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creole bread pudding with bourbon sauce

Creole Bread Pudding with Bourbon Sauce

This dessert from the late New Orleans culinary legend Leah Chase proves you can have Creole flavor even at dessert.


- 1 loaf of French bread

- 3 eggs

- 1 cup milk

- 1 cup heavy cream

- 1/2 cup brown sugar

- 1 tsp vanilla extract

- 1 tsp cinnamon

- 1/4 tsp nutmeg

- 1/4 tsp allspice

- 1/4 tsp cayenne pepper

- 1/4 cup raisins

- 1/4 cup chopped pecans

- Olive oil

- Salt and pepper


Bourbon Sauce:

- 1/4 cup butter

- 1/2 cup brown sugar

- 1/4 cup heavy cream

- 2 tbsp bourbon

- 1 tsp vanilla extract


1. Preheat your oven to 350°F (175°C).


2. Cut the French bread into 1-inch cubes and place them in a greased 9x13 inch baking dish.


3. In a mixing bowl, beat the eggs, milk, heavy cream, brown sugar, vanilla extract, cinnamon, nutmeg, allspice, cayenne pepper, and a pinch of salt and pepper together.


4. Pour the egg mixture over the bread cubes and toss to coat evenly.


5. Sprinkle the raisins and chopped pecans over the top of the bread pudding.


6. Drizzle a little bit of olive oil over the top of the bread pudding to help it brown in the oven.


7. Bake for 40-45 minutes, or until the top is golden brown and the custard is set.


8. While the bread pudding is baking, prepare the bourbon sauce. In a saucepan, melt the butter over medium heat.


9. Stir in the brown sugar and cook until it is fully dissolved.


10. Slowly pour in the heavy cream, stirring constantly.


11. Add the bourbon and vanilla extract and continue to stir until the sauce thickens, about 3-4 minutes.


12. Once the bread pudding is done baking, let it cool for 10-15 minutes before serving.


13. Serve the bread pudding warm with the bourbon sauce drizzled over the top.


Enjoy your delicious Creole Bread Pudding with Bourbon Sauce! This dessert is the perfect combination of warm, spiced bread pudding and rich, boozy sauce. It's sure to be a crowd-pleaser at any gathering.

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