📝 About This Recipe
A cornerstone of Creole comfort, this decadent bread pudding transforms humble day-old French bread into a custard-soaked masterpiece. Infused with warm cinnamon, nutmeg, and plump raisins, it captures the soulful essence of the French Quarter. The crowning glory is a rich, buttery whiskey sauce that adds a spirited kick, making this the ultimate finale to any festive Southern gathering.
🥗 Ingredients
The Pudding Base
- 1 loaf French Bread (stale or day-old, cut into 1-inch cubes (about 8-10 cups))
- 4 cups Whole Milk (room temperature)
- 3 pieces Large Eggs (lightly beaten)
- 2 cups Granulated Sugar
- 2 tablespoons Unsalted Butter (melted)
- 2 tablespoons Vanilla Extract (pure extract preferred)
- 1 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Nutmeg (freshly grated if possible)
- 1/2 cup Raisins (optional; can soak in whiskey beforehand)
The Whiskey Sauce
- 1/2 cup Unsalted Butter (1 stick)
- 1 cup Granulated Sugar
- 1 piece Egg (well beaten)
- 1/2 cup Bourbon or Whiskey (adjust to taste preference)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Generously grease a 9x13 inch baking dish or a deep casserole dish with butter.
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2
Place the cubed French bread into a large mixing bowl. If your bread is fresh, toast it lightly in the oven for 5-10 minutes first to dry it out.
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3
Pour the 4 cups of milk over the bread cubes. Use a large spoon or your hands to gently press the bread down so every piece is submerged. Let it sit for 10-15 minutes until the bread is heavy and saturated.
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4
In a separate medium bowl, whisk together the 3 eggs, 2 cups of sugar, vanilla extract, melted butter, cinnamon, and nutmeg until well combined and smooth.
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5
Pour the egg mixture over the soaked bread. Add the raisins if using. Fold everything together gently with a spatula, being careful not to completely mash the bread into a paste; you want some texture to remain.
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6
Pour the mixture into the prepared baking dish. Spread it evenly to the corners.
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7
Bake for 50 to 60 minutes. The pudding is done when the edges are golden brown and the center has set and risen slightly. It should have a slight jiggle but not be liquid.
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8
While the pudding bakes, prepare the sauce. Melt 1/2 cup of butter in a small saucepan over medium-low heat.
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9
Whisk in the 1 cup of sugar and the beaten egg. Cook, whisking constantly, until the sugar is dissolved and the sauce thickens enough to coat the back of a spoon (about 5 minutes). Do not let it boil or the egg will scramble.
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10
Remove the sauce from the heat and slowly whisk in the whiskey. The sauce will thin out slightly and become glossy.
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11
Remove the pudding from the oven and let it cool for 5-10 minutes. It will deflate slightly as it cools, which is normal.
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12
Serve the pudding warm, spooning a generous amount of the whiskey sauce over each individual portion.
💡 Chef's Tips
Use a sturdy loaf like French or Italian bread; soft sandwich bread will turn to mush. For the best flavor, use a high-quality bourbon that you would actually enjoy drinking. If the sauce begins to curdle, remove it from heat immediately and whisk vigorously or use an immersion blender for a second. To make it extra decadent, soak your raisins in a tablespoon of whiskey for an hour before adding them to the pudding. Don't overbake; the center should remain moist and custard-like for the most authentic Creole texture.
🍽️ Serving Suggestions
Serve warm with a scoop of high-quality vanilla bean ice cream on the side. Pair with a cup of strong chicory coffee for the classic New Orleans experience. A glass of neat bourbon or a dark roast espresso complements the rich sauce beautifully. For a festive touch, garnish with a few toasted pecan halves or a dusting of powdered sugar. This dish is best served immediately, but leftovers can be gently reheated in the microwave with extra sauce.