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New Orleans Style Bread Pudding

This rich, indulgent dessert combines tender cubes of bread soaked in a spiced, custardy mixture with sweet raisins, shredded coconut, and chopped pecans, topped with a warm whiskey sauce.
Prep Time20 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 35 minutes
Course: Dessert
Cuisine: American
Keyword: Comfort Food
Servings: 12 servings
Calories: 420kcal

Equipment

  • 9x13 inch Baking Dish
  • Mixing Bowl
  • Saucepan
  • Hand Mixer

Ingredients

For the Bread Pudding

  • 10 oz stale French bread, crumbled (or 6–8 cups of any crumbled bread; reduce milk to 3 cups if using fresh bread)
  • 2 cups granulated sugar
  • 1/2 cup unsalted butter, melted
  • 3 large eggs
  • 2 tablespoons pure vanilla extract
  • 1 cup raisins
  • 1 cup shredded coconut
  • 1 cup chopped pecans
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 4 cups milk (or 3 cups if using fresh bread)

For Joe’s Whiskey Sauce

  • 1/2 cup unsalted butter
  • 1 1/2 cups powdered sugar
  • 2 large egg yolks
  • 1/2 cup bourbon

Instructions

  • Preheat oven to 350°F and butter a 9x13-inch baking dish. Place oven rack in the lower third.
  • In a large bowl, combine all the bread pudding ingredients. Mix well until bread is fully soaked.
  • Pour into the prepared dish and bake for 1 hour and 15 minutes, or until golden and set.
  • While baking, prepare the whiskey sauce: In a saucepan, cream butter and powdered sugar with a hand mixer until smooth. Remove from heat and whisk in egg yolks and bourbon. Sauce thickens as it cools.
  • Serve the pudding warm with a generous drizzle of whiskey sauce.

Notes

For non-alcoholic sauce, substitute bourbon with apple juice or vanilla glaze. You can also add chopped apples or dried cranberries for variation.

Nutrition

Calories: 420kcal | Fat: 22g