Louisiana Bread Pudding with Bourbon Cream Sauce

barbara lentz


This is rich and delicious that's all I can say. YUM


☆☆☆☆☆ 0 votes

1 Hr
35 Min



  • 3
    foot long baguettes cut into cubes
  • 2 c
    whole milk
  • 1/2 c
    heavy cream
  • 2 large
  • 1 Tbsp
    vanilla extract
  • 1 c
  • 1 tsp
    each allspice and salt
  • 1 Tbsp
  • 2 Tbsp

  • 1 c
  • 1/4 c

  • 3 c
    heavy cream
  • 1 1/2 Tbsp
  • 4 Tbsp
    cold water
  • 1 c
    each sugar and bourbon

How to Make Louisiana Bread Pudding with Bourbon Cream Sauce


  1. For the raisins. Warm the bourbon on stove top. Mix the raisins in the bourbon and let soak at least 1 hour or overnight.
  2. For the bread pudding
    Place the bread in a large bowl. Pour the milk and heavy cream over the bread. Mix the eggs with the sugar, vanilla, salt, and allspice together. Pour over the bread and mix well. Stir in the raisins. Sprinkle the cinnamon over top.
  3. For the bourbon sauce
    Place the heavy cream in a large saucepan. Mix the cornstarch with the water and set aside. Heat the milk over medium heat just until it starts to boil. Turn off the heat and whisk in the cornstarch mixture. Keep whisking until thickened. Turn the heat back on low and add the sugar and bourbon. Cook about stirring constantly about 3 minutes. Remove from heat.
  4. Preheat oven 350 degrees. Place the butter in the bottom of a 9 x 13 pan and set in oven until butter is melted. Pour the bread mixture in the pan. Pour about 1/2 of the bourbon cream over top. Place in oven and bake 35 minutes. Serve with remaining bourbon sauce over top

Printable Recipe Card

About Louisiana Bread Pudding with Bourbon Cream Sauce

Course/Dish: Puddings
Main Ingredient: Bread
Regional Style: Southern

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