📝 About This Recipe
A cornerstone of Creole indulgence, this bread pudding transforms humble day-old French bread into a decadent, custard-soaked masterpiece. Infused with warm cinnamon, nutmeg, and a hint of vanilla, the pudding boasts a crispy golden crust and a melt-in-your-mouth interior. The experience is elevated to legendary status when smothered in a rich, buttery whiskey sauce that captures the true spirit of the French Quarter.
🥗 Ingredients
The Pudding Base
- 1 loaf French Bread (stale, 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; soaked in warm water or bourbon)
- 1/2 cup Pecans (chopped and toasted)
The Whiskey Sauce
- 1/2 cup Unsalted Butter (1 stick)
- 1 cup Granulated Sugar
- 1 piece Egg Yolk (beaten)
- 1/2 cup Bourbon or Whiskey (high quality for better flavor)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Generously grease a 9x13 inch baking dish with butter to ensure the pudding doesn't stick and develops a nice crust.
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2
Place the cubed stale French bread into a large mixing bowl. If your bread is fresh, toast the cubes in the oven for 5-10 minutes until slightly dried out.
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3
Pour the 4 cups of milk over the bread cubes. Use your hands or a large spoon 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 sugar, beaten eggs, melted butter, vanilla extract, cinnamon, and nutmeg until smooth and well combined.
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5
Pour the egg mixture over the soaked bread. Add the raisins and toasted pecans if using. Gently fold the mixture together, being careful not to over-mix into a paste; you want to keep some texture in the bread.
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6
Pour the bread mixture into the prepared baking dish, spreading 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 risen and is set (it should wiggle slightly but not be liquid).
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8
While the pudding bakes, prepare the whiskey sauce. In a small saucepan over medium-low heat, melt the 1/2 cup of butter.
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9
Whisk in the 1 cup of sugar and the beaten egg yolk. Cook, whisking constantly, for about 5 minutes until the sugar has dissolved and the sauce thickens slightly. Do not let it boil, or the egg will scramble.
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10
Remove the saucepan from the heat and slowly whisk in the whiskey. The sauce will thin out and become incredibly aromatic.
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11
Once the pudding is out of the oven, let it cool for 10 minutes. This allows the custard to firm up for easier slicing.
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12
Slice the warm pudding into squares and serve in shallow bowls. Generously drizzle the warm whiskey sauce over each portion just before serving.
💡 Chef's Tips
Use 'day-old' or even two-day-old French bread; fresh bread is too soft and will turn into mush rather than a structured pudding. If you are sensitive to alcohol, simmer the sauce for an extra minute after adding the whiskey to cook off the raw alcohol bite while keeping the flavor. For an extra-rich custard, replace 1 cup of the milk with heavy cream. Don't skip the step of soaking the bread in milk first; this ensures a moist interior that isn't interrupted by dry pockets of bread. To toast pecans, place them in a dry skillet over medium heat for 3-5 minutes until they smell fragrant and nutty.
🍽️ Serving Suggestions
Serve warm with a scoop of high-quality vanilla bean ice cream on the side. Pair with a strong cup of New Orleans-style chicory coffee to balance the sweetness. A small glass of the same bourbon used in the sauce makes for an excellent digestif. Garnish with a light dusting of powdered sugar and a fresh mint sprig for a professional presentation. For a holiday twist, add a handful of dried cranberries or orange zest to the bread mixture.