New Orleans Bread Pudding with Bourbon Sauce

New Orleans Bread Pudding with Bourbon Sauce Recipe
Randy Mayor; Katie Stoddard
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.

Yield:

9 servings

Recipe from

Nutritional Information

Calories 309
Caloriesfromfat 24 %
Fat 8.2 g
Satfat 4.3 g
Monofat 2.7 g
Polyfat 0.6 g
Protein 5.6 g
Carbohydrate 47.6 g
Fiber 1 g
Cholesterol 87 mg
Iron 1.1 mg
Sodium 272 mg
Calcium 74 mg

Ingredients

Pudding:
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)
Cooking spray
Sauce:
1/2 cup sugar
1/4 cup light-colored corn syrup
1/4 cup butter
1/4 cup bourbon

Preparation

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.

Note:

Jean Patterson,

November 2002
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