Classic New Orleans Bread Pudding with a Bourbon Sa

Name: Classic New Orleans Bread Pudding with a Bourbon Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon unsalted butter; 4 large eggs; 1 cup firmly packed light brown sugar; 1/2 teaspoon ground cinnamon; 1/8 teaspoon freshly grated nutmeg; 1 teaspoon pure vanilla extract; 1/4 cup bourbon; 2 cups half-and-half; 8 slices day-old French bread, cut into 1/2-inch cubes (about 4 cups); 1 cup raisins; 1 recipe Spiced Cream, recipe follows; Sprigs fresh mint; Shaker confectioners' sugar; 1 quart heavy cream; 1/4 cup granulated sugar; 1/2 teaspoon ground cinnamon; 1/4 teaspoon freshly grated nutmeg

Servings: persons

1 teaspoon unsalted butter
4 large eggs
1 cup firmly packed light brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1 teaspoon pure vanilla extract
1/4 cup bourbon
2 cups half-and-half
8 slices day-old French bread, cut into 1/2-inch cubes (about 4 cups)
1 cup raisins
1 recipe Spiced Cream, recipe follows
Sprigs fresh mint
Shaker confectioners' sugar
1 quart heavy cream
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg

1
Preheat the oven to 350 degrees F.
2
Grease a 6-cup (9 1/4 by 5 1/4 by 2 3/4-inch) loaf pan with butter.
3
Whisk the eggs, sugar, cinnamon, nutmeg, vanilla and bourbon together in a large mixing bowl until very smooth.
4
Add the half-and-half and mix well.
5
Add the bread and raisins, and let the mixture sit for 2 hours, stirring occasionally.
6
Pour mixture into the prepared pan.
7
Bake until the pudding is set in the center, about 55 minutes.
8
Let cool for 5 minutes.
9
To serve, cut the pudding into 1-inch thick slices.
10
Lay each slice in the center of each serving plate.
11
Spoon some of the Bourbon Sauce over the pudding.
12
Top with the spiced cream.
13
Garnish with a sprig of fresh mint and confectioners' sugar.
14
Beat the cream with an electric mixer on high speed in a large mixing bowl for about 2 minutes.
15
Add the sugar, cinnamon, and nutmeg and beat again until the mixture thickens and forms stiff peaks, another 1 to 2 minutes.
16
Recipe adapted from Emeril's Creole Christmas Cookbook, by Emeril Lagasse, with Marcelle Bienvenu, published by William Morrow, 1997

589

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 teaspoon unsalted butter, 4 large eggs, 1 cup firmly packed light brown sugar, 1/2 teaspoon ground cinnamon, and more.

Yes, Classic New Orleans Bread Pudding with a Bourbon Sauce falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Classic New Orleans Bread Pudding with a Bourbon Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions