New Orleans-Style Bread Pudding w/Whiskey Cream Sauce


New Orleans Bread Pudding w/ Whiskey Cream Sauce

The way I like to cook is the opposite of how I’d have to be on a competition cooking show.

I like to put on some music, zone out, and if it’s at night, I like to pour myself a glass of wine. And I move slowly, neatly and calmly. Basically my kitchen is the chill-zone.

New Orleans Bread Pudding w/ Whiskey Cream Sauce |

On a competition cooking show, I’d be a nervous wreck. I imagine if you put that type of spotlight on me, I’d forget how to boil water, burn everything, cut my fingers off and fumble my words. I’m not sure I’d do a good job. That’s why I always watch competition cooking shows at night when I’m editing photos and thank the stars it’s not me in the hot seat.

This post is in collaboration with Emeril Lagasse’s (along with Ty Pennington) new show, on TNT, On the Menu! It airs tonight on TNT at 8/7c. The premise of the show: contestants will compete to create the next dish to appear on the menu of well-known restaurants. Emeril will be their seasoned, industry insider, while Ty will be their confidant.

New Orleans Bread Pudding w/ Whiskey Cream Sauce |

This New Orleans bread pudding comes as one of Emeril’s creations. It’s rich and dreamy and warm, made better by whiskey cream sauce and a scoop of ice cream.

Like all good bread pudding, it’s so simple to put together. I used a sour dough baguette for some tartness and LOVED it, but feel free to use any sort of dry bread you like.

New Orleans Bread Pudding w/ Whiskey Cream Sauce |

The whiskey cream sauce is a huge winner. It’s sweet and salty and creamy. It almost tastes like a good ice cream base, like, if you put it in an ice cream maker to churn, you’d have delicious whiskey ice cream.

If I had to compete on a competition show, I’d probably make this because it’s so easy I could just throw it together and chill in the corner.

New Orleans-Style Bread Pudding w/Whiskey Cream Sauce

0 from 0 votes
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour


  • 6 cups 1-inch cubes day-old white bread, from 1 French or sourdough baguette
  • 1 tablespoon unsalted butter
  • 1 cups heavy cream
  • 2 cups whole milk
  • 3 large eggs
  • 3/4 cup light or dark brown sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon salt
  • 1/4 cup raisins, I used golden raisins
  • 1 cup heavy cream
  • 1/4 cup whole milk
  • 1/4 cup granulated white sugar
  • 1 tablespoons cornstarch
  • 1/3 cup bourbon or whiskey
  • Pinch salt
  • Vanilla ice cream, for serving


  • For bread pudding: Preheat the oven to 350 degrees F.
  • Place the bread in a large bowl. Grease a 9 by 13-inch casserole dish (or you can use a 5x9-inch loaf pan, like I did) with the tablespoon of butter and set aside.
  • Combine the heavy cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, salt, and raisins in a large bowl. Whisk to mix. Pour the cream mixture over the bread, and stir to combine. Allow the mixture to sit at room temperature for 30 to 45 minutes.
  • Transfer the bread mixture to the casserole dish and bake until the center of the bread pudding is set, 40 to 45 minutes.
  • To make the whiskey sauce: in a 1-quart saucepan set over medium heat, combine the cream, milk, and sugar.
  • Place the cornstarch and 1/4 cup of the bourbon in a small mixing bowl and whisk to blend and make a slurry. Pour the slurry into the cream mixture and bring to a boil. Once the sauce begins to boil, reduce the heat to a gentle simmer and cook, stirring occasionally, for 5 minutes. Remove the sauce from the heat, add the salt, and stir in the butter and the remaining 1 1/2 tablespoons of bourbon. Serve warm.
  • Divide the bread pudding between bowls, drizzle with whiskey cream sauce and serve with a scoop of ice cream, if you like.
Serving: 4g
Did you make this Recipe? Tag me Today!Tag @acozykitchen on Instagram and hashtag it #acozykitchen

(This is a conversation written by me on behalf of TNT. Thanks for supporting the sponsors that keep A Cozy Kitchen cozy!)

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Recipe Rating

  • Reply Kim from Milwaukee December 23, 2014 at 7:32 pm

    This looks so yummy…..but I have a question…in the sauce recipe you say towards the end to stir in butter but I don’t see an amount listed other than what you used to butter the dish. Did I miss it?

  • Reply Rebecca October 8, 2014 at 7:38 pm

    I plan on making this tomorrow. What is the total amount of Bourbon? The recipe says 1/3 cup and the instructions say 1/4 cup plus 1/2 cup. Thanks!

  • Reply Stephanie October 8, 2014 at 7:29 pm

    I’d be a wreck on a tv competition as well!!

    This pudding looks amazing, bread pudding is definitely one of my all time favorite comfort desserts

  • Reply Kiran @ October 6, 2014 at 6:13 pm

    Oh my gawd! Need 😀

  • Reply Rebecca @ figs and pigs October 5, 2014 at 2:16 pm

    Bread and butter pudding has always been one of those desserts I’m not to sure about. I think its the texture, but this one looks awesome and I think it may be the on to change my mind. I really like the idea of using sourdough too.

  • Reply Millie l Add A Little October 4, 2014 at 11:26 pm

    This looks awesome Adrianna!

  • Reply Rebecca October 3, 2014 at 1:48 pm

    What a great way to ease in to fall recipes. Serve warm, boozy bread pudding with a side of couch and cozy blanket!

  • Reply Laura (Blogging Over Thyme) October 3, 2014 at 11:27 am

    Fun! Nothing better than a bread pudding, and great idea to use sourdough for it!

  • Reply Christine [from–The Lion's Den] October 3, 2014 at 11:24 am

    I absolutely love bread pudding but have never made it. This recipe sounds awesome and totally doable! Thanks for sharing!

  • Reply Maddie (Hungry Curious) October 3, 2014 at 11:16 am

    I lived in New Orleans for a bit, and man oh man was the bread pudding killer! Can’t wait to try this version – especially the whisky cream sauce 😉

  • Reply Becky Winkler October 3, 2014 at 6:33 am

    I LOVE New Orleans bread pudding–I always order it at several different places when I go. This version looks great! I am also inspired by your kitchen chill zone idea. Despite the fact that I am definitely not on a cooking show, I often feel a lot of pressure in the kitchen, and I think it’s counterproductive. I bet if I channel you my kitchen will be cleaner at the end, too!

  • Reply jenna @ just j.faye October 3, 2014 at 5:22 am

    Yum, this looks delicious! I love bread pudding.

  • Reply Amanda October 3, 2014 at 4:36 am

    Hi! This looks fantastic, like I might make it this weekend fantastic. One quick question, the heavy cream called for in making the bourbon sauce, is that a division of the earlier amount of heavy cream or is there another amount meant to be stuck in that list of ingredients after the raisins?

    • Reply Adrianna Adarme October 3, 2014 at 11:30 am

      AHH! That was confusing. Sorry about that. Just fixed it. The heavy cream is now listed for the bourbon sauce!

  • Reply Miranda | Miranda's Notebook October 3, 2014 at 1:54 am

    Oh wow! This sounds amazing! Can’t wait to try this recipe soon. I’d also be a disaster on cooking shows – I like to move at my own (slow) pace, and yes, a glass of wine always helps the process 😉