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Bread Pudding with Bourbon Sauce

Classic New Orleans Bread Pudding made with French bread soaked in milk and tossed in eggs, sugar and vanilla with added raisins soaked in Bourbon and served with a delicious Bourbon sauce.


  • 1 loaf French bread at least a day old, cut into 1-inch cubes (about 6-7 cups)
  • 1 qt milk
  • 3 large eggs
  • 2 cups sugar
  • 2 Tbsp vanilla extract
  • 3/4 cup raisin soaked an hour or two in bourbon
  • 1/4 teaspoon allspice
  • 1/4 to 1/2 teaspoon cinnamon
  • 3 Tbsp unsalted butter melted

Bourbon Sauce:

  • 1/2 cup butter
  • 1 cup sugar
  • 1 egg
  • 1/2 cup Kentucky bourbon whiskey less or more to taste


  1. Before you begin, be sure that your raisins have been soaking in bourbon for at least an hour
  2. Preheat oven to 350°F.
  3. Place milk in a large mixing bowl and add the bread that has been cut into squares. Press the bread into the milk with your hands until the milk is absorbed.
  4. In a separate bowl, whisk the eggs, add in the sugar, vanilla, allspice and cinnamon. Pour over the bread and milk mixture. Add the bourbon-soaked raisins and gently stir to combine.
  5. Pour the melted butter into the bottom of a 9x13 inch baking pan. Brush the melted butter along the sides and bottom of the pan. Pour the bread milk and egg mixture into the baking pan.
  6. Bake for 35-45 minutes, until the liquid has set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan.

Bourbon Sauce

  1. Melt the butter in a medium saucepan on low heat. Add the sugar and egg and whisk to blend well. Slowly cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, then remove from heat. Do not allow the mixture to simmer.
  2. Whisk in bourbon to taste. Whisk again before serving. The sauce should be soft, creamy, and smooth.
  3. Serve the bread pudding with bourbon whiskey sauce on the side, pour on top, or do both!
  4. Eat the same day that the bread pudding is made.

Recipe Notes

Be sure to use day old French bread for this recipe or bake bread cubes in a 200°F oven for 8-10 minutes.

For a non-alcoholic sauce: Mix 1/2 cup of water, 1 Tbsp vanilla extract and 2 Tbsp of cider vinegar in place of the Bourbon sauce.

Recipe courtesy of Old World Garden Farms