Description
A rich and comforting New Orleans Style Bread Pudding featuring a moist blend of stale French bread, warm spices, raisins, coconut, and pecans, baked to golden perfection and served with a luscious bourbon whiskey sauce.
Ingredients
Scale
Bread Pudding
- 10 ounces stale French bread, crumbled (or 6–8 cups of any bread; reduce milk to 3 cups if using fresh bread)
- 2 cups granulated sugar
- 1/2 cup unsalted butter, melted
- 3 eggs
- 2 tablespoons pure vanilla extract
- 1 cup raisins
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 4 cups milk
Whiskey Sauce
- 1/2 cup unsalted butter
- 1 1/2 cups powdered sugar
- 2 egg yolks
- 1/2 cup bourbon
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and butter a 9×13-inch baking dish to prevent the pudding from sticking and ensure easy serving.
- Mix Bread Pudding Ingredients: In a large bowl, combine the crumbled stale French bread, granulated sugar, melted butter, eggs, vanilla extract, raisins, shredded coconut, chopped pecans, cinnamon, nutmeg, and milk. Stir well until the mixture is very moist but not overly soupy, ensuring all ingredients are evenly incorporated.
- Bake the Pudding: Pour the prepared mixture into the buttered baking dish and spread it evenly. Bake in the preheated oven for 1 hour and 15 minutes or until the top is golden brown and the pudding is set, indicating it is cooked through.
- Prepare Whiskey Sauce: While the bread pudding bakes, heat a medium saucepan over medium heat. Cream the unsalted butter and powdered sugar together using a hand-held mixer until the butter is fully absorbed into the sugar. Remove the pan from heat and whisk in the egg yolks. Gradually stir in the bourbon, mixing constantly until the sauce thickens as it cools, creating a smooth and flavorful topping.
- Serve: Serve the bread pudding warm, generously topped with the rich bourbon whiskey sauce for a classic New Orleans dessert experience.
Notes
- Using stale French bread enhances the texture, but any day-old bread can be used; if using fresh bread, reduce the milk to 3 cups to prevent excess moisture.
- Ensure the pudding is set and not jiggly in the center before removing from the oven.
- The whiskey sauce can be stored refrigerated and gently reheated before serving.
- For a nut-free version, omit the pecans.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
