New Orleans Bread Pudding With Whiskey Sauce
A New Orleans-style bread pudding, featuring a rich whiskey or bourbon sauce, offers a classic dessert experience.
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Instructions
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Preheat oven to 325 F and butter a 2 1/2-quart baking dish.
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Heat raisins and whiskey until simmering (or microwave 20-30 seconds), then let soak 20-30 minutes.
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Cut bread into 8 cups of 1/2-inch cubes.
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In a large bowl, whisk together half-and-half, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, and salt.
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Fold in the bread cubes and soaked raisins with their liquid; refrigerate 30-60 minutes, stirring occasionally.
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Spoon the bread mixture into the prepared baking dish, distributing raisins evenly.
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Bake for 1 hour until firm and golden brown, then cool on a rack.
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For the whiskey sauce, combine heavy cream, milk, and sugar in a medium saucepan.
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Whisk cornstarch with whiskey in a small bowl, and separately whisk egg yolks.
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Heat the cream mixture over medium heat, add the cornstarch mixture, and bring to a boil, stirring constantly. Reduce heat and cook 3 minutes, stirring frequently.
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Temper the egg yolks by slowly whisking in 1/2 cup of the hot cream mixture.
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Pour the tempered egg yolks into the saucepan; cook 1 minute. Whisk in salt, butter, and vanilla.
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Transfer the sauce to a bowl and cover with plastic wrap if not serving immediately. Serve warm over the bread pudding.