Traditional New Orleans Bread Pudding made with French bread, milk, eggs, sugar and spices served with a rich and creamy Whiskey Sauce to provide a little zing!
Prep Time20 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr10 minutesmins
Course: Dessert
Cuisine: French
Diet: Vegetarian
Keyword: bread pudding, bread pudding with whiskey sauce, louisiana bread pudding, new orleans bread pudding, whiskey sauce, whisky sauce
Set your oven to 350°F (177°C) to allow it time to reach the desired temperature.
Use a tablespoon of butter to thoroughly grease either a 6x8 inch baking dish or a 6x6 inch baking dish ensuring that the entire surface is covered. Once greased, set the dish aside for later use.
Place the cubes of bread into a large bowl, keeping them ready for the wet mixture.
In a separate bowl, combine the eggs, milk, brown sugar, vanilla, cinnamon, nutmeg, and salt. Whisk these ingredients together until they are well-mixed. Pour the egg mixture over the bread cubes, gently stirring to make sure all the bread is coated with the mixture.
Allow the bread and egg mixture to sit at room temperature for 15 minutes. This resting time helps the bread to absorb the liquid, making for a richer pudding.
Carefully transfer the soaked bread mixture into the pre-greased baking dish, spreading it evenly. Place the baking dish on a rimmed baking sheet to catch any possible spills and place it in the oven to bake for 45 to 50 minutes or until the center of the bread pudding is firm and set.
While the bread pudding is baking, make the whiskey sauce.In a medium saucepan over medium heat, combine the cream, milk, and sugar. Stir until well-mixed.
In a small mixing bowl, whisk together the cornstarch and whiskey until smooth. This blending helps avoid lumps in the sauce.
Pour the whiskey mixture into the saucepan with the cream mixture, stirring to combine. Bring this to a boil, ensuring everything is well-mixed.
Once boiling, reduce the heat to achieve a gentle simmer. Cook for 5 minutes, stirring occasionally to prevent sticking.
Remove the sauce from the heat, add salt, and stir in the butter. This creates a decadent, rich whiskey sauce.
After removing the baked bread pudding from the oven, pour the freshly made whiskey sauce over the top, ensuring even coverage. Serve the dish warm to enjoy the luscious textures and flavors of this New Orleans-inspired delight.
Notes
Expert Tips
Butter Your Pan: To ensure effortless removal.
Stale Bread: Using day-old bread enhances liquid absorption.
Whisk Thoroughly: Whisking well ensures a smooth texture.
Gentle Simmer for Sauce: Slow cooking the sauce helps avoid splitting.