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5 from 1 vote

New Orleans-Style Bread Pudding w/Whiskey Cream Sauce

Prep Time15 minutes
Cook Time45 minutes
Total Time1 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
  • ¾ cup light or dark brown sugar
  • 1 teaspoon pure vanilla extract
  • ½ teaspoons ground cinnamon
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon salt
  • ¼ cup raisins I used golden raisins
  • 1 cup heavy cream
  • ¼ cup whole milk
  • ¼ cup granulated white sugar
  • 1 tablespoons cornstarch
  • 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 ¼ 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 ½ 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