Italian bread, sourdough, brioche or challah. If you have day-old croissants, they work well too.
Pro Tip: Don’t use fresh bread and use one of the types of bread suggested in this recipe. Different breads will absorb the liquid differently and the outcome might be a more dry or a more watery bread pudding.
This recipe easily serves two people with more available for seconds because you won’t just want to eat one serving, trust me.
If you want to serve this bread pudding at a small dinner party for 3-4 people, this will be the perfect amount. Unfortunately for them, there won’t be enough for second helpings.
Store leftovers in the fridge, if there are any and enjoy!
For this bread pudding recipe, I use an 8 x 6 inch baking dish. A loaf pan will also work well.
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New Orleans Style Bread Pudding Recipe
- 5 cups cubed French or Italian bread
- 1 tablespoon butter
- 2 eggs
- 2 cups milk
- 1/4 cup brown sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 1 cup heavy cream
- 1/4 cup milk
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1/3 cup whiskey
- 1/8 teaspoon salt
- 1 tablespoon butter
- Heat the oven to 350 degrees F (177 degrees C).
- Grease an 8 x 6 - inch baking dish with the tablespoon of butter and set aside.
- Place the cubes of bread in a large bowl and set aside.
- In another bowl, whisk together the eggs, milk, brown sugar, vanilla, cinnamon, nutmeg and salt. Pour over the bread and gently stir to combine.
- Allow the mixture to sit at room temperature for 15 minutes.
- Transfer the bread mixture to the baking dish and bake until the center of the bread pudding is set, 45 to 50 minutes.
- While the bread pudding is baking, make the whiskey sauce.
- In a medium saucepan set over medium heat, combine the cream, milk and sugar. Add the cornstarch and the whiskey to a small mixing bowl and whisk to blend until smooth.
- Pour the whiskey mixture 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.
- After the bread pudding has finished baking, remove from the oven and pour Whiskey Sauce over the top.
- Serve warm.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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