If you have a soft spot for cozy, comforting desserts that bring a little Southern charm to the table, you are going to adore this New Orleans Style Bread Pudding with Whiskey Sauce Recipe. Rich, warmly spiced bread pudding studded with raisins, coconut, and pecans gets a luscious, boozy whiskey sauce drizzle that makes every bite transcend ordinary dessert. It’s the kind of dish that feels like a big, sweet hug from the soulful city of New Orleans, perfect for gatherings, special occasions, or simply treating yourself to a little indulgence.
Ingredients You’ll Need
The magic of this recipe lies in its simple, pantry-friendly ingredients that come together to create a deeply flavorful and textured dish. Each plays an important role—from the sturdy French bread giving structure, to the spices and mix-ins adding warmth and interest, and the rich whiskey sauce tying it all together with silky sweetness.
- Stale French bread (10 ounces): Using stale bread soaks up the custard perfectly without turning mushy, giving the pudding its classic texture.
- Granulated sugar (2 cups): Sweetens the pudding while helping to create a caramelized crust as it bakes.
- Unsalted butter (1/2 cup, melted): Adds richness and a silky mouthfeel throughout the pudding.
- Eggs (3): Acts as a binder and custard base, holding the pudding together while keeping it soft.
- Pure vanilla extract (2 tablespoons): Adds a fragrant sweetness that elevates every bite.
- Raisins (1 cup): Plumps up during baking, adding juicy bursts of natural sweetness.
- Shredded coconut (1 cup): Introduces a subtle tropical note and chewy texture contrast.
- Chopped pecans (1 cup): Bring a toasty crunch that balances the soft pudding beautifully.
- Cinnamon (1 teaspoon): Infuses warmth and a cozy spice essential to New Orleans desserts.
- Nutmeg (1 teaspoon): Adds a hint of earthiness and complexity to the spice profile.
- Milk (4 cups): The creamy base that softens the bread and blends all flavors harmoniously.
- Unsalted butter (1/2 cup for sauce): For the whiskey sauce, this butter creates a rich, glossy finish.
- Powdered sugar (1 1/2 cups): Sweetens and thickens the whiskey sauce to a perfect drizzle consistency.
- Egg yolks (2 for sauce): Provide silkiness and help the sauce thicken gently when combined with warm butter and bourbon.
- Bourbon (1/2 cup): The star spirit that brings the sauce to life with smooth caramel and vanilla undertones, elevating the dish’s signature taste.
How to Make New Orleans Style Bread Pudding with Whiskey Sauce Recipe
Step 1: Prepare Your Baking Dish and Oven
Start by preheating your oven to 350°F (175°C). While it warms up, generously butter a 9×13-inch baking dish so the bread pudding won’t stick and will brown beautifully on the edges. This tiny step sets the stage for a perfectly textured pudding.
Step 2: Combine the Pudding Ingredients
In a large mixing bowl, toss together your crumbled stale French bread, sugar, melted butter, eggs, vanilla extract, raisins, shredded coconut, chopped pecans, cinnamon, nutmeg, and milk. Stir until the mixture is very moist but not soupy—this balance is crucial as it ensures the pudding bakes evenly with a custardy interior and a crusty top.
Step 3: Bake the Bread Pudding
Pour the moist mixture into the buttered baking dish, spreading it out evenly. Slide it into the oven and bake for approximately 1 hour and 15 minutes. You’re looking for a golden brown top and firm but tender interior. The aroma filling your kitchen at this point will be irresistible.
Step 4: Make the Whiskey Sauce
While your pudding bakes, prepare the whiskey sauce by melting 1/2 cup of unsalted butter in a medium saucepan over medium heat. Using a hand mixer, cream in the powdered sugar until the butter is completely absorbed and the mixture becomes smooth and fluffy. Remove the saucepan from heat and whisk in the egg yolks right away to prevent scrambling. Slowly add the bourbon in a steady stream while stirring constantly. The heat of the pan combined with continuous stirring helps the sauce thicken into a luscious, shiny glaze as it cools.
Step 5: Serve Warm and Indulgent
Once your New Orleans Style Bread Pudding with Whiskey Sauce Recipe is baked and cooled just enough to handle, dish out generous portions and generously drizzle with the whiskey sauce. Serve it warm to fully enjoy the harmony of textures and flavors.
How to Serve New Orleans Style Bread Pudding with Whiskey Sauce Recipe
Garnishes
To dress this dessert up beautifully, consider garnishing with a handful of toasted pecans or a light dusting of cinnamon. A dollop of whipped cream adds a fluffy contrast, while a few plump raisins on top remind you of the pudding’s delightful mix-ins. These touches elevate the presentation and intensify the indulgent experience.
Side Dishes
This bread pudding is a showstopper on its own, but pairing it with something fresh like a citrus salad or a tangy berry compote can brighten the palate between bites. A scoop of vanilla ice cream or a light drizzle of chocolate syrup can also be charming companions, offering temperature and flavor contrasts that make every forkful exciting.
