Creole Bread Pudding With Bourbon Sauce Recipe

Name: Creole Bread Pudding With Bourbon Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Bread Pudding; 2 (12 ounce) cans evaporated milk; 6 large eggs, lightly beaten; 1 cup water; 1 (16 ounce) day-old French bread, loaf cubed; 1 (8 ounce) can crushed pineapple, drained; 1 large Red Delicious apple, unpeeled and grated; 1 1/2 cups sugar; 1 cup raisins; 5 tablespoons vanilla extract; 1/4 cup butter, cut into 1/2-inch cubes and softened; Bourbon Sauce; 3 tablespoons butter; 1 tablespoon all-purpose flour; 1 cup whipping cream; 1/2 cup sugar; 2 tablespoons Bourbon; 1 tablespoon vanilla extract; 1 teaspoon ground nutmeg

Servings: persons

Bread Pudding
2 (12 ounce) cans evaporated milk
6 large eggs, lightly beaten
1 cup water
1 (16 ounce) day-old French bread, loaf cubed
1 (8 ounce) can crushed pineapple, drained
1 large Red Delicious apple, unpeeled and grated
1 1/2 cups sugar
1 cup raisins
5 tablespoons vanilla extract
1/4 cup butter, cut into 1/2-inch cubes and softened
Bourbon Sauce
3 tablespoons butter
1 tablespoon all-purpose flour
1 cup whipping cream
1/2 cup sugar
2 tablespoons Bourbon
1 tablespoon vanilla extract
1 teaspoon ground nutmeg

1
Preheat oven to 350u00b0F.
2
In a large mixing bowl, whisk together the evaporated milk, eggs and water until well blended. Add bread cubes, stirring to coat thoroughly. Stir in pineapple, grated apple, sugar, raisins and vanilla extract. Stir in melted butter, blending well.
3
Pour into a greased 13- x 9-inch baking dish. Bake at 350u00b0 for 35 to 45 minutes or until set and crust is golden. Remove from oven, and let stand 2 minutes.
4
For the Bourbon Sauce (which I prepared while the bread pudding was baking), melt butter in a small saucepan over medium-low heat; whisk in flour, and cook, whisking constantly, for 5 minutes. Stir in cream and sugar; cook, whisking constantly, for 3 minutes or until thickened. Stir in bourbon, vanilla, and nutmeg; cook, whisking constantly, 5 minutes or until thoroughly heated.
5
Spoon Bourbon Sauce over each serving of Creole Bread Pudding.

1118

kcal

Calories

Fat

119

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: Bread Pudding, 2 (12 ounce) cans evaporated milk, 6 large eggs, lightly beaten, 1 cup water, and more.

Yes, Creole Bread Pudding With Bourbon Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Creole Bread Pudding With Bourbon Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions