New Orleans Bread Pudding with Bourbon Sauce

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 309
  • Calories from fat: 24%
  • Fat: 8.2g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 0.6g
  • Protein: 5.6g
  • Carbohydrate: 47.6g
  • Fiber: 1g
  • Cholesterol: 87mg
  • Iron: 1.1mg
  • Sodium: 272mg
  • Calcium: 74mg

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

  1. 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.
  2. 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.
  3. Preheat oven to 350°.
  4. 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.
  5. 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.
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