It’s so easy to make the best bread pudding ever. Just soak the bread cubes with eggs, sugar and milk, then bake. Add soaked raisins and spices to the bourbon to make it extra special. This New Orleans dessert is a classic for Christmas, Mardi Gras, or a special meal.
My dad always looks surprised and happy in his eyes when he mentions this bread pudding, that’s great!
This recipe is based on the bread pudding recipe of the famous Bon Tin Cafe in New Orleans. My friend Becca gave us this prescription years ago and it is now a family favorite, especially during the holidays.
Sauces use a lot of bourbon (Beka says there is even more bourbon in bone ton sauce), but feel free to reduce that amount. We also provide instructions for making bourbon-free versions of sauces suitable for children.
What is Bread Pudding
Bread pudding is simply a stale bread that is cooked by soaking it in a mixture of milk, sugar and eggs. The result is creamy middles from a pile of French toast.
The thing that really makes bread crumbs into the realm of declining sweets is the sauce. You can serve the pudding with caramel sauce, vanilla sauce, or strong sauce, as in the recipe that includes bourbon whiskey.
How to Make Easy Bread Pudding?
Start with stale bread that is at least a day old. The stale bread retains its shape more easily when the custard mixture is soaked. Fresh bread breaks down and becomes musk. If you do not have stale bread, you can bake cubed fresh bread in the oven to dry it slightly.
Cut the bread into cubes and soak it in a mixture of milk, sugar, eggs, bourbon infused raisins and spices. Transfer everything to a casserole dish and bake for 35 to 45 minutes. You will find that bread pudding occurs when the edges turn brown and move away from the sides of the pan.
How to Make the Bread Pudding Sauce|
When the bread pudding is cooked, make the sauce. Melt the butter in a small saucepan and stir in the sugar and one egg over low heat. Cook the sauce until it thickens, then remove from the heat and stir in the bourbon.
Need an alcohol-free version? Instead of bourbon, just use water with vanilla extract and some cider vinegar.
Cover the sauce and place it near the stove to keep it warm until you are ready to serve.
Make-Ahead Steps for This Recipe
You can store the bread pudding up to a day before baking in a casserole dish. Cover and refrigerate until ready to cook. Let it warm over the counter when your oven is already hot and then bake as usual.
Note that the longer you soak the bread pudding, the softer and more custard-like the inside will be.
Tips for Making the Best Bread Pudding
Ways to Adapt This Recipe
You can substitute raisins for any other dried fruit of your choice, such as cranberries or cherries, or skip them altogether. You can add up to a cup of chopped nuts, such as pecans, hazelnuts, or walnuts, or some chocolate chips.
To make an alcohol-free recipe, use 1 tablespoon of vanilla extract and 2 tablespoons of cider or white vinegar in 1/2 cup of water instead of the bourbon in the sauce, and soak the raisins in water for the pudding. Give
Storing and reheating bread pudding
Bread pudding is best served immediately after baking. However, leftovers can be refrigerated for up to five days and reheated in the microwave.
To reheat, the heated individual parts explode in the microwave for one minute until heated. The sauce can be drizzled on top and reheated with individual slices.
Bread pudding does not freeze well, and therefore we do not recommend freezing.