Bread Pudding with Bourbon Sauce

8 servings Prep: 30 m Cook: 30 m Total: 1 h Intermediate
5.0/5 (2)
Bread Pudding with Bourbon Sauce
This bourbon flavored bread pudding with raisins and warm bourbon sauce reminds me of New Orleans and its famous Bourbon Street. Made with French bread, cinnamon, nutmeg, and a generous splash of bourbon, it’s easy, fun and outrageously good.

Ingredients

8 servings
  • 1/4 cup raisins
  • 2 tbsp bourbon
  • 1 1/4 cup milk 1% reduced-fat milk
  • 1/2 cup granulated sugar
  • 1 tbsp Watkins vanilla extract
  • 11/2 tsp cinnamon
  • 1 tsp ground nutmeg
  • dash of salt
  • 4 medium eggs lightly beaten
  • 4 1/2 cup cubed French bread - 8 oz or 1/2 loaf
  • Cooking spray
  • Bourbon Sauce
  • 1/4 cup sugar
  • 1/4 cup Light corn syrup Karo
  • 1/8 cup butter
  • 1/4 cup bourbon

Step-by-Step Instructions

  1. In a small dish combine the raisins and 2 tablespoon Crown Royal or other bourbon. Let this stand for 30 minutes. Drain the mixture but reserve the liquid. Break the bread in small pieces and set aside.
  2. In a large bowl whisk together the reserved liquid, milk, sugar, vanilla, cinnamon, nutmeg, salt and eggs. Add the bread to the mixture, tossing gently to coat all the bread. Spoon the mixture into an 8 inch square baking dish coated with cooking spray.
  3. Sprinkle the raisins evenly on top, pressing them gently into the bread mixture. Cover with foil and refrigerate 30 minutes or up to 4 hours. Place the dish in a 13x9 baking dish and add one inch of hot water to create a water bath. Bake covered at 350 degrees in preheated oven for 20 minutes. Uncover and bake 10 more minutes until the top is golden and the center is set.
  4. Bourbon Sauce: In a small pan, Teflon coated pan preferably, combine the sugar, corn syrup and butter over medium heat. Bring to a simmer, cook 1 minute stirring constantly. Remove from heat and stir in the bourbon. Serve the bread pudding warm with the bourbon sauce drizzled on top.

Common Problems and Solutions

Q: Why is my bread pudding soggy in the center?

A: Make sure to bake it the full 30 minutes and check that the center is set before removing from the oven. The water bath should have about 1 inch of water, not more. Let it rest for 5-10 minutes after baking to firm up.

Q: Can I make this ahead of time?

A: Yes! The recipe allows for refrigerating the unbaked pudding for up to 4 hours, which is perfect for entertaining. You can also bake it ahead and reheat individual portions in the microwave for 30-45 seconds.

Q: Why do I need a water bath?

A: The water bath (bain-marie) ensures gentle, even heat distribution, which creates a creamy, custard-like texture instead of a dry, overcooked pudding. Don't skip this step.

Tips and Techniques

Use day-old or slightly stale French bread for best results - it absorbs the custard mixture better than fresh bread. If your bread is fresh, cube it and let it sit out uncovered for a few hours or toast lightly. The bourbon sauce can be made ahead and reheated gently before serving.

Ingredient Substitutions

  • bourbon: dark rum or whiskey
  • raisins: dried cranberries, chopped dried figs, or chopped pecans
  • French bread: brioche, challah, or day-old croissants

Equipment Needed

  • 8-inch square baking dish
  • 13x9-inch baking dish (for water bath)
  • Aluminum foil
  • Whisk
  • Small saucepan (preferably non-stick)

Historical Context

Bread pudding has been a Louisiana staple since the 18th century, born from Creole frugality and French culinary traditions. The addition of bourbon sauce became popular in New Orleans restaurants, where it transformed a humble dessert into an elegant finale that captures the city’s indulgent spirit.