New Orleans bread pudding with bourbon sauce
Stale bread soaked in milk and cream, baked with soaked raisins and served with a bourbon brown-sugar sauce.
Active time35 min
Cooking1 h
Total2 h 30 minResting : 1 h 15 min
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Ingredients
- 123 g unsalted butter
- 284 g whipping cream with at least 35 % fat
- 568 g whole milk
- 150 g fresh whole eggs, net weight without shells
- 5 g ground cinnamon
- 14 g vanilla extract
- 1 g ground nutmeg
- 149 g raisins
- 198 g white sugar
- 320 g soft brown sugar
- 300 g stale white bread
- 120 ml bourbon whiskey
Preparation
Mix the raisins with the reserved 60 ml bourbon and soak for 1 hour, stirring occasionally. During this rest cut the stale bread into cubes about 25 mm wide. Press them into the milk and 227 g cream and leave to soak for 20 min.
284 g whipping cream with at least 35 % fat568 g whole milk149 g raisins300 g stale white bread120 ml bourbon whiskey- bowl
- knife
- mixing bowl
- spatula
Heat a conventional oven to 180 °C. Break and beat the eggs, then weigh without shells. Whisk with the white sugar, 106.5 g brown sugar, vanilla, cinnamon and nutmeg. Fold into the bread with the raisins and all their liquid. Grease the dish with 10 g butter. The family-size guide is 33 × 23 cm.
123 g unsalted butter150 g fresh whole eggs, net weight without shells5 g ground cinnamon14 g vanilla extract1 g ground nutmeg198 g white sugar320 g soft brown sugar- oven
- bowl
- whisk
- baking dish
Spread the mixture in the dish, pressing lightly without packing it hard. Bake uncovered for about 50 min. The top should be golden and a skewer in the centre should show no raw liquid custard. Cool for 15 min before serving.
- baking dish
- oven
- skewer
While the pudding bakes, melt the reserved 113 g butter in a saucepan. Add 57 g cream and 213 g brown sugar. Stir until dissolved, then add 60 ml bourbon. Simmer gently for about 15 min until lightly coating. Serve warm with the pudding. Refrigerate leftover pudding and sauce separately.
- saucepan
- whisk
- sauce jug
Allergens
- Eggs
- Gluten
- Milk
Composition to check for: Celery, Crustaceans, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration