Decadent New Orleans Bread Pudding with Bourbon Whiskey Sauce
Experience a delightful taste of Louisiana with this luscious New Orleans-style bread pudding, inspired by chef Joe Cahn's renowned recipe. A perfect blend of warm, spiced flavors, this dessert features soft, crumbled French bread combined with sweet raisins, nutty pecans, and a hint of coconut for added texture. Baked until golden and served warm, it's drizzled with a rich Bourbon Whiskey Sauce that elevates the dessert to new decadent heights. Perfect for gatherings or family feasts, this bread pudding is sure to please and leave everyone feeling indulgently satisfied.
N/A
Servings
225
Calories
14
Ingredients
Ingredients
Stale French Bread
10 ounces (crumbled)
Granulated Sugar
2 cups (none)
Unsalted Butter
1/2 cup (melted (for pudding) and 1/2 cup (for whiskey sauce))
Eggs
3 (beaten)
Pure Vanilla Extract
2 tablespoons (none)
Raisins
1 cup (none)
Shredded Coconut
1 cup (none)
Chopped Pecans
1 cup (none)
Cinnamon
1 teaspoon (none)
Nutmeg
1 teaspoon (none)
Milk
4 cups (none)
Powdered Sugar
1 1/2 cups (none)
Egg Yolks
2 (none)
Bourbon
1/2 cup (none)
Instructions
1
Preheat your oven to 350°F (175°C) and position a rack in the lower third of the oven.
2
Butter a 9x13 inch baking pan and set aside.
3
In a large mixing bowl, combine the crumbled stale French bread, granulated sugar, melted unsalted butter, eggs, vanilla extract, raisins, shredded coconut, chopped pecans, cinnamon, nutmeg, and milk. Mix thoroughly until well combined. The mixture should be very moist but not soupy.
4
Pour the bread mixture into the prepared baking dish, spreading it evenly.
5
Bake in the preheated oven for 1 hour and 15 minutes, or until the top is golden brown and set.
6
While the bread pudding is baking, prepare the Whiskey Sauce by creaming the remaining unsalted butter and powdered sugar in a saucepan over medium heat using a handheld mixer. Beat until all butter is absorbed.
7
Remove the saucepan from the heat and blend in the egg yolks until smooth.
8
Gradually stir in the Bourbon while stirring constantly to combine the mixture. The sauce will thicken as it cools.
9
Once the bread pudding is done baking, serve it warm drizzled with the Bourbon Whiskey Sauce.
Nutrition Information
10.5g
Fat
30g
Carbs
4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Decadent New Orleans Bread Pudding?
It is a traditional Louisiana dessert made with stale French bread, a rich custard base, raisins, pecans, and coconut, topped with a signature bourbon whiskey sauce.
How long does it take to bake this bread pudding?
The bread pudding needs to bake for approximately 1 hour and 15 minutes in a preheated oven.
What is the recommended oven temperature?
The oven should be preheated to 350°F (175°C) with the rack positioned in the lower third.
What type of bread is best for this recipe?
Stale French bread is the traditional and best choice because its texture allows it to absorb the custard without becoming too mushy.
Can I use fresh bread if I don't have stale bread?
Yes, but you should lightly toast the crumbled bread in the oven for a few minutes to dry it out before mixing.
What ingredients are in the Bourbon Whiskey Sauce?
The sauce is made from unsalted butter, powdered sugar, egg yolks, and a half cup of bourbon whiskey.
Is there a non-alcoholic substitute for the bourbon?
You can substitute the bourbon with apple juice, white grape juice, or a teaspoon of rum extract mixed with water.
Can I make this bread pudding ahead of time?
Yes, you can assemble the pudding and refrigerate it before baking, or bake it ahead and reheat it before serving.
How should I store leftovers?
Leftovers should be covered and stored in the refrigerator for up to 3 to 5 days.
Can I freeze bread pudding?
Yes, it freezes well for up to 3 months. Thaw it in the refrigerator before reheating.
What pan size is required for this recipe?
A buttered 9x13 inch baking pan is needed to accommodate the ingredients.
How do I know when the bread pudding is done?
The top should be golden brown and the center should be set and no longer liquid.
Can I omit the raisins or pecans?
Yes, you can omit them or replace them with other dried fruits like cranberries or different nuts like walnuts.
Why is shredded coconut used in the recipe?
Coconut adds a unique texture and a hint of sweetness that complements the New Orleans style.
What type of milk should I use?
The recipe calls for 4 cups of milk; whole milk is recommended for the richest flavor and texture.
Does the whiskey sauce contain raw eggs?
The sauce uses egg yolks that are blended into a warm butter and sugar mixture, which partially cooks them.
How do I thicken the whiskey sauce?
The sauce will naturally thicken as it cools and as the egg yolks are incorporated.
Should the pudding be served warm or cold?
It is traditionally served warm, especially when drizzled with the warm bourbon whiskey sauce.
What spices are used in this recipe?
The recipe uses cinnamon and nutmeg to provide a warm, spiced flavor profile.
How many calories are in a serving?
Each serving contains approximately 225 calories.
Can I use a different type of bread like brioche?
Yes, brioche or challah are excellent substitutes that will result in a richer, more buttery pudding.
Is this recipe suitable for holidays?
Absolutely, its decadent nature makes it a perfect dessert for family feasts and holiday gatherings.
What is the preparation for the butter in the pudding?
The 1/2 cup of butter used for the pudding itself should be melted before being mixed with the other ingredients.
How do I prepare the egg yolks for the sauce?
The egg yolks should be blended into the creamed butter and sugar mixture after it has been removed from the heat.
Can I use a hand whisk instead of a handheld mixer for the sauce?
Yes, you can use a whisk, though a handheld mixer makes it easier to achieve a smooth, creamed consistency.
What amount of bourbon is used in the sauce?
The recipe specifies using 1/2 cup of bourbon whiskey.
Does the bread need to be crumbled or sliced?
The French bread should be crumbled into small pieces to ensure it mixes well with the custard.
What is the fat content of this dessert?
The recipe contains approximately 10.5g of fat per serving.
How much vanilla extract is used?
The recipe calls for 2 tablespoons of pure vanilla extract for a deep flavor.
Can I add more nuts or fruit?
Yes, the recipe is versatile; you can adjust the amounts of pecans, raisins, or coconut to your preference.