DRUNKEN BOURBON BREAD PUDDING – NEW ORLEAN’S BREAD PUDDING!

There’s something incredibly comforting about a warm, decadent bread pudding, and this New Orleans-inspired bourbon version takes that comfort to an entirely new level. Imagine cubes of day-old bread, soaked in a rich, spiced custard, baked until golden and custardy inside, then drenched in a warm, glossy bourbon sauce that just melts into every crevice. It’s a dessert that feels both elegant and deeply homey, perfect for a cozy evening or a festive gathering, offering a sweet, boozy embrace that truly satisfies.

My husband, Mark, has a serious sweet tooth, and while he enjoys almost any dessert, this bourbon bread pudding holds a special place in his heart—and stomach. I remember the first time I made it for him; it was a chilly autumn evening, and I’d been experimenting with different bread pudding recipes, trying to capture that authentic New Orleans charm. When I pulled it from the oven, the house filled with the most incredible aroma of vanilla, cinnamon, and warm bourbon. He took one bite, and his eyes just lit up. From that day on, it became his go-to request for special occasions, Sunday dinners, and any time he needed a little extra comfort. It’s become a beautiful ritual in our home, a sweet reminder of shared moments and delicious indulgence.

Behind the Recipe

One of the biggest lessons I’ve learned with bread pudding is that the quality of your bread really matters, but paradoxically, its age is even more crucial. Day-old, slightly stale bread is your best friend here; it absorbs the custard without turning mushy. I’ve found that a good, sturdy challah or brioche makes for an incredibly rich pudding, but a classic French baguette works beautifully too, offering a bit more texture. Another trick is not to overmix the custard; just whisk until combined. The small touches, like soaking the raisins in a little extra bourbon before adding them, or ensuring your bourbon sauce has a proper simmer to thicken slightly, are what truly elevate this from good to unforgettable. And remember, don’t rush the cooling—it helps the pudding set perfectly.

Shopping Tips

• Bread: Opt for day-old, slightly stale bread. A good brioche, challah, or French baguette works wonderfully. Avoid overly soft or fresh bread, as it can make the pudding too soggy.
• Dairy: Fresh whole milk and heavy cream are essential for that rich, luxurious custard. Check expiration dates and choose full-fat options for the best flavor and texture.
• Eggs: Large eggs are standard for baking. Ensure they are fresh; farm-fresh eggs often yield a richer color.
• Bourbon: Choose a bourbon you enjoy drinking, as its flavor will shine through. No need for your most expensive bottle, but avoid anything too cheap, which can have a harsh alcohol taste.
• Vanilla Extract: Pure vanilla extract makes a noticeable difference compared to imitation. A good quality vanilla enhances all the other flavors beautifully.
• Dried Fruit: If using raisins, look for plump, moist ones. Golden raisins or a mix of dried cranberries can also be a delightful variation.

Prep Ahead Ideas

You can assemble the entire bread pudding mixture (bread soaked in custard) the night before and refrigerate it. Just cover it tightly with plastic wrap. This allows the bread to fully absorb the custard, often resulting in a richer, more uniformly textured pudding. When you’re ready to bake, simply pull it from the fridge about 30 minutes before baking to take the chill off. The bourbon sauce can also be made a day or two in advance and stored in the refrigerator, then gently reheated on the stovetop or in the microwave before serving.

Time-Saving Tricks

To save time, use pre-cubed stale bread from a bakery if available, or buy a loaf and cut it yourself the day before. If your bread isn’t stale enough, you can quickly toast the cubes in a 300°F (150°C) oven for 10-15 minutes until lightly dried out. While the pudding bakes, prepare your bourbon sauce, so everything is ready to go as soon as the pudding comes out of the oven.

Common Mistakes

One common mistake is using fresh, soft bread, which can result in a soggy, dense pudding instead of a light, custardy one. Another pitfall is overbaking, leading to a dry, rubbery texture; keep an eye on it and aim for a slight jiggle in the center. Don’t skimp on the bourbon in the sauce, but also avoid adding too much too quickly, which can make it taste overly alcoholic instead of warm and sweet. Finally, ensure your custard base is well-mixed but not foamy, and allow the bread to soak adequately for even absorption.

What to Serve It With

This bourbon bread pudding is absolutely divine on its own, but it’s also wonderful with a scoop of vanilla bean ice cream that slowly melts into the warm sauce, or a dollop of freshly whipped cream. For an extra touch of decadence, a sprinkle of toasted pecans or candied walnuts adds a lovely crunch. It also pairs beautifully with a strong cup of coffee or a digestif after a satisfying meal.

✔Tips & Mistakes

Storage Tips

Store in airtight containers in the fridge. It reheats beautifully, but if you sneak a bite cold straight from the container, it still works.

Variations and Substitutions

While the classic New Orleans bourbon bread pudding is truly a masterpiece, you can certainly play with it. For a non-alcoholic version, simply omit the bourbon from the pudding and the sauce, or substitute with vanilla extract or a touch of rum extract. You could try different types of dried fruit like dried cranberries, cherries, or chopped apricots instead of raisins. For an extra rich twist, try adding some white chocolate chips or toasted pecans to the custard mix. However, I truly recommend trying the bourbon version at least once; the distinct warmth and depth it adds are hard to replicate.

Frequently Asked Questions

DRUNKEN BOURBON BREAD PUDDING – NEW ORLEAN’S BREAD PUDDING!

A classic New Orleans-style bread pudding soaked in a rich bourbon custard and baked until golden. Serve warm with a bourbon or caramel sauce for an indulgent dessert.

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Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings 8

Calories 120 kcal

Ingredients

  

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Main Ingredients

• 8 cups French bread cubed, day-old
• 4 large eggs
• 2 cups whole milk
• 1 cups heavy cream
• 0.75 cups granulated sugar
• 0.5 cups bourbon plus extra for sauce if desired
• 0.5 cups raisins optional, soaked in bourbon for 10 minutes
• 3 tablespoons unsalted butter melted
• 1 teaspoons vanilla extract
• 1 teaspoons ground cinnamon
• 0.25 teaspoons salt

Instructions

 

Preparation Steps

• Preheat the oven to 350°F (175°C). Butter a 9x13-inch baking dish.
• Place the cubed French bread in a large bowl. If using raisins, pour 0.5 cup bourbon over them and let soak for 10 minutes, then add raisins and any bourbon to the bread.
• In a separate bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, melted butter, vanilla, cinnamon, salt, and 0.5 cup bourbon until well combined.
• Pour the custard mixture over the cubed bread, tossing gently to coat. Press the bread down to soak up the custard and let sit for 10 minutes to absorb.
• Transfer the soaked bread and custard to the prepared baking dish, spreading evenly. Bake in the preheated oven for 50 to 55 minutes, or until the top is golden and a knife inserted in the center comes out clean.
• Remove from oven and let rest for 10 minutes before serving. Serve warm with a drizzle of bourbon sauce, caramel sauce, or whipped cream if desired.

Notes

For a boozier version, brush additional warmed bourbon over the pudding before serving. Leftovers refrigerate well for 3 days and reheat gently.

Nutrition

Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg

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