New Orleans Bourbon Bread Pudding

Published December 1, 2006.

Why this recipe works:

We started our New Orleans Bourbon Bread Pudding recipe by tearing a baguette into ragged pieces, which gave the bread pudding a rustic look. We then toasted the bread to a deep golden brown, which prevented the prepared recipe from turning soggy. Once the custard set up in the oven, we… read more

We started our New Orleans Bourbon Bread Pudding recipe by tearing a baguette into ragged pieces, which gave the bread pudding a rustic look. We then toasted the bread to a deep golden brown, which prevented the prepared recipe from turning soggy. Once the custard set up in the oven, we sprinkled cinnamon, sugar, and butter on top and let it bake until the topping was caramelized. Then, for a real taste of New Orleans, we drizzled the bread pudding with our warm Bourbon Sauce.

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New Orleans Bourbon Bread Pudding

In the best bourbon bread pudding, a rich custard envelopes the bread with a balance of sweet spiciness and musky Big Easy bourbon flavor.

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Serves 8 to 10

This bread pudding is great on its own, but for a little more punch drizzle Bourbon Sauce over individual servings. A bakery-quality French baguette makes this dish even better.

Ingredients

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