What Is the Best Bread for Orleans Style Bread Pudding & Bourbon Sauce?

Day-old French bread is an excellent choice because its slightly dry, sturdy texture absorbs the creamy custard without immediately falling apart. If your French bread is still very fresh and soft, cut it into cubes and toast it at 350°F for about 8 to 10 minutes. Let it cool slightly before adding it to the custard. This helps create the tender but structured texture you want in homemade bread pudding.

Can Orleans Style Bread Pudding & Bourbon Sauce Be Made Ahead?

Yes. Orleans Style Bread Pudding & Bourbon Sauce is particularly convenient for make-ahead entertaining. Preparing the bread pudding in advance gives the vanilla, cinnamon, brown sugar, and creamy custard flavors additional time to develop. After baking, let the pudding cool before covering and refrigerating it promptly. Keep the bourbon sauce separately refrigerated and gently reheat both before serving. Spoon the warm sauce over individual portions for the best presentation and texture.

Can I Make the Bourbon Sauce Without Alcohol?

Yes. You can prepare a similar creamy dessert sauce without bourbon, although the flavor will be different from traditional Orleans Style Bread Pudding & Bourbon Sauce. The combination of butter, cream, brown sugar, granulated sugar, and vanilla still creates a rich sauce for bread pudding. If you need a completely alcohol-free dessert, remember that simply cooking with bourbon does not necessarily guarantee that all alcohol has been eliminated, so omitting it is the safer option.

Easy Orleans Style Bread Pudding & Bourbon Sauce

Name: Orleans Style Bread Pudding & Bourbon Sauce
Prep time: 40 min
Cook time: 55 min
Total time: 1 h 35 min
Cuisine: New Orleans
Ingredients: 1 loaf day-old French bread, cut into 1-inch cubes; 4 large eggs; 2 cups heavy cream; 2 cups whole milk; 1 stick (1/2 cup) unsalted butter, melted and cooled to room temperature; 1 cup packed light brown sugar; 1 1/4 cups granulated sugar; 1 tablespoon pure vanilla extract; 1 teaspoon ground cinnamon; 1 pinch salt; 3/4 cup packed brown sugar, for the bourbon sauce; 1 cup granulated sugar, for the bourbon sauce; 3 tablespoons unsalted butter, for the bourbon sauce; 1 1/2 cups heavy cream, for the bourbon sauce; 2 tablespoons cornstarch; 1/2 cup bourbon; 1 tablespoon pure vanilla extract, for the bourbon sauce

Description

Orleans Style Bread Pudding & Bourbon Sauce is a rich New Orleans-inspired dessert made with day-old French bread soaked in a creamy vanilla-cinnamon custard and baked until tender and golden. A homemade bourbon-vanilla sauce adds buttery caramel notes and a smooth, decadent finish.

Ingredients

Scale

1 loaf day-old French bread, cut into 1-inch cubes
4 large eggs
2 cups heavy cream
2 cups whole milk
1 stick (1/2 cup) unsalted butter, melted and cooled to room temperature
1 cup packed light brown sugar
1 1/4 cups granulated sugar
1 tablespoon pure vanilla extract
1 teaspoon ground cinnamon
1 pinch salt
3/4 cup packed brown sugar, for the bourbon sauce
1 cup granulated sugar, for the bourbon sauce
3 tablespoons unsalted butter, for the bourbon sauce
1 1/2 cups heavy cream, for the bourbon sauce
2 tablespoons cornstarch
1/2 cup bourbon
1 tablespoon pure vanilla extract, for the bourbon sauce

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Instructions

Preheat the oven to 350°F (175°C).
In a large mixing bowl, whisk the eggs, 1 cup brown sugar, and 1 1/4 cups granulated sugar until thoroughly combined.
Add 2 cups heavy cream, whole milk, melted and cooled butter, 1 tablespoon vanilla extract, cinnamon, and salt. Whisk until smooth.
Add the French bread cubes and gently press them into the custard with a spoon so they absorb the liquid.
Let the bread soak in the custard for 30 minutes.
Grease a 9-by-13-inch baking dish and transfer the soaked bread mixture to the dish.
Bake uncovered for about 50 minutes, or until the center is set and no longer noticeably jiggles when the dish is gently moved.
For the bourbon sauce, whisk 3/4 cup brown sugar, 1 cup granulated sugar, and cornstarch together in a bowl.
Melt 3 tablespoons butter in a saucepan, then add the sugar and cornstarch mixture.
Whisk in 1 1/2 cups heavy cream, bourbon, and 1 tablespoon vanilla extract.
Bring the bourbon sauce to a boil and cook for 1 minute, stirring continuously.
Remove the sauce from the heat and continue stirring. Allow it to cool slightly; it will thicken as it cools.
Let the bread pudding cool slightly, cut into 8 servings, and spoon the warm bourbon sauce over each serving.

Notes

If the French bread is too fresh or soft, toast the cubes at 350°F for 8 to 10 minutes, or until slightly dry and firm.
For an optional variation, add 1/2 cup raisins soaked in about 1/3 cup bourbon before baking.
Plain raisins or toasted pecans can also be added to the bread pudding.
Allow the bread to soak for the full 30 minutes so the custard penetrates the cubes evenly.
Do not overbake; the center should be set but remain moist and custardy.
Allow the pudding to cool slightly before adding bourbon sauce so the sauce remains visible instead of being immediately absorbed.
The bread pudding can be prepared a day ahead to allow the flavors to develop further.
Store leftover bread pudding and bourbon sauce separately in the refrigerator and reheat gently before serving.
Nutrition values are estimates and can vary according to the bread, bourbon, dairy products, brands, and portion sizes used.

Prep Time: 40 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: New Orleans, Southern American

Nutrition

Serving Size: 1/8 of recipe with bourbon sauce
Calories: 1180
Sugar: 111 g
Sodium: 410 mg
Fat: 45 g
Saturated Fat: 26 g
Unsaturated Fat: 16 g
Trans Fat: 1 g
Carbohydrates: 170 g
Fiber: 2 g
Protein: 15 g
Cholesterol: 223 mg