New Orleans Bourbon-Infused Bread Pudding
Indulge in the rich flavors of New Orleans with this exquisite bread pudding inspired by the legendary chef Leah Chase. This decadent dessert combines the comforting taste of day-old French bread soaked in a luscious mixture of evaporated milk, eggs, and fruits with the added surprise of crushed pineapple and grated apple. The Bourbon sauce elevates this classic dish to new heights, contributing a creamy texture with hints of caramel while ensuring that the alcohol is subtle and undetectable. Perfect for gatherings or special occasions, this scrumptious dessert is sure to please a crowd and leave a lasting impression.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
Evaporated milk
2 (12 oz) cans (none)
Large eggs
6 (lightly beaten)
Water
1 cup (none)
Day-old French bread
1 (16 oz) loaf (cubed)
Crushed pineapple
1 (8 oz) can (drained)
Red Delicious apple
1 large (unpeeled and grated)
Sugar
1 1/2 cups (none)
Raisins
1 cup (none)
Vanilla extract
5 tablespoons (none)
Butter
1/4 cup (cut into 1/2-inch cubes and softened)
Butter
3 tablespoons (none)
All-purpose flour
1 tablespoon (none)
Whipping cream
1 cup (none)
Sugar
1/2 cup (none)
Bourbon
2 tablespoons (none)
Vanilla extract
1 tablespoon (none)
Ground nutmeg
1 teaspoon (none)
Instructions
1
Preheat your oven to 350°F (175°C). Grease a 13 x 9-inch baking dish and set aside.
2
In a large mixing bowl, whisk together the evaporated milk, beaten eggs, and water until well combined.
3
Add the cubed French bread to the milk mixture, stirring gently to ensure all pieces are coated.
4
Incorporate the drained crushed pineapple, grated apple, sugar, raisins, and 5 tablespoons of vanilla extract, mixing until evenly distributed.
5
Blend in the softened butter cubes, stirring until fully combined.
6
Pour the mixture into the prepared baking dish, spreading it evenly. Bake for 35 to 45 minutes, or until the pudding is set and the top is golden brown.
7
While the pudding is baking, prepare the Bourbon sauce. In a small saucepan over medium-low heat, melt the 3 tablespoons of butter.
8
Once melted, whisk in the all-purpose flour and continue cooking for about 5 minutes, stirring constantly to avoid lumps.
9
Gradually add in the whipping cream and 1/2 cup of sugar, whisking continuously until the mixture thickens (approximately 3 minutes).
10
Stir in the Bourbon, 1 tablespoon of vanilla extract, and ground nutmeg. Allow the sauce to heat through for an additional 5 minutes while whisking constantly.
11
Once the bread pudding is finished baking, let it stand for 2 minutes before serving. Spoon the warm Bourbon sauce over each serving and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is New Orleans Bourbon-Infused Bread Pudding?
It is a rich, decadent dessert made with day-old French bread soaked in evaporated milk, eggs, pineapple, and apple, topped with a creamy bourbon sauce.
Who inspired this specific bread pudding recipe?
This recipe is inspired by the legendary New Orleans chef Leah Chase.
What kind of bread is best for this recipe?
A 16 oz loaf of day-old French bread, cubed, is recommended for the best texture.
What unique fruits are included in this bread pudding?
The recipe calls for one 8 oz can of drained crushed pineapple and one large grated Red Delicious apple.
What temperature should the oven be preheated to?
The oven should be preheated to 350°F (175°C).
What size baking dish is required?
You should use a greased 13 x 9-inch baking dish.
How many eggs are needed for the pudding?
The recipe requires 6 large eggs that are lightly beaten.
What type of milk is used in the base?
Two 12 oz cans of evaporated milk are used.
Do I need to peel the apple before grating?
No, the recipe specifies using one large Red Delicious apple, unpeeled and grated.
How much vanilla extract is used in the bread mixture?
Five tablespoons of vanilla extract are incorporated into the bread pudding mixture.
How should the butter be prepared for the pudding?
The 1/4 cup of butter should be softened and cut into 1/2-inch cubes.
How long does the bread pudding bake?
It should bake for 35 to 45 minutes until set and golden brown.
What ingredients are in the Bourbon sauce?
The sauce is made from butter, all-purpose flour, whipping cream, sugar, bourbon, vanilla extract, and ground nutmeg.
How do you start making the bourbon sauce?
Melt 3 tablespoons of butter in a saucepan over medium-low heat and whisk in 1 tablespoon of flour.
How long do you cook the flour and butter for the sauce?
The flour and butter mixture should be cooked for about 5 minutes while stirring constantly.
How long does it take for the sauce to thicken?
After adding the cream and sugar, it takes approximately 3 minutes of continuous whisking to thicken.
When do you add the bourbon to the sauce?
The bourbon is stirred in along with vanilla and nutmeg after the sauce has thickened.
How much bourbon is required?
The recipe calls for 2 tablespoons of bourbon.
Is the bourbon flavor very strong?
No, the bourbon is subtle and contributes a creamy texture with hints of caramel.
How long should the pudding rest after baking?
Let the bread pudding stand for 2 minutes before serving.
How is the sauce served?
The warm bourbon sauce should be spooned over each individual serving.
Does this recipe include raisins?
Yes, it includes 1 cup of raisins.
How much water is added to the egg and milk mixture?
One cup of water is whisked in with the evaporated milk and eggs.
What spice is used to flavor the sauce?
One teaspoon of ground nutmeg is added to the bourbon sauce.
How much sugar is in the bourbon sauce?
The sauce contains 1/2 cup of sugar.
What is the total ingredient count?
There are 17 ingredients in total for the pudding and the sauce.
Is this recipe suitable for holidays?
Yes, it is described as a scrumptious dessert perfect for gatherings or special occasions.
What is the role of the whipping cream?
The whipping cream provides the creamy texture for the bourbon sauce.
Can I use any apple?
The recipe specifically recommends a large Red Delicious apple.
Should the pineapple be crushed or sliced?
The recipe uses one 8 oz can of crushed pineapple, which must be drained.