New Orleans Bread Pudding with Bourbon Sauce

Name: New Orleans Bread Pudding with Bourbon Sauce
Yield: 9 servings
Ingredients: Pudding:; ¼ cup raisins; 2 tablespoons bourbon; 1 ¼ cups 2% reduced-fat milk; ½ cup sugar; 1 tablespoon vanilla extract; ½ teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; Dash of salt; 3 large eggs, lightly beaten; 4 ½ cups (1/2-inch) cubed French bread (about 8 ounces); Cooking spray; Sauce:; ½ cup sugar; ¼ cup light-colored corn syrup; ¼ cup butter; ¼ cup bourbon

15 Ratings
12 Reviews

Enjoy the best of the Big Easy with this traditional New Orleans-style bread pudding. It tastes so decadent, no one will believe it's been lightened! See our full collection of Cajun and Creole recipes for more ideas.

By Jean Patterson

Recipe by Cooking Light November 2002

Gallery

Credit: Jen Causey; Food Styling: Ali Ramee; Prop Styling: Missie Crawford

Recipe Summary

Yield:

9 servings

Nutrition Info

Directions

Step 1
To prepare pudding, combine raisins and 2 tablespoons bourbon in a bowl. Let stand 30 minutes. Drain mixture in a sieve over a bowl, reserving liquid.

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Step 2
Combine reserved liquid, milk, and next 6 ingredients (milk through eggs) in a large bowl, stirring well with a whisk. Add bread, tossing gently to coat. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Sprinkle evenly with raisins, pressing gently into bread mixture. Cover with foil; chill 30 minutes or up to 4 hours.
Step 3
Preheat oven to 350°.
Step 4
Place dish in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake, covered, at 350° for 20 minutes. Uncover and bake an additional 10 minutes or until a knife inserted in center comes out clean.
Step 5
To prepare sauce, combine 1/2 cup sugar, corn syrup, and butter in a small saucepan over medium heat. Bring to a simmer; cook 1 minute, stirring constantly. Remove from heat; stir in 1/4 cup bourbon. Serve each bread pudding piece warm with about 1 tablespoon sauce.

Nutrition Facts

Per Serving:

309 calories; calories from fat 24%; fat 8.2g; saturated fat 4.3g; mono fat 2.7g; poly fat 0.6g; protein 5.6g; carbohydrates 47.6g; fiber 1g; cholesterol 87mg; iron 1.1mg; sodium 272mg; calcium 74mg.

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elmaelliot

05/22/2014

This was outstanding!The sauce made it to die for.

MrsBachand

02/15/2014

This is so good and easy. Made exactly as is and topped with a bit of vanilla ice cream.

brighteyes8

08/05/2013

This is my go-to bread pudding recipe. It is fantastic and no one would ever guess it was "light". Easy and quick, too. The sauce is a must, and if you have extra, it's great on ice cream.

shera1381

02/13/2013

Really great. I didn't change the recipe one bit and it was perfect. I didn't find it time consuming at all. It was only a 15 prep and then forget it in the fridge until after dinner and cook for 30 minutes total. Simple and yummy.

itravel

09/21/2012

This is very good. I used dark rum instead of bourbon because I'm not fond of whiskey. Rum and raisins just seem to go together. Also didn't have corn syrup for the sauce so just melted the butter with some brown sugar and some more rum and it was good - not too sweet. My friend from Britain had bread pudding as a child with birds custard. I will try that next time.

EllenDeller

06/17/2011

Really enjoyed this, though I skipped the sauce because we don't like things too sweet. Used a mix of golden and dark raisins. Served with some fat-free vanilla ice cream on the side. Simple to make!

Irishcookie

06/07/2011

Kings Hawaiian Bread is very good with this reciep.Some times I add nuts,currents,goldenrasins but depends on who I am serving this to.I use brioche as well.It is a simple reciep,but very tastey.Prepare the night before.

JPThierJr

04/21/2011

I have a question: If I make this Bread Pudding can I substitute Kings Hawaiian Bread instead of the french bread? Also, can I add macadamia nuts to it instead of raisins? I am a great cook & have a guests coming who does not like raisins, & I was also thinking since Easter is here how nice it would be to use the sweet Kings Hawaiian Bread. THANKS!

bethany

03/20/2011

Delicious!! Little time consuming- but worth it. I had to cook mine way longer- a good 20 minutes longer. I just kept touching the top of it to see if it was setting. I used regular bake and not convection bake. Used exact ingredients and good quality french bread from La Brea bakery.

UmMa1997

03/11/2010

This sounds really good but we don't use bourbon. Any suggestions for a substitute for the bourbon.?

JaniceT

01/16/2010

Yum-O! Made for Christmas dinner. Absolutely delicious. Substituted golden raisins for regular. Was nervous that there wasn't even custard to cover the bread, but it turned out great.

dsay78

10/25/2009

This is wonderful! I don't like bourbon so I substituted dried cranberries and grand marnier. It was incredible....

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