Classic New Orleans Bread Pudding
Ingredients
For the Bread Pudding:
- 1 large loaf French bread
- 4 cups whole milk
- 3 eggs, lightly beaten
- 2 cups granulated sugar
- 2 tbsp. pure vanilla extract
- ¼ tsp. allspice
- ¼ to ½ tsp. ground cinnamon
- 1 cup raisins
- 3 tbsp. butter, melted
For the Bourbon Sauce:
- ½ cup butter
- 1 cup granulated sugar
- 1 egg, lightly beaten
- 2 tbsp. bourbon, or to taste
Instructions
To prepare the bread pudding:
- Tear or cut bread into 1-inch pieces and place in a large bowl. Add milk and soak, crushing bread with hands until well combined.In another bowl, whisk eggs, sugar, vanilla, allspice, and cinnamon. Stir in raisins, then pour into soaked bread mixture. Combine well and let sit for 2 hours, stirring occasionally.Preheat oven to 350°F. Melt butter and grease a 13x9-inch baking dish.Transfer bread mixture to dish and bake uncovered for 45-50 minutes until set. Cool on a wire rack.
To prepare the bourbon sauce and serve:
- For bourbon sauce, melt butter over medium heat. Stir in sugar until dissolved. Gradually add beaten egg, stirring constantly to prevent scrambling. Cook until sauce thickens slightly, then remove from heat and stir in bourbon.Serve bread pudding warm with bourbon sauce drizzled on top.