Warm New Orleans Bread Pudding with Bourbon Sauce Tips, FAQ & printable recipe

Tips for success

To achieve an extra crispy top, place the pudding under the broiler for the final minute of baking, but monitor it closely to prevent burning. This adds a delightful textural contrast to the soft, custardy interior that defines a traditional bread pudding.

For a more aromatic depth, consider adding a pinch of ground cinnamon or nutmeg to the custard base. These spices complement the bourbon and raisins perfectly, adding a layer of warmth that enhances the overall flavor profile without overpowering the delicate custard.

Variations

• Chocolate Chip Bread Pudding: Replace the raisins with 1/2 cup of high-quality semi-sweet chocolate chips. Add the chips during the assembly phase, ensuring they are evenly distributed throughout the bread cubes for a decadent, chocolatey twist on the classic recipe.
• Spiced Pecan Bread Pudding: Add 1/2 cup of toasted, chopped pecans to the pudding mixture before baking. The pecans provide a satisfying crunch that pairs perfectly with the bourbon sauce and adds a nutty depth to the overall flavor profile of the dish.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Cool to room temperature within 2 hours of baking before refrigerating.

Freezer

The pudding can be frozen for up to 1 month. Wrap tightly in plastic wrap and foil. Thaw in the refrigerator overnight before reheating.

Reheat

Reheat individual portions in the microwave or in a 300°F (150°C) oven until warmed through. The sauce can be reheated separately on the stovetop.

Store any leftover bread pudding in an airtight container to maintain its moisture. It will keep well in the refrigerator for up to 3 days.

Ensure the pudding has cooled completely to room temperature before covering it, but do not leave it on the counter for more than 2 hours to ensure food safety.

The bread pudding can be assembled up to 12 hours in advance and kept in the refrigerator before baking. This allows the bread to fully soak up the custard, resulting in an even creamier texture.

Simply remove the dish from the refrigerator 30 minutes before baking to bring it closer to room temperature.

Serving ideas

Serve the bread pudding while it is still warm, ideally with the bourbon sauce poured generously over each individual portion.

The contrast between the warm, tender pudding and the rich, syrupy sauce creates the classic New Orleans experience that is beloved by dessert enthusiasts everywhere.

For an elegant presentation, serve each portion on a warmed plate.

You may choose to garnish the dish with a light dusting of confectioners' sugar or a small dollop of lightly whipped cream if desired, though the bourbon sauce provides sufficient richness and flavor on its own.

Frequently asked questions

Recipe card

Warm New Orleans Bread Pudding with Bourbon Sauce

Prep 15 minCook 45 minRest 10 minTotal 1 h 10 minServes 8

Ingredients

• 1 loaf bread, cubed
• 1/2 cup raisins
• 1/4 cup bourbon

Instructions

1. In a large mixing bowl, combine the bread and raisins. Pour the custard mixture over the bread, pressing down gently with a spatula to ensure every piece of bread is submerged and soaking up the liquid.
2. Preheat your oven to 350°F (175°C). Bake the bread pudding in the center of the oven for 45 minutes, or until the top is golden brown and the center is set. To ensure the eggs are fully cooked, the internal temperature must reach 160°F (71°C).
3. While the pudding rests, heat the bourbon in a small saucepan over medium heat. Whisk constantly for 3 to 5 minutes until the sauce thickens and becomes glossy. Drizzle immediately over the warm pudding before serving.

Contains: gluten, eggs, milk

Food safety: This recipe includes soft custard. Use pasteurised eggs for pregnant women, young children, older adults, and anyone with a weakened immune system.

Estimated nutrition per serving

Calories

420

Protein

8.5 g

Carbohydrates

55 g

Fat

18 g

Automatic estimate from the ingredient list, not laboratory-verified.