New Orleans Bread
Pudding Recipe with Bourbon Sauce

If you want a decadent dessert, New Orleans Bread Pudding Recipe with Bourbon Sauce is just the thing for you. Studded with raisins and topped with bourbon-spiked sauce, this recipe dessert recipe will tantalize the taste buds. You can use any type of bread, but I find using French bread gives it a firmer body.

My Mamaw Bernice used to make her bread pudding recipe with her stale bread. It wasn't quite as elaborate as this recipe but it sure was good. It's best served warm from the oven. You can reheat in a microwave.

When you need a dessert that will please holiday guests of all ages, this is the holiday dessert you want. Assemble it ahead of time, refrigerate and then pop it n the oven just before dinner. By the time you're ready for dessert, your New Orleans Bread Pudding Recipe with Bourbon Sauce will be at its best--steaming hot, fresh from the oven.

This New Orleans Bread Pudding recipe makes a nice end to a meal of Coffee Crusted Beef Tenderloin.


  • 1/4 c. raisins
  • 2 tbsp. bourbon
  • 1 1/4 c. 2% milk
  • 1/2 c. granulated sugar
  • 1 tbsp. vanilla extract
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • Dash of salt
  • 3 large eggs, lightly beaten
  • 4 1/2 c. cubed French bread
  • Cooking spray
  • 1/2 c. granulated sugar
  • 1/4 c. light corn syrup
  • 1/4 c. unsalted butter
  • 1/4 c. bourbon

To prepare pudding, combine raisins and 2 tbsp. bourbon in a bowl. Let stand 30 minutes, then drain over a bowl. Reserve liquid.

Combine reserved liquid, milk and next 6 ingredients in a large bowl and whisk well. Add bread; toss to coat. Spoon mixture into an 8" square baking dish coated with cooking spray. Sprinkle evenly with raisins. Press the raisins gently into bread. Cover with foil and chill at least 30 minutes and up to 4 hours.

Preheat oven to 350° F. Place dish in a 13x9 baking pan; add hot water to pan to a depth of 1". Bake, covered for 20 minutes. Uncover and continue baking for an additional 10 minutes or until a knife comes out clean when inserted in center of pudding.

To prepare sauce, combine 1/2 c. sguar, corn syrup and butter in a small saucepan over medium heat. Bring to a simmer and cook for 1 minute; stir constantly. Remove from heat and stir in 1/4 c. bourbon.

Serve each bread pudding piece warm with about 1 tablespoon of the bourbon sauce and a cup of piping hot coffee. YUUUMMMM!