Traditional New Orleans-Style Bread Pudding with Whiskey Sauce

Makes 10–12 servings. Sauce makes about 3 cups.

Ingredients:

Preparation:

Bread Pudding Preparation:

Preheat oven to 350°F. Place the cubed bread in a large mixing bowl.

In a small saucepan, melt 6 tablespoons of butter and pour over bread cubes. Use a rubber spatula to toss the bread and evenly distribute the butter. Grease a 9'' x 13'' casserole dish with the remaining tablespoon of butter and set aside.

Combine the heavy cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, and salt in a large bowl. Whisk to mix. Pour the cream mixture over the bread and stir to combine. Allow the mixture to sit for 30–45 minutes.

Transfer the bread mixture to the casserole dish and bake until the center of the bread pudding is set, about 50–60 minutes. Serve the bread pudding with the whiskey sauce garnished with fresh mint and powdered sugar.

Whiskey Sauce Preparation:

While the bread pudding is baking, prepare the whiskey sauce.

In a 1-qt saucepan set over medium heat, combine the cream, milk, and sugar. Place the cornstarch and 1/4 cup of 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 1/2 cup of bourbon.

Serve with bread pudding and enjoy!

Bread Pudding:

  • 12–14 cups day-old white bread, such as French or Italian, cut into 1'' cubes
  • 7 Tbsp unsalted butter
  • 2 cups heavy cream
  • 4 cups whole milk
  • 6 large eggs
  • 1–3/4 cups plus 2 Tbsp light brown sugar
  • 4–1/2 tsp vanilla extract
  • 1–1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/2 cup raisins

Whiskey Sauce:

  • 2 cups heavy cream
  • 1/2 cup whole milk
  • 1/2 cup granulated white sugar
  • 2 Tbsp corn starch
  • 3/4 cup bourbon or whiskey
  • Pinch of salt
  • 2 Tbsp unsalted butter

Print Recipe

Recipe courtesy Emeril Lagasse, originally appeared in Emeril's Potluck, William Morrow Publishers, New York, 2004, courtesy Martha Stewart Living Omnimedia, Inc.