Description
A classic New Orleans-style bread pudding featuring a rich and moist custard baked with raisins, coconut, and pecans, perfectly complemented by a luscious whiskey sauce made with bourbon, butter, and powdered sugar. This comforting dessert offers a delightful combination of warm spices and creamy textures, ideal for family gatherings or special occasions.
Ingredients
Scale
Bread Pudding
- 10 ounces stale French bread, crumbled (or 6-8 cups of any bread; reduce milk to 3 cups if using fresh bread)
- 2 cups granulated sugar
- 1/2 cup unsalted butter, melted
- 3 eggs
- 2 tablespoons pure vanilla extract
- 1 cup raisins
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 4 cups milk
Joe’s Whiskey Sauce
- 1/2 cup unsalted butter
- 1 1/2 cups powdered sugar
- 2 egg yolks
- 1/2 cup Bourbon
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and butter a 9×13-inch baking dish thoroughly to prevent sticking and aid in even cooking.
- Mix Bread Pudding Ingredients: In a large bowl, combine the crumbled stale bread, granulated sugar, melted butter, eggs, vanilla extract, raisins, shredded coconut, chopped pecans, cinnamon, nutmeg, and milk. Stir gently until the mixture is very moist but not soupy, ensuring all ingredients are evenly distributed.
- Bake the Bread Pudding: Pour the mixture into the buttered baking dish, spreading it evenly. Place in the preheated oven and bake for 1 hour and 15 minutes, or until the top is golden brown and the pudding is set in the center.
- Prepare the Whiskey Sauce: While the bread pudding bakes, in a medium saucepan over medium heat, cream together the butter and powdered sugar using a hand-held mixer until the butter is fully absorbed and the mixture is smooth. Remove from heat and whisk in the egg yolks carefully to avoid curdling. Gradually stir in the bourbon, mixing constantly to combine and allow the sauce to thicken as it cools.
- Serve: Once baked, serve the bread pudding warm, generously topped with the prepared whiskey sauce for a rich and flavorful finish.
Notes
- If using fresh bread instead of stale, reduce the milk to 3 cups to avoid excess moisture.
- Ensure the bread pudding is baked until just set to maintain a creamy texture without drying out.
- When adding egg yolks to the whiskey sauce, remove the pan from heat to prevent the eggs from scrambling.
- For a non-alcoholic version of the whiskey sauce, substitute bourbon with an equal amount of apple juice or water.
- Allow the whiskey sauce to cool slightly to thicken before serving.
