Randy Mayor; Katie Stoddard
Yield
9 servings

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.

How to Make It

Step 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.

Step 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.

Step 3

Preheat oven to 350°.

Step 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.

Step 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.

Ratings & Reviews

gkd1029's Review

joanneosimmons
June 27, 2014
N/A

elmaelliot's Review

JaniceT
May 22, 2014
This was outstanding!The sauce made it to die for.

MrsBachand's Review

shera1381
February 15, 2014
This is so good and easy. Made exactly as is and topped with a bit of vanilla ice cream.

brighteyes8's Review

dsay78
August 05, 2013
This is my go-to bread pudding recipe. It is fantastic and no one would ever guess it was "light". Easy and quick, too. The sauce is a must, and if you have extra, it's great on ice cream.

shera1381's Review

elmaelliot
February 13, 2013
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.

itravel's Review

itravel
September 21, 2012
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.

EllenDeller's Review

RPaulson
June 17, 2011
Really enjoyed this, though I skipped the sauce because we don't like things too sweet. Used a mix of golden and dark raisins. Served with some fat-free vanilla ice cream on the side. Simple to make!

Irishcookie's Review

Irishcookie
June 07, 2011
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.

bethany's Review

gkd1029
March 21, 2011
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.

UmMa1997's Review

Bruce
March 12, 2010
This sounds really good but we don't use bourbon. Any suggestions for a substitute for the bourbon.?