Orleans Bread Pudding with Bourbon Sauce is one of those desserts that instantly transports me back to my grandmother’s kitchen in Louisiana. The rich, custardy bread soaked in warm spices and topped with that decadent bourbon sauce creates pure magic in every bite. I still remember the first time I made this for my own family—the way their eyes widened at that first taste told me everything. This dessert manages to be both humble and extraordinary, transforming simple ingredients into something that feels like a warm hug on a chilly evening. If you’re looking for a show-stopping dessert that’s actually straightforward to make, you’ll find it at Recipes Darleen.
Table of Contents
Recipe
Print
Orleans Bread Pudding with Bourbon Sauce
- Total Time: 1 hour 15 minutes
- Yield: 9 servings
- Diet: Vegetarian
Description
This New Orleans-style bread pudding is rich, moist, and filled with warm cinnamon-spiced custard. It’s topped with a silky, boozy bourbon butter sauce that soaks into every crevice, delivering soul-warming Southern flavor in every bite. A dessert classic that’s both nostalgic and irresistible.
Ingredients
Bread Pudding:
6 cups day-old French bread, cubed
2 cups whole milk
1 cup heavy cream
3/4 cup granulated sugar
1/4 cup brown sugar
4 large eggs
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1 tsp vanilla extract
1/4 tsp salt
1/2 cup raisins or chopped pecans (optional)
1 tbsp butter (for greasing pan)
Bourbon Sauce:
1/2 cup unsalted butter
1/2 cup granulated sugar
1/4 cup heavy cream
2 tbsp bourbon
1 tsp vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×9 baking dish with butter.
2. In a large bowl, whisk milk, cream, both sugars, eggs, cinnamon, nutmeg, vanilla, and salt.
3. Add bread cubes to the custard mixture and stir until well coated. Let soak for 15 minutes.
4. Stir in raisins or pecans if using.
5. Pour mixture into the prepared baking dish and smooth the top.
6. Bake for 45–50 minutes, until golden and set in the center.
7.
8. While baking, prepare the bourbon sauce: In a small saucepan, melt butter over medium heat.
9. Stir in sugar and cream. Simmer for 4–5 minutes, stirring often.
10. Remove from heat and stir in bourbon and vanilla.
11. Pour warm bourbon sauce over the bread pudding before serving.
Notes
For extra decadence, top with whipped cream or ice cream.
Use challah or brioche for a richer texture.
Add more bourbon to the sauce for bolder flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert, Southern
- Method: Baking
- Cuisine: New Orleans, Southern American
Why You’ll Love This Orleans Bread Pudding with Bourbon Sauce
A Perfect Balance of Textures and Flavors
There’s something utterly mesmerizing about the contrast between the crispy, caramelized top and the soft, custard-soaked bread beneath. Each bite delivers warmth from cinnamon and nutmeg, sweetness from brown sugar, and that distinctive richness that only real vanilla can provide. The bread itself develops this incredible texture—crisp edges giving way to a pillowy center that melts in your mouth. I’m particularly obsessed with how the raisins plump up during baking, creating little bursts of concentrated sweetness throughout. This dessert proves that simplicity can create the most profound flavors.
Make-Ahead Convenience with Show-Stopping Results
What I adore about Orleans Bread Pudding with Bourbon Sauce is how it fits into real life. You can assemble it the night before, allowing the bread to fully absorb all those luscious flavors while you sleep. The bourbon sauce takes just minutes to prepare but tastes like it took hours. Guests always assume I’ve been slaving away, when really, this dessert practically makes itself! The aroma that fills your home as it bakes is worth making it for that alone—warm vanilla, cinnamon, and caramelizing sugar creating an atmosphere that no candle could ever replicate. It’s impressive without being complicated.
Essential Tips & Tricks
Bread Selection and Preparation
The foundation of exceptional Orleans Bread Pudding with Bourbon Sauce starts with the bread itself. Day-old French bread or brioche delivers the best results—their structure holds up beautifully while soaking up the custard. Fresh bread simply won’t work; it becomes too soggy. I tear rather than cut my bread for more textural interest and let it sit uncovered for several hours if it’s not already stale. For extra richness, try mixing in croissants with your bread. The custard needs time to fully penetrate, so aim for at least 30 minutes of soaking (overnight in the refrigerator is even better). This patience transforms good bread pudding into unforgettable bread pudding.
