Drunken Bourbon Bread Pudding – New Orlean’s bread pudding!
A rich, custardy New Orleans–style bread pudding soaked in bourbon and topped with a warm rum-butter sauce. Comforting, boozy, and perfect served warm with ice cream.
1.5lbday-old French bread, torn into 1-inch pieces
4largeeggs
2cupswhole milk
1cupheavy cream
0.75cupgranulated sugar
0.5cuppacked light brown sugar
0.5cupbourbonadjust to taste
0.25cupunsalted butter, melted
2tspvanilla extract
0.5tspground cinnamon
0.25tspsalt
0.5cupgolden raisins (optional)
Instructions
Preparation Steps
Preheat oven to 350°F (175°C). Butter a 9x13-inch baking dish.
Place torn bread pieces in a large bowl.
In a separate bowl, whisk together eggs, milk, heavy cream, granulated sugar, brown sugar, melted butter, bourbon, vanilla, cinnamon, and salt until smooth.
Pour the custard mixture over the bread and gently press down so the bread soaks up the liquid. Stir in raisins if using. Let sit for 10 minutes.
Transfer soaked bread and custard to the prepared baking dish, spreading evenly.
Bake in preheated oven for 55–65 minutes, or until the center is set and the top is golden (a knife inserted near the center should come out mostly clean). If the top browns too quickly, tent with foil.
Remove from oven and let cool slightly on a rack for 10–15 minutes before serving.
Serve warm on its own or with vanilla ice cream or whipped cream. For extra sauce, drizzle warmed bourbon-rum sauce over each portion.
Notes
For best flavor, use day-old slightly stale bread. Adjust bourbon amount depending on how pronounced you want the boozy flavor; always cook responsibly.