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.
0.5cupsraisinsoptional, soaked in bourbon for 10 minutes
3tablespoonsunsalted buttermelted
1teaspoonsvanilla extract
1teaspoonsground cinnamon
0.25teaspoonssalt
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.