Perfecting the Bourbon Sauce
The bourbon sauce is what elevates this dessert from delicious to extraordinary. Use quality bourbon—the flavor concentrates as it cooks. My secret is adding a pinch of salt to balance the sweetness and enhance the caramel notes. Whisk constantly while cooking to prevent scorching and achieve silky smoothness. If you’re serving guests who prefer less alcohol flavor, add the bourbon earlier in the cooking process to allow more alcohol to evaporate. For a thicker sauce, let it cool slightly before serving—it will continue to thicken as it stands. Remember that restraint is key; the sauce should complement, not overwhelm, your perfectly baked pudding.
Serving Ideas & Creative Variations
Seasonal Adaptations
Orleans Bread Pudding with Bourbon Sauce welcomes seasonal ingredients that keep it exciting year-round. Summer calls for fresh berries folded into the custard or a bright lemon zest addition. Fall begs for diced apples, extra cinnamon, and perhaps a touch of maple syrup in the bourbon sauce. Winter holidays shine with cranberries and orange zest, while spring might welcome a handful of chopped apricots or cherries. The bourbon sauce itself can be infused with seasonal spices—star anise and clove for winter, or fresh mint for summer. I’ve even created a pumpkin version that’s become a Thanksgiving tradition, rivaling my Cinnamon Roll Muffins for family popularity.
Elegant Presentation Techniques
Transform this homey dessert into a restaurant-worthy finale with thoughtful presentation. Individual ramekins create an elegant portion-controlled option that bakes faster and creates more of those coveted crispy edges. For a dramatic tableside service, warm the bourbon sauce and flame it briefly before pouring over each serving. Garnish possibilities are endless: a quenelle of lightly sweetened whipped cream, candied orange peel, a dusting of powdered sugar, or a single edible flower. For special occasions, I serve it in vintage teacups with the sauce in tiny pitchers for guests to pour themselves—the interactive element always delights and creates a memorable dining experience.
Storage & Troubleshooting Guide
Proper Storage for Maximum Freshness
Properly stored Orleans Bread Pudding with Bourbon Sauce maintains its delicious quality for several days. Refrigerate leftover pudding in an airtight container for up to 4 days. The bourbon sauce should be stored separately in a glass jar with a tight-fitting lid where it will keep for up to a week. When reheating the pudding, cover it with foil and warm in a 300°F oven until just heated through—about 15-20 minutes. Alternatively, microwave individual portions for 30-45 seconds. The sauce can be gently rewarmed in a small saucepan over low heat or microwaved in short bursts, stirring between each. Never freeze the assembled pudding, as the texture will suffer dramatically.
Troubleshooting Common Issues
Even experienced bakers occasionally encounter challenges with bread pudding. If your pudding seems too dry, your bread-to-custard ratio may be off—next time, reduce the bread or increase the custard mixture. For pudding that’s too wet even after proper baking time, your bread might have been too fresh or you may need to extend baking time by 10-15 minutes with foil covering the top to prevent over-browning. If your bourbon sauce separates, whisk vigorously over low heat until re-emulsified. For a sauce that’s too thin, simmer a few minutes longer; if too thick, add a tablespoon of cream. Temperature control is crucial—serve the pudding warm, not hot, for the best texture.
Frequently Asked Questions
Can I make Orleans Bread Pudding with Bourbon Sauce without alcohol?
Absolutely! Substitute the bourbon with apple juice, vanilla extract, or maple syrup. Add 1-2 teaspoons of butter extract for a similar richness. The flavor profile will change but remain delicious.
What’s the best bread to use for authentic Orleans Bread Pudding with Bourbon Sauce?
French bread or brioche are traditional choices. Day-old bread works best as it absorbs more custard. Challah and croissants also make excellent alternatives for a richer result.
Can I prepare this dessert in advance for a dinner party?
Yes! Assemble the bread pudding up to 24 hours ahead and refrigerate. Bring to room temperature before baking. The sauce can be made 3 days ahead and gently reheated before serving.
Why did my bread pudding turn out soggy?
This usually happens when the bread is too fresh or hasn’t soaked long enough. Try drying bread cubes in a low oven first or reducing the amount of liquid in your custard mixture.
How do I know when the bread pudding is perfectly baked?
The top should be golden brown and slightly crisp. When gently pressed in the center, it should spring back slightly. A knife inserted in the center should come out mostly clean with a few moist crumbs.
Final Thoughts
This Orleans Bread Pudding with Bourbon Sauce has become more than just a recipe in my household—it’s a tradition that marks special occasions and creates lasting memories. There’s something magical about watching someone taste it for the first time, their eyes closing in appreciation of those complex flavors. The beauty lies in its versatility and forgiving nature, welcoming adaptations while maintaining its soul-warming essence. Whether you’re a seasoned baker or a nervous beginner, this dessert rewards your efforts abundantly. I hope it brings the same joy to your table as it has to mine. Find more delicious inspiration on Pinterest.