Creative Ways to Present
For a festive touch, serve the pudding in individual ramekins topped with the whiskey sauce just before serving—perfect for dinner parties where guests can enjoy their own personal portion. Alternatively, plate a warm slice alongside a shot glass of whiskey sauce for dipping, turning dessert into a playful tasting adventure. No matter how you present it, this recipe always steals the show.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, no worries! Store them covered tightly in the refrigerator. Bread pudding holds up well for up to 3 days and often tastes even better as the flavors deepen after resting.
Freezing
You can freeze individual portions wrapped securely in plastic wrap and foil to preserve freshness. When stored properly, the pudding stays delicious for up to 2 months. Just thaw overnight in the refrigerator before reheating gently.
Reheating
To reheat, warm slices in the oven at 325°F for 15 to 20 minutes until heated through but not dried out. Avoid the microwave if possible, as it can make the texture rubbery. Pour on some fresh whiskey sauce after warming for a decadent finish.
FAQs
Can I use fresh bread instead of stale bread?
Yes, you can use fresh bread, but it’s best to reduce the milk to 3 cups instead of 4 since fresh bread absorbs liquid differently. Stale bread provides the classic texture because it soaks up the custard without becoming overly mushy.
Is there a non-alcoholic substitute for bourbon in the sauce?
Definitely! You can replace bourbon with apple juice or a combination of water and vanilla extract to keep the flavor rich without the alcohol. The sauce will still taste amazing, though a bit less complex.
Can I make the whiskey sauce ahead of time?
Yes, the whiskey sauce can be made a day in advance and stored in the refrigerator. Warm it gently before serving, whisking to restore its smooth consistency.
What type of bread works best for this recipe?
French bread is traditional and ideal because of its sturdy crumb, but a good quality white sandwich bread or challah can also work. Avoid very dense or whole grain breads for best texture.
How do I know when the bread pudding is fully cooked?
Look for a golden brown top and an interior that is set but still slightly springy. A knife inserted in the center should come out mostly clean with just a few moist crumbs clinging to it.
Final Thoughts
There’s truly nothing like the comfort and festive spirit captured in this New Orleans Style Bread Pudding with Whiskey Sauce Recipe. Whether you’re enjoying it on a chilly evening or sharing it with loved ones at a celebration, it’s a showstopper dessert that never fails to impress. I can’t wait for you to try it yourself and experience the rich, warm flavors that have made this classic a beloved Southern treasure. Get your oven ready and prepare to delight in every luscious bite!
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New Orleans Style Bread Pudding with Whiskey Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Description
A rich and comforting New Orleans Style Bread Pudding featuring a moist blend of stale French bread, warm spices, raisins, coconut, and pecans, baked to golden perfection and served with a luscious bourbon whiskey sauce.
Ingredients
Bread Pudding
- 10 ounces stale French bread, crumbled (or 6–8 cups of any bread; reduce milk to 3 cups if using fresh bread)
- 2 cups granulated sugar
- 1/2 cup unsalted butter, melted
- 3 eggs
- 2 tablespoons pure vanilla extract
- 1 cup raisins
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 4 cups milk
Whiskey Sauce
- 1/2 cup unsalted butter
- 1 1/2 cups powdered sugar
- 2 egg yolks
- 1/2 cup bourbon
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and butter a 9×13-inch baking dish to prevent the pudding from sticking and ensure easy serving.
- Mix Bread Pudding Ingredients: In a large bowl, combine the crumbled stale French bread, granulated sugar, melted butter, eggs, vanilla extract, raisins, shredded coconut, chopped pecans, cinnamon, nutmeg, and milk. Stir well until the mixture is very moist but not overly soupy, ensuring all ingredients are evenly incorporated.
- Bake the Pudding: Pour the prepared mixture into the buttered baking dish and spread it evenly. Bake in the preheated oven for 1 hour and 15 minutes or until the top is golden brown and the pudding is set, indicating it is cooked through.
- Prepare Whiskey Sauce: While the bread pudding bakes, heat a medium saucepan over medium heat. Cream the unsalted butter and powdered sugar together using a hand-held mixer until the butter is fully absorbed into the sugar. Remove the pan from heat and whisk in the egg yolks. Gradually stir in the bourbon, mixing constantly until the sauce thickens as it cools, creating a smooth and flavorful topping.
- Serve: Serve the bread pudding warm, generously topped with the rich bourbon whiskey sauce for a classic New Orleans dessert experience.
Notes
- Using stale French bread enhances the texture, but any day-old bread can be used; if using fresh bread, reduce the milk to 3 cups to prevent excess moisture.
- Ensure the pudding is set and not jiggly in the center before removing from the oven.
- The whiskey sauce can be stored refrigerated and gently reheated before serving.
- For a nut-free version, omit the pecans.
