Description
This Orleans Bread Pudding with a Bourbon Sauce is a cozy, Southern-style dessert made with spiced custard-soaked French bread and finished with a buttery bourbon glaze.
Ingredients
Scale
- 6 cups French bread, cubed (day-old preferred)
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup raisins (optional)
- 1/4 cup unsalted butter, melted
- For the Bourbon Sauce:
- 1/2 cup unsalted butter
- 1 cup powdered sugar
- 1/4 cup bourbon
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, combine bread cubes, milk, and cream. Let sit for 10-15 minutes.
- In another bowl, whisk eggs, granulated sugar, brown sugar, vanilla, cinnamon, and nutmeg.
- Pour egg mixture over soaked bread and stir gently to combine. Fold in raisins if using.
- Transfer to greased baking dish and drizzle melted butter over the top.
- Bake for 45-50 minutes or until golden brown and set in the center.
- To make the bourbon sauce: melt butter over low heat, stir in powdered sugar and bourbon, and whisk until smooth. Remove from heat and add vanilla.
- Serve pudding warm, drizzled generously with bourbon sauce.
Notes
- Use day-old bread for better texture and soak absorption.
- Raisins can be substituted with chopped nuts or chocolate chips.
- Swap bourbon for vanilla syrup or apple juice for a non-alcoholic version.
- Great make-ahead dessert—reheats well in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 31 g
- Sodium: 130 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 110 mg
Keywords: Orleans Bread Pudding, Bourbon Sauce, Southern Dessert, Classic Bread Pudding, Holiday Dessert