Louisiana Bread Pudding Recipe

Louisiana Bread Pudding Recipe

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Picture of a dish of bread pudding.

This Louisiana Bread Pudding Recipe is a wonderfully warm and comfortable yet elegant dessert. The rich bourbon sauce is the perfect compliment to soft yet crunchy bread pudding. This recipe for bread pudding is also easy to put together and make ahead. Go ahead and create the Louisiana bread pudding recipe and the bourbon sauce the day before serving; cover it well and place it in the refrigerator. When dinner comes out of the oven put the bread pudding in the oven to bake and put the sauce on top of a double boiler to warm. Enjoy your dinner party, pull the bread pudding out of the oven, and allow it to cool a little while you enjoy your guests. When the pot of after dinner is ready scoop up the bread pudding and ladle the warm bourbon sauce on top.

Bread Pudding

14 cups of dry french bread cubes (One large fresh grocery loaf, cut it into 3/4 inch cubes and air dry for a couple of days or spread them out onto a jelly roll pan and place in a 200º F oven for 10-20 minutes or until dry)

1/2 cup unsalted butter, melted

3 large eggs

1-1/2 cups white granulated sugar

2-1/2 Tbs. pure vanilla extract

1 tsp. grated nutmeg

1-1/2 tsp. ground cinnamon

3 cups milk

1-1/2 cups toasted chopped pecans

Bourbon Sauce

1 cup unsalted butter, softened

1/3 cup powdered sugar

1-1/2 cups granulated sugar

2 large eggs, beaten

1/4 to 1/3 cup bourbon

Pour melted butter over bread cubes, toss well to coat and place evenly in a 13 x 9 inch baking pan . In a large mixing bowl with an , beat the eggs and the granulated sugar until it is thick and creamy. Beat well; the batter should be pale and create ribbons when the beaters are lifted from the batter. Scrape the bowl down often with a silicone spatula . Add the spices, pure vanilla extract and milk and beat well to evenly incorporate the ingredients. Stir in the toasted chopped pecans and pour over the prepared bread cubes. Use the back of a silicone spatula to press the cubes down into the egg mixture. Cover well with plastic wrap and refrigerate for at least 3 hours and not more than 24 hours.

Preheat oven to 350º F. Bake 45-55 minutes or until the top is brown and crusty and a toothpick inserted into the center of the pudding comes out clean.

The bourbon sauce can be made ahead and refrigerated. To use, simply warm in the top of a double boiler over simmering water. If you are making it at the time that you are baking the bread pudding, you need to begin making it at the time the Louisiana Bread Pudding Recipe goes into the oven. To make the bourbon sauce cream the butter and sugars together with an until the mixture is light and fluffy. Scrape the creamed butter and sugar into the top of a double boiler that is set over simmering water. whisk frequently while cooking until the mixture is smooth and light in color. This will take between 20 and 30 minutes. Remove approximately 2 Tbs of the hot butter mixture and drizzle it into the beaten eggs, while beating with an . Slowly drizzle the egg mixture into the hot butter mixture (still on top of the double boiler ) while whisking to ensure that the two are incorporated well. Continue to cook, whisking often until it is thickened. This will take approximately 5 more minutes. Remove from heat and stir in the bourbon according to taste. Keep the sauce warm over warm water.

To serve the bread pudding, cut it into squares or scoop it out into individual serving bowls and ladle on the bourbon sauce.

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Photo credits:
Picture of bowl of bread pudding by LoudRedCreative @ istockphoto.com
Picture of cookie dough hearts by PIKSEL @ istockphoto.com

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