Enjoy the best of the Big Easy with this traditional New Orleans-style bread pudding. It tastes so decadent, no one will believe it's been lightened! See our full collection of Cajun and Creole recipes for more ideas.
1/4 cup raisins
2 tablespoons bourbon
1 1/4 cups 2% reduced-fat milk
1/2 cup sugar
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash of salt
3 large eggs, lightly beaten
4 1/2 cups (1/2-inch) cubed French bread (about 8 ounces)
1/2 cup sugar
1/4 cup light-colored corn syrup
1/4 cup butter
1/4 cup bourbon
How to Make It
To prepare pudding, combine raisins and 2 tablespoons bourbon in a bowl. Let stand 30 minutes. Drain mixture in a sieve over a bowl, reserving liquid.
Combine reserved liquid, milk, and next 6 ingredients (milk through eggs) in a large bowl, stirring well with a whisk. Add bread, tossing gently to coat. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Sprinkle evenly with raisins, pressing gently into bread mixture. Cover with foil; chill 30 minutes or up to 4 hours.
Preheat oven to 350°.
Place dish in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake, covered, at 350° for 20 minutes. Uncover and bake an additional 10 minutes or until a knife inserted in center comes out clean.
To prepare sauce, combine 1/2 cup sugar, corn syrup, and butter in a small saucepan over medium heat. Bring to a simmer; cook 1 minute, stirring constantly. Remove from heat; stir in 1/4 cup bourbon. Serve each bread pudding piece warm with about 1 tablespoon sauce.
Really great. I didn't change the recipe one bit and it was perfect. I didn't find it time consuming at all. It was only a 15 prep and then forget it in the fridge until after dinner and cook for 30 minutes total. Simple and yummy.
This is very good. I used dark rum instead of bourbon because I'm not fond of whiskey. Rum and raisins just seem to go together. Also didn't have corn syrup for the sauce so just melted the butter with some brown sugar and some more rum and it was good - not too sweet. My friend from Britain had bread pudding as a child with birds custard. I will try that next time.
Kings Hawaiian Bread is very good with this reciep.Some times I add nuts,currents,goldenrasins but depends on who I am serving this to.I use brioche as well.It is a simple reciep,but very tastey.Prepare the night before.
Delicious!! Little time consuming- but worth it. I had to cook mine way longer- a good 20 minutes longer. I just kept touching the top of it to see if it was setting. I used regular bake and not convection bake. Used exact ingredients and good quality french bread from La Brea bakery.