Indulge your senses with a taste of the Big Easy! This Classic New Orleans Bread Pudding with a Bourbon Sauce is not just a dessert; it’s a celebration of rich flavors and comforting textures that will transport you straight to the heart of Cajun cuisine. Imagine warm, custardy bread soaked in a luscious blend of cream, sugar, and a hint of bourbon, all drizzled with a velvety sauce that makes every bite a delight. Whether you're hosting a dinner party or simply craving a sweet treat, this recipe promises to impress and satisfy. Get ready to discover the secrets to crafting this iconic dish that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: Cajun
Serves: 8 servings
Ingredients
- 6 cups cubed stale bread
- 2 cups milk
- 1 cup heavy cream
- 3/4 cup sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 cup bourbon
- 1/2 cup raisins (optional)
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that your bread pudding bakes evenly and thoroughly.
- In a large mixing bowl, combine the cubed stale bread and the raisins (if using). Stir gently to distribute the raisins evenly throughout the bread.
- In a separate bowl, whisk together the milk, heavy cream, sugar, eggs, vanilla extract, and ground cinnamon until well combined. Make sure the mixture is smooth and the sugar is dissolved.
- Pour the milk and egg mixture over the cubed bread, ensuring all the bread is soaked. Gently press down on the bread with a spatula or your hands to help it absorb the liquid. Allow it to sit for about 10 minutes to soak up the flavors.
- After the bread has soaked, fold in the bourbon, mixing it gently into the bread mixture.
- Grease a 9x13-inch baking dish with butter or cooking spray to prevent sticking. Pour the bread pudding mixture into the prepared baking dish, spreading it out evenly.
- Bake in the preheated oven for about 45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. The bread pudding should be set but still moist.
- While the bread pudding is baking, prepare the bourbon sauce. In a small saucepan over medium heat, combine 1/2 cup of sugar, 1/2 cup of bourbon, and 1/4 cup of heavy cream. Stir until the sugar is dissolved and the mixture is smooth.
- Bring the sauce to a gentle simmer, then reduce the heat and let it cook for about 5 minutes, stirring occasionally. The sauce should thicken slightly.
- Once the bread pudding is done baking, remove it from the oven and let it cool for a few minutes before serving.
- Serve the warm bread pudding with a generous drizzle of the bourbon sauce on top. Enjoy your classic New Orleans bread pudding!
Tips
- Use Stale Bread: For the best texture, use stale bread or day-old baguette. This helps the bread absorb the custard mixture without becoming overly soggy.
- Soak Properly: Allow the bread to soak in the custard mixture for at least 10 minutes. This step is crucial for achieving that perfect creamy consistency.
- Bourbon Variations: Feel free to experiment with different types of bourbon to find your favorite flavor profile. A sweeter bourbon can enhance the richness of the pudding.
- Add More Flavor: Consider adding a pinch of nutmeg or a splash of orange zest to the custard mixture for an extra layer of flavor.
- Check for Doneness: Keep an eye on the baking time. The pudding is done when the top is golden brown and a toothpick inserted in the center comes out clean.
- Serve Warm: This bread pudding is best enjoyed warm, so serve it fresh out of the oven with the bourbon sauce drizzled generously on top.
- Make Ahead: You can prepare the bread pudding mixture a day in advance and refrigerate it overnight. Just bake it the next day for an easy dessert!
- Garnish: For an elegant touch, garnish with whipped cream or a sprinkle of powdered sugar before serving.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 10g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 130mg
